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BAKED GOODS

Caramel Pumpkin Layer Cake From Sarah Fennel

Welcome to the fall flavor festival. Sit down, stay awhile, and have a slice of pumpkin cake. It’s like pumpkin bread, only softer, lighter, and even more moist. It’s layered with a cream cheese buttercream that complements the warm spices in the cake, and is then drizzled with a sticky-sweet salted caramel that transforms this dessert into an autumnal stunner. Because this cake is a little ~extra~ I go all-out with decorations like blackberries, figs, and pomegranate seeds. Or let the caramel drizzle do the talking—that works, too.

Photo by Sarah Fennel

INGREDIENTS

Makes 1 cake (3-layers, 8-inches)
 
CAKE LAYERS
1½ cups pumpkin purée (not pumpkin pie filling)
 
1½ cups granulated sugar
 
1 cup vegetable oil
 
4 large eggs, at room temperature
 
2 teaspoons vanilla extract
 
2 cups all-purpose flour
 
2 teaspoons baking soda
 
1½ teaspoons baking powder
 
2 teaspoons ground cinnamon
 
1 teaspoon ground nutmeg
 
1 teaspoon ground ginger
 
1 teaspoon salt
 

 
SALTED CARAMEL
½ cup granulated sugar
 
3 tablespoons unsalted butter
 
¼ cup heavy cream
 
½ teaspoon salt
 

 
CREAM CHEESE FROSTING
1 cup (2 sticks) unsalted butter, at room temperature
 
8 ounces cream cheese, at room temperature
 
7 cups confectioners’ sugar
 
1 tablespoon vanilla extract
 
½ teaspoon salt
 
Fresh blackberries, figs, pomegranate seeds, or rust-colored edible
flowers, for topping (optional)
 

 

METHOD

MAKE THE CAKE
Preheat the oven to 350°F. Line the bottoms of three 8-inch round cake pans with parchment paper (see page 23) and grease the sides with nonstick cooking spray.

In a medium bowl, whisk together the pumpkin puree, granulated sugar,vegetable oil, eggs, and vanilla extract. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Make a well in the center of the bowl and pour in the wet ingredients. Whisk until no streaks of flour remain.

Divide the cake batter evenly among the prepared pans. Bake until the cakes have risen, the tops spring back to the touch, and a butter knife inserted into the centers of the cakes comes out mostly clean (a crumb or two attached is okay), 25 to 30 minutes.

Place the cake pans on cooling racks and allow the cakes to cool slightly. To remove the cakes from the pans, drag a butter knife around the edges of each cake, then carefully flip each cake out onto a plate, peel away the parchment paper, and re-invert each cake, right-side up, onto a cooling rack to cool completely, about 30 minutes.

MAKE THE CARAMEL
In a small saucepan over medium-low heat, add the granulated sugar and cook until it melts completely. Use a silicone spatula to stir the sugar occasionally, scraping down the sides and bottom of the pan. First the sugar will form clumps, then it will begin to melt and take on a light golden color. After 5 to 7 minutes, it will become fully melted and be a medium-gold hue. As soon as your last bit of sugar has melted, turn off the heat and don’t let it continue to cook or it’ll burn.

Remove the saucepan from the heat and immediately stir in the butter—use caution as the mixture will violently bubble. Use a whisk to stir the butter and melted sugar together until combined, about 20 seconds. Whisk in the cream and salt until combined. Allow the caramel to cool completely in the pan until you’re ready to frost the cake.

MAKE THE CREAM CHEESE FROSTING
In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until combined, about 20 seconds. Add the confectioners’ sugar, vanilla extract, and salt. Beat on medium speed until the frosting is fluffy, about 2 minutes.

Place the first cake layer, right-side up, on a plate or cake stand. Spread a large dollop of the frosting on top, using an offset spatula to spread the layer evenly to the edges of the cake. Repeat with the second and third cake layers and dollops of frosting. Frost the sides of the cake with the remaining frosting.

Once the caramel is cooled to room temperature, place it into a squeeze bottle or piping bag with a small tip (if it’s too solid, microwave it for 10 seconds). Starting from the center of the cake, squeeze out the caramel in a tight spiral, going all the way to the edges of the cake. Once you’re at the edges of the cake, make small zig-zag-like movements along the edges to allow the caramel to make those luscious drips. Keep the cake simple as is, or decorate the top with fresh blackberries, figs, and pomegranate seeds.

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