Spiced Pumpkin Cake With Caramel Buttercream Recipe

Ingredients You’ll Need for Spiced Pumpkin Cake with Caramel Buttercream

• Flour: Using cake flour results in a light, tender crumb for your cake layers.
• Baking Powder & Baking Soda: Essential for the rise and fluffiness.
• Sugar: Granulated sugar is used in the pumpkin cake and the caramel buttercream.
• Butter: Lots of unsalted butter to ensure a rich, creamy texture.
• Spices: The perfect pumpkin pie spice blend of cinnamon, cardamom, nutmeg, and allspice.
• Salt: A kosher salt dash enhances the pumpkin flavor and the salted caramel frosting.
• Eggs: Whole eggs are used for the cake batter, and egg whites for the buttercream.
• Vanilla Extract: For that extra layer of flavor.
• Pumpkin Purée: Be sure to use pumpkin purée, not pumpkin pie filling!
• Caramel Sauce: Store-bought caramel sauce works beautifully here, saving you time and effort.

Step-by-Step Instructions for Pumpkin Cake

Step 1: Preheat the oven to 350°F. Butter three 8-inch round cake pans and line the bottoms with parchment paper.

Step 2: Mix the dry ingredients. Sift the flour, baking powder, and baking soda into a large bowl. This ensures a smooth, lump-free batter and helps the cake layers rise evenly.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, room-temperature butter, pumpkin pie spice, and salt on medium-high speed until light and fluffy. This takes about 4-5 minutes. Be sure to scrape down the sides of the bowl to fully incorporate the mixture.

Step 4: Add the eggs, one at a time, mixing well after each addition. Once the eggs are combined, pour in the pumpkin puree and vanilla extract, beating on medium speed until smooth.

Step 5: On low speed, gradually add the flour mixture to the wet ingredients. Mix just until everything is combined—overmixing will result in a dense cake. Scrape down the sides and bottom of the bowl to make sure everything is well blended.

Step 6: Divide the cake batter evenly between the prepared cake pans. Smooth the tops with an offset spatula for even layers. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Step 7: Once baked, cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Making the Caramel Buttercream

Step 8: In a medium bowl over simmering water, whisk together egg whites and sugar until the sugar dissolves and the mixture is hot to the touch—about 5 minutes.

Step 9: Return the bowl to the stand mixer with the whisk attachment and beat on medium-high speed until the mixture forms stiff, glossy peaks. The bowl should feel cool to the touch, and the consistency will resemble marshmallow cream.

Step 10: Switch to the paddle attachment and lower the speed. Slowly add the softened butter, a few tablespoons at a time. Beat until smooth, then add the caramel sauce and kosher salt. If the buttercream looks runny, refrigerate it for 5-10 minutes before beating again.

Assembling the Cake

Step 11: Place the first cake layer on a platter. Spread a thin layer of frosting over the top of the cake, followed by a drizzle of caramel sauce. Repeat with the second cake layer. After adding the top cake layer, apply a thin layer of buttercream (crumb coat) to the sides and top of the cake. Chill the frosted cake for 10 minutes.

Step 12: Once set, frost the entire cake with the remaining buttercream, using an offset spatula for smooth edges. For the final touch, pour ½ cup of salted caramel sauce over the top of the cake, gently easing it towards the edges to create a beautiful drip effect down the sides of the cake. Be patient, and don’t add too much caramel; it will eventually produce the perfect drip effect.

Tips for Success

• Best Way to Store: Store your leftover cake in an airtight container or under a cake dome in the refrigerator. Let it come to room temperature before serving.
• Avoid a Mess: The caramel will drip, so use a large plate to avoid spills in the fridge.
• Make Ahead: This pumpkin cake recipe can be made a day in advance, and the frosted cake stays fresh for several days.

The Perfect Fall Dessert

This spiced pumpkin cake with caramel buttercream recipe is not only the ultimate fall dessert, but it’s also perfect for Thanksgiving. The light, fluffy cake combined with the rich, caramel buttercream frosting will have everyone asking for seconds. Whether you’re a pumpkin dessert lover or just looking for something new, this pumpkin cake with caramel buttercream is a must-try for the fall season.