Introduction
Cozy and rich, this Pumpkin Salted Caramel Layer Cake is the perfect dessert to bring warmth to any gathering. With moist pumpkin cake layers and a luscious salted caramel frosting, every bite is an indulgent treat.
Detailed Ingredients with measures
250g all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
200g granulated sugar
100g brown sugar
180ml vegetable oil
3 large eggs
250g pumpkin puree
120ml whole milk
2 teaspoon vanilla extract
Salted Caramel Sauce:
200g granulated sugar
90g unsalted butter, cubed
120ml heavy cream
½ teaspoon salt
Caramel Buttercream:
200g unsalted butter, room temperature
400g powdered sugar
60ml salted caramel sauce
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings
Directions
1. Preheat the oven to 175°C. Grease and line two 20cm round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, beat granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, mixing well. Stir in pumpkin puree, milk, and vanilla.
4. Gradually add dry ingredients and mix until just combined.
5. Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool completely.
6. For the caramel sauce, heat sugar in a saucepan over medium heat, stirring constantly until melted and amber in color.
7. Add butter and stir until combined. Slowly pour in heavy cream while stirring. Allow to simmer for a minute, then add salt. Cool completely.
8. For the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in salted caramel sauce until smooth.
9. Assemble the cake by spreading buttercream between cake layers and over the top and sides. Drizzle extra salted caramel over the finished cake.
10. Chill for 30 minutes before slicing and serving.
Detailed Directions and Instructions
Step 1: Preheat and Prepare the Pans
Preheat your oven to 175°C (350°F). Grease and line two 20cm round cake pans with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Step 3: Beat Sugars and Oil
In a separate large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is combined.
Step 4: Add Eggs and Other Wet Ingredients
Add the eggs one at a time to the sugar and oil mixture, mixing well after each addition. Then, stir in the pumpkin puree, whole milk, and vanilla extract until smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans.
Step 7: Make the Salted Caramel Sauce
In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar has melted and turned to an amber color.
Step 8: Add Butter and Cream
Once the sugar is melted, add the cubed unsalted butter and stir until fully combined. Gradually add the heavy cream while stirring continuously. Let the mixture simmer for about a minute, then stir in the salt. Allow the caramel sauce to cool completely.
Step 9: Prepare the Caramel Buttercream
In a mixing bowl, beat the room temperature unsalted butter until creamy and light. Gradually add the powdered sugar, mixing on low speed until combined. Then, add the cooled salted caramel sauce and mix until the buttercream is smooth and well combined.
Step 10: Assemble the Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of caramel buttercream on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
Step 11: Drizzle with Caramel
Drizzle any extra salted caramel sauce over the finished cake for decoration and added flavor.
Step 12: Chill and Serve
Refrigerate the assembled cake for about 30 minutes before slicing and serving to set the frosting.
Notes
Note 1: Cake Storage
Store leftover cake in an airtight container in the refrigerator for up to 4 days.
Note 2: Baking Time Variation
Baking times may vary based on your oven, so keep an eye on the cakes towards the end of the baking time to avoid overbaking.
Note 3: Pumpkin Puree
Use canned pumpkin puree for convenience or make your own by cooking and pureeing fresh pumpkin.
Note 4: Salted Caramel Sauce
Be careful when making the caramel sauce, as melted sugar can become very hot.
Cook Techniques
Mixing Dry Ingredients
Whisk together flour, baking powder, baking soda, salt, and spices to ensure an even distribution of the leavening agents and flavors in the cake.
Creaming Method
Beat granulated sugar, brown sugar, and oil until well combined before adding eggs. This helps to create a light and airy texture in the cake.
Incorporating Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing and ensure a moist cake.
Testing for Doneness
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs for perfectly baked layers.
Making Caramel Sauce
Heat sugar in a saucepan over medium heat until melted. Stir constantly to prevent burning, and carefully add butter and cream to create a smooth sauce.
Making Buttercream
Beat room temperature butter until creamy before gradually adding powdered sugar. This allows for a smooth and fluffy frosting.
Assembling the Cake
Spread buttercream evenly between the cake layers and on the outside, ensuring a nice finish and stability for the layers.
Chilling the Cake
Chill the assembled cake for at least 30 minutes to set the buttercream, making it easier to slice and serve.
FAQ
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree can be used, but make sure it’s well-drained to avoid excess moisture.
How can I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make the caramel sauce in advance?
Yes, the caramel sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. Reheat before using.
What if my cake layers are domed?
If your cake layers have domed tops, you can level them with a serrated knife to achieve a flat surface for stacking.
How do I make the cake gluten-free?
Substitute all-purpose flour with a gluten-free flour blend that measures 1:1 in recipes.
Can I freeze the cake?
Yes, you can freeze the cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator before assembly.
Conclusion
Cozy and rich, this Pumpkin Salted Caramel Layer Cake is an indulgent treat that brings warmth and sweetness to any occasion. With its moist pumpkin layers and decadent salted caramel frosting, it is sure to delight your guests and leave them wanting more.
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