Pumpkin Cake With Caramelcream Cheese Frosting Recipes

PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM

Steps:

• Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
• Sift the flour, baking powder and baking soda into a large bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
• Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
• Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
• Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
• Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
• Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1 1/2 cups.
• Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
• Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
• Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
• Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
• Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn't spill out the sides.
• Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
• Spread the remaining buttercream in an even layer over the cake. If you'd like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.

PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
• Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
• Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

PUMPKIN CAKE WITH CARAMEL-CREAM CHEESE FROSTING

Steps:

• Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean and seeds.
• Cook over high heat, stirring, until the sugar is dissolved.
• Using a wet pastry brush, wash down any crystals from the side of the pan.
• Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes.
• Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.)
• Discard the vanilla bean.
• Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes.
• With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky.
• Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
• Meanwhile, make the cake: Preheat the oven to 350°.
• Butter and flour two 8-inch round cake pans.
• In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
• In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes.
• Beat in the oil, then beat in the pumpkin puree.
• Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
• Pour the batter into the prepared pans and smooth the tops.
• Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean.
• Let the cakes cool on a rack for 20 minutes.
• Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
• Place one layer on a plate and spread with 1 cup of the caramel-cream cheese frosting.
• Top with the second layer and frost the top and side.
• Refrigerate the cake for 2 hours before serving.
• Serve cold or at room temperature.

PUMPKIN SPICE LAYER CAKE WITH CARAMEL AND CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
• For frosting:
• Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
• Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.
• Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving.
• Sprinkle candied orange peel over top of cake. Cut into wedges and serve.
• Available seasonally at most supermarkets and year-round at specialty foods stores and from chefshop.com.

PUMPKIN CAKE WITH CARAMEL CREAM CHEESE FROSTING

Steps:

• 1. To make frosting: In a medium saucepan, combine sugar, water, vanilla bean, and seeds. Cook over high heat, stirring, until sugar is dissolved. Using a wet pastry brush, wash down any crystals from side of pan. Cook over moderate heat without stirring until a medium-dark-amber caramel forms, about 9 minutes. Remove from heat and immediately stir in butter and heavy cream. (Don't worry if butter separates.) Discard vanilla bean.
• 2. Transfer caramel to large bowl of a standing mixer fitted with a whisk and beat at low speed until caramel cools slightly and comes together, about 5 minutes. With machine on, beat in cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer frosting to a bowl and refrigerate until very firm, at least 6 hours.
• 3. Meanwhile, to make cake: Preheat oven to 350 degrees F. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk flour with baking powder, salt, cinnamon, ginger, baking soda, nutmeg, and cloves.
• 4. In a bowl, using an electric mixer, beat brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in oil, then beat in pumpkin puree. Alternately add dry ingredients and milk in 3 batches, beating well between additions.
• 5. Pour batter into prepared pans and smooth tops. Bake 40 to 45 minutes, until a toothpick inserted in center of cake comes out clean. Let cakes cool on a rack 20 minutes. Run a knife around edges to loosen cakes, then invert onto a wire rack to cool completely.
• 6. Place 1 layer on a plate and spread with 1 cup caramel-cream cheese frosting. Put other half of pumpkin shaped layer together on first layer and frost remaining cake. Refrigerate cake 2 hours before serving.

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• TO PREPARE CAKE:Blend together eggs, sugar and oil on medium.
• Sift together flour and next 4 ingedients and add to sugar mixture.
• Blend well for 3 minutes on medium.
• Blend in pumpkin.
• Bake in 13 x 9 x 2 pan for 35 minutes at 325.
• Cool and frost.
• TO PREPARE FROSTING: Cream butter.
• Blend in cream cheese.
• Slowly add powdered sugar, blending well after each addition.
• Blend in vanilla.
• Stir in pecans.