That Amazingly Delicious Pumpkin Cake
January 09, 2021
"This cake is Amazing. I'm not kidding, it's Sooo good. Following this recipe exactly with the frosting and salted caramel is Essential for making this cake unexpectedly delicious as intended. Source: Broma Bakery with some changes."
- FOR CAKE
- FOR SALTED CARAMEL
- FOR CREAM CHEESE FROSTING
- Serving Size: 1 (216.7 g)
- Calories 856.9
- Total Fat - 45 g
- Saturated Fat - 18.3 g
- Cholesterol - 142.1 mg
- Sodium - 938 mg
- Total Carbohydrate - 109.3 g
- Dietary Fiber - 1 g
- Sugars - 91.7 g
- Protein - 6.6 g
- Calcium - 101.1 mg
- Iron - 1.1 mg
- Vitamin C - 1.4 mg
- Thiamin - 0 mg
FOR THE CAKE
Preheat oven to 350°F.
Grease and flour three 8-inch cake pans and set aside.
In a large bowl, combine the wet ingredients; pumpkin puree - vanilla extract. In a separate bowl, combine the dry ingredients; flour - salt.
Incorporate the dry ingredients into the wet, stirring until well combined.
Evenly pour the batter into the prepared pans. Bake for 25-30 minutes; allow to cool completely before frosting.
FOR THE SALTED CARAMEL
In a medium saucepan, heat the sugar on medium-low heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan.
Once the sugar is fully melted and turns a medium gold hue, remove it from heat immediately (this is important because the sugar can easily turn from gold to burn for the fact that it’s so hot). Stir in butter. The mixture will violently bubble. Use your spatula to stir the butter and sugar until they melt together completely.
Pour in the heavy cream. Use your spatula to stir until everything is combined well. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat, stir in salt, and allow to cool at room temperature while you make your frosting.
FOR THE FROSTING
Using an electric mixer (preferably a stand mixer), cream the butter and cream cheese until light and fluffy. Add in the vanilla extract, salt, and powdered sugar and whip to combine evenly and until light and creamy.
Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting. Refer to NOTE, below.
Place the slightly cooled salted caramel in a squeeze bottle or piping bag with a small tip (if it’s feeling too solid, place in the microwave for 10 seconds). Starting from the center, squeeze out the caramel in a tight spiral, going all the way to the edge of the cake. When you’re at the edge of the cake, make small zig-zag-like movements to allow the caramel to fall off the side of the cake.
For a stunning look, you can decorate the top of your cake with fresh fruits, such as; sliced fresh figs, pomegranate, and whole blackberries, raspberries, etc.
NOTE: Best to make and frost the cake ahead, placing it in the fridge, sturdies-up the frosting and helps the flavors of the cake meld, (I've made it up to 3 days ahead). When it is time to serve; make the caramel and proceed as indicated in the method, above. You can also make it all on the same day, it's all up to you. The frosting and Caramel are essential in making this cake a success, resulting in a delicious cake.
Tips & Variations
No special items needed.