PUMPKIN CAKE WITH CARAMEL-CREAM CHEESE FROSTING

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Pumpkin Cake With Caramel-Cream Cheese Frosting image

Make and share this Pumpkin Cake With Caramel-Cream Cheese Frosting recipe from Food.com.

Provided by Vino Girl

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 19

1 cup sugar
1/2 cup water
1/2 vanilla bean, split and seeds scraped
3/4 cup unsalted butter, softened
2 tablespoons heavy cream
1 lb cream cheese, cut into 2-inch cubes
2 cups flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/4 cups light brown sugar
4 eggs
3/4 cup vegetable oil
1 (15 ounce) can pumpkin puree
1/2 cup whole milk

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.

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