This great frosting recipe is perfect for your Pumpkin Spice Layer Cake:
Pumpkin Spice Layer Cake with Caramel Buttercream Frosting
Fall is here and time to once again bring out the pumpkin. I am a big fan of the Libby label product. I've used others but I find depth of flavor and moisture content of this brand works best for me regardless of the recipe. This layer cake is moist, full of spice and the crunchy bits of caramel in the frosting add a nice touch to both the taste and the texture.
Equipment
- 2 eight inch round cake pans
Ingredients
FOR THE CAKE
- 1/2 cup unsalted butter (114g)
- 1/2 cup vegetable oil (119ml)
- 1 cup granulated sugar (199g)
- 1/2 cup dark brown sugar (100g)
- 3 egg yolks (grade A large)
- 1 tsp Nielsen & Massey vanilla extract (4.3g)
- 1 1/4 cups pureed pumpkin (310g)
- 2/3 cup buttermilk (160g)
- 1 tbsp molasses (20g)
- 2 1/2 cups King Arthur Unbleached Cake Flour (290g)
- 2 tsp baking powder (10g)
- 1/2 tsp baking soda (2.4g)
- 1 tsp salt (6g)
- 2 tsp cinnamon (5.3g)
- 1 tsp nutmeg (2.6g)
- 1 tsp ground ginger (2.6g)
- 1/2 tsp ground cloves (1.3g)
- 3 egg whites
- 1/4 cup granulated sugar (50g) for the egg whites
FOR THE FROSTING
- 1 Full recipe of Classic Italian Buttercream & Cream Cheese Frosting Classic Italian Buttercream & Cream Cheese Frosting
- 3/4 cup granulated sugar ((150g)
- 2 tbsp Butter (29g) Either salted or unsalted
- 2 tbsp heavy cream (29g)
Instructions
For the Cake
- Preheat your oven to 325° for convection and 350° for standard bake. Line two 8" cake tins with parchment and butter the sides. Take the butter, eggs and buttermilk out the refrigerator to come to room temp.
- Using the electric mixer fitted with the paddle attachment combine the butter, oil and both white and brown sugar. Beat at high speed until light and fluffy.
- Now add the egg yolks one at a time, combining each before adding the next. Mix at high speed until ingredients have become light, fluffy and increased in volume. Next add the pumpkin, vanilla extract and buttermilk. Mix for half a minute.
- Blend your dry ingredients and scoop into the batter. Turn the mixer on to low speed. Mix for half a minute, stop and scrape down the sides and bottom of the bowl to make certain the ingredients are combined. Mix for another 30 seconds, then spoon the batter into a large mixing bowl. Thoroughly wash and dry your electric mixing bowl. This is important as any oils left over from the cake batter will interfere with your egg whites forming firm peaks.
- Pour the three egg whites into your clean, dry mixing bow and using the whisk attachment beat at hight speed until foamy. Leaving the mixer on, pour in the 1/4 cup of sugar, one tablespoon at a time. Completely combine each tablespoon of sugar into the egg whites before adding the next. Continue to beat until the egg whites have formed firm, satin like peaks.
- Scoop about 1/3 of the meringue into the cake batter. Gently stir into the batter to lighten the mixture. Scoop in another 1/3 of the meringue and using a rubber spatula, fold into the batter. Do not stir – fold. Then repeat the process with the remaining 1/3. Don't over mix. It's better to have a few streaks of egg white than to deflate the batter.
- Divide the batter equally between your two prepared 8" cake pans. Place on the center rack of your preheated oven. Bake for 35 to 45 minutes, or until the cake is golden brown and springs back a bit when you gently press on the center. You can also further check by inserting a tooth pick or cake tester into the center. It should come out clean and batter free when the cake is done.
- Let the layers cool for 15 minutes. Run the tip of a sharp knife around the rim to release completely from the sides and invert the layers on to a rack to further cool.
- Allow to cool completely before frostings. Layers may also be frozen for up o one month. Simply wrap each layer in plastic wrap and place in a ziplock freezer bag.
FOR THE FROSTING
- Make the Classic Italian Buttercream & Cream Cheese Frosting. This may be made days in advance.
- Pour the sugar into a small heavy sauce pan and place over medium heat. Do not stir, just swirl it a bit and allow to melt. Once melted adjust the heat to medium low. You want the melted sugar to gently boil.
- Continue to boil until the sugar turns a rich "caramel" brown. Remove from the heat and stir in the butter and cream. Be careful as it will really bubble up and you don't want to burn your hands.Keep stirring until the butter and cream are combined and the boiling has stopped.
- This caramel needs to cool a bit before adding to the buttercream/cream cheese frosting.
TO FINISH YOUR CAKE
- Once the caramel has cooled a bit, drizzle into the buttercream. You want to gentle stir or "swirl". You are aiming to create streaks of caramel throughout the frosting as well as come combining with the frosting.Use all but about 2 tablespoons of the caramel. This you can use to decorate the top of your cake as shown in the photo.
- Scoop a portion of the frosting onto the bottom layer. Use a spatula to spread evenly. Add the top layer and spread another scoop over the top and down the sides.
- I find that it is best to coat top and sides with a thin layer of frosting and then place the cake in the refrigerator or freezer for a bit. This will firm the frosting and keep the crumbs in place. This process call "the crumb coat" takes a few minutes longer but it well worth it as it eliminates cake crumbs from mixing with the frosting.
- Once the frosting has firmed, finish the cake with the remainder of the frosting. If you choose, pipe thin lines of caramel across the top of your cake and drag a toothpick or skewer down each to form a chevron pattern.
- This cake will stay fresh for several days. Cover exposed surface with plastic wrap or waxed paper.
Notes
Classic Italian Buttercream Frosting with Cream Cheese
Canned pumpkin varies in flavor, texture, water content and color. I think Libby’s is one of the best, but if you prefer to have organic you might try Farmer’s Market. Trader Joe’s is also quite good. If you are making your own and you want it to taste like these brands, remember that the term “pumpkin” is broad and in any year, what’s in the can may be a combination of different orange squash.