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Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting Recipe

Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting Recipe

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Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting

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Ingredients

Count

Nutrition

630

Calories

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Ingredients:

Serving

3 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1/4 tsp ground cardamom
1 15- oz can pure pumpkin
1 1/2 cups sugar
1 1/4 cups vegetable oil
4 large eggs
2 tsp finely grated orange peel
1 1- lb box powdered sugar, divided
1/2 cup plus 1 tbsp heavy whipping cream
1 tsp vanilla extract
1/4 tsp salt
1 8- oz package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
candied orange peel

Directions:

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 .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	629.86 Kcal (2637 kJ)
Calories from fat	301.58 Kcal
		% Daily Value*
Total Fat	33.51g	52%
Cholesterol	89.56mg	30%
Sodium	345.83mg	14%
Potassium	172.8mg	4%
Total Carbs	78.65g	26%
Sugars	52.37g	209%
Dietary Fiber	1.14g	5%
Protein	6.5g	13%
Vitamin C	0.9mg	1%
Iron	0.7mg	4%
Calcium	75.6mg	8%

Amount Per 100 g
Calories	341.96 Kcal (1432 kJ)
Calories from fat	163.73 Kcal
		% Daily Value*
Total Fat	18.19g	52%
Cholesterol	48.62mg	30%
Sodium	187.75mg	14%
Potassium	93.81mg	4%
Total Carbs	42.7g	26%
Sugars	28.43g	209%
Dietary Fiber	0.62g	5%
Protein	3.53g	13%
Vitamin C	0.5mg	1%
Iron	0.4mg	4%
Calcium	41.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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