caramel frosting

This impressive Pumpkin Cake features a salted caramel frosting and is perfect for holiday entertaining! This moist and flavorful pumpkin cake recipe is topped with candied pecans and more salted caramel creating the most PERFECT cake for fall! Truly the perfect fall dessert!

Pumpkin Cake with Salted Caramel Frosting

flour

baking powder

baking soda

salt

cinnamon

ginger

cloves

nutmeg

pumpkin puree (1 can, 1 3/4 cups)

sugar

vegetable oil

eggs

vanilla extract

heavy cream

corn syrup

water

unsalted butter

salt (such

vanilla

pecans (roughly chopped)

brown sugar

unsalted butter (1 1/2 sticks)

oz cream cheese (1/2 block)

caramel sauce (from recipe above,

Preheat oven to 350*F., grease and lightly flour the sides of your baking pans, and line the bottoms with parchment paper (see notes for pan sizes).

In a large bowl whisk together the flour, baking powder, baking soda, salt and spices, then set aside.

In another large bowl, whisk the pumpkin, sugar, oil, eggs and vanilla and stir (stir vigorously by hand or on medium speed with an electric mixer for 30 seconds or so).

Add the flour mixture to the pumpkin mixture and stir until completely combined.

Divide batter into prepared pans and bake cakes until the tops are slightly rounded and a toothpick inserted into the center of each cake comes out clean (no wet batter).  I used 2, 6&quot; pans and baked them for about 40 minutes.  If you are using 8&quot; pans the time will be a bit less (check after 25 minutes).  Cupcakes will bake in 22-24 minutes. (See notes below on cake sizes)

Cool the cakes in the pans about 10 minutes, then (carefully) remove from pans and cool fully on a cooling rack.

Prepare the cake

Warm the heavy cream in a bowl in the microwave and then set aside.

In a large saucepan, add the sugar, corn syrup, and water.  Stir gently to incorporate the ingredients.

Cook over medium to medium-high heat, stirring gently, until the sugar dissolves and the mixture is bubbling.

Stop stirring and allow the mixture to boil undisturbed until it begins to darken in color.  You want the mixture to reach a honey color, but no darker.  The syrup will change from light in color to dark very quickly, so it&#039;s important to watch closely and remove the pan from the heat as soon as it&#039;s light-medium honey color.

Once removed from heat, carefully and slowly pour in the warm heavy cream (the mixture will hiss and bubble).  Stir to full incorporate the cream.

Add butter and salt and stir to combine.  Add vanilla.

Allow sauce to cool a bit, then pour into a jar. Cool at room temperature, then cover jar and store in the refrigerator.

Make the Caramel Sauce

Add pecans, brown sugar, butter and water to a heavy bottom saucepan and cook over medium heat.  Stir to combine ingredients.

Allow the mixture to come to a boil and boil, while stirring occasionally, until most all of the water has evaporated (so there is not much sauce in the pan, it&#039;s move of just a coating on the pecans), about 5- 10 minutes.

Remove pan from heat and add salt and cinnamon.  Stir well.

Spread the nuts onto a parchment paper covered baking sheet and break up any clusters. Allow to cool.

Prepare Candied Nuts

Cut cold butter into a few large pieces and then, in the bowl of an electric mixer, beat butter until smooth.

Add cream cheese and blend until fully combined and smooth.

Add about half of the powdered sugar, then while the mixer is running, pour in the caramel sauce.  The caramel sauce should be no warmer than room temperature.  Stop the mixer and scrape down the sides of the bowl as needed.  Continue blending and add the remaining powdered sugar, vanilla and salt.

The frosting should be thick, creamy and fluffy. &nbsp;If by chance you kitchen is very warm, or the caramel sauce was too warm when you added it, place the bowl of frosting in the fridge to firm up, then beat once more before use.

Make the Salted Caramel Frosting

Level and split cake layers as desired.

For easy assembly, add the frosting to a large piping bag fitted with a large round tip.  This is optional.

Begin with a layer of cake on the plate or cake stand of your choice.  Add a layer of frosting by piping a large spiral, then spread as needed with an offset spatula.  Alternatively, scoop a large dollop of frosting onto the cake layer, and spread as needed with an offset spatula.  Add a drizzle of caramel sauce on top of the frosting.

Repeat layers of cake, then frosting, then a caramel drizzle.

On top of the cake add a generous topping of candied nuts.

Enjoy!

Assemble the cake

https://embed.mediavine.com/videos/frkyynuiwcjdfekufyoc

This Pumpkin Cake is a delicious and impressive fall dessert! Pumpkin Cake, Salted Caramel Frosting and Candied Pecans... YUM!

Pumpkin Salted Caramel Cake

Salted caramel buttercream frosting is the perfect balance of sweet and salty in one rich frosting recipe.

Salted Caramel Buttercream Frosting

butter (at room temperature)

salted caramel sauce (at cool room temperature)

Kosher salt

With an electric mixer, beat butter on medium for 1 minute.

Add salted caramel sauce. and vanilla extract, and beat on medium for 2 minutes, scraping down the sides as needed.

Add powdered sugar and salt, and beat on low until powdered sugar is incorporated.

Increase speed to medium, and beat until smooth and well-combined, about 2-3 additional minutes.

These Creme Brûlée Cupcakes are made with a moist vanilla cupcake &amp; pastry cream filling, then topped with caramel frosting + a caramelized sugar top!

Creme Brûlée Cupcakes

tbsp (84 grams), unsalted butter, room temperature

(155 grams) sugar

tbsp (86 grams) sour cream, room temperature

tsp vanilla extract

(163 grams) all purpose flour

tsp baking powder

tbsp (90 milliliters) milk, room temperature

tbsp (30 milliliters) water, room temperature

tbsp (78 grams) sugar

cornstarch

(240 milliliters) milk

tbsp (14 grams) salted butter

(112 grams) salted butter

(95 grams) shortening

(460 grams) powdered sugar

caramel sauce

(52 grams) sugar

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2

. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.

0. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.

1. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.

2. Reduce heat to medium and simmer for 2 minutes. Remove from heat.

3. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14

Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15

Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16

To make the frosting, beat the butter and shortening together in a large mixer bowl until smooth.
17

Add about half of the powdered sugar and mix until smooth and well combined.
18

Add 3 tablespoons of caramel sauce and and mix until combined.
19

Add the remaining powdered sugar and mix until smooth.
20

Add additional caramel sauce and the water or milk, as needed, to get the right consistency frosting.
21

Use a cupcake corer or knife to remove the centers from the cupcakes, then fill them with the pastry cream.
22

Pipe the frosting onto the cupcakes. I used Ateco tip 808 to create the dome of frosting.
23.

dd the sugar to a small bowl and turn the cupcakes over and dip them into the sugar, one at a time.
24.

efrigerate the cupcakes until the frosting is cool and firm, about 30 minutes to an hour.
25.

se a butane kitchen torch to caramelize the sugar on top.
26. Re

rigerate the cupcakes until ready to serve. Best served cool, but not cold.

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