Naked Pumpkin Cake with Caramel Buttercream

Name: Naked Pumpkin Cake with Caramel Buttercream | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 12
Ingredients: 1/4 cup homemade caramel sauce, plus more for topping (recipe above); 2-3 tablespoons heavy cream; 1 teaspoon vanilla extract; 4 cups powdered sugar, sifted; 1 cup (2 sticks) unsalted butter, at room temperature; 1/2 cup milk, room temperature; 1 teaspoon vanilla extract; 15 ounces (about 1 1/2 cups) pumpkin puree; 3/4 cup vegetable oil; 4 large eggs, room temperature; 1 1/2 cups packed brown sugar; 1/4 teaspoon ground cloves; 1 teaspoon ground ginger; 1 1/2 teaspoon cinnamon; 1 teaspoon salt; 3/4 teaspoon baking soda; 2 teaspoons baking powder; 2 cups all-purpose flour; 1 teaspoon coarse sea salt (optional); 1/2 cup heavy cream; 6 tablespoons unsalted butter, softened; 1 cup granulated sugar

KitchenAid Chef

Naked Pumpkin Cake with Caramel Buttercream

Serving

Ingredients

1/4 cup homemade caramel sauce, plus more for topping (recipe above)

2-3 tablespoons heavy cream

1 teaspoon vanilla extract

4 cups powdered sugar, sifted

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup milk, room temperature

1 teaspoon vanilla extract

15 ounces (about 1 1/2 cups) pumpkin puree

3/4 cup vegetable oil

4 large eggs, room temperature

1 1/2 cups packed brown sugar

1/4 teaspoon ground cloves

1 teaspoon ground ginger

1 1/2 teaspoon cinnamon

1 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons baking powder

2 cups all-purpose flour

1 teaspoon coarse sea salt (optional)

1/2 cup heavy cream

6 tablespoons unsalted butter, softened

1 cup granulated sugar

Step by step

In a 3.0-Quart Saucepan from the KitchenAid® Stainless Steel 10-Piece Set, melt sugar over medium high heat. When sugar starts melting, whisk until all the sugar melts. Sugar will clump in whisk but keep whisking. Once all the sugar is melted, stop whisking and let sugar get to a deep amber color. You can swirl the pan to mix. Keep your eye on the caramel, as it will easily burn at this stage. Whisk in the butter and mix until completely melted. Remove pan from heat and gradually add in the heavy cream. Whisk until smooth. Whisk in the sea salt until dissolved (if using). Transfer caramel immediately into a glass jar and let cool completely.
Preheat KitchenAid® 30-Inch 5-Element Electric Convection Slide-In Range to 325 degrees F. Butter and flour three 8-inch round cake pans. Line with parchment rounds and grease parchment.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In the bowl of your KitchenAid® Stand Mixer, beat the brown sugar and eggs until light and fluffy. Gradually add in vegetable oil and mix until just combined. Beat in pumpkin puree and vanilla extract. Alternate the dry ingredients and milk, in three batches, and beat until combined between each addition.
Divide batter equally into prepared pans. Bake cake 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
Let cakes cool in pan for at least 10 minutes before inverting onto a wire rack. Let cool completely before frosting.
In the bowl of your KitchenAid® Stand Mixer, beat butter on medium high until smooth about 2-3 minutes. Reduce speed to low and add sugar, one cup at a time. Beat until combined. Add vanilla, heavy cream and caramel sauce and beat to combine. Increase speed to medium and beat frosting until smooth and fluffy.
Place one layer of cake onto a cake board or plate. Spoon about half of the frosting onto cake. Top with second layer of cake and the rest of the frosting. End with the last layer of cake. Top cake with caramel sauce.