PUMPKIN CAKE WITH CARAMEL-CREAM CHEESE FROSTING
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
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.
PUMPKIN-PECAN LAYER CAKE
Say "hello" to a stunning dessert that will steal the show at your fall party, Thanksgiving dinner, special occasion, or just to make as the perfect seasonal baking project. This masterpiece of a cake has three from-scratch pumpkin layers that get added flavor from fall spices: cinnamon, ginger and nutmeg, and from toasted pecans that are stirred into the cake batter before it's baked. What takes this cake to the next level is the dulce de leche-cream cheese frosting: a tangy-sweet combination that's both filled in-between the layers of the cake, and frosted all around it. Frosting mounds piped onto half of the cake and sprinkled with cinnamon give it a unique look that's both whimsical and picture-perfect.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 18
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. In small bowl, mix flour, 1 1/2 teaspoons cinnamon, the baking soda, baking powder, ginger, nutmeg and salt. Set aside.
- In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. Stir flour mixture into sugar mixture until smooth. Stir in pecans. Pour 1 2/3 cups batter into each pan. Spread evenly.
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat cream cheese, butter and dulce de leche with electric mixer on medium speed just until smooth. Beat in vanilla. On low speed, beat in powdered sugar, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer, rounded side down, on serving plate. Spread 2/3 cup of the frosting on top; top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top; top with third cake layer, rounded side up. Fit decorating bag with large round piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost side and top of cake with remaining frosting. Using decorating bag, pipe frosting mounds on half of top of cake (use photo as guide). Refrigerate uncovered at least 1 hour.
- When ready to serve, sprinkle cinnamon over frosting mounds. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 740, Carbohydrate 83 g, Cholesterol 100 mg, Fat 7 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Slice, Sodium 420 mg, Sugar 60 g, TransFat 1 g
PUMPKIN SPICE LAYER CAKE WITH CARAMEL AND CREAM CHEESE FROSTING
Provided by Sarah Patterson Scott
Categories Cake Mixer Dessert Bake Christmas Thanksgiving Cream Cheese Orange Spice Pumpkin Fall Family Reunion Cinnamon Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 23
Steps:
- 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 chefshop.com.
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE
Make this easy delicious pumpkin cake for a fall gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
- In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 21 g, TransFat 0 g
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PUMPKIN CAKE WITH CARAMEL-CREAM CHEESE FROSTING
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3/5 Total Time 2 hrsAuthor Grace Parisi
- 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.
- 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.
PUMPKIN LAYER CAKE RECIPE WITH CARAMEL-CREAM CHEESE …
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- Prepare the Caramel: Bring sugar, water, and corn syrup to a boil in a medium saucepan over medium, stirring once or twice. Continue to cook, without stirring, until mixture is a medium amber color, 8 to 9 minutes. Remove from heat, and immediately add heavy cream and butter (mixture will boil and foam). Whisk until well blended, and whisk in salt. Transfer to a bowl, cover with plastic wrap, and chill until cold, about 4 hours.
- Meanwhile, prepare the Cake Layers: Place oven rack in center of oven; preheat oven to 350°F. Coat 2 (9-inch) round baking pans with cooking spray; lightly dust bottoms and sides of pans with flour.
- Sift together flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl. Whisk together pumpkin, buttermilk, oil, water, eggs, and vanilla in a medium bowl until well combined. Add pumpkin mixture to flour mixture; whisk gently until just blended but no lumps remain. Divide batter between prepared pans. Bake in preheated oven until a toothpick inserted in center comes out clean or with a few moist crumbs, 20 to 25 minutes. Cool Cake Layers in pans 20 minutes, and transfer from pans to a wire rack. Cool completely, about 1 hour.
- Prepare the Frosting: Beat cream cheese in bowl of a stand mixer fitted with paddle attachment on low speed until softened, about 1 minute. Add butter and beat on medium speed until creamy, about 1 minute. Add powdered sugar, heavy cream, vanilla, and salt. Beat on low until incorporated; increase speed to medium until combined and thick but still spreadable, about 2 minutes. Chill 30 to 45 minutes before assembling cake.
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