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Pumpkin Layer Cake with Caramel Frosting
A light and fluffy pumpkin layer cake with a decadently creamy caramel frosting is perfect for Thanksgiving!
Prep Time
20 mins
Cook Time
20 mins
Total Time
48 mins
Servings: 12 servings
Calories: 770 kcal
Course:
Dessert
Cuisine:
American
Ingredients
caramel
- 1 1/2 cups dark brown sugar
- 3/4 cup salted butter, cut in pieces
- 6 Tbsp milk or half and half
wet ingredients
- 1 1/4 cup canned pumpkin
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup apple cider (you can also use water)
- 1 Tbsp vanilla extract
dry ingredients
- 2 1/2 cups all purpose flour
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt or kosher salt
nuts
- 1 1/4 cup chopped toasted pecans*
for the frosting
- 4 cups confectioner's sugar
- 1/4 cup milk or half and half
Instructions
- Preheat oven to 350F, spray 2 9-inch cake pans with baking spray and dust with flour. Line each pan with a round of parchment paper on the bottom.
- Begin by making the caramel. Put the ingredients in a medium saucepan and melt over medium heat, stirring to dissolve the sugar. When everything is melted, raise the heat slightly and wait for the mixture to come to a boil. You don't need to stir it at this point. This will take about 3-4 minutes. Once the mixture boils, remove from the heat and pour into a heatproof bowl to cool. Do not stir.
- In a large bowl blend the wet ingredients together until smooth. You can do this by hand, or in a stand mixer.
- Whisk the dry ingredients together, and then slowly add to the wet, just until everything is smooth, don't over beat. Fold in the nuts.
- Pour the batter evenly into the two prepared pans. Bake for 25-28 minutes, or until they spring back when lightly touched in the center, or a toothpick inserted in the center comes out without wet batter on it.
- Let the cake layers cool on a rack for 15 minutes before turning them out to cool completely. Carefully peel off the parchment paper.
- Now make the frosting. Put the cooled caramel into the bowl of a stand mixer fitted with the balloon whisk attachment, or you can do this with electric beaters. Begin beating the caramel, then add the sugar, one cup at a time. After the second cup of sugar, add the milk or half and half and then finish with the sugar. Beat until thick, smooth, and creamy. If your frosting seems too thick, add a touch more milk. If it seems too thin, add a bit more sugar.
- Frost the cooled cake. You can store your cake at room temperature, or in the refrigerator.
Cup of Yum
Notes
- *to toast pecans, put them on a dry baking sheet and toast in a 350F oven for 10 minutes.
Nutrition Information
Calories
770kcal
(39%)
Carbohydrates
123g
(41%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
8g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
381mg
(16%)
Potassium
311mg
(9%)
Fiber
2g
(8%)
Sugar
99g
(198%)
Vitamin A
4431IU
(89%)
Vitamin C
1mg
(1%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 770
% Daily Value*
| Calories | 770kcal | 39% |
| Carbohydrates | 123g | 41% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 381mg | 16% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 99g | 198% |
| Vitamin A | 4431IU | 89% |
| Vitamin C | 1mg | 1% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.