Caramel Pumpkin Layer Cake

$- 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 cup vegetable oil - 4 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup unsalted butter - 2 cups powdered sugar - 1/2 cup heavy cream - 1 teaspoon salt - 1 cup caramel sauce - Optional: Walnuts or pecans for garnish The dry ingredients form the backbone of any cake. I use flour, baking powder, and baking soda to create rise and texture. Spices like cinnamon, nutmeg, and ginger add warmth and flavor. Don't forget the salt! It balances the sweetness. Next, we have the wet ingredients. The sugars give the cake sweetness. I love using both granulated and brown sugar. The brown sugar adds a rich, deep flavor. Vegetable oil makes the cake moist. Pumpkin puree is key here; it brings moisture and a light pumpkin taste. Eggs help bind everything together, and vanilla extract adds a nice aroma. For the frosting, unsalted butter creates a creamy base. I mix in powdered sugar for sweetness. Heavy cream makes the frosting light and fluffy. The caramel sauce adds a sweet touch. You can top the cake with walnuts or pecans for a nice crunch. Gather all these items, and you're ready to create a delicious caramel pumpkin layer cake! - Step 1: Preheat oven and prepare cake pans Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. This helps the cakes come out easily. - Step 2: Whisk together dry ingredients In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until combined. Set this bowl aside. - Step 3: Mix wet ingredients and add eggs In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Stir until it looks smooth. Next, add the eggs one at a time. Mix well after each egg. Finally, stir in the pumpkin puree and vanilla extract. - Step 4: Combine dry and wet mixtures Gradually add the dry mixture to the wet mixture. Stir just until they combine. Be careful not to overmix. This keeps your cake light and fluffy. - Step 5: Divide batter and bake Pour the batter evenly into the prepared pans. Bake for 25-30 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready. - Step 6: Cooling the cakes Let the cakes cool in the pans for 10 minutes. After that, transfer them to a wire rack. Let them cool completely before frosting. - Step 7: Beat the butter In a medium bowl, beat the unsalted butter until it is creamy. This will be the base of your frosting. - Step 8: Add powdered sugar and salt Gradually add the powdered sugar and salt to the butter. Mix until combined. This makes your frosting sweet and rich. - Step 9: Mix in heavy cream Slowly pour in the heavy cream. Mix until the frosting is smooth and fluffy. You can adjust the thickness by adding more cream or sugar if needed. To get the best cake, mix gently. Overmixing makes the cake dense. Stir the wet and dry mixes until just combined. You want small lumps, not a smooth batter. To check if your cake is done, insert a toothpick in the center. If it comes out clean, your cake is ready. If it has wet batter, bake a few more minutes. Cool the cake in the pan for ten minutes, then move it to a wire rack. For the frosting, you want it creamy but not too thick. If it feels too thick, add a little heavy cream. Mix well after each addition. If it’s too runny, add powdered sugar until it thickens. To frost smoothly, spread a thin layer first. This is called a crumb coat. Chill the cake for about 30 minutes. Then, apply a final coat of frosting for a clean finish. Garnish your cake with drizzles of caramel sauce. You can also add chopped walnuts or pecans on top. This makes it look fancy and adds crunch. Serve slices on dessert plates. A dollop of whipped cream on the side can enhance the flavor. Pair it with a warm drink, like coffee or tea, for a perfect treat. {{image_2}} You can make this cake even tastier! Consider adding spices like allspice or cloves. Just a pinch can lift the flavor. You could also try adding vanilla or almond extract for a twist. For nuts, walnuts or pecans work great. You can even toast them for extra crunch and flavor. If you want a gluten-free cake, swap the all-purpose flour for gluten-free flour blend. Make sure it has a binding agent, like xanthan gum, for best results. For a vegan version, use flax eggs instead of real eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. You can also use coconut oil instead of vegetable oil. Cream cheese frosting is a delicious option. Just blend cream cheese with butter, sugar, and vanilla. This adds a tangy flavor that pairs well with pumpkin. Another fun choice is chocolate ganache. Heat cream and chocolate together until smooth. This rich topping gives a nice contrast to the cake's sweetness. To keep your caramel pumpkin layer cake fresh, store leftovers in the refrigerator. Use an airtight container to prevent it from drying out. Place a piece of wax paper between the cake and the lid to avoid sticking. This method keeps the cake moist and flavorful for up to a week. For long-term storage, you can freeze the cake and frosting. First, wrap each cake layer tightly in plastic wrap. Then, place them in a freezer bag. For the frosting, store it in a separate airtight container. The cake and frosting can last in the freezer for about three months. When you're ready to enjoy your cake, thaw it in the refrigerator overnight. If you're in a hurry, you can let it sit at room temperature for a few hours. Avoid using the microwave, as it can change the texture of the cake. After baking, your caramel pumpkin layer cake lasts about 5 to 7 days in the fridge. However, it tastes best within the first few days. Keep an eye out for signs of spoilage, like changes in smell or texture. If the cake feels dry or has mold, it’s best to discard it. Yes, you can make this cake ahead of time. I often bake the layers a day in advance. Just make sure they cool completely. Wrap each layer in plastic wrap. This keeps them moist. Store them in the fridge until you are ready to frost. You can also frost the cake a few hours before serving. Just cover it well to keep it fresh. If you don’t have pumpkin puree, you can use butternut squash puree. You can also use sweet potato puree. Use the same amount, one cup. Both options give a nice flavor. If you want, you can even use applesauce. It will change the taste but still be delicious. Use one cup of applesauce as well. Making homemade caramel sauce is easy! Here’s a simple recipe: - Ingredients: - 1 cup granulated sugar - 6 tablespoons unsalted butter - 1/2 cup heavy cream - Pinch of salt 1. In a medium pot, heat the sugar over medium heat. 2. Stir it until it melts and turns amber in color. 3. Add the butter and stir until it’s melted. 4. Slowly pour in the cream and mix well. 5. Add a pinch of salt and let it cool. This sauce is rich and perfect for your cake! Yes, you can use different sizes of pans. Just remember that baking times will change. For 9-inch pans, check for doneness at 30-35 minutes. For mini cakes, bake for about 20 minutes. Always use a toothpick to check if it's done. If it comes out clean, the cake is ready! You learned how to make a delicious pumpkin cake from scratch. We covered all the ingredients, from dry to wet, and even the frosting. I shared helpful tips for baking and decorating. You can adjust flavors and make dietary changes, too. Storing your cake properly will keep it fresh longer. Now, whether for a celebration or a special treat, you have the skills to impress everyone with your baking. Enjoy your sweet creation and make it your own!$

Indulge in the ultimate fall treat with this delicious Caramel Pumpkin Layer Cake recipe! Perfectly spiced and moist, this cake features layers of pumpkin goodness, creamy frosting, and rich caramel sauce. It's a showstopper for any gathering or cozy night in. Ready to impress your family and friends? Click to discover the full recipe and start baking your new favorite dessert today! #PumpkinCake #FallBaking #DessertRecipes #CaramelDelight

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Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup vegetable oil

4 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1/2 cup unsalted butter (for frosting)

2 cups powdered sugar (for frosting)

1/2 cup heavy cream

1 teaspoon salt (for frosting)

1 cup caramel sauce (store-bought or homemade)

Walnuts or pecans for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

Add the eggs to the sugar mixture one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake light and fluffy.

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes cool, prepare the frosting. In a medium mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and salt, mixing until combined.

Slowly pour in the heavy cream and mix until smooth and fluffy. Adjust the consistency with more cream or powdered sugar as needed.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then drizzle some caramel sauce over it.

Add the second layer of cake and repeat the layering process with frosting and caramel. Top with the final layer of cake, then frost the top and sides of the cake with the remaining frosting.

Drizzle additional caramel sauce over the top and sprinkle with chopped walnuts or pecans, if desired.

Prep Time: 20 mins | Total Time: 1 hr 20 mins | Servings: 12

- Presentation Tips: Serve slices on dessert plates, garnished with a drizzle of caramel sauce and a few nuts for added crunch. Enjoy with a dollop of whipped cream, if desired!