Pumpkin Layer Cake Recipe with Caramel-Cream Cheese Frosting
"This gorgeous layer cake, by New Orleans-based cookbook author and food blogger Joy Wilson, is a must-try for pumpkin spice fans. The frosting, which has ribbons of homemade caramel throughout is best applied with a small offset spatula for a beautifully swirled look. You can make the cake layers up to three days in advance, and store (covered) in the refrigerator. ..."
INGREDIENTS
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1/2 cup granulated sugar
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2 tablespoons water
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2 tablespoons light corn syrup
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1/3 cup heavy cream
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2 tablespoons unsalted butter, softened
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1/2 teaspoon sea salt
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2 1/2 cups all-purpose flour, plus more for dusting pan
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1 cup granulated sugar
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3/4 cup lightly packed brown sugar
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2 teaspoons pumpkin pie spice
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon sea salt
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1 1/4 cups canned pumpkin
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1 cup whole buttermilk
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1/2 cup canola oil
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1/2 cup water
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2 large eggs
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2 teaspoons vanilla extract
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1 (8-oz.) pkg. cream cheese, softened
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1/2 cup unsalted butter, softened
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4 cups powdered sugar
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2 tablespoons heavy cream
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2 teaspoons vanilla extract
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1/4 teaspoon sea salt
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