MAKE THE CAKE
1. Heat oven to 350 degrees. Line three 8-inch cake pans with parchment paper. Butter and flour the pans and paper.
2. Sift the flour, baking powder and soda into a large bowl.
3. In the bowl of a stand mixer fitted with paddle attachment, combine sugar, butter, spices and salt. Beat on medium-high speed until very light and fluffy, about 5 minutes. Add the eggs one at a time, mixing for about 20 seconds between each egg. add the vanilla extract and pumpkin puree and mix until well combined.
4. Set mixer to low, and add the dry ingredients all at once. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter.
5. Divide the batter among the prepared pans (about 3 cups per pan). Bake the cakes until golden and puffed, about 20-25 minutes.
6. Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
MEANWHILE , MAKE THE CARAMEL SAUCE:
1. In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons of water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep Amber in color.
2. Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce.
3. Add the vanilla extract (or whiskey) and salt.
4. Carefully pour the caramel into a heat safe container and cool to room temperature.
5. You will have about 1 1/2 cups.
MAKE THE BUTTERCREAM:
1. In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
2. Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
3. Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple tablespoons at-a time and beat the buttercream until smooth and fluffy. Continue until all of the butter is incorporated and then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined.
4. Assemble the cake: add a small spoonful of buttercream onto a cardboard cake round and place the first layer of cake, on top.
5. Spread about 3/4 cup of buttercream on top of the cake. Drizzle 1 tablespoons of caramel sauce over the buttercream.
6. Place the second layer and repeat with buttercream and caramel. Place the 3rd layer and spread with a thin layer of buttercream.
7. Refrigerate the cake until buttercream is firm, about 30 minutes
8. Spread remaining buttercream in an even layer over the cake. If you'd like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Serve at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (166g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 377 (59%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 110.3mg||34 %|
|Sodium 271.8mg||9 %|
|Potassium 105.6mg||3 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 65.3g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 643
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!