Pumpkin Cake with Caramel Icing

A very seasonal spicy birthday cake for a Halloween birthday

This recipe comes from NYTimes Cooking, the original recipe can be found here: https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1. I do not like making Swiss Meringue buttercream because I think it's the second worst buttercream (1. American, 2. Italian Meringue 3. Swiss Meringue, 4. French), and caramel, because it is an assache. This recipe calls for both, but it turns out well.

Ingredients:

For the Cake:

2 1/2 cups plus 2 Tbsp / 330g plain flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 3/4 cups / 350g granulated or caster sugar

1 cup / 225g unsalted butter, at room temperature

1 Tbsp ground cinnamon

1 1/2 tsp ground cardamom

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/2 tsp salt

3 large eggs, at room temperature

2 tsp vanilla extract

2 1/2 cups / 610g pumpkin puree, at room temperature

For the Caramel:

1 cup / 200g granulated or caster sugar

3 Tbsp water

2 Tbsp / 30g unsalted butter, at room temperature

3/4 cup / 180g double cream, at room temperature

1 Tbsp whiskey or bourbon (or 2 tsp vanilla extract)

Pinch of salt

For the Swiss Meringue:

4 large egg whites

1 cup / 200g granulated or caster sugar

2 cups / 450g unsalted butter, at room temperature

2 tsp vanilla extract

Pinch of salt

Instructions:

For the Cake:

Preheat the oven to 350˚F / 180˚C. and grease and flour 3 x 8in cake pans.

In a medium bowl, sift together the flour, baking powder and baking soda.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, butter, cinnamon, cardamom, nutmeg, allspice and salt on medium speed until light and creamy, c. 5 minutes.

Add the eggs one at a time, scraping down the bowl between each addition.

Add the vanilla extract and pumpkin puree, and mix until well combined.

Add the flour mixture and mix on low until no white streaks remain.

Finish mixing the last of the dry ingredients by hand to ensure the batter is evenly mixed.

Divide the batter between the prepared pans and bake until golden and a toothpick inserted into the centre of the cake comes out clean, c. 20-25 minutes.

Let the cakes cool in the pans on a cooling rack for 10 minutes, then invert them onto a cooling rack and allow to cool completely.

For the Caramel:

In a large saucepan over medium high heat, combine the sugar and water and swirl around the pan until the sugar dissolves, without stirring.

Continue to cook until the mixture turns a deep amber in colour.

Do not take you eyes off this, it will burn if you blink at the wrong time.

Remove the pan from the heat and carefully whisk in the butter and cream.

The mixture will sputter and bubble up before turning into a caramel sauce, you just have to whisk through it.

Whisk in the whiskey/vanilla extract and salt, and pour into a heatproof bowl to cool.

For the Swiss Meringue Buttercream:

In a heatproof bowl, whisk together the egg whites and sugar.

Set over a pot of simmering water, and continue to whisk until the sugar has dissolved and the mixture is hot to the touch and registers 160˚F on a candy thermometer.

Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat on medium high speed until stiff glossy peaks form and the mixture and bowl are at room temperature, c. 10 minutes.

Switch to a paddle attachment and reduce the speed to medium.

Add the butter one tablespoon at a time and continue to beat until the buttercream is smooth and fluffy, then beat in the vanilla and salt.

It may look like it's falling apart, but you have to just keep adding that delicious butter.

Slowly add 1/2 cup of the cooled caramel sauce, and beat until well combined.

For the Assembly:

If necessary, trim the cake layers so that they are flat.

Place one cake layer on a tray and spread icing over it, then spoon a little bit of the caramel.

Repeat with the next two cake layers and spread a thin layer of buttercream over the sides and top of the cake.

This is a crumb coat and will lock in the crumbs and caramel.

Refrigerate for 30 minutes.

Spread the rest of the buttercream in an even layer over the cake and drizzle caramel over the top, allowing it to drip down the sides.

It can be a little messy, but those caramel puddles are so delicious.