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Pumpkin Cake with Salted Caramel Buttercream
For the Cake
2 cups sugar
1 1/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
Preheat oven to 350 degrees.
Grease and flour 2-
Sift together the flour, baking powder, baking soda, salt and cinnamon.
In a large bowl blend together the sugar and oil. Add the vanilla and pumpkin, beat in the eggs one at a time.
Gradually beat in the dry ingredients.
Divide evenly between the two pans.
Check cakes after 20 minutes and continue to cook until a toothpick inserted into the middle comes out clean.
Allow to cool completely before frosting.
For the buttercream
1/2 brown sugar
1/2 cup butter
2 tablespoons corn syrup
1 tablespoon vanilla extract
1/2 cup heavy cream, or as needed
Pinch of salt
3/4 cup salted butter, softened
2 cups confectioners sugar, sifted
To make the caramel
Place the brown sugar,1/2 cup butter, corn syrup and vanilla in a large saucepan.
Bring the mixture to a boil over medium heat. Reduce heat and simmer for 3-
Remove from heat and allow to cool until warm. Add the heavy cream a little at a time until it is the consistency of honey.
Stir in the pinch of salt and allow to cool to room temperature.
In the bowl of an electric mixer beat the butter with the confectioners sugar until fluffy.
Slowly add the caramel, beating until the frosting is smooth.
Frost the cooled pumpkin caked with the buttercream. For a little extra punch, sprinkle the finished cake with fleur de sel.