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Pumpkin Spice Cake, Salted Brown Sugar Buttercream. Moist pumpkin spice cake coated and filled with salted brown sugar buttercream. #cake #thanksgiving #cakedecorating #dessert

Pumpkin Cake with Salted Caramel Bourbon Buttercream

Stacey - The Sugar Coated Cottage
Pumpkin Cake with Salted Caramel Bourbon Buttercream. The only dessert you'll ever need this Thanksgiving (or any day).| thesugarcoatedcottage.com
5 from 4 votes
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Cake
Cuisine American
Servings 1 - 7" cake

Ingredients
  

  • CAKE:
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 4 large eggs room temp
  • 2 cups sugar
  • 1 cup canola oil or vegetable oil
  • 2 cups pumpkin puree
  • 1/2 tbsp vanilla extract
  • BUTTERCREAM: you will need 2 batches of the below recipe.
  • 1 cup unsalted butter room temp
  • 2 lbs powdered sugar
  • 1/4 cup caramel sauce I like Sanders
  • 2 tbsp good quality bourbon
  • 1/4 tsp salt
  • 2 tbsp milk adjust quantity as needed based on consistancy desired.
  • 1/2 tbsp vanilla extract
  • GARNISH:
  • metalic sprinkles
  • flowers and mini pumpkin

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease and flour 3 x 7 inch cake pans, line bottoms with parchment paper.
  • CAKE:
  • In medium bowl add the flour, baking soda, salt, cinnamon, cloves, nutmeg, ginger. Stir with whisk to mix, set aside.
  • In bowl of mixer fitted with the paddle attachment add the eggs, sugar and oil. Mix on med-high speed for 5 minutes scraping down the sides of bowl as needed.
  • Bring mixer down to low speed, slowly add in the flour, scrape down side of bowl as needed.
  • Mix in the pumpkin puree and vanilla.
  • Mix all well to combine, about 1-2 minutes.
  • Scrape down sides of bowl if needed.
  • Pour evenly into three prepared pans.
  • Bake 25-30 minutes or until toothpick inserted comes out clean. Rotate cake pans half way through baking.
  • Cool completely.
  • BUTTERCREAM:
  • Mix butter on medium speed until light and fluffy.
  • With mixer on low speed add in the powdered sugar one heaping spoonful at a time. Alternate with caramel sauce. Add the salt, vanilla and bourbon. If needed (buttercream too thick) add in the milk 1 tbsp at a time until the right consistency is reached. (buttercream should be soft and spreadable but able to hold a shape if piped)
  • Scrape down the sides of the bowl as needed. Mix until completely smooth and creamy and well combined.
  • ASSEMBLY:
  • Cut humps off of cake layers if necessary and cut each layer in half horizontally so you have 6 cake layers (this is optional you can opt to not cut the cake layers in half for a 3 layer cake). Put a small smear of buttercream onto your cake board/plate (this will help keep the cake in place). Place the first cake layer on the cake board/plate.
  • Spread a large dollop of buttercream on top and spread evenly to the edges of the cake. Place next cake layer on top and spread with buttercream.
  • Repeat with with remaining cake layers until all are stacked. (NOTE - due to the moist nature of this cake the layers have a little weight to them and can break while moving/placing them so be careful of this by supporting them well while moving/placing them).
  • Once all the layers are in place apply a crumb coat of buttercream around the top and bottom of cake. Refrigerate at least 45 min. (Crumb coat gives a nice smooth base to work with when ready to apply final coat of buttercream and decorate).
  • Make your second batch of buttercream if needed. Apply final coat of buttercream.
  • If doing proceed with the piped border around the bottom.
  • Decorate with sprinkles, pumpkin and flowers.
  • Keep in cool dry place. If refrigerating take out 1 hours prior to serving.
Keyword , cherry buttercream, 4th of july cake, 4th of july dessert, bourbon, cake decorating, Fall recipe, pumpkin cake, thanksgiving dessert
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