Pumpkin Spice Cake with Caramel Cream Cheese Icing

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For this scrumptious cake, be sure to use fresh spices, ideally freshly ground, as it really makes a difference. The tang and light sweetness of the caramel cream cheese icing works well with the earthy pumpkin. Don’t skip making the sugared cranberries; not only do they add a pop of color, they bring a sweet-tart burst to every slice.

MAKES three 9-inch layers; serves 12 to 16

INGREDIENTS

3 cups (405g/14.3oz) all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground allspice

½ teaspoon ground cloves

½ teaspoon grated nutmeg

2 cups/4 sticks (452g/16oz) unsalted butter, at room temperature

¾ cup (150g/5.3oz) granulated sugar

2¼ cups (450g/16oz) light brown sugar

1 tablespoon plus 1½ teaspoons grated orange zest

7 eggs

2¼ cups (540g/18oz) canned unsweetened pumpkin puree (preferably Libby’s)

1 tablespoon pure vanilla extract

1½ cups (360g/12.7oz) buttermilk

1½ cups (225g/8oz) dried cranberries

Caramel Cream Cheese Icing

Sugared Cranberries (optional), for garnish

  1. Preheat the oven to 325°F. Grease and flour three 9-inch cake pans. Line the bottoms with rounds of parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves, and nutmeg. Set aside.
  3. In a stand mixer with the paddle, cream the butter with both sugars until very light and fluffy, 4 to 5 minutes. Mix in the orange zest. Scrape down the bottom and sides of the bowl and the paddle.
  4. With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl. Add the pumpkin puree and vanilla and beat for 30 seconds, until well blended. Scrape down the bottom and sides of the bowl.
  5. Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Remove the bowl from the mixer and scrape down the bottom and sides of the bowl. Using a large rubber spatula, fold in the dried cranberries.
  6. Evenly divide the batter among the prepared pans. Bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 30 minutes. Transfer the cakes to cooling racks to cool completely.
  8. To assemble and decorate the cake, place a cake layer bottom side up on a cake turner. Use an icing wand to evenly spread a scant cup of the icing over the surface. Add a second cake layer top side up and spread a scant cup of icing over the surface. Add the final layer, top side up. Using an icing wand, spread the rest of the icing over the top and sides. To create the horizontal swipes effect shown in the photo, see Strawberry Cake with Strawberry Meringue Buttercream, step 4.
  9. Evenly place 12 sugared cranberries on top of the cake and one in the center.