Description
A delightful Pumpkin Caramel Brûlée Cake that combines the flavors of fall with a rich caramel filling and a creamy frosting, topped with a crispy brûlée layer.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup unsalted butter (for caramel filling)
- 1 cup packed brown sugar (for caramel filling)
- 1/2 cup heavy cream (for caramel filling)
- 1 teaspoon vanilla extract (for caramel filling)
- 1/4 teaspoon salt (for caramel filling)
- 8 ounces cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons heavy cream, as needed (for frosting)
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Prepare the oven. Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix the wet ingredients. In a large bowl, whisk the granulated sugar, brown sugar, and oil. Add the eggs one at a time, followed by the pumpkin purée and vanilla extract.
- Make the batter. Add the dry ingredients to the wet mixture in batches, alternating with the buttermilk. Mix just until combined.
- Bake the cakes. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Prepare the caramel filling. Melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream. Simmer gently for 3–5 minutes, stirring frequently. Remove from the heat and add the vanilla and salt. Let cool until thick but spreadable.
- Make the frosting. Beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla. Beat until fluffy, adding a little heavy cream if needed.
- Assemble the cake. Place one cake layer on a serving plate. Spread a layer of caramel filling over it, leaving a small border around the edge. Add the second cake layer, then frost the top and sides with cream cheese frosting.
- Add the brûlée topping. Sprinkle the granulated sugar evenly over the top of the cake. Use a kitchen torch to caramelize the sugar until golden and crisp. Let the sugar harden before serving.
- Serve and enjoy. Slice with a sharp knife and serve once the caramel topping has set.
Notes
- For the best crackly brûlée finish, caramelize the sugar shortly before serving.
- If you don’t have a kitchen torch, you can skip this step and drizzle extra caramel sauce over the cake instead.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg