Ingredients
Frosting
-
1 cup sugar
-
½ cup water
-
½ vanilla bean (split and seeds scraped)
-
1 ½ unsalted butter (6 ounces softened)
-
2 tablespoons heavy cream
-
1 pound cream cheese (cut into 2-inch cubes)
Cake
-
2 cups all-purpose flour
-
2 ¼ teaspoons baking powder
-
1 teaspoon salt
-
1 teaspoon cinnamon
-
1 teaspoon ground ginger
-
¾ teaspoon baking soda
-
½ teaspoon freshly grated nutmeg
-
¼ teaspoon ground cloves
-
1 ¼ cups light brown sugar
-
4 large eggs
-
¾ cup vegetable oil
-
15 ounce can pumpkin puree
-
½ cup whole milk
Directions
-
In a medium saucepan, combine the sugar, water, vanilla bean and seeds. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from the heat and immediately stir in the butter and heavy cream. (Don't worry if the butter separates.) Discard the vanilla bean.
-
Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
-
Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
-
In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
-
Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
-
Place one layer on a plate and spread with 1 cup of the caramel–cream cheese frosting. Top with the second layer and frost the top and side. Refrigerate the cake for 2 hours before serving.
Make Ahead
The cake can be refrigerated in an airtight container for up to 2 days. Serve cold or at room temperature.
Notes
The cake can be garnished with candied nuts.