![Pumpkin Layer Cake with Caramel-Cream Cheese Frosting](https://cdn.statically.io/img/www.southernliving.com/thmb/G02XqZUOWLdLQ7Y3r6kZDPVNAvA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2582001_frien_sljoycakecr_2_0_0_0-6499b6c661434445a788ebd2b0b7b29c.jpg)
Ingredients
Caramel
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1/2 cup granulated sugar
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2 tablespoons water
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2 tablespoons light corn syrup
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1/3 cup heavy cream
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2 tablespoons unsalted butter, softened
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1/2 teaspoon sea salt
Cake Layers
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2 1/2 cups all-purpose flour, plus more for dusting pan
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1 cup granulated sugar
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3/4 cup lightly packed brown sugar
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2 teaspoons pumpkin pie spice
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon sea salt
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1 1/4 cups canned pumpkin
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1 cup whole buttermilk
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1/2 cup canola oil
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1/2 cup water
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2 large eggs
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2 teaspoons vanilla extract
Frosting
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1 (8-oz.) pkg. cream cheese, softened
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1/2 cup unsalted butter, softened
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4 cups powdered sugar
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2 tablespoons heavy cream
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2 teaspoons vanilla extract
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1/4 teaspoon sea salt
Directions
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Prepare the Caramel: Bring sugar, water, and corn syrup to a boil in a medium saucepan over medium, stirring once or twice. Continue to cook, without stirring, until mixture is a medium amber color, 8 to 9 minutes. Remove from heat, and immediately add heavy cream and butter (mixture will boil and foam). Whisk until well blended, and whisk in salt. Transfer to a bowl, cover with plastic wrap, and chill until cold, about 4 hours.
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Meanwhile, prepare the Cake Layers: Place oven rack in center of oven; preheat oven to 350°F. Coat 2 (9-inch) round baking pans with cooking spray; lightly dust bottoms and sides of pans with flour.
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Sift together flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl. Whisk together pumpkin, buttermilk, oil, water, eggs, and vanilla in a medium bowl until well combined. Add pumpkin mixture to flour mixture; whisk gently until just blended but no lumps remain. Divide batter between prepared pans. Bake in preheated oven until a toothpick inserted in center comes out clean or with a few moist crumbs, 20 to 25 minutes. Cool Cake Layers in pans 20 minutes, and transfer from pans to a wire rack. Cool completely, about 1 hour.
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Prepare the Frosting: Beat cream cheese in bowl of a stand mixer fitted with paddle attachment on low speed until softened, about 1 minute. Add butter and beat on medium speed until creamy, about 1 minute. Add powdered sugar, heavy cream, vanilla, and salt. Beat on low until incorporated; increase speed to medium until combined and thick but still spreadable, about 2 minutes. Chill 30 to 45 minutes before assembling cake.
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Place 1 Cake Layer, top side up, on a cake plate. Dollop with about 1⁄2 cup of the Frosting, and spread evenly. Top with second Cake Layer, top side up, and dollop with another 1⁄2 cup of Frosting. Spread top and sides with a thin layer of Frosting. Chill 20 minutes. Take Caramel out of refrigerator, and let stand 20 minutes.
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Generously swirl Caramel into remaining Frosting, keeping swirls large in mixture. Spread along top and sides of cake in a few swoops so it looks rustic. Chill 1 hour before slicing and serving.