PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING RECIPES

Steps:

• Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
• To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.
• Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
• To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners' sugar and vanilla and beat for about 3 minutes until fluffy.
• Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.