Pumpkin Cardamom Caramel Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F and prepare two 6-inch cake pans with parchment paper and butter.

Step 2

Whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom in a large bowl until combined.

Step 3

In a separate bowl, whisk together oil, eggs, brown sugar, white sugar, pumpkin purée, and vanilla. When fully combined, gradually fold the wet into the dry .

Step 4

Pour into the prepared pans.

Step 5

Bake for 30-45 minutes, or until a toothpick is inserted and it comes out clean.

Step 6

When removed from the oven, let the cakes cool for at least 45 minutes.

Step 7

Prepare the caramel as the cake cools. In a medium saucepan, heat sugar while stirring with a rubber spatula until it forms a golden/amber colored thick liquid. Stir in butter and mix vigorously until melted (beware of splatter; if butter separates, keep mixing). When the color darkens slightly, mix in the heavy cream slowly and steadily. When the desired darkness has been reached, remove from the heat and mix in salt and cardamom. Put into a heat-safe container, and let chill in the fridge for at least 2 hours to thicken.

Step 8

Prepare the cream cheese frosting! Beat the softened butter for a minute, then beat in the cream cheese. Whip on medium speed for 5-8 mins. Sift in confectioners' sugar, and add vanilla. Beat for a minute, or however long it takes for the confectioner's sugar to incorporate fully.

Step 9

Level your cake layers to smooth the tops, and cut them in half through the middle to make 4 layers. Stack and layer the cakes with your caramel and frosting before fully frosting the cake and topping with the remaining caramel and any additional decorations (I used gold leaf and homemade meringues).

Step 10

Slice, serve, and enjoy!

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