User Reviews

sandie1947

I've baked two cakes, but hesitate to make the frosting after reading all the reviews.  I think that I'll stick to cream cheese frosting with a touch of vanilla...but certainly not the $15.50 vanilla bean (for two) that I checked out at the grocery store.  I'm surprised that no one mentioned the fact that it is so costly.  I'm looking forward to having a slice for Christmas dessert.

jenmc

I really enjoyed this cake.  I do agree with some of the reviews that the frosting directions were not correct. I took me about 15-16 minutes to get the caramel to an amber color. I feared if I went any longer than that I would have burnt caramel. But minus that issue, the cake had wonderful dense texture and the frosting was excellent.

Be patient with the caramel and let the frosting chill for at least 6 hours before frosting the cake. 

aheckler

I had the same problem with the frosting until I turned up the heat. I'm an experienced cook and prefer to weigh my ingredients.  With light and dark brown sugar the weight is from 5 oz to 8 oz per cup.  I would appreciate being given the ingredient weights, because it can make a huge difference.  Also, when I bake I always under time.  It's a good thing I did this time. The cake took less than 25 minutes. I'm a little concerned it will be dry. LM

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directions

1. Make the frosting: 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.
2. 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.
3. Meanwhile, make the cake: 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.
4. 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.
5. 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.
6. 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.