Salted Caramel Brown Butter Pumpkin Spice Latte Cake

• 总时间: 1 hour 27 minutes

配料

My dream fall cake and I’m so in love 🥹 Recipe below OR go to my website through the link in my bio 🤎

BB Pumpkin Cake Layers;

1/2 cup (113g) salted butter

1/2 cup (120ml) avocado oil (or neutral oil of choice)

1 cup (240g) light brown sugar

1 cup (220g) granulated sugar

4 eggs, room temp

2 tsp (8g) vanilla bean paste or extract

1, 15oz can pumpkin puree

2 cups (260g) all-purpose flour

1 tsp (6g) salt

1 tsp (4g) baking powder

1/2 tsp (3g) baking soda

1 tsp (2g) cinnamon

1 tsp (2g) pumpkin pie spice

Salted Caramel (or use store-bought):

1/2 cup (170g) maple syrup

6 tbsp (110g) smooth, creamy almond butter

1/4 cup (50g; 60ml) avocado oil or melted coconut oil

Large pinch of salt

Espresso Brown Butter Cream Cheese Frosting:

1/2 cup (113g) salted butter, browned & slightly cooled

16 oz (2 blocks) cream cheese, room temp

4 2/3 cups (560g) powdered sugar

1 tbsp (12g) vanilla bean paste or extract

1 tbsp (6g) instant espresso powder

步骤

Preheat the oven to 350F. Grease three 6” or 7” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside.

Brown the butter for the cake layers. Add the 1/2 cup (113g) butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 mins). Once the golden, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes), enough so it doesn’t melt the sugars when added.

In a separate medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Set aside.

Once the brown butter is cooled, add the avocado oil and both sugars. Whisk until well combined.

Add the eggs and vanilla, and whisk until well combined. Then, whisk in the whole can of pumpkin puree until fully combined and smooth.

Add the dry ingredients to the wet. Use a wooden spoon or spatula to fold until just combined.

Divide the batter evenly among the three prepared cake pans (about 494g of batter each). Bake at 350F for 28-33 minutes, until a toothpick comes out clean.

Remove the cakes from the oven and allow to cool in the pan for 15-20 minutes. Then remove from the pan and transfer to a wire cooling rack to cool COMPLETELY before frosting.

Once ready to assemble and frost, prepare the salted caramel. In a medium bowl, whisk together the maple syrup, almond butter, avocado oil, and salt until smooth and runny.

Prepare the espresso brown butter cream cheese frosting. In a large bowl, beat the cream cheese to smooth. Add the cooled brown butter and beat until light and fluffy. Then, add the powdered sugar, vanilla, and instant espresso powder. Beat until well combined, smooth, and free of lumps. Transfer ~1/4 of the cream cheese frosting to a piping bag or ziplock bag with the corner snipped off.

Assemble. Use a serrated knife to slice and level the tops off of each cake layer.

Place one cake layer cut side up on a cake stand or platter. Spread 1-2 large scoops of the cream cheese frosting across the surface of the cake, leaving a 1/2” border at the edges. Then, pipe or spread a wall of the cream cheese frosting around the outside. Place 2 large spoonfuls of caramel on top of the frosting, inside the border and spread.

Top with the next cake layer and repeat until all of the cake layers are stacked.

After the last cake layer is added, with an offset spatula, spread a thin coat of frosting around the cake to fully cover the cake layers. Place the cake into the refrigerator or freezer to chill for 10-20 mins, until the frosting is firm to the touch.

When ready, cover the chilled cake with a second, thick layer of remaining frosting (you can reserve some frosting to pipe if desired). Smooth it out using an offset spatula and bench scraper.

Decorate and garnish as desired. Then slice and serve.

Enjoy!