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Caramel Pumpkin Layer Cake

This Caramel Pumpkin Layer Cake has three layers of warm and flavorful pumpkin cake and is filled and topped with caramel and cinnamon buttercream frosting. It's the perfect fall cake!
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Prep Time 20 minutes
Cook Time 20 minutes
Assembly Time 1 hour
Total Time 1 hour 40 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the pumpkin cake
  • 2¼ cups granulated sugar
  • 1 cup vegetable or canola oil
  • 3 eggs
  • 1 can 100% pumpkin puree 15 ounces (NOT pumpkin pie filling)
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
For the cinnamon buttercream
  • 1½ cups butter (softened, 3 sticks)
  • 5-6 cups powdered sugar
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
For the caramel filling
  • 1 bag caramel baking bits (Kraft caramel bits, 11 ounces) 11 ounces of any soft caramel candy works too!
  • ¼ cup heavy cream

Equipment

  • Hand or stand mixer
  • 3 9-inch cake round pans
  • Mixing bowls
  • Measuring cups and spoons
  • baking or cooking spray
  • Parchment paper
  • tools to frost the cake (multi-purpose scraper, offset spatula)
  • silicone spatula

Method
 

To make the pumpkin cake
  1. Preheat the oven to 350 degrees.
  2. Use cooking or baking spray to thoroughly grease 3 9-inch round cake pans, then add a layer of parchment paper on the bottom.
  3. In a large mixing bowl using a hand or a stand mixer, combine wet ingredients with granulated sugar (sugar, oil, eggs, pumpkin puree).
  4. In a separate bowl, whisk together dry ingredients (flour, pumpkin pie spice, salt, baking soda).
  5. Add the dry ingredients to the wet ingredients in 3-4 portions, mixing well after each addition. Scrape down the bowl once complete.
  6. Use a food scale to evenly distribute the batter throughout the 3 prepared cake pans.
  7. Bake for 18-24 minutes or until the edges are brown and a toothpick comes out clean.
  8. Remove them from the oven and let them cool to room temperature. Then cover and freeze them for 1-2 hours.
To make the cinnamon buttercream and caramel filling
  1. Using a hand or a stand mixer, cream the softened butter until smooth.
  2. Add the vanilla, heavy cream and cinnamon. Mix until combined.
  3. Add 4 cups of powdered sugar and mix until combined.
  4. Add more powdered sugar, ½ cup at a time, until it has reached desired sweetness. Set aside once complete.
  5. To make the caramel filling, place the caramel bits and heavy cream in a microwave safe bowl and heat for 2 minutes. Stir until smooth. Return to heat for 30 second intervals if needed until the mixture is smooth. Set aside and let the caramel cool for 10-15 minutes before assembling the cake.
To assemble the pumpkin cake
  1. Place one layer of the frozen pumpkin cake on a plate and add a thin layer of cinnamon buttercream. Add a border of thicker frosting around the cake layer, then add a little less then half of the caramel filling into the center of the first layer (within the frosting border).
  2. Place the second layer on top of the caramel. Repeat the step with a layer of buttercream and a layer of caramel.
  3. Place the final layer on the cake and top with cinnamon buttercream. Add buttercream around the side of the cake and evenly spread it using the flat multi-purpose tool (or the flat end of a butter knife).
  4. Spread the remaining caramel over the top of the cake for decoration.