Ingredients

The following ingredients have 16 Servings
  • 1 cup (226g) unsalted butter, (diced into 1 Tbsp pieces)
  • 2 1/4 cups (318g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 1/2 cups (324g) granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 2/3 cups (395g) canned pumpkin puree
  • 1/4 cup (60ml) buttermilk
  • 1 cup (210g) granulated sugar
  • 1/4 cup water
  • 3/4 tsp fine sea salt
  • 1/4 cup cup (56g) unsalted butter
  • 2/3 cup (160ml) heavy cream
  • 3/4 cup (170g) unsalted butter
  • 3 1/4 cups (375g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce ((from above))
  • 1/4 tsp fine sea salt, (or to taste)
  • Chopped pecans, (for garnish (optional))

Instruction

  • For the cake: Add butter to a medium saucepan set over medium heat. Melt butter and allow to brown, whisking occasionally (for how to see link here). 
  • Pour into a 4 cup bowl and allow to cool in refrigerator until creamy and nearly set, stirring occasionally, about 2 hours. Alternately, chill fully overnight, then let rest at room temp until softened, about 20 - 30 minutes.
  • Preheat oven to 350 degrees. Butter two 9-inch cake pans, line with a round of parchment, butter parchment and lightly dust pans with flour, shaking out excess. Wrap cake pans with cake strips if you have them.
  • In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cooled browned butter with 1 1/2 cups granulated sugar until pale and fluffy. Mix in eggs one at a time adding in vanilla with last egg.
  • In a bowl or liquid measuring cup mix together pumpkin and buttermilk. With mixer set on low speed add in 1/3 of the flour mixture (to the butter mixture) and mix just until combined then add in 1/2 of the pumpkin mixture and mix just until combined. Repeat process once more with flour and pumpkin mixture then finish by mixing in last 1/3 of the flour mixture until nearly combined.
  •  Fold batter with a spatula to evenly incorporate. Divide batter amoung two prepared baking pans and spread batter into an even layer. Bake in preheated oven 25 - 30 minutes until toothpick inserted into center comes out clean. Meanwhile prepare and chill caramel sauce.
  • For the caramel sauce: Have all caramel ingredients ready. In a medium saucepan combine sugar, water and sea salt. Set over medium-high heat and whisk constantly until it begins to boil, then allow mixture to boil until it turns to a rich amber color, carefully swirling pan occasionally.
  • Immediately whisk in butter then remove from heat and whisk in cream (be careful, it will steam! A long handled whisk is recommend) and stir until smooth. Allow to cool several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.
  • For the frosting: Whip butter until light and fluffy. Add powdered sugar, 1/2 cup of the cooled caramel sauce, sea salt and vanilla. Mix until well combined and slightly fluffy. 
  • Chill until it becomes a more firm consistency if needed. Spread over cake and drizzle some of the remaining caramel sauce over cake just before serving. Sprinkle with pecans if desired.