Pumpkin Spice Cake With Caramel Cream Cheese Frosting Read Cool completely, about 1 hour. prepare the frosting: beat cream cheese in bowl of a stand mixer fitted with paddle attachment on low speed until softened, about 1 minute. add butter and beat on medium speed until creamy, about 1 minute. add powdered sugar, heavy cream, vanilla, and salt. Adjust an oven rack to the center position and heat oven to 350 degrees. in a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, cardamom and salt to combine. in the bowl of a stand mixer, combine the pumpkin, sugar and oil on medium low speed for 2 minutes.
Pumpkin Spice Layer Cake With Caramel Cream Cheese Fros Step 1. preheat oven to 350°f. butter and flour two 9 inch cake pans with 1 1 2 inch high sides, tapping out any excess flour. whisk first 9 ingredients in large bowl. using electric mixer, beat. Preheat the oven to 350 f. to prepare the cake, butter and flour two 9 inch cake pans. combine first 9 ingredients (all of the dry ingredients) in a large bowl. 1 pound of powdered sugar, divided (from a 1 pound box, or approx. 3 1 2 to 4 cups) 1 2 cup plus 1 tablespoon heavy whipping cream; 1 teaspoon vanilla extract. Bake until cakes pull away from sides of pan, start to barely turn golden at the edges, and a toothpick inserted into the center of a cake comes out clean, about 35 minutes.
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