Description
Pumpkin cake with dulce de leche cream cheese frosting.
Ingredients
- FOR THE PUMPKIN CAKE:
- 1-½ cup All-purpose Flour
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 stick Unsalted Butter, Softened
- ½ cups Granulated Sugar
- ½ cups Brown Sugar
- 2 whole Large Eggs
- 1 cup Pumpkin Puree
- FOR THE FROSTING:
- 1 stick Unsalted Butter, Softened
- 1 package (8 Oz. Size) Cream Cheese, Softened
- 6 Tablespoons Dulce De Leche, Divided
- 1 cup Powdered Sugar
Preparation
Preheat oven to 350ºF. Grease three 5-inch cake pan, and line bottoms with parchment paper.
In a large bowl, combine flour, ginger, cinnamon, baking soda, baking powder and salt.
In a stand mixer with a paddle attachment, cream together butter and sugars until light and fluffy. Add egg one at a time until well combined. Add pumpkin and continue mixing until incorporated. With the mixer on low speed, add flour mixture and mix until just blended.
Divide cake batter evenly between cake pans, and bake for 20–25 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.
To prepare cream cheese frosting, place butter, cream cheese and 1/4 cup (4 tablespoons) dulce de leche in a mixing bowl. Beat until soft and well incorporated. Add powdered sugar and continue beating until light and fluffy.
To assemble the cake, simply sandwich cake layers with cream cheese frosting. Smear the excess frosting around the sides of the cake to create the look of a naked cake.
Slowly spoon remaining dulce de leche over the top of the cake. Use an offset spatula to gently push the dulce de leche over the sides of the cake to create a dripping effect.
Cover and refrigerate the cake. Leave cake in room temperature for at least 1 hour before serving.
