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–+ servings
Kate Ramos

Pumpkin Layer Cake with Dulce de Leche and Brown Butter Frosting

Pumpkin Layer Cake; Triple decker rum-spiked pumpkin cake filled with dulce de leche and covered with brown butter-cream cheese frosting and topped with toasted pecans.
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Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 to 14 servings
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 large eggs at room temperature
  • 1/3 cup dark rum
  • 2 1/2 cups dark brown sugar
  • 2 14-ounce cans pumpkin puree
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 13.4-ounce can dulce de leche
  • 8 ounces pecans toasted and chopped
For the Frosting:
  • 12 tablespoons unsalted butter cut into small pieces and softened
  • 1 cup packed dark brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 16 ounces 2 eight-ounce packages cream cheese, softened
  • 1/2 cup powdered sugar

Method
 

Make the cakes:
  1. Heat oven to 350°F and arrange rack in the middle. Grease 3 (10in-by-2in) cake pans and line the bottoms with parchment paper. Grease the parchment paper.
  2. Whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt in a large bowl.
  3. In a separate bowl whisk together the eggs, rum, brown sugar, pumpkin, oil, and vanilla until smooth.
  4. Add pumpkin mixture to the dry mixture an whisk until blended and smooth. Divide batter evenly between the cake pans and smooth tops.
  5. Bake for 40 minutes, until cake is firm to the touch and a toothpick inserted in the center comes out clean. Transfer to cooling racks and let cool 15-20 minutes. Remove cakes from pan, discard parchment and let cool completely.
Make the frosting:
  1. Melt 4 tablespoons butter in a medium pan over medium heat until fragrant and dark golden brown, about 6 minutes.
  2. Add sugar, cream and salt, gently whisking until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
  3. With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes.
  4. In another bowl, beat cream cheese and powdered sugar on medium-high until fluffy and smooth, about 3 minutes.
  5. Add brown-butter mixture to cream cheese, and beat until smooth. Cover and refrigerate until chilled, about 2 hours.
To assemble the cake:
  1. Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat even surfaces.
  2. Place a large piece of parchment paper on a cake stand and spread 1/4 cup dulce de leche over the tops of each cake layer.
  3. Lay the bottom layer on the parchment-lined stand and spread 1/2 cup frosting on top, then place middle layer on top (dulce de leche side down). Spread 1/2 cup frosting on middle layer, then place third layer on top (dulce de leche side down). Spread 1 cup of frosting on top and sides of cake and refrigerate until firm, about 1 hour.
  4. Spread remaining frosting on top and sides of cake. Press chopped pecans on one side. Use the straight line of a piece of parchment paper to get and even edge.
  5. Slide parchment from the bottom of the cake and refrigerate until firm, at least 2 hours.

Notes

The cake will need to chill in the refrigerator for about 6 hours in-between layers and before serving, plus plenty of time to cool so plan accordingly.

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