Pumpkin Spice Cake with Caramel and Cream Cheese Frosting

Ingredients

• 110 g salted butter, softened
• 175 g sugar
• 30 ml vegetable oil
• 2 eggs
• 150 g pumpkin purée or mashed cooked pumpkin
• 200 g plain flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon pumpkin spice
• 1 teaspoon vanilla extract
• 120 g cream cheese
• 60 g powdered sugar
• 120 ml cold heavy cream
• 100 g sugar
• 30 g butter
• 80 ml heavy cream

Method

1. Preheat oven and prepare an 8-inch square baking pan with parchment paper.
2. In a bowl, beat together 110 g softened salted butter and 175 g sugar for about 2 minutes until light and creamy.
3. Add 30 ml vegetable oil and beat briefly.
4. Add 2 eggs and beat for about 2 minutes, scraping sides as needed.
5. Mix in 150 g pumpkin purée and beat until smooth.
6. Sift together 200 g flour, 1 1/2 teaspoons baking powder, and 1 teaspoon pumpkin spice, then fold into the wet mixture gently until just combined.
7. Pour the batter into the prepared baking pan.
8. Bake for 30 to 35 minutes, checking doneness with a toothpick.
9. Allow the cake to cool completely before frosting.
10. In a bowl, beat 120 ml cold heavy cream and 1 teaspoon vanilla extract until it begins to thicken.
11. Add 120 g cream cheese and beat briefly on low speed.
12. Add 60 g powdered sugar and 1 teaspoon pumpkin spice, then beat for about 30 seconds until smooth and creamy.
13. Spread the cream cheese frosting over the cooled cake.
14. To make caramel sauce, heat 100 g sugar over medium heat without stirring until it turns amber.
15. Add 30 g butter carefully, then slowly pour in 80 ml heavy cream, stirring until smooth.
16. Let the caramel cool slightly before drizzling over the frosted cake.