Sunday, October 16, 2011

Dulce de Leche Pumpkin Cake with Spiced Mascarpone Buttercream


2 3/4 Cups Cake Flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

2 teaspoons pumpkin pie spice
2 sticks butter

1 Tablespoon vegetable oil

2 cups golden brown sugar

1/4 cup granulated sugar

2 eggs

2 Tablespoons honey

1/2 cup sour cream
3/4 cup  whole milk

1 can pumpkin (I used organic, plain from Whole Foods)

Preheat oven to 350. Grease and flour two 9" round cake pans.

Sift dry ingredients into a medium bowl. Set aside.

Combine butter and sugars and cream until the reach a light, whipped texture. Add eggs one at a time.Then honey and sour cream.

Mix in sifted flour mixture. Alternate dry ingredients with milk in 3 additions, ending with the milk.
Then beat in pumpkin. Mix until everything is well blended. Divide batter between the two cake pans.
Place in oven for 25 to 30 minutes. Bake until a toothpick comes out clean from the middle of the cake. Take cakes out of oven and let cool for a few minutes until you are able to handle them long enough to flip onto the cooling rack. Let cool completely.

For the Frosting:

3 sticks softened butter

1/4 cup light brown sugar

2 1/2 cups powdered sugar

3 or 4 tablespoons heavy whipping cream

1 tsp vanilla

1 tsp pumpkin pie spice

1 tsp cinnamon

8 oz. mascarpone cheese

1 can dulce de leche (set aside for when you assemble the cake)

Whip softened butter with the brown sugar. Add in the powdered sugar and whip well. Add in other ingredients. Reduce the speed on the mixer and mix in the mascarpone. Your frosting should hold a stiff peak.

If the frosting seems to loose- add more powdered sugar. If it is too thick, add a bit of heavy cream.


Take the cooled cakes and place on cake stand. Poke holes on the top of each cake by piercing with a fork a few times. Spread a layer of dulce de leche on the bottom layer of the cake. About 3/4 of the can. Use the other 1/4 for the top layer of cake.
Take about 1/2 a cup of the frosting and spread on the bottom layer, on top of the dulce de leche. Top with other cake- dulce de leche should be frosting side down. The top of the cake should be dry.

Take the remainder of the frosting and spread evenly over the cake. If you have in icing bag you can pipe a design as you like. If there is any of the dulce de leche left you can garnish the top of the cake.

**If you can't find Dulce de Leche in a can at your supermarket, it is very easy to make. It is usually located either in the ethnic aisle or near the condensed milk.
To make your own at home- buy one or 2 cans of sweetened condensed milk. Fill your crock pot high enough that the cans are completely submerged. Remove labels from the cans. Place in the crock pot on low for 8 hours. This is a great time saver if you put in at night and when you wake up it's ready to go! Would also be delish on pancakes.

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