Naked Pumpkin Cake With Caramel Buttercream

• 1 cup granulated sugar
• 6 tablespoons unsalted butter softened
• 1/2 cup heavy cream
• 1 teaspoon coarse sea salt optional
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups brown sugar packed
• 4 large eggs room temperature
• 3/4 cup vegetable oil
• 15 ounces pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup milk room temperature
• 1 cup unsalted butter at room temperature
• 4 cups powdered sugar sifted
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream
• 1/4 cup caramel sauce homemade, plus more for topping, recipe above

1. In a 3.0-Quart Saucepan from the KitchenAid(R) Stainless Steel 10-Piece Set, melt sugar over medium high heat. When sugar starts melting, whisk until all the sugar melts. Sugar will clump in whisk but keep whisking. Once all the sugar is melted, stop whisking and let sugar get to a deep amber color. You can swirl the pan to mix. Keep your eye on the caramel, as it will easily burn at this stage. Whisk in the butter and mix until completely melted. Remove pan from heat and gradually add in the heavy cream. Whisk until smooth. Whisk in the sea salt until dissolved (if using). Transfer caramel immediately into a glass jar and let cool completely.
2. Preheat KitchenAid(R) 30-Inch 5-Element Electric Convection Slide-In Range to 325 degrees F. Butter and flour three 8-inch round cake pans. Line with parchment rounds and grease parchment.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4. In the bowl of your KitchenAid(R) Stand Mixer, beat the brown sugar and eggs until light and fluffy. Gradually add in vegetable oil and mix until just combined. Beat in pumpkin puree and vanilla extract. Alternate the dry ingredients and milk, in three batches, and beat until combined between each addition.
5. Divide batter equally into prepared pans. Bake cake 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
6. Let cakes cool in pan for at least 10 minutes before inverting onto a wire rack. Let cool completely before frosting.
7. In the bowl of your KitchenAid(R) Stand Mixer, beat butter on medium high until smooth about 2-3 minutes. Reduce speed to low and add sugar, one cup at a time. Beat until combined. Add vanilla, heavy cream and caramel sauce and beat to combine. Increase speed to medium and beat frosting until smooth and fluffy.
8. Place one layer of cake onto a cake board or plate. Spoon about half of the frosting onto cake. Top with second layer of cake and the rest of the frosting. End with the last layer of cake. Top cake with caramel sauce.

sugar, butter, heavy cream, salt, flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground cloves, brown sugar, eggs, vegetable oil, pumpkin puree, vanilla, milk, butter, powdered sugar, vanilla, heavy cream, caramel sauce homemade

Taken from www.yummly.com/recipe/Naked-Pumpkin-Cake-with-Caramel-Buttercream-1379952 (may not work)