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Pumpkin Caramel Brûlée Cake

Yield: 16 slices
Prep: 3 hours
Cook: 35 minutes
Total: 3 hours 35 minutes
This perfect pumpkin caramel brûlée cake is an extra soft and moist brown butter pumpkin spice cake soaked with crème anglaise, frosted with caramel cream cheese frosting, drizzled with salted caramel sauce and sprinkled with brûléed sugar pieces. It’s so incredibly soft, packed full of warm autumn flavor, with the most amazing texture from the créme anglaise and salted caramel sauce. It's the perfect over-the-top pumpkin cake to bake this fall!
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Ingredients

For the Brown Butter Pumpkin Cake

  • 3/4 cup (168 g) unsalted butter
  • 2 1/4 cups (281 g) all purpose flour, spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (300 g) granulated white sugar
  • 2 eggs, at room temperature
  • 1 tbsp vanilla
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 1 cup (244 g) canned pumpkin puree, at room temperature

For the Crème Anglaise

  • 1/2 cup (120 ml) heavy cream
  • 3/4 cup (180 ml) half & half (or whole milk)
  • 2 egg yolks
  • 1/4 cup (50 g) granulated white sugar
  • 1 tsp vanilla
  • pinch of salt

For the Salted Caramel Cream Cheese Frosting

  • 1 cup (224 g) unsalted butter, softened
  • pinch of salt
  • 4 oz (113 g) cream cheese, cold
  • 1/2 cup (120 ml/150 g) salted caramel sauce
  • 2 cups (260 g) powdered sugar

For the Brûléed Sugar Topping

  • 1/2 cup (100 g) granulated white sugar

Instructions
 

For the Brown Butter Pumpkin Cake

  • Start by browning the butter. Add the butter to a medium pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty aroma and has turned a deep golden brown. The whole process should take about 10 minutes.
    3/4 cup (168 g) unsalted butter
  • Transfer the brown butter to a large bowl. Allow it to cool in the fridge until the brown butter is about the same consistency as regular softened butter. Stir it every 10 minutes or so to ensure even cooling.
  • Preheat the oven to 350°F (175 ℃). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Then set aside the flour mixture.
    2 1/4 cups (281 g) all purpose flour, spooned and leveled, 1 tbsp pumpkin pie spice, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
  • Whip the cooled brown butter with an electric mixer on high speed until pale and fluffy.
    (If using a stand mixer, use a paddle attachment.)
  • Add the sugar to the whipped brown butter. Cream together for 2 minutes on high speed.
    1 1/2 cups (300 g) granulated white sugar
  • Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
    2 eggs, at room temperature, 1 tbsp vanilla
  • Add in the buttermilk and pumpkin puree. Mix on medium-low speed until combined.
    (The batter will look split at this point, but don't worry. It will pull together once the dry ingredients are added in.)
    1/2 cup (120 ml) buttermilk, at room temperature, 1 cup (244 g) canned pumpkin puree, at room temperature
  • Add in the dry ingredients, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary. 
  • Pour the batter into the prepared baking pan. Bake the cake for 35-38 minutes, or until a toothpick comes out clean from the center.
  • Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the wire rack until completely cooled.

For the Crème Anglaise

  • While the cake bakes, work on the crème anglaise. In a small saucepan, heat the cream and half & half over medium-low heat just until it’s steaming. Then, turn heat down to low until ready to use.
    1/2 cup (120 ml) heavy cream, 3/4 cup (180 ml) half & half (or whole milk)
  • To a medium bowl add the egg yolks, sugar, vanilla, and pinch of salt. Whisk until combined and a pale-yellow color.
    (It will be thick at first but will get smooth as you whisk.)
    2 egg yolks, 1/4 cup (50 g) granulated white sugar , 1 tsp vanilla, pinch of salt
  • Add in 1/4 of the heated cream mixture to the egg yolk mixture while stirring vigorously. Then, add the rest of the heated cream in and stir to combine. 
  • Transfer the mixture to the saucepan. Gently heat the mixture over low heat and cook for 20-25 minutes, gently stirring continuously with a wooden spoon or rubber spatula until the mixture thickly coats the back of a spoon.
    (I know it’s a bit of a faff, but heating over low heat ensures this delicious sauce won’t split. It will look like nothing is happening for a long time, then suddenly it pulls together and gets thicker towards the end.)
  • Remove from the heat and transfer the crème anglaise to a liquid measuring cup, or something that can easily be poured from. Allow it to cool while working on the frosting.

For the Salted Caramel Cream Cheese Frosting

  • Add the butter and salt to a large bowl. Whip the butter on high speed with an electric mixer until pale and fluffy, about 5 minutes.
    1 cup (224 g) unsalted butter, softened, pinch of salt
  • Then add in the cold cream cheese and mix on medium speed until fully combined.
    4 oz (113 g) cream cheese, cold
  • Add in the salted caramel sauce and mix on medium low speed until combined.
    1/2 cup (120 ml/150 g) salted caramel sauce
  • Lastly, add in the powdered sugar. Mix on low speed until combined, then on high speed for 1 minute until fluffy again.
    2 cups (260 g) powdered sugar

For the Brûléed Sugar Topping

  • Line a small baking sheet with parchment paper.
  • Add the granulated white sugar to a small saucepan. Heat it over medium low heat. As the sugar is heating it will crystalize and then eventually all melt down and turn a deep golden color.
    1/2 cup (100 g) granulated white sugar
  • Once all the sugar is melted and amber in color, carefully pour it on to the baking sheet and spread it in a thin even layer with an offset spatula. (Work quickly because it starts to harden very fast.)
  • Let it cool completely, then break it apart in small pieces by hitting it with the back of a spoon.
  • ** If you live in a humid climate like me in Florida, I really recommend waiting until the last second to make the brûléed sugar. I would have the cake assembled and frosted, then make the brûléed sugar to sprinkle over top. I noticed that it will start to get very sticky and "melt" in the humidity. If you live somewhere with seasons and it's actually chilly outside for you in the fall, this shouldn't be an issue for you :) **

Assembling the Cake

  • When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the crème anglaise to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon. (I used the handle of a honey dipper for smaller holes.)
  • Slowly pour the crème anglaise on top of the cake. It is a bit thick, so be patient as it absorbs. Use an offset spatula to spread the crème anglaise evenly across the cake and help it to absorb.
  • Frost the top of the cake with a thick layer of salted caramel cream cheese frosting using an offset spatula. Drizzle salted caramel sauce on top of the frosting and gently swirl it into the frosting with the back of a spoon. Sprinkle the brûléed sugar pieces over the top, then cut into 16 slices and serve!

Notes

See my blog post for a detailed salted caramel sauce recipe.  https://inbloombakery.com/salted-caramel-sauce/
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