Pumpkin Layer Cake with Caramel Buttercream

1. Prepare the Cake Pans and Preheat Oven

Preheat your oven to 350 degrees. Prepare your three 8-inch cake pans by buttering them and lining with parchment paper.

2. Sift Dry Ingredients

Sift together the cake flour, baking powder, and baking soda into a large bowl.

3. Cream Butter and Sugar

Beat together softened unsalted butter and granulated sugar until light and fluffy. Then add cinnamon, cardamom, nutmeg, allspice, and kosher salt, and beat them in.

4. Add Eggs and Wet Ingredients

Add eggs one at a time, mixing for 20 seconds each. Then mix in vanilla extract and pumpkin purée until just combined.

5. Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mix until just combined.

6. Bake the Cakes

Divide the batter evenly among the prepared cake pans. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.

7. Make the Caramel Sauce

Cook granulated sugar and water in a large saucepan over medium heat. Swirl the pan until the sugar turns deep amber, then add butter, heavy cream, whiskey (or vanilla extract), and a pinch of salt. Whisk until smooth and pour into a heat-safe container to cool.

8. Prepare the Buttercream

Whisk egg whites and sugar to stiff peaks. Gradually add softened butter until smooth, then pour in the cooled caramel sauce. Continue mixing to a silky buttercream.

9. Assemble the Cake

Place the first cake layer on a serving plate, spread buttercream, and drizzle some caramel sauce. Repeat with remaining layers, covering the outside with buttercream too. Refrigerate for 30 minutes to set.

10. Final Touches

Bring the cake to room temperature and drizzle the top with remaining caramel sauce.