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Supremely fluffy and perfectly-spiced layers of pumpkin cake between the most delicious caramelized white chocolate buttercream ever!

Pumpkin Layer Cake with Caramelized White Chocolate Buttercream

Supremely fluffy and perfectly-spiced layers of pumpkin cake frosted with the most delicious caramelized white chocolate buttercream ever!
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 10 Servings

Ingredients
  

Caramelized White Chocolate Buttercream:

  • 8 ounces good quality white chocolate chopped or chips (like Lindt or Ghirardelli)
  • ¼ cup heavy cream
  • 1 ½ cup unsalted butter softened
  • ½ teaspoon salt
  • 4 ½ cup powdered sugar
  • 1 teaspoon vanilla

Cake:

  • 2 ½ Tablespoon lemon juice divided
  • 1 ½ cup milk
  • 3 cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 10 Tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 ⅓ cup canned pumpkin puree

To Decorate:

  • White chocolate shavings
  • Pumpkin pie spice

Instructions
 

Make the Cake:

  • Preheat oven to 350°F. Line three 8-inch round cake pans with parchment paper.
  • Place 1 and 1/2 tablespoons lemon juice in a measuring cup. Add enough milk to the measuring cup to equal 1 and 1/2 cup; let sit for a few minutes.
  • In a medium-sized mixing bowl, whisk together the flour, baking soda, spices, and salt; set aside.
  • In a stand mixer fitted with the paddle attachment, beat the butter and both sugars together until combined. Stir in the eggs and egg yolks, one at a time, followed by the vanilla. Mix on high until light and fluffy, about 1-2 minutes. Stir in the pumpkin puree and remaining tablespoon lemon juice.
  • With mixer on low, alternate adding the dry ingredients with the milk mixture until just combined. Do not overmix. Pour/batter into lined cake pans, then bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 15 minutes before transferring to a wire rack to cool completely.

Make the Caramelized White Chocolate Buttercream:

  • Preheat oven to 250ºF and line a baking sheet with parchment paper. Scatter white chocolate evenly over baking sheet and place in the oven for 5 minutes. Remove, and smooth out with a spatula. Place the white chocolate into the oven in 10 minute intervals, stirring/scraping up, and re-spreading the white chocolate each time. After 5 intervals (55 minutes total baking time), you should end up with a nice deep beige/butterscotchy color. Transfer caramelized white chocolate to a bowl.
  • Heat 1/4 cup heavy cream in a small saucepan on the stove until it just begins to simmer. Pour heavy cream over caramelized white chocolate, stirring until smooth. Allow to cool completely.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and salt on high until fluffy and pale in color, about 2 minutes. Decrease speed to low and slowly add the powdered sugar. Add the vanilla and caramelized white chocolate mixture and beat until combined. Increase speed to medium-high and beat until light and fluffy, about 2 minutes.

To Assemble:

  • Place one cake layer on a pedestal or cake plate. Spread an even layer of buttercream on top. Top with the second cake layer and spread another layer of buttercream on top. Place the third layer on top, then frost the top and sides with the rest of the buttercream. Sprinkle white chocolate shavings and pumpkin pie spice along the border. Slice, serve, and enjoy!