Blood Orange Caramel Pumpkin Spice Cake Recipe

Chef Charity Pykles-George shares a layered cake that’s perfect for Halloween entertaining. Moist pumpkin spice cake is layered with rich chocolate buttercream, “blood” orange salted caramel, Swiss meringue buttercream, crunchy caramelized cacao nibs, and roasted pepitas for a hauntingly delicious dessert.

Pumpkin Spice Cake

Ingredients:

• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon Nielsen-Massey Pure Vanilla Extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 2 cups pumpkin purée

Instructions:

1. Preheat the oven to 350°F (177°C). Prepare one 9-inch x 3-inch round cake pan by lining the bottom with parchment paper and spraying with nonstick cooking spray.
2. In a large mixing bowl, combine the sugar, vegetable oil, vanilla extract, and eggs. Mix until well combined.
3. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until incorporated.
5. Fold in the pumpkin purée until smooth.
6. Pour the batter into the prepared cake pan.
7. Bake for 65–75 minutes, or until a skewer inserted into the center comes out clean.
8. Cool the cake completely on a wire rack. Wrap tightly in plastic wrap and refrigerate before slicing into layers.

Blood Orange Salted Caramel

Ingredients:

• 8 ounces granulated sugar
• ¾ ounce corn syrup
• ⅓ cup plus 1½ tablespoons water
• 6 ounces heavy cream
• 1¼ ounces butter
• 1 teaspoon Nielsen-Massey Pure Madagascar Bourbon Vanilla Extract
• 1 teaspoon Nielsen-Massey Pure Orange Extract
• ⅛ teaspoon Chef Rubber Concentrated Red Paste Color
• Sea salt, to taste

Instructions:

1. Combine the sugar, corn syrup, and water in a saucepan.
2. Cook over medium-high heat, occasionally brushing down the sides of the pan with a wet pastry brush, until the syrup reaches a deep amber color.
3. Carefully whisk in the heavy cream (the mixture will bubble vigorously).
4. Stir in the butter and season with sea salt to taste.
5. Return the caramel to a boil and cook for an additional 2–3 minutes.
6. Remove from the heat and cool for 10–15 minutes.
7. Whisk in the vanilla extract, orange extract, and red paste color until smooth.

Chocolate Buttercream

Ingredients:

• 8 ounces granulated sugar
• 1 pound powdered sugar
• ⅔ cup deZaan Velvet 22–24 Cocoa Powder
• ¼ teaspoon salt
• ¼ teaspoon Nielsen-Massey Pure Madagascar Bourbon Vanilla Extract
• ¼ teaspoon Nielsen-Massey Pure Chocolate Extract
• 7 tablespoons butter
• ⅓ cup hot water

Instructions:

1. Combine all ingredients in the bowl of a mixer.
2. Mix until smooth and thoroughly combined.

Chef’s Tip: Pulse the mixer a few times at the beginning to prevent clouds of powdered sugar and cocoa.

Additional Fillings

• Swiss meringue buttercream
• Caramelized cacao nibs
• Roasted, salted pumpkin seeds (pepitas)

Assembly

1. Slice the chilled pumpkin cake into three even layers.
2. Place the first cake layer on a cake board or serving plate. Spread with chocolate buttercream and sprinkle with caramelized cacao nibs.
3. Top with the second cake layer. Apply a thin layer of Swiss meringue buttercream, then spread with the blood orange salted caramel and sprinkle with roasted salted pumpkin seeds.
4. Add the final cake layer.
5. Frost the entire cake with Swiss meringue buttercream to create a smooth finish.
6. Cover with fondant and decorate as desired.

Notes

• Refrigerating the cake before slicing makes it easier to cut clean, even layers.
• The combination of chocolate buttercream, blood orange caramel, cacao nibs, and pepitas provides a balance of creamy, crunchy, sweet, salty, and citrus flavors.

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Charity Pykles-George

Charity Pykles-George is a celebrity pastry chef and cake artist based in San Diego, CA.  She specializes in chocolate and sugar art, with particular regard for wedding cakes, as well as specialty and extreme cakes. Charity is also President of the Board of Directors for Icing Smiles, a non-profit organization that provides custom celebration cakes and other treats to families impacted by the critical illness or medical crisis of a child.