Since Thanksgiving is coming up soon, I wanted to kick off the recipes this week with one of the best parts of a holiday meal – dessert. Pie is ok, but I’m more of a cake person. So, every Thanksgiving we have both pie and cake.
When the cake is for a special dinner, not just any ol’ ordinary cake will do. This Browned Butter Pumpkin Spice Cake with Salted Caramel Buttercream Frosting is anything but ordinary. This cake has four layers of moist, pumpkin spice cake, and four layers of sweet and salty caramel buttercream. All of that is topped off some crunchy chopped pecans and a drizzle of salted caramel sauce.
This cake also works really well as a make-ahead dessert. Just let the layers come to room temperature, slice in half (if baking in 2 pans), and wrap well in plastic wrap. The layers can be frozen for a few days before use. When you’re ready to frost the cake, simply unwrap, frost, and then let the cake sit until you’re ready to serve.