pumpkin spice cake

Indulge in the rich flavors of pumpkin spice and pumpkin ale caramel

Autumn paints the world in hues of gold and crimson, casting a crisp, cozy blanket over the land. It’s a season of pumpkin spice everything. For me, nothing quite captures its essence like a perfectly brewed pumpkin beer.

Every fall, I embark on a quest to find the most delectable pumpkin ales. From the malty richness of Oktoberfest beers to the spiced warmth of pumpkin beers, there’s a flavor for every palate. Saint Arnold’s Pumpkinator, with its bold blend of pumpkin and spices, is a perennial favorite. Nonetheless, nothing beats Rogue’s Pumpkin Patch Ale. A household staple, it never fails to disappoint.

Whether I’m carving pumpkins, roasting marshmallows by a bonfire, or exploring the great outdoors, a pumpkin beer is always within reach. And when it comes to indulging in the ultimate autumnal treat, there’s nothing quite like a pumpkin spice cake. This delightful dessert is made even better with pumpkin ale caramel. The rich, malty notes of the beer complement the sweetness of the cake and caramel. This creates a dessert that perfectly captures the spirit of the season. These seasonal brews, like the leaves themselves, are fleeting. So grab a glass, savor the flavors, and create memories that will last a lifetime.

Tips

Which ale should i use?

Fall is the season for cozy, comforting flavors. From pumpkin ales to malty caramelized brews, there’s no shortage of delicious options. For this recipe, I’ve chosen Rogue’s Pumpkin Patch Ale. Hand-roasted pumpkins give this ale a unique depth of flavor that pairs perfectly with brown sugar and pumpkin spice. The result is a warm, satisfying dessert that’s perfect for sharing. This recipe will work with any beer, but I highly recommend using a pumpkin ale to bring out the flavors

Making the fluffy cream cheese frosting

• Cream butter and cream cheese together first until silky smooth.
• For a smoother buttercream, sift the powdered sugar before adding it to the butter.
• If the buttercream is too thick, you can add a tablespoon or two of milk to thin it out.
• Once powdered sugar is added whisk until silky smooth like mayonnaise. This can take 5-10 minutes. So be patient!
• Store leftover buttercream in an airtight container in the refrigerator. Buttercream is best used within a few days of making it.

storage; keep your cake fresh

• store cake without caramel: Store in an airtight container in the refrigerator for up to 2 weeks. For extra moisture, wrap the cake in plastic wrap before placing it in the container.
• Caramel: Store in an airtight container in the refrigerator for up to 2 weeks. Note that the caramel will solidify over time. To reheat and soften, use a double boiler or microwave in short bursts until it reaches your desired consistency.

pumpkin cake w/ pumpkin ale caramel

Preparation Time: 15 minutes | Cook Time: 45 minutes | Serving size: 16 – 12

Gather

pumpkin cake

• 2 cup All purpose flour 
• 2 teaspoon baking soda 
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg 
• ½ teaspoon cardamon 
• 1 ¾ light brown sugar 
• ½ cup buttermilk 
• ½ cup vegetable oil 
• 4 large eggs, room temp 
• 2 tsp vanilla extract 
• 1 15oz can pumpkin puree
• pumpkin ale cake syrup (optional)

cream cheese frosting

• 16oz cream cheese (2 8oz cream packets), room temp
• ½ cup (8 tablespoons) unsalted butter, room temp
• 2 cups powdered sugar
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon 
• 1 teaspoon vanilla extract

pumpkin ale caramel

• 1 cup Rogue Pumpkin Ale (flat) 
• 3 c heavy cream 
• 1 ½ cups brown sugar (you can also use dark brown or regular sugar but this will change the flavor) 
• 1 teaspoon vanilla extract
• 1 teaspoon salt (optional)

Follow

pumpkin ale cake syrup (optional)

1. Reduce the ale: In a saucepan over medium heat, reduce 1 cup of Pumpkin Patch Ale. Continue until you have about 1/4 to 1/2 cup remaining. This will create a concentrated ale syrup.
2. Poke and pour: Once the syrup is ready, gently poke a few holes in the warm cake. Carefully brush the syrup over the top of the cake.
3. Let it soak: Allow the cake to sit for a bit so the ale syrup can be absorbed. This will infuse the cake with a deeper, richer ale flavor.

pumpkin sheet cake

1. Prepare one 9 x 13’ dish with parchment paper. You want need overhang to create a sling. This lets you remove the cake from the pan. Preheat oven to 350 F. 
2. Mix dry ingredients: whisk together flour, baking soda, salt, cinnamon, nutmeg, and cardamon in a bowl.
3. Combine wet ingredients: In a large bowl (or your stand mixer bowl if using). Whisk together brown sugar, buttermilk, and vegetable oil. Add in eggs one at a time, combining after each addition. Add in extract and pumpkin puree 
4. Bake for 30 -35 minutes until golden brown and cake is cooked through the center. The toothpick test works for this cake, it should come out clean.
5. Remove from oven when done. Brush cake with syrup if using. Let cool for 5 minutes in pan then use parchment sling to remove. Let cool on a wire rack.

Cream cheese icing

1. In a stand mixer with a whisk attachment add cream cheese and butter. Whisk until almost silky smooth.
2. Add in powdered sugar ½ cup at a time, combine after each addition. Once the final ½ is added add vanilla, nutmeg, and cinnamon  Whisk on medium-high until smooth and fluffy. This can take from 5-10 minutes, but patient and be sure not to over whisk.
3. Top on cooled pumpkin spice cake. Let icing set in fridge before topping with caramel.

Pumpkin patch ale Caramel

1. Sacrifice 1 cup (half your delicious tall boy) of Rogue Pumpkin Ale to the beer gods, into a saucepan. Enjoy the rest, you’ll be tending to this cauldron for awhile, cheers!  Whisk in cream and sugar.
2. Over medium heat, bring the mixture to a simmer. Stirring constantly to prevent sticking or burning at the bottom of the pan. You do not want to scold your cream.
3. Keep at a simmer, and stir occasionally until the mixture begins to thicken. This will take anywhere between 20-30 minutes depending on the size of your pot.
4. When the mixture can coat the back of a spoon its ready! remove it from heat. Add vanilla and salt if using. Let cool slightly before drizzling on cake.