Pumpkin Cake With Caramel Buttercream Frosting

Ingredients

• 200 g (1 cup) granulated sugar
• 5 tbsp (71 g) Unsalted butter, softened to room temperature
• 200 g (approx. 3/4 cup + 1 tbsp) Double cream/heavy cream, warm
• 1/4 tsp salt
• 390 g (3 cups) Plain flour/all-purpose flour
• 9 g (2 1/4 tsp) Baking powder
• 3/4 tsp (3 g) Baking soda
• 3/4 tsp Salt
• 3 tsp Pumpkin spice mix
• 3/4 tsp ground cinnamon
• 3 Eggs Uk Medium-sized
• 375 g (1 3/4 cup + 2 tbsp) granulated sugar
• 1 tbsp Vanilla extract
• 360 g (1 1/2 cup) Pumpkin puree, strained
• 150 g (3/4 cup) Vegetable oil
• 180 g (3/4 cup) Buttermilk
• 450 g (2 cup) Unsalted butter, softened
• 450 g (3 1/2 cups) Icing sugar/powdered sugar
• 1/2 cup Salted caramel sauce, homemade or store-bought
• 1/2 cup salted caramel sauce
• Food gel colouring: orange & green, optional