• Cake
  • 430 g 15 oz plain (all-purpose) flour
  • 265 g (91/2 oz) caster (superfine) sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 125 g (41/2 oz/1/2 cup) unsalted butter, softened
  • 2 large eggs
  • 375 ml (12½ fl oz/11/2 cups) full-cream (whole) milk
  • 125 ml (4 fl oz/1/2 cup) vegetable oil
  • 2 tablespoons Greek yoghurt (or sour cream)
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 5 tsp pumpkin spice
  • Crumb Coat Frosting
  • 2 batches swiss meringue buttercream frosting
  • 1 cup dulce de leche
  • Outer layer Frosting
  • 2 batches swiss meringue buttercream frosting
  • 3 tbsp pumpkin pie filling
  • ½ cup salted caramel sauce
  • 3 tsp pumpkin spice
  • Decorations
  • ½ cup salted caramel sauce
  • 8 pumpkin tiramisu macarons (optional)
  • 12 blocks salted caramel chocolate
  • 1 cup gold coloured sugar sprinkles


  1. Crumb Coat Frosting
  2. Add the dulce de leche to the buttercream and mix until well combined.
  3. Outer Layer Frosting
  4. Add all ingredients to a bowl and mix until well combined.
  5. Cake
  6. Please note: to make the 6 layered cake in this recipe, you’ll need to make 2 batches of vanilla cake. All other recipes and measurements are enough to put the cake together and decorate it.
  7. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray three 8” cake tins with oil spray and line the bottom with baking paper. Set aside
  8. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
  9. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  10. Add the eggs, milk, oil, pumpkin spice, pumpkin pie filling, Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
  11. Fill three 8” cake tins with batter. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
  12. Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.
  13. To trim your chilled cakes, use a cake leveler or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half. You’ll end up with 6 layers of cake.
  14. To crumb coat your cake, add a dab of the crumb coat frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
  15. Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
  16. Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
  17. Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.
  18. To add the final layer of frosting, repeat the process with the outer layer frosting.
  19. Add sprinkles down the bottom of the cake.
  20. Drizzle salted caramel sauce down the sides of the cake. Don’t go too heavy. If the sauce isn’t quite dripping enough microwave it for 10 seconds at a time, until it drips well.
  21. Fit the end of a piping bag with an open star tip and frosting high swirls of frosting on top of the cake. Fill the center with macarons and add wedges of chocolate blocks on top to finish.