Cake or cupcake, pumpkin

Molly Yeh’s selected pumpkin layer cake pairs a pumpkin-and-spice batter with cream-cheese frosting. An optional melted-caramel finish slowly runs down the sides, giving the frosted layers a striking appearance.

Granulated sugar, flour, the selected table salt, baking powder, baking soda and prepared pumpkin pie spice are whisked together. Two eggs, buttermilk, pumpkin purée, the selected canola oil, vanilla and water are mixed separately before joining the dry ingredients.

The batter is divided between two greased, parchment-lined round pans and baked. The cakes rest briefly in their pans, then cool completely on a rack before their tops are levelled for assembly.

Softened unsalted butter and cream cheese are beaten smooth for the frosting. Icing sugar is added gradually, then vanilla, almond extract and a separate portion of table salt; this frosting fills the two layers and covers the cake.

For the optional caramel finish, the frosted cake is frozen until its frosting is solid and cold. Melted caramel cools slightly before being poured over it and allowed to move slowly down the sides, with optional coarse sea salt offered just before serving.