Make the pumpkin spice cake

1. Preheat your oven to 175°C. Grease and line a 20 × 20 cm square baking tin with parchment paper, leaving a little overhang to help lift the cake out later.

2. In a large mixing bowl, beat together the softened butter, vegetable oil and brown sugar until light and fluffy, about 2 minutes.

3. Scrape down the sides of the bowl, then add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until combined.

4. Add the pumpkin purée and buttermilk, and mix until smooth.

5. In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cardamom, cloves, salt, baking powder and baking soda.

6. Add the dry ingredients to the wet ingredients and mix on low until just combined.

7. Transfer the batter to the prepared tin and smooth the top. Bake for 30–35 minutes, or until the cake has risen, the top springs back when lightly pressed, and a skewer inserted into the centre comes out with a few moist crumbs.

8. Leave the cake to cool completely in the tin before frosting.

Make the caramel cream cheese frosting

9. In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the softened butter and cream cheese until smooth and creamy.

10. Add the powdered sugar, vanilla, cinnamon and salt. Mix on low until incorporated, then increase the speed to medium and beat until fluffy.

11. Add the caramel sauce and mix until evenly combined. Taste and adjust the salt if needed.

Assemble

12. Spread the frosting over the cooled pumpkin cake, taking it all the way to the edges.

13. Spoon some more caramel sauce over the frosting in little ribbons. Use a knife or spatula to gently swirl the caramel through the frosting. Don't overdo it, ,you want to see those beautiful caramel ribbons.

14. Slice and serve!

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