Pumpkin Salted Caramel Cake Recipe

Indulge in the perfect fall dessert with this Pumpkin Salted Caramel Cake. Rich, moist, and bursting with the warm flavors of pumpkin and spices, this cake is complemented by a luxurious salted caramel frosting. The addition of candied pecans takes this dessert to the next level, making it a perfect choice for any holiday gathering or special occasion.

Why This Pumpkin Salted Caramel Cake is a Must-Try

This Pumpkin Salted Caramel Cake is the ultimate treat for pumpkin lovers. The cake is incredibly moist, thanks to the addition of pumpkin puree, and spiced with a blend of cinnamon, ginger, cloves, and nutmeg. Topped with a decadent salted caramel frosting and garnished with candied pecans, it delivers a perfect balance of sweet, salty, and spiced flavors. Whether you’re looking for a show-stopping holiday dessert or a cozy treat for fall, this cake will impress your guests with both its taste and appearance.

Ingredients

For the Pumpkin Cake

• Flour: Provides the structure for the cake.
• Baking Powder: Helps the cake rise, making it fluffy.
• Baking Soda: Adds to the fluffiness and texture.
• Salt: Balances the sweetness of the cake.
• Cinnamon, Ginger, Cloves, Nutmeg: These warm spices create the signature fall flavor.
• Pumpkin Puree: Adds moisture and pumpkin flavor to the cake.
• Sugar: Sweetens the cake.
• Vegetable Oil: Keeps the cake moist and tender.
• Eggs: Bind the ingredients together and add richness.
• Vanilla Extract: Enhances the overall flavor of the cake.

For the Salted Caramel Sauce

• Heavy Cream: Creates a smooth texture for the caramel sauce.
• Sugar: The base for the caramel sauce, which gives it sweetness.
• Corn Syrup: Adds smoothness to the caramel.
• Water: Dissolves the sugar for a smoother texture.
• Butter: Makes the caramel rich and creamy.
• Sea Salt: Balances the sweetness of the caramel with a delightful salty touch.
• Vanilla Extract: Adds depth to the flavor.

For the Candied Pecans

• Pecans: The main nut used, adding a crunchy texture.
• Brown Sugar: Coats the pecans with sweetness and helps them caramelize.
• Butter: Adds richness and helps in the caramelization of the sugar.
• Water: Helps dissolve the sugar to coat the nuts.
• Cinnamon: Adds an extra layer of spice.

For the Salted Caramel Frosting

• Butter: A key ingredient for a creamy frosting.
• Cream Cheese: Adds richness and tanginess.
• Powdered Sugar: Sweetens the frosting and gives it a smooth texture.
• Caramel Sauce: The homemade salted caramel sauce is essential for this frosting’s rich flavor.
• Vanilla Extract: Enhances the overall flavor.
• Sea Salt: To amplify the salted caramel flavor in the frosting.

Alternative Ingredient Suggestions

If you prefer a lighter cake, you can substitute the vegetable oil with applesauce for a healthier option. You can also swap the pecans with walnuts or almonds if preferred, or omit them entirely for a simpler cake. For a dairy-free version, try using non-dairy butter and cream cheese in both the frosting and cake.

Step-by-Step Instructions

1. Prepare the Pumpkin Cake: Preheat your oven to 350°F (175°C). Grease and lightly flour your cake pans, and line the bottoms with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In another bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla extract. Mix until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth. Divide the batter evenly between your prepared pans.
2. Bake the Cake: Place the pans in the preheated oven and bake for 35-40 minutes, or until the tops of the cakes are slightly rounded and a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Salted Caramel Sauce: In a medium saucepan, heat the heavy cream until warm. In another large saucepan, combine sugar, corn syrup, and water. Stir the mixture over medium heat until the sugar dissolves. Allow it to come to a boil undisturbed, watching it carefully as it darkens in color. Once it reaches a light amber hue, remove the pan from the heat and slowly add the warm cream, stirring constantly. Stir in the butter, salt, and vanilla extract. Let the sauce cool and refrigerate.
4. Prepare Candied Pecans: In a heavy-bottomed saucepan, combine the pecans, brown sugar, butter, and water. Stir over medium heat until the mixture begins to bubble. Continue cooking while stirring occasionally until most of the liquid has evaporated and the pecans are coated with a thick syrup. Stir in the salt and cinnamon, then spread the pecans on a parchment-lined baking sheet to cool.
5. Make the Frosting: Beat the butter until smooth and then add the cream cheese. Blend until fully combined. Gradually add the powdered sugar, followed by the cooled salted caramel sauce. Continue to mix until the frosting is fluffy and smooth. Add the vanilla and sea salt to enhance the flavor.
6. Assemble the Cake: Once the cakes are completely cooled, level them and split them into layers. Place the first layer on your serving platter and pipe a spiral of frosting over the top. Spread it out evenly using an offset spatula. Drizzle some salted caramel sauce over the frosting. Repeat the layering process for the remaining cake layers. Top the cake with a generous sprinkle of candied pecans and drizzle extra caramel sauce for added sweetness.

Tips & Tricks

• Caramel Sauce Tips: When making the salted caramel sauce, be careful as the syrup darkens quickly. It’s important to watch the color change closely to avoid burning the caramel.
• Frosting Texture: If the frosting becomes too soft due to warm kitchen temperatures, place it in the fridge to firm up before using.
• Storage: Store leftover cake in an airtight container in the fridge for up to 3 days. You can also freeze individual slices for up to a month. Just make sure to wrap them tightly in plastic wrap before freezing.

Pairing Ideas and Variations

This Pumpkin Salted Caramel Cake pairs wonderfully with a hot cup of spiced chai or coffee for a cozy dessert experience. For a festive touch, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream. If you prefer a less sweet option, try adding a touch of espresso powder to the frosting for a coffee-flavored twist. The cake can also be made into cupcakes for individual servings, baking them for 22-24 minutes at the same temperature.

Why Pumpkin Salted Caramel Cake is Perfect for Fall

This Pumpkin Salted Caramel Cake is not just a treat; it’s a celebration of fall flavors. The warm spices of cinnamon, ginger, and nutmeg paired with the richness of pumpkin make it a standout dessert for seasonal gatherings. The salted caramel frosting and crunchy candied pecans provide the perfect contrast, making every bite a perfect combination of sweet, salty, and spiced goodness. Whether for Thanksgiving, Christmas, or any autumn occasion, this cake will steal the show.

Conclusion

Incorporating the delightful flavors of fall, this Pumpkin Salted Caramel Cake is a dessert that’s sure to impress. With its rich, moist pumpkin cake layers, decadent salted caramel frosting, and crunchy candied pecans, it’s the perfect sweet treat for any occasion. Whether you’re celebrating the fall season or simply indulging in a comforting dessert, this cake offers a harmonious balance of spiced, sweet, and salty flavors. Impress your family and friends with this show-stopping dessert, and be ready for requests for the recipe every time you make it!

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