Description
This Pumpkin Salted Caramel Cake is a fall-inspired dessert that features a moist pumpkin cake layered with rich salted caramel frosting and garnished with candied pecans. It’s the perfect treat for holiday gatherings or cozy autumn afternoons.
Ingredients
Scale
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
- 15 oz pumpkin puree (1 can, 1 3/4 cups)
- 2 cups sugar
- 3/4 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream (for caramel sauce)
- 1 cup sugar (for caramel sauce)
- 1 tablespoon corn syrup
- 1/4 cup water (for caramel sauce)
- 3 tablespoons unsalted butter (for caramel sauce)
- 3/4 teaspoons sea salt (for caramel sauce)
- 1 teaspoon vanilla extract (for caramel sauce)
- 2 cups pecans, roughly chopped (for candied nuts)
- 1/4 cup brown sugar (for candied nuts)
- 2 tablespoons unsalted butter (for candied nuts)
- 2 tablespoons water (for candied nuts)
- 1/2 teaspoon salt (for candied nuts)
- 1/2 teaspoon cinnamon (for candied nuts)
- 12 tablespoons unsalted butter (for frosting)
- 4 oz cream cheese (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/3 cup caramel sauce (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 1/4 teaspoon salt (for frosting)
Instructions
- Preheat 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 smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the batter is completely combined.
- Divide the batter evenly between your prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- To make the salted caramel sauce, warm the heavy cream in the microwave. In a separate saucepan, combine sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves and the mixture begins to bubble.
- Allow the mixture to boil undisturbed until it reaches a light amber color. Remove from heat and carefully stir in the warm cream. Add the butter, sea salt, and vanilla extract. Let the sauce cool before refrigerating.
- For the candied pecans, combine pecans, brown sugar, butter, and water in a saucepan. Stir occasionally and cook until most of the liquid evaporates. Stir in cinnamon and salt, then spread the pecans on a baking sheet to cool.
- To make the frosting, beat the butter until smooth, then add the cream cheese and mix until combined. Gradually add powdered sugar and caramel sauce, blending until smooth and fluffy. Add vanilla and salt.
- To assemble the cake, level and split the cake layers. Spread a layer of frosting on top of the first cake layer. Drizzle with extra caramel sauce, then add another layer of cake and frosting. Repeat with the remaining layers, topping with candied pecans and a drizzle of caramel sauce.
Notes
- Caramel sauce should be cooled before adding to the frosting to avoid melting the butter.
- For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
- The frosting can be chilled if it becomes too soft to spread easily.
- Store leftover cake in the fridge for up to 3 days or freeze individual slices for up to 2 months.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 864 kcal
- Sugar: 78g
- Sodium: 571mg
- Fat: 50g
- Saturated Fat: 27g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 103g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 121mg