This Pumpkin Salted Caramel Cake is the ultimate fall dessert, featuring a moist, spiced pumpkin cake topped with creamy salted caramel frosting and crunchy candied pecans. It’s a showstopper for holiday gatherings or any special occasion. Rich in flavor and texture, this cake is sure to impress your guests. Read on to discover how to make this mouthwatering cake step by step!
Table of Contents
Why You’ll Love This Pumpkin Salted Caramel Cake
Pumpkin Salted Caramel Cake is a perfect blend of fall flavors and textures. The cake itself is infused with the warm spices of cinnamon, ginger, and nutmeg, making it irresistibly cozy. Topped with rich salted caramel frosting and finished off with candied pecans, it’s a dessert that will quickly become a favorite at any table. Whether for Thanksgiving, Christmas, or just a fall-inspired treat, this cake will never disappoint.
Ingredients
To make this incredible Pumpkin Salted Caramel Cake, you’ll need the following ingredients:
- Flour: Forms the base of the cake, giving it structure.
- Baking Powder & Baking Soda: Help the cake rise and become light and fluffy.
- Salt: Balances the sweetness of the cake and enhances the flavors.
- Spices (Cinnamon, Ginger, Nutmeg, Cloves): These fall spices create the signature warmth of the cake.
- Pumpkin Puree: Adds moisture and flavor, making this a quintessential pumpkin cake.
- Sugar: Sweetens the cake while complementing the spices.
- Vegetable Oil: Ensures the cake remains moist and tender.
- Eggs: Provide structure and help bind the ingredients together.
- Vanilla Extract: Enhances the overall flavor.
Alternative Ingredient Suggestions
- Gluten-Free Flour: If you’re making this cake gluten-free, you can swap regular flour for a gluten-free flour blend.
- Maple Syrup: For a different flavor profile, substitute sugar with maple syrup to bring a rich, earthy sweetness.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and lightly flour your cake pans, then line the bottoms with parchment paper.
2. Prepare the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves). Set aside.
3. Mix the Wet Ingredients
In another bowl, whisk the pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined.
4. Combine the Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients. Stir gently until the batter is smooth and fully combined.
5. Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.
6. Cool the Cakes
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
7. Make the Salted Caramel Sauce
In a saucepan, combine sugar, corn syrup, and water, stirring until the sugar dissolves. Let the mixture boil undisturbed until it reaches a honey color. Carefully add warm heavy cream, then stir in butter, salt, and vanilla. Allow it to cool and set aside.
8. Prepare the Candied Pecans
In a saucepan, combine pecans, brown sugar, butter, and water. Cook on medium heat until the water evaporates, and the mixture thickens. Add cinnamon and salt, stir well, and spread the pecans on a parchment-lined sheet to cool.
9. Make the Frosting
Beat the butter and cream cheese until smooth. Gradually add powdered sugar and the cooled caramel sauce. Beat until the frosting is thick, creamy, and fluffy.
10. Assemble the Cake
Layer the cooled cakes with frosting and caramel sauce. Add a generous topping of candied pecans.
Tips & Tricks
- Let the Cake Cool: Allow your cake layers and caramel sauce to cool completely before frosting to ensure the frosting stays smooth and doesn’t melt.
- Watch the Caramel: When making the caramel sauce, be careful not to overcook the sugar. It should reach a light honey color before you add the cream.
- Use Room Temperature Ingredients: Ensure that your butter and cream cheese for the frosting are at room temperature to prevent lumps.
Pairing Ideas and Variations
This Pumpkin Salted Caramel Cake is perfect on its own, but you can also serve it with a scoop of vanilla ice cream for an extra indulgent treat. For those looking for a more intense flavor, consider adding a dash of bourbon to the frosting for a sophisticated twist.
If you want to make the cake ahead of time, you can store the cake and frosting separately. Just frost the cake right before serving for the freshest presentation.
The Perfect Fall Dessert
Pumpkin Salted Caramel Cake combines everything we love about fall: pumpkin, warm spices, salted caramel, and a touch of sweetness from candied pecans. This cake is ideal for any fall celebration, bringing a little extra warmth to the season’s festivities. Whether you’re hosting a gathering or just treating yourself, this cake will undoubtedly be a crowd-pleaser.
Conclusion
This Pumpkin Salted Caramel Cake is the perfect autumn dessert, offering a balance of rich flavors, moist texture, and a touch of indulgence with its salted caramel frosting. Whether you’re celebrating the season with friends and family or simply craving a sweet treat, this cake will undoubtedly impress. The combination of pumpkin spice, caramel, and candied pecans makes it a memorable dessert that’s easy to make and even easier to enjoy. If you’re looking to elevate your fall baking repertoire, this is a must-try recipe that will become a staple in your kitchen.
Frequently Asked Questions (FAQs)
1. Can I use store-bought caramel sauce for the frosting?
Absolutely! If you’re short on time or prefer a simpler approach, feel free to substitute store-bought salted caramel sauce for the homemade version. Just make sure to choose a high-quality caramel sauce for the best flavor.
2. Can I make this Pumpkin Salted Caramel Cake ahead of time?
Yes! You can bake the cake and prepare the caramel sauce a day ahead. Keep the cake covered at room temperature and store the caramel sauce in the refrigerator. When you’re ready to serve, simply frost the cake and add the candied pecans.
3. How should I store leftover Pumpkin Salted Caramel Cake?
If you have any leftovers, wrap the cake tightly in plastic wrap or store it in an airtight container. Keep it in the fridge, and it will stay fresh for up to 3 days. The cake can also be frozen for up to a month.
4. Can I use a different type of nut for the candied topping?
Yes! While pecans are a perfect match for this cake, you can also use walnuts or almonds. Just be sure to follow the same steps for making the candied nuts to get that delicious sweet and salty crunch.
More Relevant Recipes
- Strawberry Crunch Cheesecake: This delightful cheesecake is topped with a crunchy, sweet strawberry crust, offering a similar balance of sweet and indulgent flavors like the Pumpkin Salted Caramel Cake. Perfect for those looking for a fruity and rich dessert to complement fall treats.
- Apple Crisp Cheesecake: Combining the comforting taste of apple crisp with the creamy texture of cheesecake, this dessert is perfect for fans of spiced, seasonal flavors. The apple flavor pairs wonderfully with caramel, just like the pumpkin in the original recipe.
- Decadent Chocolate Banana Bread: If you’re a fan of rich and sweet desserts, this chocolate banana bread will satisfy your cravings. With its moist texture and sweet, decadent flavors, it shares a similar appeal to Pumpkin Salted Caramel Cake with its comforting, indulgent quality.
Pumpkin Salted Caramel Cake
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Pumpkin Salted Caramel Cake is the ultimate fall dessert, featuring a moist, spiced pumpkin cake topped with creamy salted caramel frosting and crunchy candied pecans. Perfect for holiday gatherings or any special occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 15 oz pumpkin puree (1 can)
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream (for caramel sauce)
- 1 cup granulated sugar (for caramel sauce)
- 1 tablespoon corn syrup (for caramel sauce)
- 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 (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 (from the recipe or store-bought)
- 1/2 teaspoon vanilla extract (for frosting)
- 1/4 teaspoon salt (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour two 6-inch cake pans, and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves). Set aside.
- In another bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract. Mix until fully combined.
- Gradually add the dry mixture to the wet ingredients, stirring until the batter is smooth and fully incorporated.
- Divide the batter evenly between the prepared pans and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, prepare the salted caramel sauce by heating the heavy cream in a microwave-safe bowl. In a saucepan, combine sugar, corn syrup, and water. Stir until the sugar dissolves, then cook until it reaches a honey color. Carefully add the warm cream, butter, salt, and vanilla extract. Stir to combine. Let it cool to room temperature.
- For the candied pecans, in a saucepan, combine pecans, brown sugar, butter, and water. Cook over medium heat until the liquid evaporates, leaving a thick syrup coating the pecans. Remove from heat, stir in salt and cinnamon, and spread the pecans on parchment paper to cool.
- To make the frosting, beat the butter and cream cheese in an electric mixer until smooth. Add powdered sugar in stages, followed by the cooled caramel sauce. Beat until smooth and fluffy. Add vanilla extract and salt.
- Once the cakes are completely cooled, assemble the cake. Place one layer of cake on a serving plate and spread a layer of frosting on top. Drizzle with caramel sauce. Add the second layer of cake, then repeat the frosting and caramel drizzle. Top with candied pecans.
Notes
- Allow the cake layers and caramel sauce to cool completely before frosting to prevent the frosting from melting.
- For an alternative flavor, you can add bourbon to the frosting for a sophisticated twist.
- If you don’t want to make homemade caramel sauce, you can substitute a good quality store-bought salted caramel sauce.
- Ensure your kitchen is cool when making the frosting; if it gets too warm, refrigerate the frosting for a few minutes to firm it up.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 864
- Sugar: 78g
- Sodium: 571mg
- Fat: 50g
- Saturated Fat: 27g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 103g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 121mg