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
Scale
- 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