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Salted Caramel Pumpkin Cake Recipe

Salted Caramel Pumpkin Cake Recipe
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★★★★★

5.2 from 25 reviews

This Salted Caramel Pumpkin Cake is a moist and flavorful autumn dessert combining rich pumpkin puree with a hint of pumpkin pie spice, layered with a smooth cream cheese frosting and decadent salted caramel topping. Perfectly balanced with a touch of coarse salt, this cake offers a delightful blend of sweet, salty, and spiced notes that make it ideal for fall celebrations or any special occasion.

Ingredients

Scale

For the Pumpkin Cake:

  • 4 eggs (room temperature)
  • 1 cup brown sugar (packed)
  • 1 cup vegetable oil
  • 15 oz can pumpkin puree
  • 1/4 cup salted caramel topping
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice

For the Frosting:

  • 16 oz cream cheese (softened)
  • 1/2 cup salted butter (room temperature)
  • 1 tsp vanilla extract
  • 2 cups powdered sugar

For Assembly & Garnish:

  • 9 oz jar salted caramel topping (remainder of the 11 oz jar)
  • 4 oz salted caramel topping to drizzle each slice (optional)
  • 2 tbsp coarse salt to sprinkle each slice (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch glass baking pan to prevent the cake from sticking.
  2. Mix Eggs and Sugar: In a large mixing bowl, beat the 4 room temperature eggs and 1 cup packed brown sugar on medium-high speed for about 1-2 minutes until well combined and slightly fluffy.
  3. Add Oil: While continuing to beat, slowly drizzle in 1 cup vegetable oil to incorporate it smoothly into the egg mixture.
  4. Incorporate Pumpkin and Caramel: Lower mixer speed to medium and beat in 15 oz of pumpkin puree along with 1/4 cup salted caramel topping until fully blended.
  5. Add Dry Ingredients: Reduce mixer speed to low and gradually add 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, and 2 tsp pumpkin pie spice. Mix just until combined, making sure not to overmix.
  6. Scrape Bowl: Use a spatula to scrape down the sides and bottom of the bowl, ensuring the batter is evenly mixed throughout.
  7. Pour Batter and Bake: Pour the batter evenly into the prepared baking pan and smooth the top. Bake in the preheated oven for 34-36 minutes until a toothpick inserted in the center comes out clean.
  8. Cool Slightly and Poke Holes: Remove the cake from the oven and let it cool for about 10 minutes. Then, poke holes evenly all over the surface using the handle of a thin spoon or a pencil-sized utensil.
  9. Pour Remaining Caramel: Slowly pour the remainder of the salted caramel topping jar (approximately 9 oz) over the cake, allowing it to seep into the holes for maximum flavor.
  10. Cool Completely: Let the cake cool fully to room temperature before applying the frosting.
  11. Prepare Frosting: In a mixing bowl, beat 1/2 cup salted butter and 16 oz softened cream cheese together on medium-high speed for about 2 minutes until smooth and creamy.
  12. Add Powdered Sugar and Vanilla: Lower mixer speed to low and gradually beat in 2 cups powdered sugar and 1 tsp vanilla extract until combined. Then, increase speed back to medium-high and beat for 3-4 minutes until the frosting is light, smooth, and fluffy.
  13. Frost the Cake: Drop spoonfuls of frosting evenly over the cooled cake and spread to cover the entire surface uniformly.
  14. Optional Garnish: For extra indulgence, drizzle each slice with 4 oz salted caramel topping and sprinkle a little coarse salt on top before serving.
  15. Refrigerate: Keep the cake refrigerated until ready to serve to maintain freshness and frosting texture.

Notes

  • Ensure eggs and butter are at room temperature for smooth mixing and better texture.
  • Do not overmix the batter after adding flour to keep the cake tender.
  • Salted caramel topping can be store-bought or homemade according to your preference.
  • Coarse salt on the finished slices enhances the balance between sweet caramel and pumpkin spice flavors.
  • The cake keeps well refrigerated for up to 3-4 days; bring to room temperature before serving for best flavor.
  • This recipe yields a moist cake that is ideal for fall or holiday gatherings.

Nutrition

Keywords: pumpkin cake, salted caramel cake, pumpkin dessert, fall dessert, cream cheese frosting, caramel drizzle, pumpkin pie spice cake

Find it online: https://flavorsbymaya.com/salted-caramel-pumpkin-cake-recipe/