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Caramel pumpkin cake

Caramel Pumpkin cake

This sweet spiced pumpkin cake is layered and topped with homemade caramel sauce and caramel frosting. Fall is here in this dessert!
5 from 1 vote
Prep Time 1 hr
Cook Time 33 mins
30 mins
Total Time 2 hrs 3 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 723 kcal

Equipment

  • Electric hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • spatula
  • Saucepan
  • Wire rack
  • 2 8 inch round cake pans
  • piping bag
  • Offset spatula

Ingredients
  

Pumpkin cake

  • 2 cups cake flour
  • tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • 1 15oz pumpkin pureed
  • 2 cups granulated sugar
  • ¾ cup vegetable oil
  • 4 large eggs
  • 1 tbsp vanilla extract

Homemade Caramel Sauce

  • 1 cup granulated sugar
  • cup water
  • ¾ cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp vanilla extract

Caramel Frosting

  • 12 tbsp unsalted butter 1.5 sticks, cold and cubed
  • 4 oz cream cheese softened
  • 2 cups confectioner's sugar
  • ½ cup caramel sauce
  • 1 tsp vanilla extract

Instructions
 

Pumpkin cake

  • Preheat oven to 350°. Grease and line two right inch round cake pans with parchment circles. Set aside.
  • In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt and spices). Set aside.
    Caramel Pumpkin cake
  • In another mixing bowl, whisk the pureed pumpkin, sugar, oil, eggs, vanilla. Be sure to stir vigourously until it is all combined.
    Caramel pumpkin cake
  • Add the flour mixture to the pumpkin mixture and with an electric mixer on medium, mix until well combined (no clumps).
    Caramel pumpkin cake
  • Divide the batter between the prepared pans (I only had enough for 2 intially and had to wait until one pan was free to make another cake). Bake for 31-33 minutes or until the cake tester comes out clean.
    Caramel pumpkin cake
  • Cool the cakes in the round pans for 10 minutes and then remove and put on a wire rack to complete cooling.
    Caramel pumpkin cake

Homemade caramel sauce

  • Add the granulated sugar to the bottom of a saucepan. Pour in the water to fully moisten the sugar.
    Caramel pumpkin cake
  • Place the pot over medium heat and cook until the sugar dissolves and turns clear (a couple of minutes).
    Caramel pumpkin cake
  • Increase the heat to medium high and cook the caramel until it is an amber color (10 minutes).
    Caramel pumpkin cake
  • Remove from the heat and add in the heavy cream (caramel will seize up and that is okay). Add the butter and stir everything together until the caramel smooths put. If still clumpy, return to a medium heat and gently stir again until it's smooth. Add in the vanilla extract.
  • Let caramel sauce cool to room temperature before adding it to the frosting mixture.

Caramel frosting

  • Add the cold and cubed butter to a mixing bowl and beat with an electric mixer until smooth. Add in the cream cheese and blend until fully combined and smooth.
  • Add 1 cup of the confectioner's sugar and then with the mixer on, pour in the caramel sauce. Stop and scrape down the sides of the bowl if needed. Continue blending and add the rest of the confectioner's sugar and vanilla. The frosting should be thick, creamy!

Assembly of the cake

  • Level and torte cakes as desired. In a large piping bag, add the caramel frosting (a round tip can be used, but I just used my Wilton 16 inch reusable piping bag alone).
  • Begin by adding a layer of cake on a plate or the cake stand of your choice. Pipe a layer of frosting in a spiral and then spread as needed with the offset spatula. Then drizzle caramel on top of frosting.
  • Repeat this process until all the layers of the cake are used. Nuts of your choice could be added on top, but this is optional! Serve and Enjoy!

Nutrition

Serving: 12peopleCalories: 723kcalCarbohydrates: 93gProtein: 6gFat: 38gSaturated Fat: 25gCholesterol: 128mgSodium: 254mgPotassium: 79mgFiber: 1gSugar: 70gVitamin A: 865IUVitamin C: 1mgCalcium: 78mgIron: 1mg
Keyword Fall, autumn, pumpkin, caramel, spices
Tried this recipe?Let us know how it was!