There’s something magical about the fall season—crisp air, vibrant leaves, and the comforting aroma of pumpkin spice. If you’re looking for the ultimate dessert to celebrate autumn, this Pumpkin Cake with Salted Caramel Frosting is the perfect choice. Moist, spiced pumpkin cake layered with a luscious salted caramel frosting, it’s a treat that will delight your taste buds and impress your guests.

Why You’ll Love This Recipe

Pumpkin cake is a fall favorite, but when paired with the rich, buttery flavor of salted caramel frosting, it becomes a show-stopping dessert. This recipe is simple to follow yet yields a bakery-quality cake that’s perfect for family gatherings, celebrations, or just a cozy night in. Plus, the combination of warm spices and sweet caramel will have everyone asking for seconds.

Ingredients Breakdown

Here’s a detailed look at the ingredients you’ll need to create this incredible cake:

Cake Ingredients

Ingredient	Amount	Purpose
All-Purpose Flour	1 1/2 cups	Forms the base structure of the cake
Baking Powder	1 tsp	Helps the cake rise
Baking Soda	1/2 tsp	Ensures the cake is light and fluffy
Salt	1/2 tsp	Balances sweetness
Ground Cinnamon	1 tsp	Adds warmth and spice
Ground Nutmeg	1/2 tsp	Enhances the pumpkin flavor
Ground Ginger	1/2 tsp	Provides a subtle spiced kick
Granulated Sugar	1 cup	Sweetens and adds structure
Brown Sugar (packed)	1/2 cup	Adds moisture and a hint of molasses
Unsalted Butter (softened)	1/2 cup	Adds richness and keeps the cake moist
Pumpkin Puree	1 cup	Infuses the cake with pumpkin flavor
Eggs (large)	2	Binds the ingredients together
Milk	1/4 cup	Adds moisture for a tender crumb

Salted Caramel Sauce

Ingredient	Amount	Purpose
Granulated Sugar	1 cup	Forms the caramel base
Unsalted Butter	6 tbsp	Adds richness to the sauce
Heavy Cream	1/2 cup	Creates a creamy texture
Sea Salt	1/2 tsp	Balances the sweetness and enhances flavor

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.

2. Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

3. Cream Butter and Sugars

In a large mixing bowl, beat the granulated sugar, brown sugar, and softened butter together until light and fluffy. This step is crucial for incorporating air into the batter and creating a tender cake.

4. Add Wet Ingredients

Mix in the pumpkin puree until fully combined. Beat in the eggs one at a time, followed by the milk. Ensure the mixture is smooth before proceeding.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can lead to a dense cake, so stir gently.

6. Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Make the Salted Caramel Sauce

• In a medium saucepan over medium heat, melt the sugar while stirring constantly until it turns golden brown.
• Carefully add the butter and stir until fully melted.
• Slowly pour in the heavy cream, stirring continuously. Be cautious, as the mixture will bubble vigorously.
• Remove from heat and stir in the sea salt. Allow the caramel to cool and thicken before using.

8. Assemble the Cake

Once the cakes are completely cooled, spread a layer of salted caramel sauce over the top of one cake layer. Place the second layer on top and frost the entire cake with the remaining caramel sauce. For a decorative touch, drizzle extra caramel over the top and garnish with a sprinkle of sea salt.

Tips for Success

• Use Room Temperature Ingredients: This helps the ingredients blend more easily and creates a smoother batter.
• Don’t Overbake: Check the cakes a few minutes before the recommended baking time to ensure they don’t dry out.
• Let the Caramel Cool: Allowing the caramel to thicken makes it easier to spread and prevents it from running off the cake.

Nutritional Information

Nutrient	Per Serving
Calories	~350
Fat	18g
Carbohydrates	44g
Protein	4g
Sugar	30g
Fiber	1g

Serving Suggestions

• With Coffee: Enjoy a slice with a hot cup of coffee or a spiced chai latte.
• As a Party Dessert: Serve as the centerpiece for fall gatherings or holiday dinners.
• For Gifting: Slice and package individual pieces in decorative boxes for a thoughtful homemade gift.

FAQ: All About Pumpkin Cake with Salted Caramel Frosting

1. Can I make this cake ahead of time?

Yes! Bake the cake layers and make the caramel sauce a day in advance. Assemble the cake just before serving for the best texture.

2. Can I use homemade pumpkin puree?

Absolutely. Just make sure it’s well-drained to avoid excess moisture.

3. How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

4. Can I freeze this cake?

Yes, but freeze the cake layers and caramel sauce separately. Thaw and assemble when ready to serve.

5. What’s the best way to drizzle caramel?

Use a spoon or a squeeze bottle for controlled drizzling. Warm the caramel slightly if it’s too thick to drizzle.

6. Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Conclusion: Let’s Get Baking!

Pumpkin Cake with Salted Caramel Frosting is more than just a dessert; it’s a celebration of fall flavors. The warm spices, rich caramel, and moist pumpkin cake come together to create a treat that’s sure to impress. So grab your ingredients, preheat your oven, and enjoy the sweet rewards of baking this unforgettable cake!

Print