The Dreamiest Pumpkin Salted Caramel Cake Recipe Ever

Fall’s sweet magic reaches new heights with this decadent pumpkin salted caramel cake that promises pure comfort.

Crisp autumn leaves whisper culinary secrets around kitchen counters.

Creamy pumpkin layers meld perfectly with rich caramel undertones, creating an irresistible dessert symphony.

Delicate spices dance through each bite, warming your senses with nostalgia.

Seasonal ingredients blend into a spectacular treat that feels both familiar and exciting.

Simple techniques make this cake accessible for bakers of all skill levels.

Grab a fork and let the first delicious slice inspire your baking adventure.

Why Pumpkin Salted Caramel Cake Gets Requests

• Savor Seasonal Comfort: This pumpkin salted caramel cake captures the warm, cozy essence of autumn with its rich spices and decadent caramel drizzle.
• Master Impressive Baking: Despite looking fancy, the recipe is straightforward enough for home bakers of moderate skill to create a stunning dessert that will wow family and friends.
• Celebrate Versatile Indulgence: Perfect for holiday gatherings, potlucks, or simply treating yourself, this cake bridges the gap between elegant dessert and comforting home-style treat.
• Enjoy Flavor Complexity: The combination of pumpkin's earthy sweetness, warm spices, and salted caramel creates a multilayered taste experience that tantalizes every taste bud.

Pumpkin Salted Caramel Cake Ingredient List Here

• All-Purpose Flour: A key ingredient that provides structure and texture to the cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt, Cinnamon, Nutmeg, Ginger: Spices that add warm, aromatic flavors to the pumpkin cake.

• Pumpkin Puree: Adds moisture, rich flavor, and beautiful orange color to the cake.
• Granulated Sugar, Brown Sugar: Sweeteners that provide depth of flavor and help create a tender crumb.
• Butter: Adds richness and helps create a smooth, creamy texture.
• Eggs: Bind the ingredients together and provide structure to the cake.
• Milk: Adds moisture and helps create a tender cake texture.

• Granulated Sugar: The base for creating a rich, golden caramel sauce.
• Butter: Adds richness and smooth texture to the caramel.
• Heavy Cream: Creates a silky, luxurious consistency in the caramel sauce.
• Sea Salt: Enhances the caramel flavor and provides a delightful contrast to the sweetness.

Steps For Luscious Pumpkin Salted Caramel Cake

Step 1: Fire Up The Oven

Crank the oven to a toasty 350F (175C).

Grab two 8-inch round cake pans and generously coat them with grease and flour to prevent any sticky situations.

Step 2: Whisk Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger

Whisk these ingredients until they’re perfectly blended and set aside.

Step 3: Cream Butter And Sugars

• Granulated sugar
• Brown sugar
• Softened butter

Whip these ingredients until they become light and fluffy.

Fold in the pumpkin puree and mix thoroughly.

Step 4: Incorporate Eggs And Milk

Crack eggs one at a time into the mixture, beating well after each addition.

Pour in milk and blend smoothly.

Step 5: Merge Wet And Dry Ingredients

Slowly add the dry ingredient mixture to the wet ingredients.

Stir gently until just combined, being careful not to overmix.

Step 6: Bake The Cake

Divide the batter evenly between the prepared pans.

Slide into the preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Let the cakes cool completely.

Step 7: Craft Caramel Sauce

In a medium saucepan over medium heat, melt sugar until it turns a golden brown, stirring continuously.

Carefully add butter and stir until melted.

Slowly pour in heavy cream, stirring non-stop.

Remove from heat and mix in sea salt.

Allow the sauce to cool and thicken.

Step 8: Layer And Decorate

Once cakes are totally cool, spread a layer of caramel sauce between the cake layers and on top.

Drizzle extra caramel sauce over the cake.

Sprinkle a pinch of sea salt on top for an extra flavor kick if you’re feeling adventurous.

Tips For The Most Moist Pumpkin Caramel Cake

• Whisk dry ingredients thoroughly to prevent lumps and ensure even distribution of spices throughout the cake.
• Use room temperature eggs and milk for smoother batter and more consistent cake texture.
• Watch sugar carefully when making caramel sauce, as it can burn quickly; use medium heat and stir constantly.
• Let cakes cool completely before frosting to prevent caramel from melting and creating a messy appearance.
• Sprinkle sea salt sparingly to enhance the sweet caramel flavor without overpowering the pumpkin cake.

Pumpkin Salted Caramel Cake Twists To Enjoy

• Gluten-Free Pumpkin Caramel Cake: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version that maintains the cake's rich flavor and tender texture.
• Vegan Pumpkin Delight: Swap eggs with flax eggs, use coconut milk instead of dairy milk, and replace butter with coconut oil or vegan butter for a plant-based alternative that's equally moist and delicious.
• Low-Sugar Pumpkin Caramel Treat: Substitute granulated and brown sugar with monk fruit sweetener or stevia, reducing overall sugar content while keeping the cake's classic autumn warmth and caramel essence.

Creative Serving Ideas For Salted Caramel Cake

• Autumn Dessert Companion: Pair this decadent pumpkin salted caramel cake with a warm cup of spiced chai tea, enhancing the seasonal flavors and creating a cozy eating experience.
• Festive Garnish Surprise: Sprinkle crushed candied pecans or toasted pumpkin seeds on top of the cake for added texture, crunch, and a delightful nutty accent that complements the caramel notes.
• Elegant Serving Suggestion: Serve each slice on a rustic wooden board with a small scoop of vanilla bean ice cream, allowing the creamy coldness to contrast beautifully with the warm cake's rich spices and caramel undertones.

How To Store Pumpkin Caramel Cake Best

• Store covered cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.
• Wrap completely cooled cake in plastic wrap, then aluminum foil. Store in freezer for up to 3 months. Thaw overnight in refrigerator before serving.
• Individually wrap cake slices in plastic wrap, then place in freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes before enjoying.

FAQs

• Is pumpkin puree necessary for this cake?

Yes, pumpkin puree adds moisture, rich flavor, and helps create the signature taste of this seasonal cake. Use canned or homemade puree for best results.

• Can I substitute spices if I don't have all of them?

Absolutely! While the recipe calls for cinnamon, nutmeg, and ginger, you can use pumpkin pie spice as a convenient alternative or adjust the spices based on what you have in your pantry.

• How do I know if my caramel sauce is the right consistency?

The caramel should be golden brown and thick enough to coat the back of a spoon. When it cools, it will thicken more, creating a perfect drizzling sauce for your cake.

Pumpkin Salted Caramel Cake Recipe

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4.7 from 15 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Indulgent Pumpkin Salted Caramel Cake brings autumnal warmth with rich layers of spiced pumpkin and silky caramel. Seasonal comfort meets gourmet elegance in this showstopping dessert that melts hearts and delights palates.

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Ingredients

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Primary Ingredients:

• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1/4 cup milk

Primary Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Spices and Salted Caramel Sauce Ingredients:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt

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Instructions

1. Warm the oven to 350F (175C). Coat two 8-inch round cake pans with butter and flour, ensuring complete coverage.
2. Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium mixing bowl. Reserve this dry mixture for later use.
3. Using an electric mixer, cream granulated and brown sugars with softened butter until the mixture becomes pale and fluffy. Incorporate pumpkin puree, blending thoroughly.
4. Introduce eggs individually into the sugar-butter mixture, mixing completely after each addition. Pour in milk and combine until smooth.
5. Gently fold dry ingredients into the wet mixture, stirring minimally to prevent overmixing. Stop when ingredients are just incorporated.
6. Distribute batter evenly between prepared pans. Position in preheated oven and bake for 25-30 minutes, checking doneness with a toothpick. When inserted in center, toothpick should emerge clean. Allow cakes to cool completely at room temperature.
7. Create caramel sauce by melting sugar in a medium saucepan over medium heat, stirring continuously until golden brown. Carefully add butter, stirring until melted. Slowly introduce heavy cream while constantly whisking. Remove from heat, stir in sea salt, and allow to cool and thicken.
8. After cakes have cooled entirely, layer caramel sauce between cake layers and across the top. Enhance presentation by drizzling additional caramel and sprinkling a delicate pinch of sea salt if desired.

Notes

• Choose high-quality pumpkin puree for the most robust, authentic flavor that enhances the cake’s overall taste profile.
• Consider using room temperature ingredients to ensure smoother mixing and more consistent cake texture.
• Adjust spice levels by increasing or decreasing cinnamon, nutmeg, and ginger to match personal taste preferences.
• Watch caramel sauce carefully during preparation to prevent burning, using medium-low heat and constant stirring for perfect consistency.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 427 kcal
• Sugar: 48 g
• Sodium: 238 mg
• Fat: 21 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 76 mg