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Salted Caramel Pumpkin Cake Recipe

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★★★★★

4.5 from 104 reviews

This Salted Caramel Pumpkin Cake combines the rich flavors of pumpkin and warm spices with a luscious salted caramel drizzle. Topped with a creamy cream cheese frosting, this dessert is perfect for fall gatherings or any time you crave a decadent, moist cake with a balance of sweet and salty notes.

Ingredients

Scale

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

Frosting

  • 16 oz cream cheese (softened)
  • 1/2 cup salted butter (room temperature)
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 9 oz jar salted caramel topping (remainder of the 11 oz jar)

Optional Garnish

  • 4 oz salted caramel topping to drizzle each slice
  • 2 tbsp coarse salt to sprinkle each slice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease and lightly flour a 9×13-inch glass baking pan to prevent sticking and ensure even baking.
  2. Mix Eggs and Sugar: In a large mixing bowl, beat the 4 eggs and 1 cup of packed brown sugar on medium-high speed for 1-2 minutes until the mixture is light and slightly fluffy.
  3. Add Oil: While continuing to beat, slowly drizzle in 1 cup of vegetable oil to combine thoroughly.
  4. Add Pumpkin and Caramel: Reduce the mixer speed to medium and beat in the 15 oz of pumpkin puree and 1/4 cup salted caramel topping until evenly incorporated.
  5. Add Dry Ingredients: Lower the mixer speed to low and gradually add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 2 teaspoons pumpkin pie spice. Mix until just combined, scraping the sides and bottom of the bowl to ensure even mixing.
  6. Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 34 to 36 minutes until a toothpick inserted in the center comes out clean.
  7. Cool and Add Caramel Drizzle: Remove the cake from the oven and let it cool for about 10 minutes. Using a thin mixing spoon handle or a pencil-sized utensil, poke holes all over the cake. Pour the remaining 9 oz of salted caramel topping evenly over the cake, allowing it to seep into the holes. Let the cake cool completely before frosting.
  8. Prepare Frosting: In a clean bowl, beat 1/2 cup salted butter and 16 oz softened cream cheese on medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to low and gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract. Then beat on medium-high speed again for 3-4 minutes until the frosting is light, smooth, and fluffy.
  9. Frost the Cake: Drop spoonfuls of frosting over the cooled cake and spread evenly to cover it completely.
  10. Optional Garnish: Drizzle each slice with additional salted caramel topping and sprinkle a pinch of coarse salt for contrast and enhanced flavor.
  11. Chill: Keep the cake refrigerated until ready to serve to maintain freshness and frosting texture.

Notes

  • Make sure eggs are at room temperature to achieve a better batter consistency.
  • You can substitute the salted caramel topping with homemade caramel sauce if desired.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Store leftover cake in the refrigerator for up to 4 days.
  • Optional coarse salt garnish enhances the salted caramel flavor with a nice crunch.

Keywords: Pumpkin cake, Salted caramel cake, Cream cheese frosting, Fall dessert, Pumpkin spice cake

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