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pumpkin cake with caramel cream

Decadent Pumpkin Cake with Caramel Cream in 3 Layers

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A moist and flavorful pumpkin cake topped with luscious caramel cream cheese frosting and homemade salted caramel sauce.

  • Total Time: 60 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegetable oil or canola oil
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 15 oz can pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 6 oz cream cheese, full fat brick style
  • 1/2 cup salted caramel
  • 2–3 cups powdered sugar
  • 1–2 tablespoons whipping cream, as needed
  • 1 cup white sugar
  • 1/3 cup unsalted butter, cut into 5 pieces
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 9×13 inch pan.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a large bowl, beat together the oil, sugars, eggs, vanilla extract, and pumpkin puree until smooth.
  4. Beat in the flour mixture about 1/2 at a time, turning off the mixer and scraping down the sides of the bowl as necessary.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes until it feels firm to the touch and an inserted toothpick comes out clean.
  6. In a large bowl, beat the butter until smooth.
  7. Beat in the cream cheese.
  8. Mix in 1 1/2 cups powdered sugar, followed by the salted caramel.
  9. Mix in the rest of the powdered sugar about 1/2 cup at a time until it’s the desired sweetness level.
  10. If the mixture seems too thick or too sweet, beat in 1-2 tablespoons of whipping cream.
  11. Add the sugar to a large saucepan over medium heat. Whisk constantly as the sugar cooks. It will first form lumps and then turn into a deep colored amber sauce.
  12. Once it’s completely smooth, whisk in the butter until it’s fully melted.
  13. Remove the pan from the heat and whisk in the whipping cream.
  14. Mix in the vanilla extract and salt.

Notes

  • Store the cake in the refrigerator for up to 5 days.
  • Caramel and pumpkin complement each other well.
  • The caramel sauce can be made ahead and stored in the fridge.
  • Author: Livia Reed
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 250mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg

Find it online: https://www.yumivia.com/pumpkin-cake-with-caramel-cream-recipe/