Why Make This Recipe

There’s something incredibly comforting about a slice of Pumpkin Caramel Cake, especially during the fall season. The combination of spiced pumpkin cake, rich salted caramel, and luscious maple cream cheese frosting comes together to create a dessert that’s both indulgent and satisfying. This recipe is perfect for gatherings, holiday celebrations, or even just a cozy night in. With its unique flavor profile and moist texture, it’s bound to impress family and friends.

How to Make Pumpkin Caramel Cake

Making Pumpkin Caramel Cake is a delightful experience that fills your kitchen with the wonderful aromas of fall. The cake consists of several components: the spiced pumpkin cake layers, a homemade salted caramel sauce, and a delectable maple cream cheese frosting. Follow the step-by-step guide below to create this delicious treat from scratch.

Ingredients:

For the Pumpkin Cake:

3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp ground cinnamon
2 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1 cup oil (canola or vegetable oil)
2 cups pumpkin puree (1 1/2 cans of pumpkin puree)
1 1/2 cups white granulated sugar
1/4 cup brown sugar (packed light or dark)
4 large eggs (room temperature)
2 TBSP maple syrup
1 tsp pure vanilla extract
1 cup sour cream (room temperature or Greek yogurt)

For the Salted Caramel:

2 cups white granulated sugar
1/2 cup unsalted butter (room temperature and cubed)
1 cup heavy cream (room temperature)
2 tsp pure vanilla extract
1 tsp salt

For the Maple Cream Cheese Frosting:

2 cups unsalted butter (room temperature)
12 oz cream cheese (room temperature)
6 cups powdered sugar (sifted)
1 tsp pure vanilla extract
Pinch of salt
2 TBSP maple syrup

Directions:

Pumpkin Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
- In another bowl, mix the oil, pumpkin puree, white and brown sugars, eggs, maple syrup, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing well. Finally, fold in the sour cream until the batter is smooth.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely.
Salted Caramel:
- In a saucepan, heat granulated sugar over medium heat, stirring constantly until melted and golden brown.
- Carefully add the butter and stir until melted. Slowly pour in the heavy cream, whisking continuously. Add vanilla extract and salt. Remove from heat and let it cool.
Maple Cream Cheese Frosting:
- In a large bowl, beat the unsalted butter and cream cheese until creamy.
- Gradually add powdered sugar, mixing until smooth. Stir in vanilla extract, salt, and maple syrup.
Assemble:
- Place one cake layer on a serving platter. Spread a layer of cream cheese frosting and drizzle some salted caramel on top. Repeat with the second layer, and then place the final layer on top.
- Frost the top and sides of the cake with the remaining cream cheese frosting and drizzle caramel over the top as a garnish.

How to Serve Pumpkin Caramel Cake

Slice the Pumpkin Caramel Cake into generous portions. It’s best served at room temperature, allowing the flavors to shine through. Pair it with a dollop of whipped cream for an extra creamy touch, or serve it with vanilla ice cream for a delicious contrast.

How to Store Pumpkin Caramel Cake

Store any leftover Pumpkin Caramel Cake in an airtight container in the refrigerator. It will keep well for up to 4-5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap or aluminum foil. To enjoy, simply thaw at room temperature or warm slightly in the microwave.

Tips to Make Pumpkin Caramel Cake

Make sure all your ingredients, especially eggs and sour cream, are at room temperature for a smoother batter.
Don’t skip the cooling steps; letting the components cool enhances the flavors and prevents melting the frosting.
If the salted caramel is too thick, gently reheat it with a little water to achieve the desired consistency before drizzling.

Variation

For a fun twist, consider adding nuts like chopped pecans or walnuts to the cake batter for added texture. You can also substitute the pumpkin puree with applesauce for an apple spice cake variation while retaining the rich flavors.

FAQs

Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin, but make sure to roast and puree it until smooth and strain any excess water before using.

Can I make the cake ahead of time?
Absolutely! You can prepare the cake layers a day in advance and assemble them when ready to serve. Just store them wrapped in plastic wrap.

What can I do if my cake layers sink in the middle?
Sinking layers typically occur due to underbaking or a sudden temperature change. Always check for doneness with a toothpick and avoid opening the oven door too frequently while baking.

Pumpkin Caramel Cake

A deliciously spiced pumpkin cake layered with rich salted caramel and maple cream cheese frosting, perfect for fall gatherings.

Prep Time 30

Cook Time 30

Total Time 1

Serving Size servings

Ingredients

For the Pumpkin Cake

3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp ground cinnamon
2 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1 cup oil (canola or vegetable oil)
2 cups pumpkin puree (1 1/2 cans)
1 1/2 cups white granulated sugar
1/4 cup brown sugar (packed)
4 large eggs (room temperature)
2 TBSP maple syrup
1 tsp pure vanilla extract
1 cup sour cream (room temperature or Greek yogurt)

For the Salted Caramel

2 cups white granulated sugar
1/2 cup unsalted butter (cubed)
1 cup heavy cream (room temperature)
2 tsp pure vanilla extract
1 tsp salt

For the Maple Cream Cheese Frosting

2 cups unsalted butter (room temperature)
12 oz cream cheese (room temperature)
6 cups powdered sugar (sifted)
1 tsp pure vanilla extract
pinch salt
2 TBSP maple syrup

Instructions

Pumpkin Cake

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
In another bowl, mix the oil, pumpkin puree, white and brown sugars, eggs, maple syrup, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing well. Finally, fold in the sour cream until the batter is smooth.
Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely.

Salted Caramel

In a saucepan, heat granulated sugar over medium heat, stirring constantly until melted and golden brown.
Carefully add the butter and stir until melted. Slowly pour in the heavy cream, whisking continuously. Add vanilla extract and salt. Remove from heat and let it cool.

Maple Cream Cheese Frosting

In a large bowl, beat the unsalted butter and cream cheese until creamy.
Gradually add powdered sugar, mixing until smooth. Stir in vanilla extract, salt, and maple syrup.

Assemble

Place one cake layer on a serving platter. Spread a layer of cream cheese frosting and drizzle some salted caramel on top.
Repeat with the second layer, and then place the final layer on top.
Frost the top and sides of the cake with the remaining cream cheese frosting and drizzle caramel over the top as a garnish.

Notes

Enjoy pumpkin caramel cake at room temperature for best flavor. For extra creaminess, add whipped cream or serve with vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.