Salted Caramel Pumpkin Cake Recipe

Introduction

This Salted Caramel Pumpkin Cake combines the warm, comforting flavors of pumpkin with a rich, buttery salted caramel drizzle. It’s a perfect dessert for autumn gatherings or any time you want a cozy treat.

Ingredients

• 2 cups all-purpose flour
• 1 cup pumpkin purée
• 1 ½ cups sugar
• 3 large eggs
• 1 cup salted caramel sauce
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, beat the eggs and mix in the pumpkin purée until smooth.
3. Step 3: Gradually combine the wet ingredients with the dry, mixing until just incorporated. Avoid overmixing to keep the cake tender.
4. Step 4: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: Let the cake cool completely on a wire rack before drizzling generously with salted caramel sauce.

Tips & Variations

• Use homemade salted caramel sauce for a richer flavor or your favorite store-bought brand for convenience.
• For extra warmth, add a teaspoon of pumpkin pie spice or cinnamon to the batter.
• Top with chopped pecans or walnuts for added texture and a nutty crunch.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving, or warm individual slices slightly in the microwave for a freshly-baked feel. The caramel drizzle may thicken when chilled but will soften upon warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin purée for this recipe?

Yes, canned pumpkin purée works perfectly as it has the ideal moisture and consistency for baking.

How can I make the salted caramel sauce from scratch?

To make salted caramel, melt sugar over medium heat until amber, then carefully stir in butter and cream, finishing with a pinch of salt. Let it cool to thicken before drizzling over the cake.

Salted Caramel Pumpkin Cake Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

A moist and flavorful Salted Caramel Pumpkin Cake that combines the natural sweetness of pumpkin purée with a rich salted caramel drizzle for a perfect fall dessert.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pumpkin Cake

• 2 cups all-purpose flour
• 1 cup pumpkin purée
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup vegetable oil
• 1/4 cup buttermilk
• 1 tsp vanilla extract

For the Salted Caramel Drizzle

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• 1/2 cup heavy cream
• 1 tsp sea salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. Mix Wet Ingredients: In a large bowl, beat the sugar and eggs until light and fluffy. Add the pumpkin purée, oil, buttermilk, and vanilla extract, mixing until smooth.
4. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix to maintain a tender texture.
5. Bake the Cake: Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely on a wire rack.
6. Make Salted Caramel: In a medium saucepan over medium heat, melt the sugar while stirring constantly until it turns a deep amber color. Carefully add the butter and stir until melted. Slowly pour in the heavy cream while stirring, and continue to cook for 1-2 minutes until smooth. Remove from heat and stir in the sea salt. Allow to cool slightly.
7. Drizzle and Serve: Once the cake is fully cooled, drizzle the salted caramel generously over the top. Slice and serve for a luscious fall dessert experience.

Notes

• Ensure the cake is completely cooled before adding the caramel to prevent it from melting through the cake.
• The salted caramel can be stored in an airtight container in the refrigerator for up to a week and gently reheated.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• You can add chopped nuts or chocolate chips into the batter for additional texture.
• If you prefer a less sweet cake, reduce the sugar by 1/4 cup.

Keywords: pumpkin cake, salted caramel, fall dessert, autumn recipe, pumpkin dessert, caramel drizzle, baked cake