Print

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.

Ingredients

Scale

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

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