Harvest Happiness With This Salted Caramel Cream Cheese Pumpkin Cake!
Gather ’round, pumpkin enthusiasts, because we’ve got a gourd-geous treat that will squash all your autumn dessert cravings! Imagine a layered pumpkin cake so moist and flavorful, it could make even the most stoic jack-o’-lantern crack a smile. Now, top that with a salted caramel cream cheese frosting that’s so decadent, it might just make your taste buds do a little pumpkin spice jig. Ready to dive into this pumpkin paradise? Let’s get baking before the squirrels beat us to it!
Salted Caramel Cream Cheese Pumpkin Cake
Servings: 8-10 servings
Prep: 20 minutes| Cook Time: 30 minutes | Cool Time: 20 min | Total Time: 1 hour 10 minutes
Cake Ingredients
- 2 cups all-purpose flour
- 3 tsp pumpkin pie spice
- 2 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1 – 15 oz can pumpkin puree
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla
Frosting Ingredients
- 8 oz cream cheese, room temp
- 2 sticks unsalted butter, room temp
- 4 cups powdered sugar
- 1/3 cup thick caramel sauce (Ghirardelli was used in this recipe)*
- 1/4 tsp salt (more to taste if desired)
- Crushed walnuts (optional)
Directions
Preheat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and grease the sides. Set aside.
In a small bowl combine the dry ingredients (flour, pumpkin pie spice, baking soda, salt).
In a large mixing bowl, with an electric or hand mixer combine the wet ingredients (eggs, pumpkin, both sugars, oil and vanilla) on medium speed for 1 minute.
In thirds, slowly add the dry ingredients into the wet until fully incorporated. Pausing to scrape the sides of the bowl.
Divide the batter in half and fill the cake pans. Smooth out the top surface into an even layer.
Bake for 30 – 33 minutes or until a toothpick inserted into the middle comes out clean.
Once baked, remove the cake from the pans and set on a cooling rack.
Place in the freezer for about 15 – 20 minutes to cool completely before frosting.
Meanwhile, make the frosting by adding the cream cheese and butter into a large mixing bowl.
With an electric or hand mixer, beat on medium speed for 2 minutes to combine.
Slowly begin to add the powdered sugar in thirds and the caramel sauce.
Continue to mix until a smooth and fluffy frosting has formed.
Pause to scrape the sides of the bowl and taste. Add salt and extra caramel if desired for a richer flavor.
Transfer a third of the frosting to a piping bag for decorating the top outer edges of the cake.
To assemble the cake, cut uneven parts from the top of the cakes.
Place the cut side down. With an offset spatula, add the middle frosting layer, top with the second layer of cake, frost the top and lightly frost the sides.
Using the piping bag, decorate the edge of the cake with small circles.
Add crushed walnuts in a circle along the decorated frosting and place caramel in the middle.
Enjoy!
*I recommend using Ghirardelli caramel sauce in this recipe because it is thicker and helps to hold the shape of the frosting really well.
FAQ
Can I make this cake ahead of time?
Absolutely! You can bake the pumpkin cake layers a day in advance and store them in an airtight container. Just wait to frost it until you’re ready to serve for maximum freshness.
Can I use homemade salted caramel sauce?
Yes, you can! Just make sure that your salted caramel sauce is nice and thick so it doesn’t run all over.
How should I store leftover cake?
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Just make sure to let the cake come to room temperature before serving to enjoy its full flavor.
Can I make this recipe gluten-free?
Certainly! Simply substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to ensure the cake maintains its structure and texture.
Now that you know how to make Salted Caramel Cream Cheese Pumpkin Cake, you might also want to check out:
- These Apple Pie Caramel Apples Will Be Your Favorite Fall Treat
- Pumpkin Spice Up Your Life with These Pumpkin Swirl Cream Cheese Bars
- 36 Pumpkin Desserts For Fall That Will Make You The Star Of The Pumpkin Patch
Salted Caramel Cream Cheese Pumpkin Cake
This layered pumpkin cake is the epitome of fall flavors, boasting a moist and spiced pumpkin base. Topped with a luscious salted caramel cream cheese frosting, each bite promises a perfect blend of fall flavors!
Ingredients
- 2 cups all purpose flour
- 3 tsp pumpkin pie spice
- 2 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1 - 15 oz can pumpkin puree
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla
- 8 oz cream cheese, room temp
- 2 sticks unsalted butter, room temp
- 4 cups powdered sugar
- 1/3 cup thick caramel sauce (Ghirardelli was used in this recipe)*
- 1/4 tsp salt (more to taste if desired)
- Crushed walnuts (optional)
Instructions
Preheat oven to 350 degrees F. Line two 9 in cake pans with parchment paper and grease the sides. Set aside.
In a small bowl combine the dry ingredients (flour, pumpkin pie spice, baking soda, salt).
In a large mixing bowl, with an electric or hand mixer combine the wet ingredients (eggs, pumpkin, both sugars, oil and vanilla) on medium speed for 1 minute.
In thirds, slowly add the dry ingredients into the wet until fully incorporated. Pausing to scrape the sides of the bowl.
Divide the batter in half and fill the cake pans. Smooth out the top surface into an even layer.
Bake for 30 - 33 minutes or until a toothpick inserted into the middle comes out clean.
Once baked, remove the cake from the pans and set on a cooling rack.
Place in the freezer for about 15 - 20 minutes to cool completely before frosting.
Meanwhile, make the frosting by adding the cream cheese and butter into a large mixing bowl.
With an electric or hand mixer, beat on medium speed for 2 minutes to combine.
Slowly begin to add the powdered sugar in thirds and the caramel sauce.
Continue to mix until a smooth and fluffy frosting has formed.
Pause to scrape the sides of the bowl and taste. Add salt and extra caramel if desired for a richer flavor.
Transfer a third of the frosting to a piping bag for decorating the top outer edges of the cake.
To assemble the cake, cut uneven parts from the top of the cakes.
Place the cut side down. With an offset spatula, add the middle frosting layer, top with the second layer of cake, frost the top and lightly frost the sides.
Using the piping bag, decorate the edge of the cake with small circles.
Add crushed walnuts in a circle along the decorated frosting and place caramel in the middle.
