Salted Caramel Pumpkin Cake Recipe
Fall is the season of pumpkin-flavored desserts, and this Salted Caramel Pumpkin Cake is a delicious way to celebrate the season! Moist and flavorful pumpkin cake is topped with creamy salted caramel buttercream frosting and caramel drizzle. This cake is sure to be a hit at your next autumn gathering!
Ingredients
For the Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup vegetable oil
2 cups granulated sugar
3 large eggs
1 (15-ounce) can pumpkin puree
1 teaspoon pure vanilla extract
For the Salted Caramel Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
4 cups confectioners’ sugar
1/4 cup heavy cream
1/4 cup salted caramel sauce
For the Caramel Drizzle:
1/4 cup salted caramel sauce
Instructions
Make the Cake
Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and set aside. In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk to combine and set aside.
In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat the oil and sugar together until well combined. Add the eggs, one at a time, and mix until smooth. Add the pumpkin puree and vanilla extract and mix until smooth.
Add the dry ingredients and mix until just combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely before frosting.
Make the Salted Caramel Buttercream Frosting
In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat the butter until light and fluffy. Slowly add the confectioners’ sugar, one cup at a time, and mix until combined. Add the heavy cream and salted caramel sauce and mix until smooth. Spread the frosting over the cooled cake and refrigerate until ready to serve.
Make the Caramel Drizzle
In a small bowl, combine the salted caramel sauce and 1 tablespoon of warm water. Stir until combined and drizzle over the top of the cake. Serve immediately.
Nutrition
Serving size: 1/12 of cake
Calories: 463 calories
Carbohydrates: 61g
Protein: 4g
Fat: 23g
Saturated fat: 11g
Cholesterol: 63mg
Sodium: 308mg
Potassium: 123mg
Fiber: 2g
Sugar: 45g
Vitamin A: 1425IU
Vitamin C: 1mg
Calcium: 67mg
Iron: 2mg
This Salted Caramel Pumpkin Cake is the perfect way to celebrate the fall season! Moist pumpkin cake is topped with creamy salted caramel buttercream frosting and a caramel drizzle. Enjoy a slice of this delicious cake at your next autumn gathering!
Post a Comment for "Salted Caramel Pumpkin Cake Recipe"