Pumpkin Caramel Cake (Print Version)
Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
1 teaspoon baking powder.
03 -
1/2 teaspoon baking soda.
04 -
1/2 teaspoon salt.
05 -
1 teaspoon ground cinnamon.
06 -
1/2 teaspoon ground nutmeg.
07 -
1/2 teaspoon ground ginger.
08 -
1 cup granulated sugar.
09 -
1/2 cup brown sugar, packed.
10 -
1/2 cup unsalted butter, softened.
11 -
1 cup canned pumpkin puree.
12 -
2 large eggs.
13 -
1/4 cup milk.
14 -
For the Salted Caramel Sauce:.
15 -
1 cup granulated sugar.
16 -
6 tablespoons unsalted butter, cut into pieces.
17 -
1/2 cup heavy cream.
18 -
1/2 teaspoon sea salt.
Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
02 -
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
03 -
In a large bowl, beat together granulated sugar, brown sugar, and softened butter until light and fluffy. Add the pumpkin puree and mix well.
04 -
Beat in eggs one at a time, then mix in the milk.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 -
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
07 -
In a medium saucepan over medium heat, melt sugar until golden brown, stirring constantly. Carefully add butter and stir until melted. Slowly add heavy cream, stirring continuously. Remove from heat and stir in sea salt. Let cool to thicken.
08 -
Once the cakes are completely cooled, frost with a layer of caramel sauce between the cakes and on top. Drizzle additional caramel sauce over the top and garnish with a pinch of sea salt if desired.
Notes:
01 -
This cake is perfect for fall, offering the warm flavors of pumpkin and the rich indulgence of salted caramel.
02 -
For an extra touch, garnish with toasted pecans or a sprinkle of cinnamon.