This Pumpkin Salted Caramel Cake is the ultimate fall dessert, featuring a moist, spiced pumpkin cake topped with a rich and gooey salted caramel sauce. The blend of warm spices like cinnamon, nutmeg, and ginger in the cake perfectly complements the sweetness of the caramel, while the sea salt adds a delightful contrast. Ideal for holiday gatherings or as a sweet treat after dinner, this cake is sure to impress with its deep flavors and comforting texture.
The Pumpkin Salted Caramel Cake is a delightful fusion of fall flavors, blending the warmth of pumpkin spice with the richness of salted caramel. This cake is moist, tender, and packed with aromatic spices like cinnamon, nutmeg, and ginger, making it an irresistible treat for any autumn occasion. The real highlight, however, is the homemade salted caramel sauce that generously drapes over the cake, adding a decadent sweetness with a touch of saltiness that balances the flavors perfectly. Whether you’re serving it at a holiday gathering or enjoying it as a special weekend dessert, this cake is sure to be a crowd-pleaser.
INGREDIENTS
- All-purpose flour: 1 1/2 cups, for the cake base
- Baking powder: 1 teaspoon, helps the cake rise
- Baking soda: 1/2 teaspoon, for additional leavening
- Salt: 1/2 teaspoon, to balance the sweetness
- Ground cinnamon: 1 teaspoon, adds warmth and spice
- Ground nutmeg: 1/2 teaspoon, for a subtle depth of flavor
- Ground ginger: 1/2 teaspoon, adds a hint of heat
- Granulated sugar: 1 cup, for sweetness
- Brown sugar: 1/2 cup, packed, for a deeper flavor
- Unsalted butter: 1/2 cup, softened, adds richness
- Canned pumpkin puree: 1 cup, provides moisture and flavor
- Large eggs: 2, for structure and richness
- Milk: 1/4 cup, adds moisture
- Granulated sugar: 1 cup, for the caramel sauce
- Unsalted butter: 6 tablespoons, cut into pieces, for the caramel sauce
- Heavy cream: 1/2 cup, for a creamy caramel
- Sea salt: 1/2 teaspoon, enhances the caramel flavor
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Step 2:
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Step 3:
- In a large bowl, beat together granulated sugar, brown sugar, and softened butter until light and fluffy. Add the pumpkin puree and mix well.
- Step 4:
- Beat in eggs one at a time, then mix in the milk.
- Step 5:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6:
- 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.
- Step 7:
- 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.
- Step 8:
- 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.
Serving and Storage Tips
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Helpful Notes
- If the caramel sauce becomes too thick, gently reheat it over low heat until it reaches a pourable consistency.
- For a deeper flavor, use dark brown sugar instead of light brown sugar in the cake batter.
Tips from Well-Known Chefs
- To prevent the caramel from crystallizing, avoid stirring the sugar too much while it’s melting. - Chef Gordon Ramsay
How to Perfect Your Pumpkin Salted Caramel Cake
Creating the perfect Pumpkin Salted Caramel Cake requires attention to detail at every step. Make sure your butter is softened to room temperature for easy mixing and a smooth batter. The pumpkin puree should be well-incorporated to ensure a moist texture throughout the cake. When making the caramel sauce, take your time melting the sugar slowly to achieve a deep amber color without burning it. Adding the butter and cream gradually prevents the caramel from seizing, resulting in a smooth, rich sauce. Finally, don’t rush the cooling process; allowing the cakes to cool completely before assembling ensures a clean, professional finish.
Why This Cake is the Ultimate Fall Dessert
This Pumpkin Salted Caramel Cake encapsulates the essence of fall with its rich, spiced flavors and decadent caramel topping. The combination of pumpkin and warm spices creates a comforting base that’s enhanced by the sweet and salty caramel sauce. Each bite offers a perfect balance of sweetness and spice, making this cake an ideal choice for any autumn gathering. Whether you’re celebrating a special occasion or simply enjoying a cozy night in, this cake brings the best of the season to your table.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it’s well-drained to avoid excess moisture in the cake.
How can I make the caramel sauce thicker?
Cook the caramel a bit longer or let it cool completely to thicken. You can also add a touch more cream if it’s too thick.
Can I freeze this cake?
The cake layers can be frozen without the caramel sauce. Wrap them tightly and store in the freezer for up to 2 months. Thaw before assembling with the caramel.
What other toppings can I use?
Try adding chopped nuts, like pecans or walnuts, for a crunchy texture. A sprinkle of cinnamon sugar can also enhance the fall flavors.
Summary
This Pumpkin Salted Caramel Cake combines the warmth of pumpkin spice with the decadence of salted caramel, making it a perfect dessert for the autumn season. The cake is made with a mix of all-purpose flour, baking powder, and a blend of spices like cinnamon, nutmeg, and ginger, providing a rich and aromatic base. The addition of canned pumpkin puree keeps the cake moist and flavorful, while the combination of granulated and brown sugar adds a deep sweetness. The homemade salted caramel sauce, made from melted sugar, butter, and heavy cream, is the star of this dessert, offering a luxurious topping that seeps into every bite of the cake. The final touch of sea salt enhances the caramel’s flavor, balancing the sweetness with a slight salty edge. Serve this cake as a centerpiece at your next fall gathering, and it’s sure to be a hit.