Name: Easy Pumpkin Caramel Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1/2 cup unsalted butter, softened; 1 cup canned pumpkin puree; 2 large eggs; 1/4 cup milk; 1 cup granulated sugar (for caramel sauce)

Pumpkin Caramel Cake. Oh, that glorious combination of warm spice, sweet caramel, and the comforting embrace of pumpkin. It’s a dessert that doesn’t just satisfy a sweet tooth; it evokes cozy autumn evenings, the scent of woodsmoke, and the joy of gathering loved ones. What is it about this particular cake that captures hearts and taste buds year after year? It’s the perfect marriage of textures and flavors: the moist, tender crumb infused with fragrant pumpkin and cinnamon, balanced beautifully by the rich, gooey caramel that oozes with every bite. This isn’t just any cake; it’s an experience. We’ve perfected a recipe that brings out the very best in every ingredient, ensuring your homemade Pumpkin Caramel Cake is nothing short of spectacular. Get ready to fall in love with this dessert all over again.

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsalted butter, softened
1 cup canned pumpkin puree
2 large eggs
1/4 cup milk
For the Salted Caramel Sauce:
1 cup granulated sugar

Preparing the Cake Batter

Dry Ingredients Unite!

First, in a medium-sized bowl, whisk together the dry ingredients for the cake. This includes the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and the 1/2 teaspoon of salt. Don’t forget to add those wonderful warming spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground ginger. Whisking these together now ensures that the leavening agents and spices are evenly distributed throughout the batter, which is key to a uniformly risen and flavorful cake. Set this bowl aside.

Creaming the Sugars and Butter

In a large mixing bowl, I like to use my stand mixer for this part, cream together the softened 1/2 cup of unsalted butter with the 1 cup of granulated sugar and the 1/2 cup of packed brown sugar. Start on a low speed and gradually increase to medium-high speed. You want to beat these ingredients until they are light and fluffy, which usually takes about 3-5 minutes. This process incorporates air into the mixture, which contributes to a tender cake crumb. Scrape down the sides of the bowl occasionally to make sure all the butter and sugar are well combined.

Adding the Wet Ingredients

Once the butter and sugar mixture is nice and creamy, it’s time to add the wet ingredients. Beat in the 2 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This helps to emulsify the batter. Next, add the 1 cup of canned pumpkin puree and the 1/4 cup of milk. Mix on low speed until just combined. Be careful not to overmix at this stage; we just want everything to come together smoothly. The batter will be thick and have a lovely orange hue from the pumpkin.

Combining Wet and Dry

Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredients from the first bowl to the wet ingredients in the large mixing bowl. Mix on low speed until just combined. Again, it’s crucial not to overmix the batter. Overmixing can develop the gluten in the flour too much, resulting in a tough cake. A few streaks of flour are perfectly fine; they will disappear as you fold. Gently fold the batter a few times with a spatula to ensure everything is incorporated without overworking it.

Baking the Pumpkin Caramel Cake

Preparing for Baking

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan, or line it with parchment paper. This preparation is vital to prevent your beautiful Pumpkin Caramel Cake from sticking to the pan. You can also use baking spray with flour for an easy option. Ensure the entire interior of the pan is coated.

Baking to Perfection

Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary slightly depending on your oven, so it’s always best to check for doneness a few minutes before the suggested time. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil.

Crafting the Salted Caramel Sauce

Caramelizing the Sugar

While the cake is baking (or after it has cooled), let’s make our luscious salted caramel sauce. In a medium, heavy-bottomed saucepan, add the 1 cup of granulated sugar. Place it over medium heat. Resist the urge to stir it initially. Instead, let the sugar melt and begin to caramelize around the edges. You can gently swirl the pan occasionally to help the sugar melt evenly. This process takes patience, and you’ll see the sugar gradually turn into a beautiful amber color.

Adding the Cream and Salt

Once the sugar has reached a deep amber color, carefully remove the saucepan from the heat. Slowly and cautiously, whisk in about 1/2 cup of heavy cream (which is not listed but is a standard ingredient for caramel, so I’ll assume it’s available or can be substituted with milk if necessary for the recipe). Be very careful as the mixture will bubble up vigorously. Whisk until smooth. If any caramel hardens, return the pan to low heat and whisk gently until smooth. Stir in a pinch of salt to create that delicious salted caramel flavor. Let the caramel sauce cool slightly before drizzling over your cake.

Conclusion:

And there you have it! A step-by-step guide to creating a truly spectacular Pumpkin Caramel Cake that’s sure to impress. We’ve covered everything from selecting the perfect pumpkin puree to achieving that dreamy, decadent caramel drizzle. This cake is more than just a dessert; it’s an experience, a warm embrace on a chilly evening, and a guaranteed crowd-pleaser for any gathering.

I encourage you to give this recipe a try. Don’t be intimidated by the caramel; it’s surprisingly forgiving, and the reward of perfectly smooth, golden sweetness is well worth the effort. Imagine slicing into this moist, spiced pumpkin cake, the rich caramel cascading down the sides. Pure bliss!

For serving, this Pumpkin Caramel Cake is divine on its own, but a dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes it to an entirely new level. Consider adding a sprinkle of toasted pecans or a dusting of cinnamon for an extra touch of elegance.

Don’t be afraid to experiment with variations! If you don’t have pumpkin puree, sweet potato puree can be a delightful substitute. For an even more intense flavor, add a tablespoon of espresso powder to the cake batter. And for a dairy-free option, simply swap out the butter and cream with their plant-based alternatives.

Frequently Asked Questions:

Q1: My caramel sauce seized up when I added the cream. What went wrong?

This is a common issue, often caused by the temperature difference between the hot sugar and the cold cream. To avoid this, always warm your cream slightly before adding it to the melted sugar. Also, add the cream gradually, whisking constantly. If it seizes, don’t panic! Gently heat the mixture over low heat, stirring continuously, and it should smooth out.

Q2: Can I make this Pumpkin Caramel Cake ahead of time?

Absolutely! The cake layers can be baked a day in advance and stored at room temperature, tightly wrapped. The caramel sauce can also be made ahead and gently rewarmed before drizzling. This makes assembly on the day of serving a breeze!