Pumpkin Caramel Cake

5 from 2 reviews

This pumpkin caramel cake is a layered soft pumpkin cake, with maple cream cheese frosting, and salted caramel filling and drip! This cake even stays soft with cold!

Prep Time1

Cook Time20

Decorating Time1

Total Time2 20

Servings: slices

Calories: 827kcal

Author: Stephanie Rutherford

Ingredients

Pumpkin Cake

3 cups All-purpose flour
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
3 tsp Ground cinnamon
2 tsp Pumpkin pie spice
1/4 tsp Ground nutmeg
1 cup Oil canola or vegetable oil
2 cups Pumpkin puree 1 1/2 cans of pumpkin puree
1 1/2 cups White granulated sugar
1/4 cup Brown sugar packed light or dark
4 Large eggs room temperature
2 TBSP Maple syrup
1 tsp Pure vanilla extract
1 cup Sour cream room temperature or greek yogurt

Salted Caramel

2 cups White granulated sugar
1/2 cup Unsalted butter room temperature and cubed
1 cup Heavy cream room temperature
2 tsp Pure vanilla extract
1 tsp Salt

Maple Cream Cheese Frosting

2 cups Unsalted butter room temperature
12 oz Cream cheese room temperature
6 cups Powdered sugar sifted
1 tsp Pure vanilla extract
Pinch of salt
2 TBSP Maple syrup

US - Metric

Instructions

Pumpkin Cake

Preheat the oven to 350℉ Spray three 8-inch cake pans with baking spray. Line the bottoms of the pan with parchment paper circles and spray again. Set aside
Spread the pumpkin puree on a large plate. Use 8 pieces of paper towels to soak up the moisture from the pumpkin. Start with two at a time and press it into the puree. Do this 4 total times.
2 cups Pumpkin puree
In a medium bowl, sift the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.
3 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, 1 tsp Salt, 3 tsp Ground cinnamon, 2 tsp Pumpkin pie spice, 1/4 tsp Ground nutmeg
In a large bowl, mix the oil, sugar, brown sugar, pumpkin puree, vanilla, maple syrup, eggs, and sour cream together.
1 cup Oil, 1 1/2 cups White granulated sugar, 1/4 cup Brown sugar, 4 Large eggs, 2 TBSP Maple syrup, 1 tsp Pure vanilla extract, 1 cup Sour cream
Add in the dry ingredients and mix until just combined. Pour the batter evenly into the three cake pans.
Bake for 18-23 minutes. Bake until a toothpick inserted comes out clean.
Let the hot cakes sit in the pans for 10 minutes before transferring to a cooling rack. Let the cakes cool completely before decorating.

Salted Caramel

This should be made ahead of time, or when the cakes are baking.
In a medium saucepan over medium heat, add in the sugar. Let the sugar start to melt before mixing with a whisk. Once more of it starts melting, keep mixing until all sugar crystals are melted.
2 cups White granulated sugar
Let the sugar turn amber in color, this take less than 30 seconds once the sugar is melted. Watch it carefully. Remove from heat. Add in half of the cubed butter, mix it in until the butter is melted. Add in the rest of the butter and mix this in.
1/2 cup Unsalted butter
Add half of the cream in, this will bubble up a lot, mix until combined. Add in the rest of the cream and mix. Add in the vanilla and salt. It is okay if any sugar is stuck on the bottom of the pot.
1 cup Heavy cream, 2 tsp Pure vanilla extract, 1 tsp Salt
Return the caramel back to the heat. Let it come to a bubbling simmer. Let it bubble for 2 minutes, make sure to continuously stir so it doesn't burn. This thickens the caramel for the filling.
Pour into a glass measuring cup and let it cool completely. To speed up this process, you can place it in the fridge.

Maple Cream Cheese Frosting

In a large bowl, sift the powdered sugar. Set aside.
6 cups Powdered sugar
Using a mixer, beat the butter on high speed for 2 minutes. Add in the cream cheese and mix for 1 minute. Make sure to scrape the sides of the bowl with a baking rubber spatula. If any butter or cream cheese chunks remain, beat for another 30 seconds.
2 cups Unsalted butter, 12 oz Cream cheese
Add in half of the powdered sugar and mix on low speed until combined. Add in the rest of the powdered sugar and mix it in.
Add in the vanilla, salt, and maple syrup. Mix on high speed until smooth.
1 tsp Pure vanilla extract, 2 TBSP Maple syrup, Pinch of salt

Assemble

Place a small amount of frosting on the board you are decorating on.
Place the first cake layer down, spread 3/4ths cup of frosting over the cake. Place some frosting in a piping bag, pipe a border around the edge of the cake. I did two borders, so the caramel won't escape.
Spread a 1/2 cup of caramel in the middle of the cake. It needs to be pourable, if too stiff, heat in the microwave for 10-15 seconds. Place the second cake layer on top.
Spread a light layer of frosting around the sides of the cake. Freeze for 10 minutes. This is the crumb coat layer of the cake, it will lock the frosting on the cake, and no caramel will leak through.
Repeat steps 2 and 3. The last cake layer needs to be placed with the bottom of the cake facing up. Repeat step 4.
Frost the rest of the cake. Freeze for 10 minutes before adding the caramel drip.
Again, the caramel needs to be pourable, heat in the microwave. Otherwise, it won't drip down the side of the cake. Pour half of the caramel on top of the cake, use an offset spatula to press the caramel to the edges of the cake so it drips down naturally. Add the rest of the caramel to the top. Freeze for 10 minutes to set the caramel.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 3 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition