Description

This stunning, moist Pumpkin Cake With Salted Caramel Cream Cheese Frosting recipe combines comforting fall pumpkin flavors with sweet and salty notes. The salty caramel sauce pairs perfectly with the indulgent sweetness of the cake and cream frosting making each bite irresistible!

Ingredients

Cake Ingredients:

2 cups all purpose flour

3 teaspoons pumpkin pie spice

2 teaspoons baking soda

1/2 teaspoon salt

4 eggs

1, 15 oz can pumpkin puree

1 cup sugar

1/2 cup light brown sugar

1 cup vegetable oil

2 teaspoons vanilla

Frosting Ingredients:

8 oz cream cheese, room temp

2 sticks unsalted butter, room temp

4 cups powdered sugar

1/3 cup thick caramel sauce (Ghirardelli was used in this recipe)*

1/4 teaspoon salt (more to taste if desired)

2 cups of chopped walnuts (optional)

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Instructions

Preheat oven to 350°F. Line two 9 in cake pans with parchment paper and grease the sides. Set aside.
In a small bowl combine the dry ingredients (flour, pumpkin pie spice, baking soda, salt).
In a large mixing bowl, with an electric or hand mixer combine the wet ingredients (eggs, pumpkin, both sugars, oil and vanilla) on medium speed for 1 minute.
In thirds, slowly add the dry ingredients into the wet until fully incorporated. Pausing to scrape the sides of the bowl.
Divide the batter in half and fill the cake pans. Smooth out the top surface into an even layer.
Bake for 30 – 33 minutes or until a toothpick inserted into the middle comes out clean. Once baked, remove the cake from the pans and set on a cooling rack. Place in the freezer for about 15 – 20 minutes to cool completely before frosting.
Meanwhile, make the frosting by adding the cream cheese and butter into a large mixing bowl. With an electric or hand mixer, beat on medium speed for 2 minutes to combine. Slowly begin to add the powdered sugar in thirds and the caramel sauce. Continue to mix until a smooth and fluffy frosting has formed.
Pause to scrape the sides of the bowl and taste. Add salt and extra caramel if desired for a richer flavor.
Transfer a third of the frosting to a piping bag for decorating the top outer edges of the cake.
To assemble the cake, cut uneven parts from the top of the cakes. Place the cut side down. With an offset spatula, add the middle frosting layer, top with the second layer of cake, frost the top and lightly frost the sides.
Using the piping bag, decorate the edge of the cake with small circles.
Add crushed walnuts in a circle along the decorated frosting and place caramel in the middle. Enjoy!

Notes

Storage instructions: Store by covering gently with plastic wrap or using an airtight container in the fridge for 4 to 5 days.

Prep Time: 20 minutes
Cool Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American