Caramel Pumpkin Layer Cake Dessert Recipe
This delightful caramel pumpkin layer cake is a perfect fall dessert recipe. It features moist pumpkin cake layers, creamy cream cheese frosting, and a luscious salted caramel drizzle, topped with fresh figs, blackberries, and pomegranate seeds.
Equipment
- Three 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Stand mixer or hand mixer
- Whisk
- Saucepan for caramel
- Squeeze bottle or piping bag (optional for caramel drizzle)
Ingredients
For the Pumpkin Cake:
- 1½ cups pumpkin puree not pumpkin pie filling
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
For the Salted Caramel (Optional, But Recommended):
- ½ cup granulated sugar
- 3 tablespoons unsalted butter
- ¼ cup heavy cream
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 1 cup 2 sticks unsalted butter, at room temperature
- 8 ounces cream cheese at room temperature
- 7 cups confectioners' sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
For Topping (Optional):
- Fresh blackberries, figs, pomegranate seeds, or rust-colored edible flowers
Instructions
Make the Pumpkin Cake:
- Preheat the Oven: Heat your oven to 350°F. Line the bottoms of three 8-inch round cake pans with parchment paper and lightly grease the sides.
- Mix Wet Ingredients: In a medium bowl, blend the pumpkin puree, sugar, vegetable oil, eggs, and vanilla until smooth.
- Combine Dry Ingredients: In another large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix Batter: Gradually add the wet ingredients to the dry mixture, stirring until fully incorporated and smooth.
- Divide and Bake: Distribute the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully remove them and transfer to a wire rack to finish cooling.
Make the Salted Caramel (Optional but Recommended):
- Cook Sugar: In a saucepan over medium-low heat, warm the sugar, stirring consistently until it fully melts and turns an amber color (5-7 minutes).
- Add Butter and Cream: Stir in the butter until melted, then carefully add the heavy cream and salt. The mixture will bubble. Stir until smooth.
- Cool Caramel: Let the caramel cool to room temperature. If it thickens too much, microwave for 10 seconds before using.
Prepare the Cream Cheese Frosting:
- Beat Butter and Cream Cheese: In a stand mixer, whip the butter and cream cheese together until creamy and smooth, about 30 seconds.
- Add Sugar and Flavor: Gradually mix in the powdered sugar, followed by the vanilla and salt. Beat on medium speed until the frosting is light and fluffy.
Assemble the Cake:
- Layer the Cake: Place one cake layer on a serving plate. Spread a thick layer of cream cheese frosting over it. Repeat with the second and third layers.
- Frost Completely: Coat the entire cake with the remaining frosting, smoothing it out for an even finish.
- Drizzle Caramel: Using a squeeze bottle or spoon, drizzle the cooled caramel over the top of the cake, allowing it to drip down the sides.
- Decorate: Add fresh blackberries, figs, pomegranate seeds, or edible flowers for a beautiful finishing touch.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
- The salted caramel can be stored in an airtight container at room temperature for up to 3 days.
- Adjust the amount of caramel and decoration toppings as desired.
Tried this recipe?Let us know how it was!