Pumpkin Salted Caramel Cake

This pumpkin salted caramel cake is cozy, rich, and just the right mix of sweet and salty. The soft pumpkin layers are full of warm spice, while the salted caramel adds that deep, buttery sweetness that makes every bite unforgettable. It’s the kind of cake that feels like fall wrapped in frosting.

I love how the caramel seeps into the cake, keeping it extra moist and flavorful. The pumpkin gives it that earthy sweetness, and the salt balances everything perfectly. It’s indulgent but still comforting—like a hug on a plate.

Perfect for holidays, gatherings, or any day you want something special, this cake never disappoints. One slice, and you’ll know why it’s a fall favorite every single year.

Why You’ll Love This Recipe

• Reader Favorite: One reader raved, “This is the best pumpkin cake I’ve ever tasted!”
• Perfectly Moist: Pumpkin puree and oil keep every bite tender and flavorful.
• Balanced Sweetness: The salted caramel cuts through the sweetness for a perfect flavor balance.
• Make-Ahead Friendly: Bake layers a day ahead and assemble when ready.
• Impressive Presentation: Beautiful layers and caramel drizzle make this cake look bakery-quality.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: About 1 hour (plus cooling and frosting time)

Servings: This recipe makes one 3-layer 8-inch cake or one 2-layer 9-inch cake, serving 12-16 people. Planning a larger gathering? Double the recipe and use extra cake pans.

Difficulty: Moderate. Perfect for bakers with some experience, but beginners can succeed with careful attention to instructions.

Required Kitchen Tools

• Three 8-inch round cake pans or two 9-inch round cake pans
• Parchment paper
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Wire cooling racks
• Offset spatula for frosting
• Measuring cups and spoons
• Whisk

Ingredients for Pumpkin Salted Caramel Cake

This cake brings together classic fall flavors with creamy frosting and sweet caramel. Here’s everything you’ll need to create this delicious dessert:

For the Cake:

• All-Purpose Flour (3 cups): The base structure of your cake.
• Baking Powder (2 teaspoons): Helps the cake rise and stay fluffy.
• Baking Soda (1 teaspoon): Works with the acidic ingredients for proper lift.
• Salt (1 teaspoon): Enhances all the other flavors.
• Cinnamon (2 teaspoons): Adds warmth and classic pumpkin spice flavor.
• Ground Ginger (1 teaspoon): Brings a subtle spicy note.
• Nutmeg (1/2 teaspoon): Adds depth to the spice blend.
• Ground Cloves (1/4 teaspoon): A little goes a long way for fall flavor.
• Brown Sugar (1 and 1/2 cups): Adds moisture and rich sweetness.
• Eggs (4 large): Bind everything together and add structure.
• Vegetable Oil (1 cup): Keeps the cake incredibly moist.
• Pumpkin Puree (1 and 3/4 cups): The star ingredient that makes this cake tender and flavorful.
• Milk (1/2 cup): Adds moisture and helps blend ingredients smoothly.

For the Cream Cheese Frosting:

• Cream Cheese (16 ounces): Softened to room temperature for smooth frosting.
• Unsalted Butter (1/2 cup): Softened to room temperature.
• Powdered Sugar (4 cups): Sweetens and thickens the frosting.
• Vanilla Extract (2 teaspoons): Adds flavor depth.

For the Salted Caramel:

• Salted Caramel Sauce (1 cup): Store-bought or homemade works perfectly.

Variations for Pumpkin Salted Caramel Cake

• Add Pecans or Walnuts: Fold in 1 cup of chopped nuts to the batter for added crunch.
• Use Maple Cream Cheese Frosting: Replace vanilla extract with maple extract for fall flair.
• Try Different Spices: Add a pinch of cardamom or allspice for a unique twist.
• Make Cupcakes: Use the same batter to make 24 cupcakes. Bake for 18-22 minutes.
• Skip the Layers: Bake in a 9×13 pan for 35-40 minutes for a simpler sheet cake.

How to Make Pumpkin Salted Caramel Cake Step-by-Step Instructions

1. Prepare Your Pans

Preheat your oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper. This prevents sticking and ensures easy removal.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this aside.

3. Combine Wet Ingredients

In a large bowl, whisk together brown sugar, eggs, and vegetable oil until smooth and well blended. Add pumpkin puree and milk, mixing until everything is combined.

4. Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can make the cake tough.

5. Bake the Layers

Divide the batter evenly among the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. The tops should spring back when lightly pressed.

6. Cool Completely

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Remove the parchment paper and let them cool completely before frosting.

7. Make the Cream Cheese Frosting

Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating on low speed. Add vanilla extract and beat on medium speed until light and fluffy.

8. Assemble the Cake

Place the first cake layer on your serving plate. Spread a layer of frosting on top, then drizzle with salted caramel sauce. Add the second layer and repeat. Top with the final layer. Frost the top and sides of the entire cake with the remaining frosting.

9. Finish with Caramel

Drizzle the remaining salted caramel sauce over the top of the cake, letting it drip down the sides for a beautiful presentation.

Serving and Decoration

Slice this cake with a sharp knife, wiping it clean between cuts for neat slices. Serve at room temperature for the best flavor and texture. For extra flair, top each slice with a dollop of whipped cream, a sprinkle of cinnamon, or a few extra drizzles of caramel sauce. This cake looks stunning on a cake stand and makes a gorgeous centerpiece for any dessert table.

How to Serve Pumpkin Salted Caramel Cake

This cake is perfect for various occasions:

• Holiday Gatherings: Serve at Thanksgiving, Christmas, or fall celebrations.
• Birthday Parties: A unique alternative to traditional birthday cakes.
• Potlucks: Transport easily and serves a crowd.
• Coffee Time: Pair with hot coffee or spiced tea for an afternoon treat.
• Dinner Parties: End your meal with this impressive dessert.

Storing Pumpkin Salted Caramel Cake

• Room Temperature: If serving within a few hours, keep covered at room temperature.
• Refrigerated: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
• Frozen: Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.

Tips and Tricks for Success

• Room Temperature Ingredients: Make sure eggs, milk, and cream cheese are at room temperature for smooth mixing.
• Don’t Overmix: Mix the batter just until combined to keep the cake tender.
• Check for Doneness: Ovens vary, so start checking at 28 minutes. The cake is done when a toothpick comes out clean.
• Level Your Layers: Use a serrated knife to trim any domed tops for perfectly flat, stackable layers.
• Chill Between Layers: Pop the cake in the fridge for 15 minutes after the first layer of frosting to make the final coat easier.
• Use Quality Caramel: A good salted caramel sauce makes a big difference in flavor.

Nutrition

Nutrient	Per Serving (1 slice)
Calories	520
Total Fat	24g
Saturated Fat	10g
Cholesterol	95mg
Sodium	380mg
Total Carbohydrates	72g
Dietary Fiber	2g
Sugars	54g
Protein	6g

Based on 14 servings. Nutritional values are approximate.

Pumpkin Salted Caramel Cake FAQs

Can I use fresh pumpkin instead of canned? Yes. Roast and puree fresh pumpkin, but make sure it’s not too watery. Canned pumpkin puree has a consistent texture that works best.

Can I make this cake ahead of time? Absolutely. Bake the layers up to 2 days ahead. Wrap them tightly and refrigerate. Assemble and frost the day you plan to serve.

What if my frosting is too soft? Chill the frosting in the refrigerator for 15-20 minutes. If it’s still soft, add more powdered sugar, a quarter cup at a time.

Can I use a different frosting? Yes. Buttercream frosting or whipped cream frosting would also work beautifully with this cake.

How do I prevent my cake from sticking? Always grease your pans well and line the bottoms with parchment paper. Let the cakes cool slightly before removing from pans.