This Salted Caramel Pumpkin Cake with Cream Cheese Frosting is a delectable treat that embodies the essence of fall. It combines the moist, spiced flavor of pumpkin cake with the rich decadence of salted caramel and the smooth, tangy taste of cream cheese frosting. It's a cake that promises to deliver comfort and joy with every forkful.
For the Pumpkin Cake:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp fine sea salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp ginger
- 4 large eggs
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup canola oil
- 1 can (15oz) pumpkin puree
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 tsp salt
- 1/2 tsp vanilla extract
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 4 cups powdered sugar
- A tiny pinch of fine sea salt
- 2-3 tbsp heavy whipping cream
- 2 tsp vanilla bean paste or vanilla extract
- 3 sheets graham crackers, crumbled
Baking Your Cake:
- Prepare the pumpkin batter and bake in preheated pans until done.
- Simmer the caramel ingredients to a golden amber, cool, and stir in salt and vanilla.
- Whip the butter and cream cheese, gradually add powdered sugar and salt, and finally, the cream and vanilla.
- Assemble the cake with layers of frosting, a sprinkle of graham cracker, and a generous drizzle of caramel.
- Chill, frost, and finish with a top border filled with caramel and sprinkled with graham cracker crumbs.
This pumpkin cake is a delightful addition to any table, offering a beautiful balance of flavors that are sure to please. Share this masterpiece with loved ones and remember to bookmark our page for more heavenly recipes that bring warmth and sweetness into your home. Enjoy your slice of autumn bliss!