This pumpkin caramel cake is moist, tender, and absolutely delicious! It’s made with pumpkin cake layers, fluffy cream cheese buttercream, and buttery caramel.

How to Make This Pumpkin Caramel Cake

To make sure this cake turns out as amazing as possible, let’s walk through each step together!

I figured it might be helpful to know what tools I use too, so I’ve shared a list below too.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• Saucepan
• 4, 7-inch Cake Pans or 3, 8-inch Cake Pans
• Spinning Cake Stand
• Electric Hand Mixer or Stand Mixer
• Serrated Knife
• 10-inch Greaseproof Cake Board or Flat Plate
• Large Offset Spatula
• Bench Scraper
• 1 Piping Bag
• 1 Open Star Piping Tip (like a Wilton 1M)
• Rubber Spatula

Step 1: Make the Caramel

Make the caramel first, because it needs time to cool and thicken before it’s used to fill the cake.

Making caramel from scratch might seem a little intimidating, but I promise it’s easier than you’d think!

Turn the stove to a medium heat and place a saucepan over the element. Once the saucepan has warmed up, gradually pour in the sugar, adding 1/4 cup at a time.

Wait until the sugar is mostly liquified, then add in the next bit of sugar. As the sugar melts it will slowly deepen in color.

I try to stir it as little as possible, and let the heat melt it down. If you feel like the sugar might be burning or getting too dark, remove the pan from heat and turn down the temperature a bit.

Stir as needed until the sugar is fully dissolved and is an amber color. Turn off the heat.

Slowly mix in the butter, then stir in the heavy cream and salt. The mixture will be very thin at this point but will thicken as it cools. Pour the caramel into a separate container and set aside to cool.

Step 2: Bake the Pumpkin Cake Layers

Make the pumpkin cake layers next following the recipe card at the bottom of this post.

Divide it evenly between the prepared cake pans and bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs.

Remove the cake layers from the oven and let them cool in the pans for about 30 minutes. Or if you’re in a rush, place the pans directly in the freezer to accelerate the cooling process.

Then gently run an offset spatula around the rim of the cake pans to loosen them and flip them onto wire racks to finish cooling.

These layers bake up pretty flat, so leveling them is optional! If you want to level them, use a serrated knife to level the top of each cake layer. I also like to trim away the caramelization around the sides of the layers.

If you’re making these in advance, you can wrap and freeze them at this point.

Step 3: Make the Cream Cheese Buttercream Frosting

While the cake layers bake and cool, make the cream cheese buttercream.

If you want to use a less sweet frosting or regular vanilla frosting, I’d recommend making a batch of my Swiss meringue buttercream or 1.5 batches of my hybrid buttercream.

This frosting can also be made in advance if needed and kept in the fridge for up to 2 weeks or in the freezer for a month.

Step 4: Stack and Frost the Cake Layers

Then it’s time to assemble this cake! Stack and frost cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.

Spread an even layer of cream cheese buttercream on top of each cake layer with a large offset spatula.

The caramel at this point should have thickened but still be fluid enough to drizzle. If it’s not, heat it up in the microwave in 10-second intervals until it is.

Use a large spoon to drizzle a few spoonfuls of caramel on top of the frosting.

If the cake layers start to slide around as you stack them, pop the cake into the freezer for 5 minutes to help the frosting between the layers firm up.

Step 5: Crumb Coat the Cake

Spread a thin coat of frosting around the cake to fully cover the cake layers.

Smooth the frosting using a large offset spatula and/or bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 6: Smooth on the Second Layer of Frosting

Cover the chilled cake with a second, thicker layer of buttercream. Smooth using an offset spatula and bench scraper.

If you’re struggling to get smooth sides on the cake, check out my video tutorial on how to frost a cake smoothly.

Chill the cake one more time in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Step 7: Add the Caramel Drips Around the Cake and Decorate

Make sure the caramel is still a little bit warm to the touch and fluid, then pour the remaining caramel on top of the cake and gently push it out to the edge of the cake and over the edge with a small offset spatula or the back of a spoon.

The drips may look a bit short and stubby at first, but that is actually exactly what you want them to look like.

Give them some time (10-20 minutes) and I promise the caramel will continue to slowly drip down the cake.

Once the drips have reached a length you’re happy with, place the cake in the freezer to help lock the caramel drips in place.

Place the remaining buttercream in a large piping bag fit with an open star piping tip (like a Wilton 1M). Seal the top with a rubber band or clip and then pipe little frosting dollops on top of the cake.

Make sure the caramel is completely cooled on top of the cake before adding the frosting dollops, or else they can slide off the cake!

I colored my buttercream with orange gel food coloring, but that’s optional.

If you’re making this cake in advance, it can sit at room temperature for a few hours or be stored in the fridge for up to a week.

Substitutions and Swaps – Pumpkin Layers

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

• All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend or cake flour if that’s what you have on hand.
• Granulated Sugar – I do not recommend changing the type or reducing the amount of sugar because it will change the texture of the cake layers.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
• Egg whites – I like to use the pasteurized egg whites that come in a carton, but you can also use 4 large egg whites or 2 whole, large eggs. If you have an egg allergy you can try using flaxseed eggs or a vegan egg replacer.
• Pumpkin Puree – While the ground spices give this cake most of its flavors, the pumpkin puree gives these layers a tender texture and a bit of color. If you don’t have any pumpkin on hand, you can use an additional 1/2 cup of egg whites in its place.
• Buttermilk – You can also use full-fat yogurt, whole milk, sour cream, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy-free.
• Vegetable Oil – Any flavorless oil will work in this recipe. Canola or even sunflower oil would work great!

Substitutions and Swaps – Cream Cheese Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Cream Cheese – Full-fat cream cheese that comes in a block works best. I prefer the Philadelphia brand (not sponsored – just truly the best for baking!).
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.

Using this Recipe to Make Different Sized Cake Layers

One batch of cake batter makes about 1800 grams or 10 cups. If you plan to use four circular cake pans, add 450 grams of batter into each pan. If you make 3 layers, add 600 grams to each pan.

While I usually make 3, 8-inch cake layers or 4, 7-inch cake layers with this recipe, it can also be used to make 4, 6-inch cake layers, but they will take a few minutes longer to bake.

This recipe can also be used to make a caramel pumpkin sheet cake! One batch will make 2, 9 x 13-inch cake layers that are about 1 inch tall.

Bake for 35-40 mins at 350 F / 175 C. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.

You can also make one 9 x 13-inch cake layer that’s about 2 inches tall, but the bake time will be 45-55 minutes at 350 F/ 175 C.

Tips for Making the Best Caramel Pumpkin Layer Cake

• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
• Use a scale to weigh your cake pans as you fill them. It will make the cake layers bake up to the same height and bake more evenly.
• Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
• Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
• If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.

Making this Pumpkin Caramel Layer Cake in Advance & Storage Tips

Make these cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

The caramel can also be stored in an airtight container in the fridge for up to a month.

You can also make the frosting can also be made ahead of time too or you can save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to a month.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

Let Me Know What You Think!

If you make this pumpkin caramel cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.

And don’t forget to tag me @chelsweets use #chelsweets if you share on social media so that I can see your amazing creations.

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