Pumpkin Caramel Cake
This pumpkin caramel cake is moist, tender, and absolutely delicious! It’s made with pumpkin cake layers, fluffy cream cheese buttercream, and buttery caramel.
Pumpkin Caramel Cake at a Glance
- Yield: One 3-layer, 8-inch cake
- Flavor: Pumpkin spice, caramel, and cream cheese frosting
- Texture: Moist, tender cake layers with a buttery caramel filling
- Skill level: Intermediate
- Make ahead: Yes, the cake layers, caramel, and frosting can be made in stages
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, so I’ve shared a list below.
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.
- Heavy-Bottomed Saucepan
- 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
- Rubber Spatula
- Large Piping Bag or Freezer Ziploc Bag
Step 1: Make the Caramel
I recommend making 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!
Place a heavy-bottomed saucepan over medium heat. Once the saucepan has warmed up, gradually pour in the sugar, adding 1/4 cup at a time.
Wait until the sugar is mostly liquefied, 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 the 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 33-35 minutes or until a toothpick comes out with a few moist crumbs.
Let the pans cool for 10 minutes, then run a small offset spatula around the edges. Place the pans in the freezer for 30 minutes to speed up the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
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.
If you’re making these in advance, you can wrap and freeze them at this point.
Step 3: Make the Spiced Caramel Cream Cheese Frosting
While the cake layers bake and cool, make the spiced caramel cream cheese frosting.
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 1/2 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 frosting on top of each cake layer with a large offset spatula.
I recommend placing about 1 cup of frosting in a piping bag or large freezer bag and piping a border around the edge of the cake to keep the caramel in place. I didn’t do this in the photos below, and the caramel definitely tried to seep out.
Use a large spoon to scoop or drizzle about 1/2 of the remaining caramel (after already using some to make the frosting) on top of the cream cheese frosting.
Chill the cake in the freezer for 10 minutes or the fridge for 20 minutes to help the frosting between the layers firm up before adding the next cake layer.
Repeat with the next cake layer. Flip the top cake layer upside down to make the cake easier to frost and minimize crumbing.
Once the layers are stacked, chill the cake one more time in the freezer for 10 minutes or in the fridge for 20 minutes to prevent the layers from sliding.
Step 5: Frost the Cake
Then cover the chilled cake with a thick layer of frosting, top it with a sprinkle of flaky sea salt, and enjoy.
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
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.
- Pumpkin Puree – I don’t recommend omitting the pumpkin puree in this recipe. If needed, sweet potato puree or butternut squash puree would be the closest substitute, but the flavor will change.
- 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!).
Using this Recipe to Make Different Sized Cake Layers
One batch of cake batter makes about 1900 grams or 10 cups. If you make 3 layers, add 630 grams to each pan.
While I usually make 3 8-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 minutes 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.
Frequently Asked Questions
Can I use store-bought caramel sauce?
You can use store-bought caramel sauce if you’re short on time, but homemade caramel will give this cake the best flavor and texture. If you use store-bought caramel, choose a thick caramel sauce rather than a thin caramel syrup.
A thinner caramel can seep out between the cake layers more easily and make the frosting thinner.
Can I make this pumpkin caramel cake as cupcakes?
Yes! This recipe can be made into cupcakes. Fill the cupcake liners about 3/4 full and bake at 350°F/175°C for 19-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Once the cupcakes are fully cooled, you can pipe the spiced caramel cream cheese frosting on top and drizzle them with caramel.
Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend using pumpkin pie filling in this recipe. Pumpkin pie filling already has sugar and spices added to it, which can throw off the sweetness, flavor, and texture of the cake layers. Use plain pumpkin puree for the best results.
Why is my caramel too thick to drizzle?
If your caramel is too thick, it may have cooked a little too long or cooled too much before you used it. Let it sit at room temperature until it softens, or gently warm it in 5-second bursts in the microwave until it’s fluid enough to scoop.
Be careful not to overheat it, especially once it’s being added over the cream cheese frosting. Warm caramel can melt the frosting and make the cake harder to stack.
Can I make this cake with less frosting?
Yes, but I wouldn’t reduce the frosting too much. This cake needs enough frosting to fill, stack, and cover the layers, and the frosting also helps hold the caramel in place.
If you prefer less frosting, you can use a thinner layer on the outside of the cake, but I’d still keep enough between the layers to create a sturdy border for the caramel.
Tips for Making the Best Caramel Pumpkin Layer Cake
- Ingredients that should be at room temperature 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.
The frosting can also be made ahead of time, 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! Let me know by leaving a rating and comment below.
And don’t forget to tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations.
Pumpkin Caramel Cake
Equipment
Ingredients
Caramel (for the filling & frosting)
- 2 cups granulated sugar 400g
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 170g
- 1/2 cup heavy whipping cream, room temperature 120g
- 1/2 tsp fine salt 3g
Pumpkin Cake Layers
- 3 cups all-purpose flour 375g
- 3 cups granulated sugar 600g
- 2 1/2 tsp baking powder 10g
- 1 Tbsp ground cinnamon 9g
- 1 1/2 tsp ground ginger 5g
- 1 tsp fine salt 6g
- 3/4 tsp ground nutmeg 3g
- 1 cup (2 sticks) unsalted butter, room temperature 226g
- 2/3 cup pumpkin puree 163g
- 1/2 cup carton egg whites or 4 large egg whites, room temperature 120g
- 1 1/2 cups buttermilk, room temperature 360g
- 2 Tbsp vegetable or canola oil 28g
- 1 tsp vanilla extract or vanilla bean paste 5g
- orange gel food coloring (optional)
Spiced Caramel Cream Cheese Frosting
- 1 1/2 cups (3 sticks) unsalted butter, room temperature 339g
- 1 cup (8 oz.) full-fat cream cheese, room temperature 226g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/2 tsp fine salt 3g
- 6 cups powdered sugar 750g
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/2 cup caramel filling, room temperature (made above) 160g
Decorations
- Flaky sea salt, for decorating, optional
Instructions
Caramel Filling
- 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!
- Place a heavy-bottomed saucepan over medium heat. Once the heavy-bottomed saucepan has warmed up, pour in 2 cups of sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly liquefied, then add in the next bit of sugar. As the sugar melts, it will slowly deepen in color. If you see large chunks of sugar form, try to break them up with a rubber spatula to help them melt down fully. If you feel like the sugar is burning during this process, remove the pan from the element and turn down the heat a bit.
- Stir as needed, and let the heat melt the sugar until it's fully dissolved and an amber color. Turn off the heat.
- Slowly mix in 3/4 cup (1 1/2 sticks) of butter, a few Tablespoons at a time. Stir until each addition of butter is fully incorporated before adding the next bit. Then stir in 1/2 cup of heavy cream and 1/2 tsp salt. The mixture will be very thin but will thicken as it cools.
- Pour the caramel into a separate container and set aside to cool. If you make this in advance, cover the caramel and store it in the fridge for up to a month.
Pumpkin Cake Layers
- Preheat oven to 350°F/175°C. Line three 8-inch round pans with parchment rounds and grease with non-stick cooking spray or homemade cake release.
- Mix 3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, 1 Tbsp cinnamon, 1 1/2 tsp ginger, 1 tsp fine salt, and 3/4 tsp nutmeg together in a stand mixer with a paddle attachment or hand mixer until fully combined.
- Gradually mix 1 cup of room-temperature unsalted butter into the dry ingredients at a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
- Mix in 2/3 cup pumpkin puree (no need to blot or pat it with a paper towel in this recipe) and 1/2 cup egg whites on low until just incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Then mix in 1 1/2 cups buttermilk, 2 Tbsp of vegetable oil, 1 tsp of vanilla extract, and a small squirt of orange gel food coloring (optional) on low speed until fully incorporated. Scrape down the sides of the bowl with a rubber spatula one more time, then beat on medium speed for about 30 seconds to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers.
- Divide the batter evenly between the cake pans (about 630g per pan if you make 3 layers). Bake for 33-35 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
- Let the pans cool for 10 minutes, then run a small offset spatula around the edges. Place the pans in the freezer for 30 minutes to speed up the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
- These cake layers bake up pretty flat, but I like to use a serrated knife to level the tops and remove any caramelization around the sides of the layers. This step is optional but makes the cake a lot easier to frost. You can also trim the layers, then wrap and freeze them if you're making them in advance.
- If you make these cake layers in advance and freeze them, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.
Spiced Caramel Cream Cheese Frosting
- While the cake layers bake and cool, make the spiced caramel cream cheese frosting.
- In the bowl of a stand mixer or a large bowl, beat 1 1/2 cups of unsalted butter and 1 cup of cream cheese on a medium-high speed for 2 minutes with a stand mixer and paddle attachment or hand mixer until smooth. Make sure the cream cheese is fully incorporated. The mixture should get slightly lighter in color as it mixes.
- Mix in 1 tsp of vanilla extract and 1/2 tsp salt on low speed. Then, gradually mix in 6 cups of powdered sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, and 1/8 tsp ground nutmeg on low speed. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
- Add 1/2 cup of room-temperature caramel (made above) and mix on low speed for a few minutes until the desired consistency is reached. If the frosting seems too thin, add in more powdered sugar (a quarter of a cup at a time). Cover the buttercream flush with plastic wrap to prevent crusting, then set aside. If you don't plan to use it immediately, store the frosting in the fridge.
Assembling This Pumpkin Caramel Cake
- Stack and frost cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board.
- Spread an even layer of frosting on top of each cake layer with a large offset spatula.
- I recommend placing about 1 cup of frosting in a piping bag or large freezer bag and piping a border around the edge of the cake to keep the caramel in place. I didn't do this in the photos above, and the caramel definitely tried to seep out.
- The caramel at this point should have thickened but still be fluid enough to scoop or drizzle. Use a large spoon to drizzle about 1/2 of the remaining caramel (after you've already used some to make the frosting) on top of the cream cheese frosting. Chill the cake in the freezer for 10 minutes or the fridge for 20 minutes to help the frosting between the layers firm up before adding the next cake layer.
- Repeat with the next cake layer. Flip the top cake layer upside down to make the cake easier to frost and minimize crumbing. Once the layers are stacked, chill the cake one more time in the freezer for 10 minutes or the fridge for 20 minutes to prevent the layers from sliding.
- Then cover the chilled cake with a thick layer of frosting. Create a textured pattern in the frosting with the back of a spoon or a large offset spatula, then top with a sprinkle of flaky sea salt and enjoy.
Notes
Recipe Variations
One batch of cake batter makes about 1900 grams or 10 cups. If you make 3 layers, add 630 grams to each pan. While I usually make 3 8-inch cake layers, this recipe 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 minutes 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 that should be at room temperature mix together better! Set out any cold ingredients ahead of time.
- Properly measure the 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. The frosting can also be made ahead of time, 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.Nutrition
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Hi! What would be the baking time and temperature for cupcakes?
Hi Dara,
Great question! If you want to make cupcakes using this recipe, fill the liners about 3/4 full and bake at 350F / 175 C for 19-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Hope that helps, happy baking!!
How do you store a completed cake in the fridge or freezer? Does it need to be wrapped in cling wrap or just put into a box?
Also I stored the wrapped layers in the fridge instead of freezer overnight (read the instructions wrong,) will this affect the cake texture ?
Hi Melissa,
It depends on how long you want to store the cake in the fridge / freezer, but if it’s just a few days I usually leave it uncovered. If you’re worried about the cake absorbing smells from your fridge (like seafood or aromatics like garlic or onion) or you need to store it for a while, I’d recommend chilling the cake in the freezer until it’s firm to the touch, then wrapping it in cling wrap. You can also store it in a box, but that won’t really protect it the same way that the plastic wrap will.
If you wrapped and stored the cake layers in the fridge overnight, they should be just fine! The wrapping should lock in all the moisture, and as long as they’re cold to the touch they should be easier to stack and frost. Hope that helps, happy baking!
We served this last night after a small dinner party. It was amazing and the hit of the party.
I struggled with the caramel, though and ended up making it twice. It was a little bit too thick to drizzle without warming it up enough to melt the icing.
My presumption is that my substitution heavy whipping cream instead of heavy table cream impacted the consistency.
Do you have any thoughts about how to thin the caramel prior to use without overheating it?
Hi Harry,
So happy to hear the cake was a big hit!! The caramel can be difficult, my first guess if it was a bit too thick would be that the sugar was cooked a tiny bit too long (this has happened to me before)! Sometimes it comes down to the type of pot/pan you’re using. A thick, enamel-coated cast-iron pot or thick bottom pot works best, but any kind of stainless steel or light-colored pan works too. I also like to let my pan get warm before I add in the sugar, which I think speeds up the process. Do you think that might have had an impact on your caramel?
In terms of the cream, table cream does have less fat that heavy whipping cream, which also could have affected the consistency. Hope that helps for the future, happy baking!
How long does it take to thaw the frosted cake? If I need it on Saturday, should I take it out Thursday or Friday?
Hi Beth,
If you need the cake on Saturday, I’d move it from the freezer to the fridge on Thursday just to be safe! Sometimes it takes a while for the center to fully thaw.
Keep it boxed or covered while it thaws so condensation forms on the packaging rather than directly on the frosting. Then on Saturday, take it out of the refrigerator about 1 to 2 hours before serving so the cake and buttercream can soften a bit and taste their best. Hope that helps, happy baking!!