Pumpkin Caramel Cake

image of a pumpkin caramel layer cake that's been cut into to show its moist pumpkin can layers and caramel filling

4.94 from 32 ratings

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.

Prep Time15

Cook Time35

Additional Time1

Total Time1 50

Course: Cakes

Cuisine: American

Servings: 24

Calories: 576kcal

Author: Chelsey White

Ingredients

Caramel Filling & Drip

1 cup granulated sugar 200g
6 Tbsp unsalted butter, room temperature 85g
1/4 cup heavy whipping cream, room temperature 60g
1/4 tsp fine salt 2g

Pumpkin Cake Layers

3 cups all-purpose flour 375g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
2 tsp ground cinnamon 6g
1 tsp ground ginger 3g
1 tsp fine salt 6g
1/2 tsp ground nutmeg 2g
1 cup (2 sticks) unsalted butter, room temperature 226g
2/3 cup pumpkin puree 112g
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
2 tsp vanilla extract or vanilla bean paste 8g

Cream Cheese Frosting

1 1/2 cups (3 sticks) unsalted butter, room temperature 339g
1/2 cup or 4 oz. full-fat cream cheese, room temp 113g
7 cups powdered sugar 904g or a 2 lb. bag
1/2 tsp fine salt 3g
2 Tbsp heavy whipping cream, room temperature 30g
1 tsp vanilla extract or vanilla bean paste 4g

Recommend Tools and Equipment

Heavy Bottomed Saucepan
7- or 8-inch round cake pans
Large offset spatula
Bench Scraper
Electric Hand Mixer and Stand Mixer

Instructions

Caramel Filling & Drip

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 medium heat and place a saucepan over the element.
Once the saucepan has warmed up, pour in 1 cup of sugar gradually, 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 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 until the sugar is fully dissolved and is an amber color. Turn off the heat.
Slowly mix in 6 Tbsp of butter, 2 Tbsp at a time. Stir until each addition of butter is fully incorporated before adding the next bit. Then stir in 1/4 cup of heavy cream and 1/4 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 four 7-inch or three 8-inch round pans with parchment rounds, and grease with non-stick cooking spray or homemade cake release. I used 7-inch cake pans.
Mix 3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, 2 tsp cinnamon, 1 tsp ginger, 1 tsp salt, and 1/2 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 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, and 1 tsp of vanilla extract on a low speed until fully incorporated. Scrape down the sides of the bowl with a rubber spatula one more time, then beat on a 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 (450g per pan if you make 4 layers, 600g per pan if you make 3 layers). Bake for 33-36 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 perimeter of the pan to separate the cake from the pan.
Place the cake layers into the freezer for 30 minutes to accelerate 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.

Cream Cheese Buttercream Frosting:

While the cake layers bake and cool, make the cream cheese buttercream frosting.
In the bowl of a stand mixer or a large bowl, beat 1 1/2 cups of unsalted butter and 1/2 cup of cream cheese on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer until smooth.
Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.
Gradually mix in 7 cups of powdered sugar and 2 Tbsp of heavy cream on a low speed.
Continue to mix on a low speed for a few minutes until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). 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.

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 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.
Top with the next cake layer and repeat until all the cake layers are stacked. Spread a thin coat of frosting around the cake to fully cover the cake layers.
Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Cover the chilled cake with a second, thicker layer of buttercream. Smooth using an offset spatula and bench scraper.
Chill the cake one more time in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
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.

Notes

If you need to make any substitutions or swaps in this recipe, please see the section in the post above on ingredient substitutions.

Recipe Variations

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.

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