Pumpkin Cake with Salted Caramel Frosting
Try this Pumpkin Cake with Salted Caramel Frosting recipe.
Try this Pumpkin Cake with Salted Caramel Frosting recipe.
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1/4 cup water
- 4 eggs
- 1 1/2 teaspoons baking powder
- 2 tablespoons water
- 2 cups sugar
- 1/2 teaspoon cinnamon
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 2 cups flour
- 1/4 cup brown sugar
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla
- 1 tablespoon corn syrup
- 1/4 teaspoon freshly grated nutmeg (or 1/2 teaspoon ground nutm
- 1 (15oz) can pumpkin puree (1 3/4 cups)
- 3/4 cup vegetable oil (i usually use light flavored olive
- 3 tablespoons challenge unsalted butter
- 3/4 teaspoons salt (such as good quality sea salt)
- 2 cups roughly chopped pecans
- 2 tablespoons challenge unsalted butter
- 12 tablespoons challenge unsalted butter (1 1/2 sticks)
- 4 oz. (1/2 block) challenge cream cheese
- 1/3 cup caramel sauce (from recipe above or good quality store-bought, see notes)
- Carbohydrate 518.571441349674 g
- Cholesterol 350.040000093924 mg
- Fat 119.728414192607 g
- Fiber 3.61960823615392 g
- Protein 22.9242824934959 g
- Saturated Fat 75.4229364327816 g
- Serving Size 1 1 - 8" or 6" cake, see note (1814g)
- Sodium 168801.712335216 mg
- Sugar 514.95183311352 g
- Trans Fat 7.95294904299985 g
- Calories 3183 calories
Step-by-step
- Preheat oven to 350*F., grease and lightly flour the sides of your baking pans, and line the bottoms with parchment paper.
- In a large bowl whisk together the flour, baking powder, baking soda, salt and spices, then set aside.
- In another large bowl, whisk the pumpkin, sugar, oil, eggs and vanilla and stir.
- Add the flour mixture to the pumpkin mixture and stir until completely combined.
- Divide batter into prepared pans and bake cakes until the tops are slightly rounded and a toothpick inserted into the center of each cake comes out clean.
- Cool the cakes in the pans about 10 minutes, then remove from pans and cool fully on a cooling rack.
- Warm the heavy cream in a bowl in the microwave and then set aside.
- In a large saucepan, add the sugar, corn syrup, and water. Stir gently to incorporate the ingredients.
- Cook over medium to medium-high heat, stirring gently, until the sugar dissolves and the mixture is bubbling.
- Stop stirring and allow the mixture to boil undisturbed until it begins to darken in color.
- Once removed from heat, carefully and slowly pour in the warm heavy cream. Stir to full incorporate the cream.
- Add butter and salt and stir to combine. Add vanilla.
- Allow sauce to cool a bit, then pour into a jar. Cool at room temperature, then cover jar and store in the refrigerator.
- Add pecans, brown sugar, butter and water to a heavy bottom saucepan and cook over medium heat. Stir to combine ingredients.
- Allow the mixture to come to a boil and boil, while stirring occasionally, until most all of the water has evaporated, about 5- 10 minutes.
- Remove pan from heat and add salt and cinnamon. Stir well.
- Spread the nuts onto a parchment paper covered baking sheet and break up any clusters. Allow to cool.
- Cut cold butter into a few large pieces and then, in the bowl of an electric mixer, beat butter until smooth.
- Add cream cheese and blend until fully combined and smooth.
- Add about half of the powdered sugar, then while the mixer is running, pour in the caramel sauce.
- Continue blending and add the remaining powdered sugar, vanilla and salt.
- Level and split cake layers as desired.
- Add the frosting to a large piping bag fitted with a large round tip.
- Begin with a layer of cake on the plate or cake stand. Add a layer of frosting, then a drizzle of caramel sauce.
- Repeat layers of cake, then frosting, then a caramel drizzle.
- On top of the cake add a generous topping of candied nuts.
My Autumnal Baking Adventure: A Pumpkin Cake Story
The scent of cinnamon and pumpkin spice fills my cozy kitchen, a comforting aroma that speaks of autumn evenings and warm embraces. Today, I'm sharing a recipe that's become a family favorite – my Pumpkin Cake with Salted Caramel Frosting. It's more than just a cake; it's a journey, a testament to the simple joys of baking and sharing delicious treats with loved ones.
This recipe isn't just about following instructions; it's about the process itself. The careful measuring of ingredients, the rhythmic whisking of batter, the anticipation as the cake bakes in the oven – these are the moments I savor. It’s a ritual, a way to connect with my inner peace while creating something beautiful and delicious. The kitchen becomes my sanctuary, a place where I can escape the everyday hustle and immerse myself in a world of flour, sugar, and spice.
The salted caramel frosting, oh my goodness, the salted caramel frosting! It's the perfect complement to the moist, spiced pumpkin cake. The salty sweetness is a delightful contrast, adding a sophisticated touch to an otherwise classic dessert. Each bite is an explosion of autumnal flavors, a symphony of textures and tastes that dance on the palate.
Baking this cake isn't just about the end result; it's about the journey. The careful preparation, the meticulous attention to detail, the anticipation as the cake bakes—it’s all part of the magic. It’s a quiet form of self-expression, a way to bring joy to others and to myself. The kitchen, transformed into a workshop of warmth and creativity, becomes my happy place.
I often bake this cake for gatherings, special occasions, or simply to brighten a dreary day. It's a crowd-pleaser, consistently receiving rave reviews. But beyond the compliments and the satisfied smiles, there's a deeper satisfaction I derive from sharing this creation. It's a way of showing my love and care, a tangible expression of warmth and affection.
More than just a dessert, this cake embodies the spirit of autumn. The rich, earthy flavors of pumpkin, the comforting warmth of spices, the sweet and salty delight of the frosting – it all comes together to create a masterpiece that captures the essence of the season. It’s a reminder to slow down, appreciate the simple things, and find joy in the everyday moments.
And this is what makes baking so special for me. It's not just about following a recipe; it's about creating a memorable experience, a tangible expression of love and care. Whether I'm baking for a special occasion or a simple Tuesday afternoon, this cake is always a guaranteed success – a delicious testament to the simple joys of life.
The candied pecans on top add a delightful crunch, enhancing the overall sensory experience. The recipe is relatively simple, yet the results are extraordinary. I've perfected it over the years, tweaking and adjusting based on my own tastes and preferences. This pumpkin cake is more than a recipe; it’s a labor of love, a testament to the joy of creating something delicious to share with those I care about. It’s a symbol of home, comfort, and the sweet rewards of simple pleasures.
The journey of creating this cake is as enjoyable as the final product. The process itself – from carefully measuring the ingredients to the satisfying aroma filling the kitchen – is therapeutic and rewarding. The end result? A magnificent cake that not only satisfies the taste buds but also warms the heart. And that’s the most rewarding part of all.
So, gather your ingredients, put on some cozy music, and let the baking begin. You won't be disappointed. This Pumpkin Cake with Salted Caramel Frosting is a recipe for success – both in the kitchen and in the heart.
