Salted Caramel Pumpkin Cake

The best of fall flavors come together in this salted caramel pumpkin cake. From the homemade caramel sauce to the warm spiced, moist pumpkin sponge to the lightly sweetened whipped cream cheese frosting, this cake is an autumn lover's dream dessert!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour 40 minutes

Servings: 16 servings

Calories: 299 kcal per serving

Ingredients

2 ⅓ cups - all-purpose flour
2 teaspoons - baking powder
1 tsp - baking soda
½ tsp - kosher salt
1 tbsp - pumpkin spice
1 cup - dark brown sugar
½ cup - granulated sugar
¾ cup - neutral oil
3 - eggs
2 teaspoons - vanilla extract
1 can - pumpkin purée
raw sugar
8 ounces - cream cheese
¾ cup - granulated sugar
1 cup - heavy cream
1 batch - salted caramel sauce

Instructions

Preheat the oven to 350 degrees F and line a 9" springform pan with parchment paper.
Soak one cake strip in ice water.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
In a separate large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, and vanilla.
Add half of the dry ingredients to the wet and whisk until mostly combined. Then, mix in the pumpkin purée followed by the rest of the dry ingredients until fully combined.
Pour the batter into the prepared pan and smooth out the top. Sprinkle with raw sugar, if desired.
Wrap the soaked cake strip around the outside of the pan, then bake for 38-42 minutes or until a toothpick inserted comes out with a few moist crumbs.
Allow the pumpkin cake to cool completely before frosting.
In a large bowl, add the cold cream cheese and sugar, and cream together with an electric hand mixer until completely smooth.
Add the heavy cream and mix on medium speed until thick.
Top the cooled pumpkin cake with the whipped cream cheese frosting. Drizzle the salted caramel sauce on top and serve!

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