Print

Ultimate Pumpkin Cake with Salted Caramel & Candied Pecans Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

This ultimate pumpkin cake features stick-to-your-fork moist layers of spiced pumpkin cake filled with cinnamon cream cheese frosting, homemade salted caramel sauce, and crunchy candied pecans & pepitas. Perfectly layered and decorated, this fall dessert is ideal for Thanksgiving, Halloween, or any celebration needing a show-stopping seasonal treat.

Ingredients

Scale

For the Salted Caramel Sauce

  • 1 cup granulated sugar (210 grams)
  • 6 tbsp salted butter, cubed (85 grams)
  • 1/2 cup + 1 tbsp heavy cream (135 grams)
  • Pinch of flaky sea salt

For the Candied Pecans & Pepitas

  • 1/4 cup + 2 tbsp brown sugar, packed (83 grams)
  • 1 and 1/2 tbsp water
  • 1 and 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup pecan halves
  • 1 cup pepitas (small roasted pumpkin seeds)

For the Pumpkin Cake

  • 5 large eggs
  • 1 and 3/4 cup + 2 tbsp brown sugar, packed (412 grams)
  • 1 and 1/4 cups vegetable oil (273 grams)
  • 2 tbsp real maple syrup (30 grams)
  • 3/4 tsp vanilla extract
  • 18.75 ounces canned pumpkin puree (one 15 oz can plus about 1/3 cup + 1 tbsp from another)
  • 2 and 1/2 cups + 1 tbsp all-purpose flour (345 grams), spooned & leveled or weighed
  • 2 and 1/2 tsp baking powder
  • 1 and 1/4 tsp baking soda
  • 1 tbsp + 1 tsp cinnamon
  • 1 and 3/4 tsp nutmeg
  • 1 and 1/4 tsp ground cloves
  • 3/4 tsp ground ginger
  • 3/4 tsp allspice
  • 1/2 tsp salt

For the Cinnamon Cream Cheese Frosting

  • 1 and 1/2 cups salted butter, softened at room temperature (340 grams)
  • 7 and 1/2 cups powdered sugar, adjust to taste (863 grams)
  • 1 tbsp vanilla extract
  • 1/2 tsp cinnamon, plus 1/4 tsp extra to taste
  • Pinch of salt, to taste
  • 16 ounces cream cheese, softened at room temperature (452 grams), full fat, block form

Instructions

  1. Make the Salted Caramel Sauce: Follow the detailed caramel sauce recipe provided, cooking sugar, butter, and cream until smooth and caramelized. Add a pinch of flaky sea salt and let it cool completely. Store in the fridge up to one month until ready to use.
  2. Make the Candied Pecans & Pepitas: Line a baking sheet with parchment paper. In a saucepan over medium heat, combine brown sugar, water, cinnamon, and salt. Cook for 1-2 minutes until bubbling. Stir in pecans and pepitas to coat evenly, continue cooking for 2-3 minutes stirring frequently. Spread onto prepared baking sheet and let cool completely to set.
  3. Make the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, whisk together eggs, brown sugar, vegetable oil, maple syrup, vanilla extract, and canned pumpkin puree until smooth. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, spices (cinnamon, nutmeg, cloves, ginger, allspice), and salt. Gradually add dry ingredients to wet, whisking until just combined and smooth, ensuring no dry pockets.
  4. Bake the Cake Layers: Divide the batter evenly between the three prepared pans. Bake for 20-24 minutes or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Let cakes cool in the pans for 10 minutes, then invert onto wire racks and cool completely.
  5. Make the Cinnamon Cream Cheese Frosting: In a large bowl, cream the softened butter for about 1 minute until smooth. Add powdered sugar in batches (about 2 cups at a time) blending after each addition, using maple syrup to help incorporate. Mix in cinnamon, vanilla extract, and a pinch of salt. Add softened cream cheese last to help prevent frosting from becoming runny. Adjust cinnamon or sugar to taste. If frosting softens too much, chill in fridge for a firmer consistency.
  6. Assemble the Cake: Place the first cake layer on a cake stand or turntable, secured with a small dab of frosting. Use about 1 cup of frosting to spread evenly over the layer with an offset spatula. Pipe a border of frosting around the edge, fill the inner space with 1/2 cup salted caramel sauce, then sprinkle 1/2 cup of candied pecans and pepitas. Add the second cake layer on top. Spread any excess frosting peeking through the edges to begin a crumb coat between the first two layers. Chill for 5-10 minutes to stabilize. Repeat the layering process with frosting, caramel, and nuts. Place the third layer upside down for a flat top and apply a thin crumb coat of frosting on the top and sides. Chill the entire cake for 30 minutes.
  7. Final Frosting & Decoration: Apply remaining frosting smoothly on the top and sides using a cake scraper. Slowly pour remaining caramel sauce around the edges to create a drip effect. Pipe decorative frosting swirls on top with a piping bag and Wilton 1M tip. Garnish with remaining candied nuts and a pinch of flaky sea salt. Chill the fully assembled cake for at least 30 minutes before serving.
  8. Serve & Store: Serve the cake chilled after setting. Store leftovers in an airtight container in the refrigerator for 3-4 days. For optimal freshness, cover the cut surfaces with plastic wrap before enclosing.

Notes

  • This cake is naturally dairy-free except for the frosting and caramel, which can be made dairy-free by using respective plant-based substitutes.
  • Dark brown sugar can be used instead of light brown sugar for deeper flavors.
  • Optionally omit salted caramel sauce and candied nuts for a simpler classic pumpkin cake with cream cheese frosting.
  • Use a pumpkin cake mix in a pinch for quick preparation and decorate with homemade elements.
  • Brown butter can be used in the frosting for enhanced flavor but is optional.
  • Allow the frosting to chill if it becomes too soft; never frost a warm cake.
  • Use an oven thermometer to ensure accurate baking temperature.
  • Use a kitchen scale to measure flour accurately to prevent dry cake.
  • Make caramel sauce and candied nuts in advance to break up the preparation steps.

Keywords: pumpkin cake, salted caramel, cinnamon cream cheese frosting, candied pecans, pepitas, fall dessert, Thanksgiving cake, Halloween cake, moist pumpkin cake, spiced pumpkin cake, layered cake

Find it online: https://ellaeatsdaily.com/ultimate-pumpkin-cake-with-salted-caramel-and-candied-pecans-recipe/