Recipe || Salted Caramel Pumpkin Cake

Posted on December 9, 2020

Salted caramel and pumpkin, is there any better combo? I think not! This is one of my favourite cakes to make once the weather starts to cool. And long time readers will know that I am an absolute fiend for anything and everything with pumpkin in it!

Salted Caramel Pumpkin Cake

Ingredients:

For the cake:

2 2/3 cups of flour
2 teaspoons of baking soda
1/2 teaspoon of salt
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1 cup of vegetable oil (or melted butter)
3 large eggs
1 cup of brown sugar
2/3 cup of granulated sugar
1 tin of pumpkin puree (about 2 cups)
1 teaspoon of vanilla extract

For the frosting:
1 cup of brown sugar
1/2 cup of butter, cubed
1/4 cup of milk
2 1/2 cups of confectioner’s sugar
1/4 teaspoon of sea salt

Directions:

Preheat the oven to 350 F, 180 C. Grease and line to 9″ cake tins.

Whisk your dry ingredients together. Mix all your wet ingredients together. Then slowly incorporate your dry ingredients into your wet ones.

Pour your batter between your two tins and bake for approximately 55 minutes.

Set aside your cake to cool and whilst it is cooling make your frosting.

In saucepan, combine the brown sugar, butter and milk over low heat. Cook until the brown sugar is dissolved, stirring constantly throughout.

Turn your heat up to medium and do not stir. Cook for 3-6 minutes until either bubbles form in the center of the pan or the mixture turns amber. Remove it from the heat and transfer the caramel mixture to a small bowl, and wait for it to cool to room temperature.

Put your caramel into a large bowl and slowly mix in your confectioner’s sugar until you’ve reached a creamy buttercream consistency.

Frost your cake and enjoy!