Salted Caramel Pumpkin Cake

Salted Caramel Pumpkin Cake: A Perfect Fall Dessert

As the air turns crisp and the leaves begin to change, nothing says autumn quite like a Salted Caramel Pumpkin Cake. This decadent dessert combines warm, spiced pumpkin cake with a luscious salted caramel sauce and a rich caramel glaze. The cake is soft, moist, and full of seasonal spices like cinnamon, nutmeg, and cloves, while the salted caramel provides a perfect balance of sweetness and a hint of salt. Whether you’re serving it at a family gathering, a fall party, or simply indulging at home, this cake is sure to be a crowd-pleaser.

Why You’ll Love This Recipe

This Salted Caramel Pumpkin Cake offers the best of both worlds: the comforting flavors of pumpkin and the indulgent richness of salted caramel. The cake itself is light yet moist, thanks to the pumpkin puree and Greek yogurt, while the layers of homemade caramel sauce and glaze elevate it to the next level. Topped with a sprinkle of coarse sea salt, this cake hits all the right notes—sweet, salty, and utterly delicious.

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 cup white whole wheat flour (or substitute with all-purpose flour)
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp ginger
• 1 egg
• 3/4 cup brown sugar
• 1/3 cup granulated sugar
• 1/2 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 2 tbsp milk (or half & half)

For the Salted Caramel Sauce:

• 6 tbsp brown sugar
• 2 tbsp half & half
• 2 tbsp butter
• 1/2 tsp coarse sea salt

For the Salted Caramel Glaze:

• 6 tbsp brown sugar
• 3 tbsp half & half
• 2 tbsp butter
• 1 cup confectioner’s sugar
• Coarse sea salt, for sprinkling

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease an 8×8 or 9×9-inch baking dish with non-stick spray. Set the dish aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. This blend of spices will give the cake its warm, autumnal flavor.

Step 3: Prepare the Wet Ingredients

In a large mixing bowl, combine 1 egg, 3/4 cup brown sugar, and 1/3 cup granulated sugar. Whisk until the mixture is smooth and well combined. Add in the Greek yogurt and vanilla extract, followed by the pumpkin puree. Stir until everything is smooth and creamy.

Step 4: Combine the Batter

Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter to keep the cake light and tender.

Step 5: Partially Bake the Cake

Spread half of the cake batter evenly into the prepared baking dish. Bake in the preheated oven for about 10 minutes. This partial bake allows the caramel layer to set properly when added.

Step 6: Make the Salted Caramel Sauce

While the first layer of the cake is baking, prepare the salted caramel sauce. In a small saucepan, stir together 6 tbsp brown sugar and 2 tbsp half & half. Bring the mixture to a gentle boil over medium heat, stirring constantly until the sugar dissolves and the mixture darkens slightly, about 4 minutes. Remove the saucepan from the heat and stir in 2 tbsp butter and 1/2 tsp coarse sea salt until smooth. Let the sauce cool slightly for 2 minutes before using.

Step 7: Add the Caramel Layer

Remove the partially baked cake from the oven. Pour the salted caramel sauce evenly over the top of the cake layer, spreading it out with a spatula if needed. Stir 2 tbsp of milk into the remaining cake batter, then gently spread this over the caramel layer.

Step 8: Finish Baking

Return the cake to the oven and bake for an additional 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cake should be fully set and slightly golden on top. Once baked, remove the cake from the oven and allow it to cool on a wire rack.

Step 9: Make the Salted Caramel Glaze

While the cake cools, prepare the glaze. In a small saucepan, stir together 6 tbsp brown sugar and 3 tbsp half & half. Bring the mixture to a boil, stirring constantly for 4-5 minutes until the sugar dissolves and the mixture darkens. Reduce the heat to low and stir in 2 tbsp butter. Once the butter has melted, remove the pan from the heat and whisk in 1 cup confectioner’s sugar until smooth.

Step 10: Glaze the Cake

Once the cake has cooled completely, pour the salted caramel glaze over the top, spreading it out evenly with a spatula. For the final touch, sprinkle a generous pinch of coarse sea salt over the glaze to enhance the salted caramel flavor.

Serving Suggestions

Serve this Salted Caramel Pumpkin Cake slightly warm or at room temperature, and enjoy it as is or with a scoop of vanilla ice cream. It’s perfect for a fall dessert, holiday gathering, or any time you want to treat yourself to something sweet and comforting.

Recipe Notes

• Make Ahead: This cake can be made a day in advance. Store it covered at room temperature or in the refrigerator. Just let it come to room temperature before serving for the best texture.
• Customization: Feel free to add some chopped nuts, such as pecans or walnuts, to the caramel layer for an extra crunch.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Recipe Summary

• Prep Time: 20 minutes
• Cooking Time: 35-40 minutes
• Total Time: 1 hour
• Servings: 9 servings
• Calories: 350 kcal per serving

Final Thoughts

This Salted Caramel Pumpkin Cake is the ultimate autumn treat. With its rich, spiced pumpkin cake base and layers of salted caramel, it’s a dessert that feels indulgent but is still simple enough to make at home. Whether you’re enjoying it for a special occasion or a casual gathering, it’s a delightful way to embrace the flavors of fall. Give it a try—you won’t be disappointed!

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