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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Salted Caramel Pumpkin Cake
- Total Time: 1 hour
- Yield: 9 1x
Description
This Salted Caramel Pumpkin Cake is the perfect combination of fall flavors and indulgent caramel. The moist pumpkin cake is spiced with cinnamon, nutmeg, cloves, and ginger, and topped with layers of rich salted caramel sauce and a sweet caramel glaze. Finished with a sprinkle of sea salt, each bite is a delightful mix of sweet and salty, perfect for autumn gatherings or holiday desserts.
Ingredients
For the Cake:
1 cup all-purpose flour
1 cup white whole wheat flour (or all-purpose)
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 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
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly spray an 8×8 or 9×9 inch baking dish with non-stick spray.
Mix Dry Ingredients:
In a medium bowl, whisk together the flours, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.
Prepare Wet Ingredients:
In a large bowl, mix the egg and sugars until combined. Whisk in Greek yogurt and vanilla extract, then stir in the pumpkin puree until smooth.
Combine Batter:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Bake the Base Layer:
Spread half of the batter into the prepared baking dish and bake for 10 minutes. Remove from the oven.
Make the Caramel Sauce:
In a small saucepan, stir together brown sugar and half & half. Bring to a boil over medium heat, stirring constantly until the mixture darkens and sugar dissolves (about 4 minutes). Remove from heat and stir in butter and sea salt until smooth. Stir for 2 more minutes to cool slightly.
Add Caramel Layer:
Pour the caramel over the partially baked cake, spreading it evenly. Stir milk into the remaining batter and pour it over the caramel layer.
Finish Baking:
Bake the cake for another 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool on a wire rack.
Prepare the Glaze:
While the cake cools, make the glaze. In a small saucepan, stir together brown sugar and half & half. Bring to a boil, stirring constantly, until the mixture darkens (about 4-5 minutes). Reduce heat to low, stir in butter, and then whisk in confectioner’s sugar until smooth.
Glaze the Cake:
Pour the glaze over the cooled cake and spread it evenly. Sprinkle with coarse sea salt for a final touch. Let the glaze set before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 350