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🧁 Ingredients
For the Pumpkin Cake:
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 can (15 oz) pumpkin purée (not pie filling)
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar (light or dark)
- 4 large eggs
- 1 tsp vanilla extract
For Salted Caramel:
- 1 cup granulated sugar
- 6 tbsp salted butter (room temp)
- ½ cup heavy cream (warm)
- 1 tsp sea salt (adjust to taste)
For Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- ¼ tsp cinnamon (optional)
🧑🍳 Instructions
1. Bake the Cake Layers
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat pumpkin purée, oil, both sugars, eggs, and vanilla until smooth.
- Add dry ingredients to wet and mix until combined.
- Divide batter into pans. Bake 28–32 mins until toothpick comes out clean.
- Let cool in pans 10 mins, then transfer to wire rack.
2. Make Salted Caramel
- Heat sugar in saucepan over medium heat, stirring constantly until melted.
- Add butter and stir until fully melted.
- Slowly drizzle in warm cream—mixture will bubble. Stir until smooth.
- Add salt and let cool completely before using.
3. Prepare Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, vanilla, and cinnamon until fluffy.
- Chill if too soft to pipe.
4. Assemble
- Layer cake with frosting between and on top.
- Drizzle cooled caramel on top and let it gently drip over sides.
- Decorate with chopped pecans if desired.
