Pumpkin Spice Caramel Cake Recipe

by Layla suzette

Very moist Pumpkin Spice Caramel Cake made with homemade fresh Pumpkin Puree, filled with caramel Cream Cheese Frosting and coated with luscious and shiny homemade Caramel.

The perfect Halloween and Thanksgiving cake.

You have to try this cake even if you usually don’t like pumpkin because it’s not too sweet and the spices mix in the cake batter is the perfect match with caramel and cream cheese!

Pumpkin Spice Caramel Cake Recipe

Pumpkin Spice Caramel Cake

Rating: 5.0/5
( 1 voted )
Serves: 10 Nutrition facts: 200 calories 20 grams fat



  • 270 g (1 + ¾ cups) All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Cinnamon powder
  • ½ teaspoon Ginger powder
  • 1/8 teaspoon Nutmeg powder
  • 1/8 teaspoon Cloves powder (from 4 cloves)
  • 110 g (1/2 cup) Unsalted Butter, room temperature
  • 150 g (3/4 cup) Light Brown Sugar
  • 3 Eggs, room temperature
  • 40 g (3 tablespoons) Vegetable Oil (Sunflower Seeds or flavorless oil)
  • 300 g (1 + ½ cup – 10,5 oz) Fresh Pumpkin Puree
  • 1 teaspoon Vanilla Paste


  • 220 g (1 cup + 1 tablespoon) Caster Sugar
  • 58 g (4 tablespoons) Water
  • 125 g (1/2 cup) Whipping Cream, room temperature
  • 20 g (1 + ½ tablespoons) Unsalted Butter
  • ½ teaspoon Sea Salt
  • 1 teaspoon Vanilla Paste


  • 500 g (1 pound) Cream Cheese (Philadelphia), chilled
  • 200 g (1 cup) Unsalted Butter, room temperature
  • 80 g (1/4 cup) Caramel
  • 150 g (1 cup + 3 tablespoons) Powdered Sugar
  • 1 Teaspoon Vanilla Paste



  1. In a medium-size bowl sift together the dry ingredients (flour, baking powder, baking soda, spices).
  2. In a large bowl mix for about 40 seconds the soft butter with sugar and vegetable oil until creamy: don’t overmix or the cake will crack.
  3. Incorporate the eggs one at a time and vanilla: mix just until combined and don’t overmix.
  4. Incorporate pumpkin puree.
  5. Gently incorporate in two times the dry ingredients with a spatula just until combined; if there are lumps use a mixer for few seconds. Don’t overmix the flour if you want a soft cake.
  6. Using a kitchen scale, equally, divide the cake batter in two greased and lined with parchment papers 20 cm-8 inch cake pans.
  7. Bake in a preheated oven at 180°C-350°F for about 18-20 minutes or until a toothpick comes out clean.
  8. Cooldown completely on a wire rack.


  1. In a medium-size saucepan place sugar and water. Cover with a lid and bring to a boil over low heat. Don’t stir!
  2. Keep on cooking without stirring until the caramel will be dark amber color: it will take about 10 minutes to get this color (it depends on your heat), so be patient and pay attention to avoid burning it!
  3. Remove from heat and incorporate in 3-4 times whipping cream (be careful: it will bubble a lot!).
  4. Add butter and salt.
  5. Return to low heat for about 2-3 minutes or until thickened a bit.
  6. Remove from heat and transfer to a heatproof bowl.
  7. Cooldown completely and add the vanilla paste.


  1. In a small bowl mix butter until light and creamy.
  2. In a large-size bowl mix cream cheese with vanilla paste until creamy.
  3. In the cream cheese incorporate the creamy butter and the caramel.
  4. Sift powdered sugar in two times and mix until fluffy.


  1. Place one cake on your serving plate and evenly spread on top about 1/3 of frosting.
  2. Add the second layer of cake and evenly spread on top a bit less than 1/3 of frosting. Cover approximately the sides of the cake. Refrigerate for about 30 minutes.
  3. Make a second frosting coat on the sides until smooth (optional). You’ll be left about 4 tbsp of frosting for rosettes.
  4. Heat for just a few seconds the caramel in the microwave until getting a pouring consistency (not too runny) and makes some drips on the sides.
  5. Top the cake with the remaining caramel (maybe you could have about 4 tbsp of caramel leftovers) and gently spread evenly.
  6. Pipe on top some rosettes with the remaining cream cheese frosting.
  7. Serve at room temperature.
    You can refrigerate the leftover for about 1 week. Serve at room temperature.


Makes 1 cake of two layers (20cm-8 inch), about 10 servings

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