Moist Pumpkin Cake with Salted Caramel
Enjoy a moist pumpkin cake infused with salted caramel and topped with creamy cream cheese frosting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cozybakinglife.com.
Cooking tools:
- Hand mixer
- Pot
- Wooden spoon
- Mixing bowl
- Oven
- Square metal baking pan
- Nonstick spray
- Whisk
- Spatula
- Toothpick
- Cooling rack
- Sifter
- Measuring cup
- Measuring spoon
- Stove
- Kitchen scale
- Pastry brush
- Cutting board
- Chef's knife
- Kitchen shears
- Zip-top bag
- Parchment paper
- Plate
- Kitchen timer
Ingredients
- ½ cup granulated white sugar
- 2 tablespoons unsalted butter
- ½ cup heavy cream, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1 tablespoon ground pumpkin pie spice
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 ½ cups granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, room temperature
- 1 cup canned pumpkin puree, room temperature
- ¾ cup unsalted butter, softened
- 6 ounces cream cheese, cold
- 2 ¼ cups powdered sugar
- Orange, green, and brown food coloring (optional)
- Chopped walnuts (optional)
- Ground cinnamon for dusting (optional)
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