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Pumpkin Salted Caramel Layer Cake

This Pumpkin Salted Caramel Layer Cake is an indulgent dessert featuring soft, moist pumpkin cake layers filled and frosted with a luscious salted caramel buttercream. Drizzled with extra salted caramel sauce, this cake is the ultimate fall treat!
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Ingredients
  

  • For the Pumpkin Cake:
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup vegetable oil or melted butter
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk or buttermilk
  • For the Salted Caramel Buttercream:
  • 1 cup unsalted butter softened
  • 1/4 cup salted caramel sauce store-bought or homemade, recipe below
  • 3 –4 cups powdered sugar sifted
  • 1/2 tsp sea salt adjust to taste
  • 2 –3 tbsp heavy cream for consistency
  • For the Homemade Salted Caramel Sauce if making from scratch:
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cut into pieces
  • 1/2 cup heavy cream room temperature
  • 1 tsp sea salt

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  • Make the Pumpkin Cake Layers:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  • In a large bowl, whisk together the granulated sugar, brown sugar, oil, and pumpkin puree until smooth.
  • Add the eggs one at a time, whisking well after each addition, and then stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Divide the batter evenly between the two prepared cake pans.
  • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the Salted Caramel Sauce (if making from scratch):
  • In a medium saucepan, heat the sugar over medium heat, stirring constantly with a wooden spoon until the sugar melts into a golden-brown liquid.
  • Add the butter and stir until it melts completely and is fully incorporated.
  • Slowly pour in the heavy cream while continuing to stir. The mixture will bubble up, so be cautious.
  • Boil the mixture for about 1 minute, then remove from heat and stir in the sea salt.
  • Let the caramel cool slightly before using. (Store extra caramel in the fridge for future use.)
  • Make the Salted Caramel Buttercream:
  • In a large mixing bowl, beat the softened butter until light and fluffy, about 2–3 minutes.
  • Add the salted caramel sauce and beat until fully incorporated.
  • Gradually add the powdered sugar, 1 cup at a time, while beating on low speed.
  • Add the sea salt and 2–3 tablespoons of heavy cream, and continue beating until the frosting is smooth, fluffy, and spreadable.
  • Assemble the Cake:
  • Once the cake layers have cooled completely, place one layer on a serving plate or cake stand.
  • Spread a generous layer of the salted caramel buttercream over the top.
  • Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
  • Drizzle with Extra Salted Caramel:
  • For extra flair, drizzle the top of the cake with more salted caramel sauce, allowing it to drip down the sides for a beautiful effect.