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Pumpkin Cake with Salted Caramel Icing

Pumpkin Cake with Salted Caramel Icing is a decadent fall treat. Three layers of moist pumpkin cake is layered with satin-smooth salted caramel Swiss buttercream.

Pumpkin Cake with Salted Caramel Icing is a decadent fall treat. Three layers of moist pumpkin cake is layered with satin-smooth salted caramel Swiss buttercream. #PumpkinWeek

Welcome to the final day of #PumpkinWeek! Hosted by Terri from Love and Confections, 19 bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

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This is the #PumpkinWeek recipe I've most looked forward to sharing with you, so I thought I'd save the best for last. This beautiful cake is sure to be a show-stopper at your Halloween party or Thanksgiving dinner. There are three layers of moist pumpkin cake, spiced with cinnamon, ginger and nutmeg. They are separated by the King of Buttercreams, Swiss Meringue Buttercream, flavored with salted caramel.

The cake is fairly straightforward, especially if you've made cake from scratch before. Making cake from scratch is not much harder than making it from a mix. Instead of adding all of the ingredients at once, you add them in steps. Don't worry if you don't have 3 cake pans. You can bake the first two layers, then bake the third after.

Pumpkin Cake with Salted Caramel Icing is a decadent fall treat. Three layers of moist pumpkin cake is layered with satin-smooth salted caramel Swiss buttercream. #PumpkinWeek

Even though this is pumpkin week, I think the buttercream is really the star of this show. I really hope you'll give this a try. In terms of technical difficulty, this one is pretty easy — no cooking of sugar syrup, like in Italian meringue buttercream. You just need to heat the egg whites until the sugar dissolves. As with all meringues, make sure your mixing bowl, whisk and whip attachment are squeaky clean and bone-dry before getting started, or your meringue will never form.

As begin adding the butter, the meringue will deflate. After you've added all of the butter, the mixture will look curdled. Do not panic. Just keep on mixing. Walk away if you need to. Eventually, almost magically, it will in one instant be a curdled, gloppy mess, and the next instant, it is a thick, smooth buttercream that you could eat with a spoon straight out of the bowl.

Pumpkin Cake with Salted Caramel Icing is a decadent fall treat. Three layers of moist pumpkin cake is layered with satin-smooth salted caramel Swiss buttercream. #PumpkinWeek

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Adapted from Annie's Eats

#PumpkinWeek day 5 recipes:

Pumpkin Cake with Salted Caramel Icing is a decadent fall treat. Three layers of moist pumpkin cake is layered with satin-smooth salted caramel Swiss buttercream. #PumpkinWeek

Maria

Tuesday 26th of November 2019

Can I make the frosting a day ahead of time? I have to travel and have baked the cakes. Can I prepare the frosting a day in advance and frost the cake when I get to my destination? That would be a lot easier than traveling four hours with a frosted cake...

Coleen

Tuesday 26th of November 2019

Absolutely! Once you get to your destination, let the buttercream sit on the counter and come to room temperature, then re-whip (you can use a handmixer for this, or if your host has a stand mixer, use theirs) for a few minutes to return the buttercream to a fluffy consistency.

Jeanne

Sunday 30th of October 2016

Made this last night for church coffee hour. It was fabulous. Icing didn't look like picture though with caramel added but delicious. I drizzled some of caramel on cake after it was iced.

Suga free cupcakes

Tuesday 15th of December 2015

Wow that looks like an amazing cake! That caramel makes it look irresistible!

Pumpkin Cake with Caramel Frosting - Yum Goggle

Monday 5th of October 2015

[…] GET THE RECIPE […]

kushi

Sunday 4th of October 2015

That looks gorgeous, flavorful and YUMMY. perfect for fall season !