Naked Pumpkin Cake with Caramel Buttercream
It’s been one of those weeks where I am wiped out. I wish I could say TGIF but it’s going to be an even busier weekend. So I am going to keep it short today and tell you to simply make this pumpkin cake with caramel buttercream if you can this weekend or keep it in your back pocket for Thanksgiving.
It’s a stunner that will be perfect for holiday gatherings. Starting with my favorite spiced pumpkin cake recipe, I filled this moist and delicious cake with a creamy sweet caramel buttercream and topped it off with drizzles of caramel. It could only get better if you used salted caramel sauce as I imagine a sweet and salty combo with pumpkin will just be great.
Have a great weekend everyone!
Naked Pumpkin Cake with Caramel Buttercream
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups packed brown sugar
- 4 large eggs, room temperature
- 3/4 cup vegetable oil
- 15 ounces (~1 1/2) cups pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup milk, room temperature
Caramel Frosting
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ cup homemade caramel sauce, plus more for topping
Instructions
For caramel
Place the sugar in an even layer in a 3.0-Quart Saucepan from the KitchenAid® Stainless Steel 10-Piece Set and set over medium heat. When sugar starts to bubble around the edges, whisk constantly until all of it melts (you will have clumps of sugar in your whisk but keep whisking, they will dissolve). Once the sugar dissolves, let it cook for about 2-3 minutes as it browns. Keep your eye on the caramel, as it will easily burn at this stage. Whisk in the butter and mix until completely melted. Remove pan from heat and gradually add in the heavy cream. Whisk until smooth. Whisk in the sea salt until dissolved (if using). Transfer caramel immediately into a glass jar and let cool completely.
For cake
Preheat KitchenAid® 30-Inch 5-Element Electric Convection Slide-In Range to 325 degrees F. Butter and flour three 8-inch round cake pans. Line with parchment rounds and grease parchment.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In the bowl of your KitchenAid® Stand Mixer, beat the brown sugar and eggs until light and fluffy. Gradually add in vegetable oil and mix until just combined. Beat in pumpkin puree and vanilla extract. Alternate the dry ingredients and milk, in three batches, and beat until combined between each addition.
Divide batter equally into prepared pans. Bake cake 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
Let cakes cool in pan for at least 10 minutes before inverting onto a wire rack. Let cool completely before frosting.
For frosting
In the bowl of your KitchenAid® Stand Mixer, beat butter on medium high until smooth about 2-3 minutes. Reduce speed to low and add sugar, one cup at a time. Beat until combined. Add vanilla, heavy cream and caramel sauce and beat to combine. Increase speed to medium and beat frosting until smooth and fluffy.
To assemble
Place one layer of cake onto a cake board or plate. Spoon about half of the frosting onto cake. Top with second layer of cake and the rest of the frosting. End with the last layer of cake. Top cake with caramel sauce.
This post is sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!
Z, I hear you sister. . this weekend is going to be crazy. . well, hope you are able to get everything done and squeeze in some great family time and snuggles in between. . I love this pumpkin cake for Thanksgiving!!! love the naked cakes and this one looks so delicious!!!!
Alice, I hope you have fun with your videos!!
Girl! This cake is a stunner. And I hear you on being busy. I’ve kind of just resigned myself to being busy for the next 6 weeks or so. That’s the Holidays for you! Hope you get to relax a little. Cheers!
I should do the same…will make it easier!!
Enjoy your crazy weekend! At least you have this cake to get you through 🙂
I wish I still had it!! Have a great weekend.
Love this cake! Perfect combination of flavours. Would love to have a piece of it right now.
Thanks Kristina!
Oh yummy! I would like few slices 😀
Thanks Medeja!
I hope you have fun amidst all the business of the weekend Zainab!
BTW – this cake is fantastic – so so moist and decadent and ooh that caramel buttercream!
Thanks Shashi!
I am totally wiped out too, girlfriend! I know you have been having a rough time too recently, and I hope things get better for you! Know I have been thinking about you!! Anyways this cake!! Hold on while I pick my jaw off the floor!! Crazy beautiful, Z! This is a show stopper FOR SURE! I want to make it for Thanksgiving, but I won’t want anyone to eat it! lol, it’s just so gawsh darn pretty! Loving the pumpkin and caramel buttercream, I bet this tastes even better than it looks, which is saying a LOT! Pinned! Cheers, doll – to hopefully better days ahead! <3
Cheyanne, hope you are having a good weekend. Thank you so much! I love this cake…and it’s simplicity!
This cake is so gorgeous! I mean I’m all about extra frosting (maybe I can have a little on the side 🙂 ), but with the unfrosted sides this really is a showstopper.
Sometimes less frosting is necessary!!
I hear you, sista! Hope you get some extra time for yourself to relax and enjoy. And this cake is definitely a showstopper. Love every bite of this cake. Yum!
Thanks Linda!!
I hope things slow down a bit for you soon and you can get some rest! I know it’s the wrong time of year to hope for that, but we can dream, right? 🙂 This cake is stunning, Z, and pumpkin and caramel is one of my favorite combinations!
Isn’t it funny how this time of the year is always so hectic? Yet it’s supposed to be time with family and friends!! But I am finally getting from under it all. Thanks Marcie!
That cake is stunning! Good luck with your busy weekend 🙂
Thanks Ashley!
Oh my goodness this cake looks fantastic!! I could go for a huge slice of this right now!!
I wish I could send you a slice!
This cake looks amazing! Hopefully your weekend allows you some time to relax with a slice of this cake!
Thanks Amanda! The weekend was not as bad…got lots accomplished except the laundry lol!
This cake is a show stopper! I could certainly see this on my holiday table. Lovely recipe, Z!
Thanks Jen!!
Oh honey… this cake is a stunner. I love how fluffy the layers are, and that caramel buttercream sounds to-die-for!
Thank you dear!!
Oooh!!! I love naked cakes!!! I kind of suck at frosting the sides of cakes. It takes me a long time and a lot of cussing to get it anywhere close to attractive. Naked cakes are the solution, and this pumpkin cake is a beauty!!! Thanks for sharing the recipe, Zainab!!!
Me too! Naked cakes are fun!!