The Best Caramel Pecan Pumpkin Cake Recipe! Ultimate Pumpkin Cake! With Caramel Buttercream!

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Spray three 8-inch round cake pans and line the bottoms with parchment.
2. Whisk the oil, eggs, sugar and vanilla for 2 to 3 minutes until smooth and creamy. Whisk in the pumpkin puree until uniform.
3. Sift the flour, baking powder, cinnamon, nutmeg and salt into the batter and whisk just until combined.
4. Divide the batter evenly among the pans, level it, and bake for 26 to 28 minutes, until a toothpick inserted in the center comes out clean. Cool the layers completely on a wire rack.
5. Make the caramel sauce first (it can be made the day before and must cool before use). Make the caramel buttercream: whisk the softened butter on high for about 5 minutes until light and fluffy, scraping the bowl often.
6. Add the dulce de leche and beat in more confectioner's sugar if the frosting needs to thicken. Add the vanilla and 1/4 tsp salt (add more to taste), then add the confectioner's sugar 1 cup at a time, sifting it first and scraping the bowl often.
7. After all the sugar is in, whisk on high for 2 to 3 minutes until very fluffy. Pipe about 2 cups of buttercream into a large pastry bag fitted with a star tip.
8. For the caramel sauce: combine the sugar and water in a medium saucepan without stirring. Cook over medium heat for 15 to 20 minutes, without stirring, until it turns a rich amber color. Timing will vary with the pan and stove.
9. Off the heat... add the butter to the hot syrup and whisk until melted, then add the cream (the sauce will foam up). Remove from the heat, stir in the salt and vanilla, and cool in the pan for 5 minutes before transferring to a glass jar.
10. To assemble: spread a generous layer of buttercream on a cake layer and pipe a barrier ring around the edge. Fill the center with 3 to 4 tbsp caramel sauce and a handful of pecans. Stack the next layer and repeat.
11. Frost the top and sides, smooth with a spatula, and chill for at least 30 minutes. Garnish with buttercream dollops, pecans and chocolate squares, and drizzle caramel down the sides. Refrigerate if not serving within a day, and take it out at least an hour before serving to soften.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCreamHeavy creamChocolatePumpkinPecanDulce de leche