Chocolate-Caramel Pumpkin Torte Recipe

Name: Chocolate-Caramel Pumpkin Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1-1/4 cups sugar; 2 eggs; 1 cup canned pumpkin; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/2 cup sour cream; 1/2 cup chopped walnuts, toasted; 1/2 cup butter, softened; 1/2 cup caramel sundae syrup; 1 cup confectioners' sugar; 1 teaspoon vanilla extract; 1/2 cup butter, softened; 1/3 cup baking cocoa; 1 cup confectioners' sugar; 1 tablespoon 2% milk; 1 teaspoon vanilla extract; 1/3 cup chopped walnuts, toasted; 3 tablespoons milk chocolate English toffee bits

Servings: persons

1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup sour cream
1/2 cup chopped walnuts, toasted
1/2 cup butter, softened
1/2 cup caramel sundae syrup
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup butter, softened
1/3 cup baking cocoa
1 cup confectioners' sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract
1/3 cup chopped walnuts, toasted
3 tablespoons milk chocolate English toffee bits

1
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. Set aside.
2
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla (mixture will appear curdled). Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in walnuts.
3
Transfer to prepared pan. Bake at 350u00b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper.
4
For caramel frosting, in a small bowl, beat butter and sundae syrup until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
5
For chocolate frosting, in a small bowl, beat butter and cocoa until fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth.
6
Trim cake edges; cut widthwise into fourths. Place one layer on a serving plate; top with half of the chocolate frosting. Top with another cake layer and top with half of the caramel frosting. Repeat layers. Sprinkle with walnuts and toffee bits. Chill until serving.

1590

kcal

Calories

100

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 cup butter, softened, 1-1/4 cups sugar, 2 eggs, 1 cup canned pumpkin, and more.

Yes, Chocolate-Caramel Pumpkin Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Caramel Pumpkin Torte

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