Naked Pumpkin Cake With Caramel Buttercream Recipe

Name: Naked Pumpkin Cake With Caramel Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; 6 tablespoons unsalted butter softened; 1/2 cup heavy cream; 1 teaspoon coarse sea salt optional; 2 cups all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 teaspoon salt; 1 1/2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 1/2 cups brown sugar packed; 4 large eggs room temperature; 3/4 cup vegetable oil; 15 ounces pumpkin puree; 1 teaspoon vanilla extract; 1/2 cup milk room temperature; 1 cup unsalted butter at room temperature; 4 cups powdered sugar sifted; 1 teaspoon vanilla extract; 3 tablespoons heavy cream; 1/4 cup caramel sauce homemade, plus more for topping, recipe above

Servings: persons

1 cup granulated sugar
6 tablespoons unsalted butter softened
1/2 cup heavy cream
1 teaspoon coarse sea salt optional
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups brown sugar packed
4 large eggs room temperature
3/4 cup vegetable oil
15 ounces pumpkin puree
1 teaspoon vanilla extract
1/2 cup milk room temperature
1 cup unsalted butter at room temperature
4 cups powdered sugar sifted
1 teaspoon vanilla extract
3 tablespoons heavy cream
1/4 cup caramel sauce homemade, plus more for topping, recipe above

1
In a 3.0-Quart Saucepan from the KitchenAid(R) Stainless Steel 10-Piece Set, melt sugar over medium high heat. When sugar starts melting, whisk until all the sugar melts. Sugar will clump in whisk but keep whisking. Once all the sugar is melted, stop whisking and let sugar get to a deep amber color. You can swirl the pan to mix. 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.
2
Preheat KitchenAid(R) 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.
3
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4
In the bowl of your KitchenAid(R) 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.
5
Divide batter equally into prepared pans. Bake cake 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
6
Let cakes cool in pan for at least 10 minutes before inverting onto a wire rack. Let cool completely before frosting.
7
In the bowl of your KitchenAid(R) 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.
8
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.

2463

kcal

Calories

134

Fat

304

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 cup granulated sugar, 6 tablespoons unsalted butter softened, 1/2 cup heavy cream, 1 teaspoon coarse sea salt optional, and more.

Yes, Naked Pumpkin Cake With Caramel Buttercream 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.

That's it — enjoy your meal!

Naked Pumpkin Cake With Caramel Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions