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Pumpkin Caramel Sheet Cake

Pumpkin Caramel Sheet Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 30 minutes
  • Cook Time: 27 minutes
  • Total Time: 57 minutes
  • Yield: 12 to 15 servings

Description

Perfectly spiced pumpkin sheet cake topped with salted caramel frosting and drizzled with caramel sauce for extra indulgence!


Ingredients

Cake

  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup pure pumpkin
  • 3/4 cup low-fat buttermilk, at room temperature

Frosting

  • 1 cup unsalted butter, at room temperature
  • 3/4 tsp salt
  • 3/4 tsp vanilla extract
  • 3 cups powdered sugar, divided
  • 3 Tbsp salted caramel sauce

Topping


Instructions

  1. Preheat oven to 350°F and spray a 13 x 9-inch baking pan with nonstick spray. Whisk together flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, and salt in a medium bowl.
  2. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy; beat in vanilla. Add eggs one at a time and beat until combined. Combine pumpkin and buttermilk in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with pumpkin mixture (begin and end with flour mixture).
  3. Spoon batter into prepared baking pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles. Bake for 25 to 27 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let cool completely in pan on a wire rack.
  4. For the frosting, beat butter and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla. Mix in 2 cups of powdered sugar on low speed until incorporated. Mix in salted caramel sauce until incorporated. With mixer on low speed, add remaining 1 cup powdered sugar. Increase speed to medium and beat frosting for 1 minute, until light and airy.
  5. Dollop frosting over cooled cake and swirl with an offset spatula. Top with spoonfuls of caramel sauce and use a toothpick to very gently swirl the caramel into the frosting. Chill cake for 20 minutes in the refrigerator before slicing and serving.

Keywords: Pumpkin, Caramel, Salted Caramel, Cake, Sheet Cake

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