Simple recipes step-by-step

Pumpkin Cake with Salted Caramel: Recipe

Hokkaido Pumpkin Cake is the best cake you can bake. Even if the recipe is somewhat more demanding, you will love the resulting taste. Try the Pumpkin Cake with salted caramel.

I don’t know about you, but I love Hokkaido pumpkin. This year we also started growing it, so beautiful and large pumpkins were collected like nothing. I like it in almost all ways, whether I use it to make Hokkaido soup, pancakes, pasta sauce, pumpkin pie or now, after the new one, this great autumn cake.

pumpkin cake recipe
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I tried it last year, but it wasn’t the real deal. It required even smaller changes to the recipe. Preparing the whole pumpkin cake will be a bit more complicated, but I believe you will be able to do it and enjoy it as much as I did.

You can also try: Birthday Cake: Tasty and juici recipe step-by-step

Pumpkin Cake with Salted Caramel: Recipe

Difficulty: Advanced Prep time 80 min Cook time 90 min Total time 2 hrs 50 mins
Servings: 10


Ingredients for pumpkin puree

Ingredients for one body cake

Ingredients for cream

Ingredients for salted caramel

How to make a pumpkin cake

Instructions for pumpkin puree

  1. Let's prepare the pumpkin puree first. Cut up the Hokkaido pumpkin, which we hollow out, and weigh 300 g of pumpkin on a scale. Let's cut it into cubes.
  2. Melt the butter in a small saucepan and add the pumpkin, salt and cinnamon. After a few minutes of frying, cover with water and cook until soft.
  3. When the pumpkin is cooked, drain the water, add the cream and blend until smooth with an immersion blender. We will let it cool down.

Instructions for prepare body cake

  1. As always, we first separate the yolks from the whites in two bowls, and mix stiff snow from the whites.
  2. Add granulated sugar to the egg yolks and whisk until frothy.
  3. We also add a spoonful of water and continue mixing.
  4. Add the loose ingredients a little at a time (flour, ground walnuts, baking powder and cinnamon) and mix until all the ingredients are combined.
  5. Add only pumpkin puree and snow to the dough.
  6. Pour the dough into a greased and filled mold and bake for approximately 45 minutes at a temperature of 150 °C.
  7. After baking and cooling, cut the carcass in half, and repeat the entire procedure to have 4 carcasses.

Instructions for cream

  1. Preparing the cake cream is very simple. Pour the whipping cream into a bowl and stir until it does not harden.
  2. Add mascarpone to the cream and sweeten it with powdered sugar.
  3. At the end, just sprinkle half of the gelatin thickener into the cream and let it cool in the fridge.
    hokkaido pumpkin cake

Instructions for salted caramel

  1. Pour granulated sugar into a small saucepan, keep stirring it over low heat and let it melt until it has a beautiful golden brown color.
  2. Add the butter to the melted sugar and continue to stir until it is also dissolved.
  3. At the end, while constantly stirring, add the cream a little at a time.
  4. Let the caramel cook for another minute, remove from the heat and add a little salt.

Finishing pumpkin cake

  1. When we have everything ready, we can start assembling the cake. We put the carcass on a tray (tray), which we coat with cream and sprinkle with a little salted caramel. We add another body cake and repeat the procedure until we have assembled the entire cake.
  2. Brush the cake with the remaining cream. I chose to decorate the cake in the "naked" style, but if you want, you can also apply a larger layer of cream on the cake.
  3. We will use the remaining caramel for decoration. Spoon it onto the top of the cake and let it run a little down the sides of the cake.
  4. Put the cake in the fridge and let it harden.
  5. For decoration, I used blueberries, whole and chopped walnuts, and I "touched up" the look with flowers.


I hope you enjoy this Best Pumpkin Cake and make the caramel too. I admit that I had the most problems with him. I managed to get it right only the second time - so the caramel drippings were also impossible to praise. In the end, I wiped them off and only left the caramel on top of the cake. You see, things don't always work out, you have to keep trying.

We also recommend: American chocolate brownies

recipes for pumpkin cake Photo source:

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