caramel frosting

This impressive Pumpkin Cake features a salted caramel frosting and is perfect for holiday entertaining! This moist and flavorful pumpkin cake recipe is topped with candied pecans and more salted caramel creating the most PERFECT cake for fall! Truly the perfect fall dessert!

Pumpkin Cake with Salted Caramel Frosting

flour

baking powder

baking soda

salt

cinnamon

ginger

cloves

nutmeg

pumpkin puree (1 can, 1 3/4 cups)

sugar

vegetable oil

eggs

vanilla extract

heavy cream

corn syrup

water

unsalted butter

salt (such

vanilla

pecans (roughly chopped)

brown sugar

unsalted butter (1 1/2 sticks)

oz cream cheese (1/2 block)

caramel sauce (from recipe above,

Preheat oven to 350*F., grease and lightly flour the sides of your baking pans, and line the bottoms with parchment paper (see notes for pan sizes).

In a large bowl whisk together the flour, baking powder, baking soda, salt and spices, then set aside.

In another large bowl, whisk the pumpkin, sugar, oil, eggs and vanilla and stir (stir vigorously by hand or on medium speed with an electric mixer for 30 seconds or so).

Add the flour mixture to the pumpkin mixture and stir until completely combined.

Divide batter into prepared pans and bake cakes until the tops are slightly rounded and a toothpick inserted into the center of each cake comes out clean (no wet batter).  I used 2, 6&quot; pans and baked them for about 40 minutes.  If you are using 8&quot; pans the time will be a bit less (check after 25 minutes).  Cupcakes will bake in 22-24 minutes. (See notes below on cake sizes)

Cool the cakes in the pans about 10 minutes, then (carefully) remove from pans and cool fully on a cooling rack.

Prepare the cake

Warm the heavy cream in a bowl in the microwave and then set aside.

In a large saucepan, add the sugar, corn syrup, and water.  Stir gently to incorporate the ingredients.

Cook over medium to medium-high heat, stirring gently, until the sugar dissolves and the mixture is bubbling.

Stop stirring and allow the mixture to boil undisturbed until it begins to darken in color.  You want the mixture to reach a honey color, but no darker.  The syrup will change from light in color to dark very quickly, so it&#039;s important to watch closely and remove the pan from the heat as soon as it&#039;s light-medium honey color.

Once removed from heat, carefully and slowly pour in the warm heavy cream (the mixture will hiss and bubble).  Stir to full incorporate the cream.

Add butter and salt and stir to combine.  Add vanilla.

Allow sauce to cool a bit, then pour into a jar. Cool at room temperature, then cover jar and store in the refrigerator.

Make the Caramel Sauce

Add pecans, brown sugar, butter and water to a heavy bottom saucepan and cook over medium heat.  Stir to combine ingredients.

Allow the mixture to come to a boil and boil, while stirring occasionally, until most all of the water has evaporated (so there is not much sauce in the pan, it&#039;s move of just a coating on the pecans), about 5- 10 minutes.

Remove pan from heat and add salt and cinnamon.  Stir well.

Spread the nuts onto a parchment paper covered baking sheet and break up any clusters. Allow to cool.

Prepare Candied Nuts

Cut cold butter into a few large pieces and then, in the bowl of an electric mixer, beat butter until smooth.

Add cream cheese and blend until fully combined and smooth.

Add about half of the powdered sugar, then while the mixer is running, pour in the caramel sauce.  The caramel sauce should be no warmer than room temperature.  Stop the mixer and scrape down the sides of the bowl as needed.  Continue blending and add the remaining powdered sugar, vanilla and salt.

The frosting should be thick, creamy and fluffy. &nbsp;If by chance you kitchen is very warm, or the caramel sauce was too warm when you added it, place the bowl of frosting in the fridge to firm up, then beat once more before use.

Make the Salted Caramel Frosting

Level and split cake layers as desired.

For easy assembly, add the frosting to a large piping bag fitted with a large round tip.  This is optional.

Begin with a layer of cake on the plate or cake stand of your choice.  Add a layer of frosting by piping a large spiral, then spread as needed with an offset spatula.  Alternatively, scoop a large dollop of frosting onto the cake layer, and spread as needed with an offset spatula.  Add a drizzle of caramel sauce on top of the frosting.

Repeat layers of cake, then frosting, then a caramel drizzle.

On top of the cake add a generous topping of candied nuts.

Enjoy!

Assemble the cake

https://embed.mediavine.com/videos/frkyynuiwcjdfekufyoc

This Pumpkin Cake is a delicious and impressive fall dessert! Pumpkin Cake, Salted Caramel Frosting and Candied Pecans... YUM!

Pumpkin Salted Caramel Cake

Salted caramel buttercream frosting is the perfect balance of sweet and salty in one rich frosting recipe.

Salted Caramel Buttercream Frosting

butter (at room temperature)

salted caramel sauce (at cool room temperature)

Kosher salt

With an electric mixer, beat butter on medium for 1 minute.

Add salted caramel sauce. and vanilla extract, and beat on medium for 2 minutes, scraping down the sides as needed.

Add powdered sugar and salt, and beat on low until powdered sugar is incorporated.

Increase speed to medium, and beat until smooth and well-combined, about 2-3 additional minutes.

These Creme Brûlée Cupcakes are made with a moist vanilla cupcake &amp; pastry cream filling, then topped with caramel frosting + a caramelized sugar top!

Creme Brûlée Cupcakes

tbsp (84 grams), unsalted butter, room temperature

(155 grams) sugar

tbsp (86 grams) sour cream, room temperature

tsp vanilla extract

(163 grams) all purpose flour

tsp baking powder

tbsp (90 milliliters) milk, room temperature

tbsp (30 milliliters) water, room temperature

tbsp (78 grams) sugar

cornstarch

(240 milliliters) milk

tbsp (14 grams) salted butter

(112 grams) salted butter

(95 grams) shortening

(460 grams) powdered sugar

caramel sauce

(52 grams) sugar

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2

. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.

0. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.

1. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.

2. Reduce heat to medium and simmer for 2 minutes. Remove from heat.

3. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14

Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15

Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16

To make the frosting, beat the butter and shortening together in a large mixer bowl until smooth.
17

Add about half of the powdered sugar and mix until smooth and well combined.
18

Add 3 tablespoons of caramel sauce and and mix until combined.
19

Add the remaining powdered sugar and mix until smooth.
20

Add additional caramel sauce and the water or milk, as needed, to get the right consistency frosting.
21

Use a cupcake corer or knife to remove the centers from the cupcakes, then fill them with the pastry cream.
22

Pipe the frosting onto the cupcakes. I used Ateco tip 808 to create the dome of frosting.
23.

dd the sugar to a small bowl and turn the cupcakes over and dip them into the sugar, one at a time.
24.

efrigerate the cupcakes until the frosting is cool and firm, about 30 minutes to an hour.
25.

se a butane kitchen torch to caramelize the sugar on top.
26. Re

rigerate the cupcakes until ready to serve. Best served cool, but not cold.

Quick-and-easy cinnamon rolls are so chock full of gooey cinnamon goodness you’ll never question what to make for breakfast again. These homemade cinnamon rolls only take about an hour to make — which makes them easier to have again and again!

Super Soft Cinnamon Rolls with Brown Sugar Frosting

all-purpose flour

Fleischmann's® RapidRise Yeast

butter

butter (very soft)

heavy cream ((or milk))

Combine 2 cups flour, sugar, yeast, and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not too hot to touch. (Butter won&#x27;t be completely melted) Add to flour mixture, then mix in the egg.

Mix the dough 2 minutes at medium speed, scraping down the bowl as needed. Add 1 cup flour, mix 2 minutes at high speed, then stir in just enough remaining flour so that the dough will form into a ball.

Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Cover with a towel and let rest for 10 minutes.

To make the filling, stir together sugar, brown sugar, and cinnamon, set aside.

Roll the dough into a 15x10-inch rectangle. Spread the softened butter over the dough, leaving a 1/2-inch gap from the edges. Sprinkle cinnamon and sugar mixture over buttered dough.

Beginning at the long end of the rectangle, tightly roll the dough into a log, pinching the seams to seal. Cut into 12 equal pieces, place pieces cut side down in a greased 9x13 inch pan. Cover with a towel and place in a warm place to rise for 1 hour.

Heat oven to 350 degrees. Bake uncovered for 25-30 minutes until golden brown. Allow to cool 15 minutes before frosting.

To make the frosting, melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and boil for 2 minutes. Stir in milk, remove from heat and pour into a large bowl. Add milk and powdered sugar, whipping with an electric mixer medium-high speed, until light and fluffy. Spread on cinnamon rolls.

Small carrot cake (single layer) with caramel cream cheese frosting.

Small Carrot Cake with Caramel-Cream Cheese Frosting

neutral oil (like canola or grape seed)

eggs,

pineapple,

carrots

caramel bits

8-ounces of cream cheese, softened

Preheat the oven to 350, and line a...

Preheat the oven to 350, and line a 8x8-inch square pan with parchment paper on all sides (see photo for reference).

In a large bowl, stir together with a...

In a large bowl, stir together with a wooden spoon (do not use a mixer) the oil and sugar. Add the eggs, vanilla, pineapple and carrots.

In a separate bowl, stir together the flour,...

In a separate bowl, stir together the flour, baking powder, baking soda, and cinnamon.

Sprinkle the dry ingredients over the wet, and...

Sprinkle the dry ingredients over the wet, and stir until combined.

Pour the batter into the prepared pan, and...

Pour the batter into the prepared pan, and bake for 33-36 minutes, until nicely golden brown and starting to pull away from the edges.

Let the cake cool--it will slightly sink in...

Let the cake cool--it will slightly sink in the middle, but it's fine.

As the cake cools, whip together the frosting:...

As the cake cools, whip together the frosting: melt the caramel bits in the microwave with a splash of water. Set aside.

With an electric mixer, beat the cream cheese...

With an electric mixer, beat the cream cheese and powdered sugar until light and fluffy. Stir in the caramel and vanilla.

Frost the cake with the caramel cream cheese...

Frost the cake with the caramel cream cheese frosting, and serve.

These super soft pumpkin cookies with brown sugar frosting will melt in your mouth! Make these quick (just 30 minutes!), tasty pumpkin cookies to usher in the fall asap!

Pumpkin Cookies With Brown Sugar Frosting

pumpkin pie spice

butter (softened)

brown sugar (lightly packed)

pumpkin

heavy cream ((or other milk))

In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.

In a large bowl cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly.

Add dry ingredients to wet ingredients and mix until combined. Use a cookie scoop (about 1 1/2 tablespoons dough) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. Use the palm of your hand to slightly flatten each mound (press down about 1/2 inch to flatten the top a little bit).

Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

To make the frosting, melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and boil for 2 minutes. Stir in milk, remove from heat and pour into a large bowl. Stir in powdered sugar. Frost cooled cookies.

Store in airtight container at room temperature up to 5 days.

 Homemade Caramel Sauce is delicious and easy! Perfectly paired with Dark Chocolate Brownies and Salted Caramel Frosting!

Chocolate Brownies with Homemade Caramel Sauce and Salted Caramel Frosting

heavy cream (divided)

In a medium saucepan, melt butter on medium heat. Add sugars and 1/2 cup heavy cream. Continue whisking on medium heat until mixture comes to a boil (this process takes about 6-8 minutes). Reduce heat to medium low, whisking continuously, boil for about 3 more minutes, until temperature on a candy thermometer reaches 220 degrees. Add remaining 1/4 cup of heavy cream and whisk until blended. Cook on medium low an additional two minutes. Remove from heat.

Pour mixture into a pint sized mason jar and allow to cool at room temperature. Sauce will thicken as it cools. Refrigerate for up to two weeks. the sugars may crystalize when cold. You can reheat it in the microwave or bring it to room temperature. ENJOY.

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The most viewed caramel frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine