Prepare to be transported to dessert heaven with a cake that's about to revolutionize your fall baking game! This White Chocolate Caramel Pumpkin Cake isn't just another seasonal treat - it's a mind-blowing fusion of rich pumpkin, creamy white chocolate, and luxurious caramel that will make your taste buds dance with pure delight. Whether you're looking to impress your guests or simply treat yourself to an extraordinary dessert, this recipe promises to be the showstopper that everyone will be talking about.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup white chocolate chips
- 1/2 cup caramel sauce
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- Mix in the pumpkin puree until fully combined, creating a smooth and consistent batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the white chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack and allow it to cool completely, approximately 1 hour.
- Once cooled, drizzle the caramel sauce over the top of the cake, allowing it to cascade down the sides.
- Optional: Garnish with additional white chocolate chips or a light dusting of cinnamon for extra presentation.
- Slice and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and pumpkin puree, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness: Use the toothpick test - insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before drizzling caramel to prevent it from melting too quickly and becoming absorbed into the cake.
- Caramel Drizzling Technique: For a professional look, use a spoon or squeeze bottle to create elegant caramel streams down the cake's sides.
- Storage Tip: To maintain maximum moisture, store the cake in an airtight container and consume within 3 days. For longer storage, you can refrigerate or even freeze individual slices.
Nutrition Facts
Calories: kcal
Carbohydrates: 84g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
