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Pumpkin Cake with Cinnamon Buttercream and Caramel Sauce


It's almost Thanksgiving!  Where did the time go?

I shouldn't be so worried though, because that gives me the excuse to create all sorts of pumpkin desserts.  I'm packing all of the pumpkin treats into the next couple weeks before the almighty Christmas season takes over and I'm forced to put up the pumpkin puree and pull out the peppermint and gingerbread. In the meantime, I'm totally going to be on pumpkin overload and I'm OK with that.


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As simple as this cake looks, it'll definitely steal the show at Thanksgiving dinner.  Now I'm not saying to neglect the pecan, pumpkin, or sweet potato pie, but I am telling you that you may want to try this baby out.  It's super moist, full of pumpkin flavor and versatile.   You can choose to omit the frosting, caramel or both but I would strongly suggest that you don't.  It makes this delicious cake that much better. 

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Look at all those different spices!  I spy at least three different ones in this picture.  They had the kitchen like autumn-y goodness.

Who needs a Glade Plug-in when you can bake?

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Would you look at the color?   I wanted to stop right here just stare at it.  Well, stare at it and then eat all of the batter. 

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I'm so glad that I came to my senses and put this bad boy into the oven.  Did I mention how amazing my house smelled while it baked?  Cause it really did. 


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Pumpkin Cake with Cinnamon Buttercream and Caramel Sauce

Adapted from



      For the cake:

  • 3 1/4 cups all-purpose flour, plus more as needed
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 3/4 cups granulated sugar
  • 1 cup vegetable oil, plus more as needed
  • 4 large eggs
  • 1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups
  • 1 tablespoon butter, for dusting the pan

      For the salted caramel sauce:

  • 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
  • 1 cup packed dark brown sugar
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon fine salt

      For the cinnamon buttercream

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 3 tablespoons cinnamon
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla



      For the cake

  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 12-cup Bundt pan with butter and flour and tap out any excess flour.
  2. Place the measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk; set aside.
  3. Place the sugar and oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for about 1 minute. Scrape down the sides of the bowl and the paddle with a rubber spatula.
  4. Turn the mixer to medium speed and add the eggs 1 at a time, beating well after each addition. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.
  5. Turn the mixer to low speed, slowly add the reserved flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with the rubber spatula, making sure to scrape to the bottom of the bowl.
  6. Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour to 70 minutes.
  7. Remove the pan to a wire rack and let cool for 15 minutes. Turn the cake out onto the wire rack and cool completely.

For the cinnamon buttercream:

  1. In the bowl of a stand mixer, cream together sugar and butter on low speed.  Mix until well blended.  Increase speed to medium and beat for another 3 minutes.
  2. Add vanilla and heavy cream and continue to beat on medium speed for 1 minute.
  3. Reduce speed to low and add cinnamon

For the salted caramel sauce:

  1. Melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the sugar, cream, and corn syrup; stir until the mixture is smooth; and bring to a boil. Continue to boil, stirring occasionally, until slightly thickened, about 3 minutes more. Remove from the heat, stir in the salt, and set aside to cool slightly.

To assemble the cake:

Slice the cake into three even layers.  Frost the top of each layer and reassemble the cake.  Then, drizzle with caramel sauce.