Caramel Pumpkin Spice Snack Cake
This Caramel Pumpkin Spice Snack Cake is made in a 9x9-inch pan for an easy one layer snack cake. Moist pumpkin spice cake is topped with caramel icing and caramel swirls. This simple snack cake combines the best of fall flavors with nostalgic caramel for the ultimate fall cake.
Equipment
- Digital Food Scale
- Stand Mixer
- 9x9-inch Baking Pan
- Parchment Paper Sheets
Ingredients
Batter
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 57 grams dark brown sugar (packed)
- 1 large egg (room temperature)
- 28 grams avocado oil
- 113 grams pumpkin purée
- 57 grams sour cream (room temperature)
- 191 grams all purpose flour
- 1 teaspoon pumpkin spice
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Icing
- 284 grams powdered sugar (sifted)
- ½ cup heavy whipping cream
- 57 grams salted butter (softened)
- 57 grams Caramel Sauce
Topping
- Caramel Sauce
- pecans (optional)
Instructions
- Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter.
- Add the egg, avocado oil, pumpkin puree, and sour cream. Mix on low until combined.
- Add the flour, pumpkin spice, baking powder, and sea salt in that order. Mix on low until a smooth batter forms. Transfer to the prepared baking pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- To make the icing: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the powdered sugar, heavy whipping cream, butter, and caramel sauce. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.
- Spread the icing over the top of the cake. Drizzle with more caramel sauce and swirl it around. If you want to add nuts, pecans are great with this cake!
- Store in an airtight container in the fridge for up to 5 days.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- I use my Homemade True Caramel Sauce here, which I like to make the day before baking this cake. You can use store bought if you prefer, but there really is nothing better than this caramel, trust me!
- I'm using a 9-inch square pan here, but a 9-inch round pan also works too!
- Always test to ensure your cake is done before removing it from the oven. As if it's not done, it can sink in the middle. The best way to test this is to poke the center with a toothpick (or a chopstick or butter knife) to ensure it comes out dry and not wet. If it's wet, bake for a few more minutes.
- Allow the cake to cool completely before frosting it, this is essential to ensure the frosting doesn't melt into the cake.
- Store in an airtight container or under a cake dome so it stays fresh.
- Gluten Free — Replace the all purpose flour with 191 grams (scant 1 ¼ cups) gluten free flour blend.
- High Altitude — Bake at 350°F for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 519kcalCarbohydrates: 72gProtein: 4gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 324mgPotassium: 95mgFiber: 1gSugar: 54gVitamin A: 2693IUVitamin C: 1mgCalcium: 59mgIron: 1mg
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