Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pumpkin Caramel Brûlée Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 144 reviews

This Pumpkin Caramel Brûlée Cake is a deliciously spiced autumn dessert featuring a moist brown butter pumpkin cake soaked in rich crème anglaise, topped with a luscious salted caramel cream cheese frosting and finished with crunchy brûléed sugar shards. Perfect for festive gatherings, it combines warm pumpkin pie spices with creamy caramel and vanilla notes for an indulgent treat.

  • Total Time: 3 hours 35 minutes
  • Yield: 16 servings

Ingredients

Brown Butter Pumpkin Cake

  • 3/4 cup (168 g) unsalted butter
  • 2 1/4 cups (281 g) all purpose flour, spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (300 g) granulated white sugar
  • 2 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 1 cup (244 g) canned pumpkin puree, at room temperature

Crème Anglaise

  • 1/2 cup (120 ml) heavy cream
  • 3/4 cup (180 ml) half & half (or whole milk)
  • 2 egg yolks
  • 1/4 cup (50 g) granulated white sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Salted Caramel Cream Cheese Frosting

  • 1 cup (224 g) unsalted butter, softened
  • Pinch of salt
  • 4 oz (113 g) cream cheese, cold
  • 1/2 cup (120 ml/150 g) salted caramel sauce
  • 2 cups (260 g) powdered sugar

Brûléed Sugar Topping

  • 1/2 cup (100 g) granulated white sugar

Instructions

  1. Brown Butter Preparation: Add butter to a medium pot over medium heat. Melt and simmer until foamy and deep golden brown with a nutty aroma, about 10 minutes.
  2. Cool Brown Butter: Transfer browned butter to a large bowl and refrigerate until it reaches the consistency of softened butter, stirring every 10 minutes to cool evenly.
  3. Preheat and Prepare Pan: Preheat oven to 350°F (175 ºC). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  5. Whip Brown Butter: Using an electric mixer with a paddle attachment, whip cooled brown butter on high until pale and fluffy.
  6. Cream Butter and Sugar: Add granulated sugar to the whipped butter and cream on high speed for 2 minutes.
  7. Add Eggs and Vanilla: Mix in eggs and vanilla extract on medium speed until pale and smooth, about 1 minute.
  8. Incorporate Buttermilk and Pumpkin: Add buttermilk and pumpkin puree; mix on medium-low speed until combined. The batter may look curdled but will smooth out with dry ingredients.
  9. Add Dry Ingredients: Mix in the flour mixture on low speed until batter is smooth and fully incorporated. Scrape bowl sides as needed.
  10. Bake Cake: Pour batter into prepared pan and bake for 35-38 minutes, or until a toothpick inserted in center comes out clean.
  11. Cool Cake: Cool cake in the pan on a wire rack for 30 minutes, then lift with parchment paper to remove from pan. Finish cooling completely on wire rack.
  12. Prepare Crème Anglaise: Heat cream and half & half in a small saucepan over medium-low until steaming, then reduce heat to low.
  13. Mix Egg Yolks and Sugar: In a medium bowl, whisk egg yolks, sugar, vanilla, and a pinch of salt until pale yellow and smooth.
  14. Temper Egg Mixture: Slowly whisk 1/4 of the warm cream mixture into egg yolks vigorously, then add remaining cream while stirring to combine.
  15. Cook Crème Anglaise: Transfer mixture back to saucepan and heat gently over low heat, stirring continuously for 20-25 minutes until it thickly coats the back of a spoon.
  16. Cool Sauce: Remove from heat and pour into a container for easy pouring. Cool while preparing frosting.
  17. Make Frosting – Whip Butter: Beat butter and salt in a large bowl on high speed until pale and fluffy, about 5 minutes.
  18. Add Cream Cheese: Mix in cold cream cheese on medium speed until fully combined.
  19. Add Caramel Sauce: Stir in salted caramel sauce on medium-low until fully incorporated.
  20. Add Powdered Sugar: Mix in powdered sugar on low speed until combined, then on high for 1 minute until fluffy.
  21. Make Brûléed Sugar: Line a small baking sheet with parchment. Heat granulated sugar in a small saucepan over medium-low until melted and amber in color, stirring until fully liquefied.
  22. Cool and Break Sugar: Pour melted sugar onto baking sheet, spread thinly, let cool completely, then break into small pieces with the back of a spoon.
  23. Prepare Cake for Soaking: When cake is cooled, slice a thin layer off top for better absorption. Transfer to serving plate and poke holes with wooden stick or spoon handle.
  24. Soak Cake: Slowly pour crème anglaise over cake, using an offset spatula to spread evenly and help it absorb.
  25. Frost and Garnish: Frost the cake with a thick layer of salted caramel cream cheese frosting, drizzle additional caramel sauce, swirl gently, then sprinkle with brûléed sugar pieces.
  26. Serve: Cut into 16 slices and serve immediately.

Notes

  • Use a light metal baking pan for even heat distribution and better crust formation.
  • Make sure all wet ingredients are at room temperature for best mixing results.
  • If you live in a humid climate, prepare the brûléed sugar topping just before serving to prevent it from becoming sticky.
  • Despite the batter looking curdled after adding wet ingredients, proceed as it will come together once dry ingredients are incorporated.
  • Whisk crème anglaise continuously on low heat to prevent curdling or splitting.
  • The cake is best served the same day for optimal texture and flavor, though it can be refrigerated for up to 2 days.
  • Allow the cake to come to room temperature before serving if refrigerated.
  • Author: ELLA
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/pumpkin-caramel-brulee-cake-recipe/