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Moist pumpkin walnut cake topped with rich caramel whipped cream. A cozy fall dessert perfect for Thanksgiving or anytime you crave pumpkin desserts!
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Pin It NowPUMPKIN WALNUT CAKE WITH INCREDIBLE HOMEMADE CARAMEL WHIPPED CREAM!
As soon as the mornings start to get a bit chilly and my kiddo is back to school, there’s something that makes me want to start baking all things pumpkin! This cozy Pumpkin Walnut Cake with the most incredible homemade caramel whipped cream is exactly the kind of dessert that makes the whole house smell amazing, and my heart feel content and happy.
If you love pumpkin desserts but are looking for something beyond the classics like Pumpkin Roll, Pumpkin Pie, and Pumpkin Muffins, this recipe is for you. It’s light and moist without being overly sweet.
Oh, and the homemade caramel whipped cream? That just takes it right over the top! It’s so good!
**Heads up** – the caramel for the homemade caramel whipped cream will need a couple of hours to cool, so plan accordingly. If you’re on a time crunch, I recommend making homemade cream cheese frosting to slather on this cake. Both are delicious options!
Why you’ll love this recipe
- Moist and tender cake: the pumpkin and oil help with this!
- Warm fall spices that taste like… fall! :)
- Crunchy walnuts for texture and flavor. Yum!
Whether you’re baking this for a fall gathering, a snacking cake throughout the week, or to serve at Thanksgiving, I think this Pumpkin Walnut Cake is going to become a quick favorite! Let’s go make it.
❤️ Ashley
how to make pumpkin walnut cake
Making homemade pumpkin cake is easier than you might think. The warm smell of fall that this cake provides is simply the best. Here’s how to make this cake:
- Prepare the caramel whipped cream first – it takes about two hours for the caramel to cool so this step is best done first! If you do not have two hours to spare, I recommend topping this cake with cream cheese frosting.
- Make the cake batter – whisk together dry ingredients (flour, baking soda, spices, and salt). Beat eggs with sugars until fluffy, then add oil, pumpkin puree, milk, and vanilla. Mix in the dry ingredients just until combined, then stir in walnuts.
- Bake – Pour the batter into a greased 9-inch pan and bake at 350°F for 30–35 minutes, or until a toothpick comes out clean. Cool for 20 minutes before slicing.
- Serve – This cake is best served warm. Top with homemade caramel whipped cream or try it with the best cream cheese frosting.
tips for caramel whipped cream
My favorite part about this pumpkin cake recipe is the homemade caramel whipped cream. It’s decadent, delicious, and easy to make! Here’s a few tips and tricks:
- Plan ahead: The caramel base needs at least 2 hours to cool before whipping, so make it earlier in the day or even the night before.
- Watch the color: Once the sugar turns a deep amber, remove it from the heat right away. Too light and it won’t have much flavor, too dark and it can taste bitter.
- Avoid crystallization: Swirl the pan instead of stirring while the sugar cooks. Stirring can cause sugar crystals to form.
- Make it ahead: The finished whipped cream can be refrigerated for up to 2 days. Just give it a gentle re-whip if it deflates a little.
serving pumpkin walnut cake
After the cake has cooled for about 20 minutes, cut it into 9 pieces and serve. For smaller serving sizes, cut the cake into 12 pieces. Top each with a dollop for homemade caramel whipped cream.
This cake is versatile and can be made a day ahead, or served right out of the oven
Cream Cheese Frosting Option: If you are topping this cake with cream cheese frosting instead of homemade caramel whipped cream, you will want to cut this cream cheese recipe in half:
The Best Cream Cheese Frosting
The best cream cheese frosting is made with just 5 ingredients and perfect for cakes, cupcakes, cookies and cinnamon rolls!
This Pumpkin Walnut Cake with Caramel Whipped Cream is the kind of recipe that brings comfort and joy to any table. With its moist crumb, cozy fall spices, and that irresistible caramel topping, it’s sure to become a seasonal favorite you’ll come back to year after year. Whether you bake it for a holiday gathering or just a quiet night in, it’s one of those desserts that makes the moment feel special.
If you give this pumpkin cake a try, I’d love to hear what you think! Leave a comment below, share your photos, or tag me on social media. I love to hear from you!
Pumpkin Walnut Cake with Caramel Whipped Cream
Ingredients
CAKE INGREDIENTS
- 1 3/4 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg fresh, if possible
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1/2 cup melted and cooled coconut oil or canola/avocado oil
- 1 1/4 cups pumpkin puree
- 1/3 cup whole milk or almond/coconut milk
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped walnuts
CARAMEL WHIPPED CREAM INGREDIENTS
- ¾ cup granulated sugar
- 3 tablespoons water
- ½ teaspoon fresh lemon juice
- 1 ¼ cups heavy cream divided
- ¾ cup mascarpone cheese
- 1 teaspoon vanilla extract
Instructions
CARAMEL WHIPPED CREAM INSTRUCTIONS
- In a small saucepan, combine 3/4 cup granulated sugar, 3 tablespoons water, and 1/2 teaspoon lemon juice. Cook over medium heat, swirling (not stirring), until deep amber.
- Carefully add 1/2 cup of the heavy cream (from the 1 1/4 cups). Stir until smooth. Transfer to a bowl and cool for at least 2 hours.
- Once cooled, whip the remaining 3/4 cup heavy cream with 3/4 cup mascarpone cheese and 1 teaspoon vanilla extract until soft peaks form. Gently fold in the cooled caramel. Refrigerate until serving.
CAKE INSTRUCTIONS
- Preheat oven to 350°F. Grease a 9-inch square cake pan.
- In a medium bowl, whisk together 1 3/4 cups cake flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt.
- In a large bowl or stand mixer, beat 2 eggs, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar on medium-high speed until pale and fluffy (about 2 minutes).
- Mix in 1/2 cup melted coconut oil, 1 1/4 cups pumpkin puree, 1/3 cup milk, and 1 teaspoon vanilla extract.
- Reduce speed to low. Add the flour mixture in three additions, mixing until just combined.
- Stir in 1 cup chopped walnuts by hand. Batter should be like pancake batter.
- Pour into prepared pan. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes.
- Serve: Cut cake into squares and top each piece with a dollop of caramel whipped cream. Best served warm.
Notes
Recipe adapted from
The Cake Book by Tish Boyle
