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a slice of pumpkin walnut cake topped with homemade caramel whipped cream
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Pumpkin Walnut Cake with Caramel Whipped Cream

Moist pumpkin walnut cake topped with rich caramel whipped cream. A cozy fall dessert perfect for Thanksgiving or anytime you crave pumpkin treats!

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

If time doesn't allow for you to make the homemade caramel and cool it for two hours, I recommend making homemade cream cheese frosting. You will want to cut the frosting recipe in half.