Salted Caramel Brown Butter Pumpkin Spice Latte Cake
This Salted Caramel Brown Butter Pumpkin Spice Latte Cake is the ultimate fall dessert. Layers of moist, spiced brown butter pumpkin cake are stacked with an espresso brown butter cream cheese frosting and drizzled with a silky, easy homemade salted caramel between each layer. Every bite is rich, cozy, and filled with the warm flavors of pumpkin spice, coffee, and caramel—perfect for fall gatherings and holidays.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Avocado oil (or neutral oil of choice)
Light brown sugar
Granulated sugar
Eggs
Vanilla bean paste or extract
Pumpkin puree
All-purpose flour
Salt
Baking powder
Baking soda
Cinnamon
Pumpkin pie spice
Maple syrup
Smooth, creamy almond butter
Cream cheese
Powdered sugar
Instant espresso powder
Tools Needed:
Why You’ll Love a Salted Caramel Brown Butter Pumpkin Spice Latte Cake:
Layers of Flavor: Brown butter pumpkin cake, espresso cream cheese frosting, and salted caramel combine for the perfect sweet, spiced, and cozy bite.
Perfect Fall Dessert: Brings together pumpkin spice and coffee for a cake that tastes just like a PSL in dessert form.
Silky Salted Caramel: Adds sweetness and a touch of saltiness between every layer, balancing the richness beautifully.
Espresso Kick: The espresso in the frosting enhances the pumpkin spice and caramel while adding a coffeehouse-inspired twist.
Moist and Tender Cake: Brown butter keeps the pumpkin cake soft, flavorful, and full of nutty depth.
Show-Stopping Presentation: Tall, layered, and drizzled with caramel, it’s as impressive as it is delicious.
Holiday-Ready: Ideal for Thanksgiving, Friendsgiving, or any fall gathering where you want to wow guests.
Make-Ahead Friendly: Both the cake layers and the caramel can be prepped in advance, making assembly easier.
Tips for Making a Salted Caramel Brown Butter Pumpkin Spice Latte Cake:
Brown the Butter Properly: Cook the butter until it’s golden with a nutty aroma, but watch closely to avoid burning. Let it cool slightly before adding it to the batter or frosting.
Use Pumpkin Purée, Not Pie Filling: Stick to pure pumpkin purée to control the sweetness and spice levels. Pie filling has added sugar and spices that will throw off the balance.
Measure Flour Correctly: Weigh your flour or spoon and level it into the measuring cup. Too much flour will make the cake dense instead of soft and tender.
Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can develop gluten and lead to a tough cake.
Bake the Layers Evenly: Divide the batter evenly among your pans and tap lightly to remove air bubbles. This helps the cakes bake level and avoids doming.
Cool Completely Before Frosting: If the cakes are even slightly warm, the espresso brown butter cream cheese frosting will melt and slide off.
Make the Caramel Ahead: Homemade salted caramel can be made a few days in advance. Store it in the fridge and warm slightly before spreading between the layers.
Assemble in Layers: Spread frosting between each cake layer, drizzle with caramel, and repeat. This ensures every slice has balanced flavors of cake, frosting, and caramel.
Chill Before Slicing: Once assembled, refrigerate the cake for at least 30 minutes to firm up the frosting and caramel. This makes cleaner slices and easier serving.
Serve at Room Temperature: Let the cake sit out for 15–20 minutes before serving so the frosting softens to a silky texture and the caramel stays gooey.
How to Store a Salted Caramel Brown Butter Pumpkin Spice Latte Cake:
Room Temperature: Keep the cake covered at room temperature for up to 6–8 hours if serving the same day. Beyond that, it should be refrigerated to stay fresh.
Refrigerator: Store the cake in an airtight container or tightly covered with plastic wrap in the fridge for up to 4–5 days. For the best texture, let slices sit at room temperature for 15–20 minutes before serving so the frosting softens and the caramel stays gooey.
Freezer (Whole or Sliced): Wrap individual slices or the whole cake tightly in plastic wrap, then again in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Salted Caramel: Store any leftover salted caramel in a sealed jar in the refrigerator for up to 2 weeks. Warm gently before spreading or drizzling.
Make-Ahead Tip: You can bake the cake layers up to 2 days in advance, wrap them tightly in plastic wrap, and refrigerate until ready to assemble. The caramel can also be made ahead and stored in the fridge.
FAQs:
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and refrigerate until ready to assemble. You can also make the salted caramel and frosting a day ahead.
Q: Do I need to use homemade salted caramel?
A: Homemade caramel adds the best flavor and texture, but you can use a good-quality store-bought caramel if you’re short on time.
Q: How do I know when the cake layers are done?
A: Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, the cakes are ready. The edges should also pull away slightly from the pan.
Q: Can I freeze this cake?
A: Yes. Freeze the baked cake layers (unfrosted) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before frosting and assembling.
Q: How long will the assembled cake last?
A: The finished cake will keep for 4–5 days in the refrigerator. For the best flavor and texture, let slices sit at room temperature for 15–20 minutes before serving.
Q: Can I turn this into a sheet cake instead of a layer cake?
A: Absolutely. Bake the batter in a 9x13" pan at the same temperature, checking for doneness a few minutes earlier than the recipe calls for layer cakes.
Check out my other fall recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this salted caramel brown butter pumpkin spice latte cake. Happy baking!
