Pumpkin Walnut Cake

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This Pumpkin Walnut Cake with Caramel and Chocolate Frostings has so much going on in the best way. The pumpkin cake is moist and warmly spiced, with crunchy walnuts throughout and layers of rich caramel and chocolate frosting. I love how all those flavors come together without the cake becoming overly sweet.

 

Ingredient Notes

Here’s everything you need to make this pumpkin cake, from the simple cake ingredients to the two frostings that go on top.

• Butter and Sugar – creamed together to start the cake batter. For sweetness, moisture, and flavor.
• Vanilla and Pumpkin Puree – two essential flavoring components for this cake. Vanilla and, of course, pumpkin puree.
• Eggs – these are used for structure and texture.
• Cinnamon and Nutmeg – two more flavorings that make a world of difference when it comes to pumpkin-flavored anything!
• Salt – balances and enhances flavors.
• Baking Powder and Baking Soda – both help the cake rise! Because there are so many wet ingredients (pumpkin), this cake needs a little extra help to rise.
• All-Purpose Flour – this fills out the rest of the cake.
• Sour Cream – for moisture and a slight tang flavor.
• Walnuts – chopped and toasted; I loved a good crunch inside and out of this cake.

Frosting Ingredients

The two frostings are what really make this cake special, with caramel and chocolate layered together over the pumpkin cake.

Here is everything you need for both frostings:

• Butter – make sure that your butter is thoroughly softened for the best results.
• Vanilla – to flavor both frostings.
• Powdered Sugar – this gives the frosting structure and adds a lot of the sweetness.
• Caramel Syrup – used in the caramel frosting for flavor and moisture. Use a good quality caramel sauce.
• Unsweetened Cocoa Powder and Milk – these are used for the chocolate frosting. Since we are adding a powder, it’s balanced out with some milk for the right frosting consistency.

How to Make Pumpkin Walnut Cake

For all the details on making this pumpkin cake, see the recipe card below. Follow the directions closely for the best results.

Make the Pumpkin Cake

Step 1: Prepare the pan

Preheat your oven to 350°F. Spray a high-sided sheet pan with nonstick cooking spray and set it aside.

Step 2: Cream the butter and sugar

In a stand mixer or large bowl, beat the butter and sugar together for about 1 minute, until light in color.

Step 3: Add the wet ingredients

Mix in the vanilla, eggs, and pumpkin puree until blended. Scrape down the sides of the bowl and give it another quick mix.

Step 4: Add the dry ingredients

Add the flour, cinnamon, nutmeg, salt, baking powder, and baking soda all at once. Mix on low just until everything is moistened, then scrape down the sides and mix again.

Step 5: Add the sour cream and walnuts

Stir in the sour cream until combined. Take the bowl off the mixer and fold in the chopped walnuts by hand.

Step 6: Bake the cake

Pour the batter into the prepared pan and smooth out the top. Bake for 15 to 18 minutes, checking it at 15 minutes. Let the cake cool completely before moving on to the frosting.

Make the Frostings

Step 7: Mix the caramel frosting

Mix the caramel frosting. Using an electric hand mixer, whip the butter, vanilla, and caramel syrup together until well blended. Add the powdered sugar and whip until incorporated. Scrape down the sides and whip again for 1 to 2 minutes, until light in color. Divide the frosting into two equal portions and set aside.

Step 8: Mix the chocolate frosting

Using the same bowl, whip the butter, vanilla, and cocoa together until well blended. Stir in the powdered sugar. The mixture may look dry at first, so slowly trickle in the milk while the mixer is running. Scrape the sides of the bowl and whip for 1 to 2 minutes until light and fluffy. Divide into two equal portions.

Assemble the Cake

Step 9: Cut the cake

Once the cake has cooled completely, cut it widthwise into four equal strips. Carefully place one strip onto a serving platter.

Step 10: Add the first layer of frosting

Spread half of the chocolate frosting over the first cake strip, keeping it a little thicker around the edges and thinner in the middle.

Step 11: Stack the cake

Continue layering the cake strips with the remaining chocolate and caramel frostings, alternating between the two and finishing with caramel frosting.

Step 12: Finish with toppings

Sprinkle the top with chopped walnuts and toffee bits, then slice and serve.

Tips for the Best Pumpkin Walnut Cake

Here are a couple of notes that will make your life a whole lot easier when making this showstopping pumpkin cake!

• Cool your cake. Make sure your cake is completely cool before assembling. Your frosting WILL ooze everywhere if it’s still warm because the butter in it will melt.
• A note on butter. Speaking of butter, make sure you use REAL butter for this. Not margarine, not vegetable oil spread. It really makes a big difference, especially in the frosting.
• Be gentle. When you cut your cake and remove it from the pan, be as gentle as possible and try to lift it out as level as you can. This will prevent breakage.
• Plan ahead. Divide both kinds of frosting before you start assembling the cake. This way, you’ll have enough for each layer. And, I kept the frosting a little thinner through the middle and thicker around the edges for a prettier presentation.

What to Serve With Pumpkin Walnut Cake

Pumpkin Walnut Cake is perfect for fall gatherings and holiday meals. Here are a few recipes that pair well with it.

• Apple Cider –The warm apple and spice flavors pair naturally with the pumpkin cake.
• Crockpot Hot Chocolate – The chocolate flavor pairs especially well with the cake’s chocolate frosting.
• Pumpkin Millionaire Shortbread – The pumpkin, caramel, chocolate, and nut flavors make it a great match for this cake.
• Vanilla Ice Cream – Cold, creamy ice cream adds a nice contrast to the rich cake.
• Pumpkin Mac and Cheese – The savory pumpkin and cheesy sauce balance the cake’s sweetness.

That’s about it! I hope you give this Pumpkin Walnut Cake a try. It’s a fun dessert to share with family and friends, and I think it’ll be a hit at your next fall gathering.

The printable recipe card is below 🙂

Tools You’ll Need

Having the right tools makes this Pumpkin Walnut Cake easier to prepare and helps each layer and frosting turn out just right.

• Stand mixer – Makes mixing the cake batter easy and gives the frosting a smooth, creamy texture.
• Electric hand mixer – Handy for whipping up the caramel and chocolate frostings without having to clean the stand mixer between batches.
• High-sided cookie sheet – Helps the cake layers bake evenly while keeping the batter contained.
• Mixing bowls – Use a few different sizes to keep the cake batter and frosting ingredients organized during prep.

More Pumpkin Cakes to Try!

Be sure to check out all of my pumpkin recipes while you’re at it!

• Pumpkin Sheet Cake
• Nutella Pumpkin Cake
• Pumpkin Roll Cake
• Pumpkin Crunch Cake
• Pumpkin Cheesecake Cake
• Pumpkin Bundt Cake

Storing Leftover Pumpkin Cake

Storing: Have some cake left over? Cover it well and keep it in the refrigerator for up to 3–4 days. Let it sit at room temperature for a bit before serving so the cake and frosting can soften.

Freezing: You can freeze this cake, too! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. When you’re ready for a slice, thaw it in the refrigerator overnight.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.