Butterscotch pumpkin cake features two thick layers of pumpkin cake lightly frosted with sweetened cream cheese and topped with butterscotch sauce.
This butterscotch pumpkin cake is everything. I make a lot of desserts, but I normally don’t each much of it.
I’ll taste a little bit and share the rest with those within driving distance. I couldn’t share this cake.
Pumpkin Cake with Cream Cheese Frosting
This cake can be made in two layers or four layers.
Because the cake itself is so flavorful, I opted for two thick cake layers.
Coconut Oil Based Cake
This pumpkin cake is made with coconut oil.
INGREDIENT INTEL: Coconut Oil
There are two types of coconut oil: refined and unrefined.
- Refined coconut oil has a neutral flavor. It has been processed to remove any coconut taste and aroma.
- Unrefined coconut oil, also known as virgin coconut oil, is less processed. As such it still remains some coconut notes.
Either type of coconut oil works in this recipe. I choose to use unrefined. It does not affect the flavor of the pumpkin cake.
However, you may subsitute in your choice of neutral flavored oil. Best options include: grapeseed oil, avocado oil, or vegetable oil. Use of oil instead of butter lends to a very moist and tender crumb
The resulting pumpkin cake is delightful on its own. It’s the kind of cake that doesn’t need much frosting (if any, at all).
Favorite Cream Cheese Frosting
This is the same frosting I’ve used on this honey earl grey fig cake and strawberry vanilla cake.
The key to making creamy, smooth cream cheese frosting is ingredient temperature.
Be sure to use room temperature cream cheese and butter. I also find that Philadelphia cream cheese is far better than any generic, store brand version.
To make it a little different, I spiked it with a touch of butterscotch. Butterscotch is simply a mixture made with butter and brown sugar.
The darker the brown sugar, the more pronounced the molasses flavor is. In this case, dark brown sugar is preferred.
More Autumn Desserts
Butterscotch Pumpkin Cake
Ingredients
Pumpkin Cake:
- 2 cups all-purpose flour, (260 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice mix
- 1 ½ teaspoon ground cinnamon
- ¾ cup coconut oil*, (170 g)
- 1 cup canned pumpkin puree, (227 g)
- 1 ¼ cup granulated sugar, (250 g)
- 1 teaspoon fine sea salt
- 3 large eggs
- ⅓ cup whole milk, (75 g)
Butterscotch:
- ¼ cup unsalted butter, (57 g)
- ¼ cup light corn syrup, (78 g)
- ⅔ cup dark brown sugar, (135 g), packed
- ¼ teaspoon fine sea salt
- ¼ cup heavy cream, (57 g)
- 1 Tablespoon cornstarch, (7 g)
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 oz brick-style cream cheese, (227 g), room temperature
- ½ cup unsalted butter, (113 g), room temperature
- 2 cups confectioners’ sugar, (227 g)
- 3 Tablespoon butterscotch sauce
- ¼ teaspoon fine sea salt
Instructions
Pumpkin Cake:
- Preheat oven to 350°F. Butter two 6-inch round cake pans and line with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and ground cinnamon. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together coconut oil and pumpkin puree. Add sugar, salt and eggs. Mix until smooth.
- Add half of dry flour mixture. Mix on low speed until almost combined. Add milk. Mix on slow speed and then add remaining dry flour mixture. Mix until there are no longer any dry streaks of flour. Scrape down bowl as needed to ensure thorough mixing.
- Divide cake batter between the two prepared cake pans. Level batter using a mini offset spatula. Bake for 35-40 minutes until toothpick inserted in center of cake comes out clean. Allow to cool in pan for 5 minutes before unmolding. Allow cake to cool to room temperature on wire rack.
Butterscotch Sauce:
- In a heavy-bottomed sauce pot, melt butter over medium heat. Add corn syrup, brown sugar and salt. Stir together and bring to a boil. Continually stir the mixture to ensure contents do not burn along the sides of the pot.
- Reduce heat to a simmer and allow mixture to cook for about 3 minutes. While the mixture simmers, whisk together the cream and cornstarch. Stir cornstarch mixture into the pot.
- Increase heat and bring mixture back to a boil. Continue to cook and stir until mixture starts to thicken, about 2 minutes. Remove from heat and stir in vanilla. Transfer to a heat-proof container and allow to cool. Once cool to the touch, keep stored in the fridge until ready to use.
Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream together cream cheese and butter until smooth. Scrape down bowl as needed to ensure thorough mixing. Add powdered sugar, cooled butterscotch sauce, and salt. Mix until smooth.
Notes
- Use your choice of coconut oil. Or, sub in your choice of neutral flavored oil.
- Refined coconut oil has a neutral flavor. It has been processed to remove any coconut taste and aroma.
- Unrefined coconut oil, also known as virgin coconut oil, is less processed. As such it still remains some coconut notes.
- Be sure to use 100% pure pumpkin puree. Do not use pumpkin pie mix.
- Butterscotch sauce will thicken substantially in the fridge.
- Microwave for 15 second intervals to gently loosen the sauce and get it to a pourable consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
That is one beautiful Fall cake!
Thank you Jaren! :)
Swoon! This butterscotch pumpkin cake is gorgeous!!
Aww, thanks so much Jen!!
Pumpkin and butterscotch are perfect together and I LOVE the drizzle down the sides of the cake!
Thanks Tonia! :)
Shut the front door! Pumpkin, butterscotch AND cream cheese frosting? I think I’ve died and gone to heaven!
All my favorites rolled into one! :)
Yum! I am drooling over this flavor combination!
Thank you Maria!
This cake is beautiful! I would make it if I thought it would turn out half as nice as this one!
Thanks Maris! It will! I believe ALL cakes are beautiful!! :)
Perfect for fall – just pinned this beauty!
Thanks so much Jessica! :)
Maryanne, this cake is out of this world amazing! I love that gorgeous pumpkin hue and that butterscotch draping all over it–gorgeous!
Thanks Amy! I about to hop onto your site and drool over your pumpkin cinnamon rolls! ;)
I love baking with coconut oil! Did you use refined or unrefined coconut oil in the cake? I’m always scared to use the unrefined kind in non-coconutty treats! This cake looks amazing (I LOVE butterscotch!) and by the way, your profile picture is super cute. :)
I used unrefined coconut oil. The flavor is very subtle because of the spices in the cake. Thank you!! :)
Whoa!! Totally gorgeous Maryanne! Sounds delicious and I’m lovin’ the photos! Great job!
Thank you!! :)