Pumpkin Walnut Cake
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-Ahead Tip: Want to get a head start? Bake the pumpkin cake a day ahead, let it cool completely, then wrap it well and keep it refrigerated until you’re ready to make the frostings and assemble the cake.
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.
Pro Tip: For cleaner layers, use a ruler or the edge of your spatula as a guide when dividing the cooled cake into four strips. This helps keep the layers even, so the finished cake stacks neatly.
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 
Pumpkin Walnut Cake with Caramel and Chocolate Frostings
Ingredients
for the cake-
- 1/2 cup butter softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup pureed pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 1/2 cup sour cream
- 1/2 cup walnuts chopped & toasted
for the caramel frosting-
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 1/2 cup caramel syrup I used the Hersheys brand, meant for ice cream
- 1 cup powdered sugar
for the chocolate frosting-
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
for the topping-
- 3 tablespoons toffee bits
- 1/3 cup walnuts chopped & toasted
Instructions
for the cake-
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Preheat oven to 350° F. Spray a cookie sheet (with high sides-sheet pan) with non stick cooking spray and set aside.
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In a stand mixer or large bowl, cream butter and sugar together until light in color, 1 minute.
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Whip in vanilla extract, eggs, and pumpkin until blended. Scrape sides and briefly mix again.
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Measure out all dry ingredients and add them in all at once. Mix on a low speed until all ingredients are moist. Scrape down the sides and mix again.
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Stir in sour cream. Remove bowl from mixer and stir in chopped walnuts by hand.
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Pour batter into prepared pan and smooth the top. Bake 15-18 minutes or until cake is cooked thoroughly. (Make sure to check it at 15!) Remove from oven and set aside to cool completely.
for the caramel frosting-
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In a small bowl using an electric hand mixer, whip butter, vanilla extract, and caramel syrup together until well blended.
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Whip powdered sugar into mixture until incorporated. Scrape the sides of the bowl and whip again until light in color, 1-2 minutes. Remove from bowl and divide into two equal portions. Set aside.
for the chocolate frosting-
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Using the same bowl, whip butter, vanilla extract, and cocoa together until well blended. Stir in powdered sugar. This mixture may look very dry, so with the mixer on, trickle in the milk.
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Scrape bowl and whip again until light in color, 1-2 minutes. Remove from bowl and divide into two equal portions.
for assembly-
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Cut cooled cake into 4 equal strips width wise. Carefully remove 1 strip of cake and place onto serving platter.
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Top with half of chocolate frosting, being sure to have thicker frosting around the edges and thinner frosting in the middle.
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Repeat this process alternating the chocolate and caramel frostings, finishing with caramel.
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Top cake with chopped walnuts and toffee bits. Serve.
Nutrition
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 tagging me @laurens_latest.
