This pumpkin cake with mascarpone frosting and salted caramel is my favourite autumn showstopper. Four layers of soft, spiced pumpkin sponge, creamy mascarpone frosting and a glossy caramel drizzle make it perfect for birthdays, Christmas or any big celebration.
And yes, there’s a vegetable hiding in it! The pumpkin purée is what keeps the sponge so moist. My Fussy Eater turned his nose up at the idea of a pumpkin cake, then devoured it and declared it one of my best bakes ever.
I bake the sponge in two 20cm (8-inch) tins, then slice each one in half for a tall, bakery-style layer cake. If you love creamy mascarpone desserts, try my Lemon Cake with Mascarpone too.
Pumpkin Cake with Mascarpone Frosting: Recipe Tips
- Use room-temperature eggs and pumpkin purée. They blend more evenly, giving a smoother batter and a better rise.
- Don’t overmix. Stop as soon as no streaks of flour remain, or the cake can turn tough.
- Don’t overbake. Start checking at 25 minutes. A skewer in the centre should come out with a few moist crumbs.
- Chill the sponges before slicing. 30–60 minutes in the fridge makes them much easier to cut into neat, even layers.
- Keep the frosting ingredients cold. Cold mascarpone and double cream whip up thick and pipeable. Warm ones turn runny.
- Don’t stir the caramel once it boils. Swirl the pan instead, or the sugar can crystallise. The same caramel goes beautifully with my Apple Cake with Caramel Sauce.
- Assemble only when everything is cool. Warm sponge or caramel will melt the frosting and the layers will slide.
- Chill before serving. At least 30 minutes in the fridge sets the layers for clean slices.
Pumpkin Cake with Mascarpone Frosting: Recipe Variations
- Extra spice: add ½ tsp nutmeg, a pinch of ground cloves or a little cardamom.
- No pumpkin pie spice? Use mixed spice instead, same amount.
- Gluten-free: swap in a gluten-free plain flour blend.
- Cream cheese frosting: replace the mascarpone with full-fat cream cheese for a tangier finish.
- Chocolate drizzle: skip the caramel and drizzle with melted dark chocolate.
- Decorations: candied pecans, fresh figs, pomegranate seeds or a dusting of cinnamon.
- Boozy twist: add 1-2 tbsp bourbon, rum or brandy to the batter, and a splash to the caramel.
How to Store and Make Ahead Pumpkin Cake with Mascarpone Frosting
- Fridge: keep the assembled cake covered in the fridge for up to 3 days, because of the mascarpone frosting. Take it out 15-20 minutes before serving.
- Make ahead: bake the sponges a day ahead, cool, wrap tightly and keep at room temperature. The caramel keeps in a jar in the fridge for up to 1 week; warm it gently until pourable.
- Freezing: freeze the unfrosted sponges, well wrapped, for up to 2 months. Defrost overnight before slicing and assembling. I don’t recommend freezing the finished cake.
Pumpkin Cake with Mascarpone Frosting FAQ
Can I use fresh pumpkin instead of canned? Yes. Roast or steam pumpkin or butternut squash until soft, blend until smooth, then drain in a sieve for 30 minutes so it isn’t watery. Use 425g, the same as a can.
Where can I buy pumpkin purée in the UK? Most large supermarkets stock canned pumpkin purée (often Libby’s) in the baking aisle, especially in autumn. Make sure it’s plain purée, not pumpkin pie filling.
Can I make this cake in one tin? Yes, use a deep 23cm springform tin and bake for 50–60 minutes, checking with a skewer. Slice it into three layers instead of four.
Why did my mascarpone frosting go runny? Usually the mascarpone or cream was too warm, or it was overbeaten and split. Use them straight from the fridge and stop beating as soon as the frosting holds its shape.
Can I make it ahead? Yes. Bake the sponges and make the caramel a day before, then assemble on the day. The finished cake keeps in the fridge for up to 3 days.
Recipe
Pumpkin Cake with Mascarpone Frosting and Salted Caramel
Equipment
- 2x 20cm (8-inch) round cake tins
- electric mixer
- piping bag with round tip
- medium saucepan
Ingredients
Pumpkin cake
- 350 g plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice or mixed spice
- ½ tsp salt
- 240 ml vegetable oil
- 4 large eggs room temperature
- 100 g light brown sugar
- 100 g caster sugar
- 1 × 425g can pumpkin purée room temperature
Mascarpone frosting
- 150 g unsalted butter softened
- 100 g icing sugar
- 250 g mascarpone cold from the fridge
- 300 ml double cream cold from the fridge
Salted caramel sauce
- 200 g granulated sugar
- 60 ml water
- 50 g unsalted butter softened
- 110 ml double cream room temperature
- ½ tsp salt
To decorate (optional)
- 50 g walnuts roughly crushed
Instructions
Make the cake
- Preheat the oven to 180°C (160°C fan / 350°F). Grease two 20cm round tins and line the bases with baking paper.
- Whisk the flour, baking powder, cinnamon, pumpkin pie spice and salt in a large bowl.
- In another bowl, whisk the oil, eggs, brown sugar, caster sugar and pumpkin purée until smooth.
- Pour the wet ingredients into the dry and mix just until no streaks of flour remain.
- Divide between the tins and bake for 30–35 minutes, until a skewer in the centre comes out with a few moist crumbs. Start checking at 25 minutes.
- Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely.
- Chill the sponges for 30–60 minutes, then slice each one in half horizontally to make 4 layers.
Make the salted caramel
- Put the sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves.
- Stop stirring once it boils. Simmer, swirling the pan occasionally, until deep amber, about 8–10 minutes.
- Take off the heat and stir in the butter. It will bubble up, so be careful.
- Slowly pour in the cream, whisking constantly until smooth. Stir in the salt.
- Cool to room temperature. It will thicken as it cools.
Make the mascarpone frosting
- Beat the softened butter and icing sugar until pale and creamy, about 3 minutes.
- Add the cold mascarpone and beat briefly until smooth.
- In a separate bowl, whip the cold double cream to soft peaks.
- Fold the whipped cream into the mascarpone mixture until thick and pipeable. Don’t overbeat or it may split.
- Spoon about a third into a piping bag fitted with a round tip.
Assemble the cake
- Place the first sponge layer on a serving board and spread with a thin layer of frosting.
- Pipe a border of frosting around the edge, then fill the centre with a generous drizzle of caramel.
- Add the next layer and repeat until all 4 layers are stacked.
- Finish the top with a piped border, fill with caramel and sprinkle with crushed walnuts, if using.
- Chill for at least 30 minutes before slicing.
Notes
- All components must be completely cool before assembling.
- Store in the fridge, covered, for up to 3 days.
- Leftover caramel keeps in the fridge for up to 1 week.
- No pumpkin pie spice? Use the same amount of mixed spice.
