Layered Pumpkin, Caramel & Mascarpone Cake (Easy & Elegant)
Elegant layered pumpkin cake with rich caramel and mascarpone cream – perfect for festive tables
Layered Pumpkin, Caramel & Mascarpone Cake
Course: DessertCuisine: EuropeanDifficulty: Easy, Medium10
servings20
minutes40
minutes360
kcal1
hourI can say for sure that this autumn has been full—really full—of pumpkin recipes. So, let’s add one more to the collection! This time, we have a layered cake with a moist baked pumpkin sponge, smooth mascarpone cream, and… what goes best in this combination? You guessed it: salted caramel!
It’s an autumn dessert (and not just for autumn). Pumpkin keeps really well for long periods—frozen or preserved—so you can make this cake anytime you want. I say it’s worth trying: it looks spectacular, gives the impression that you spent hours in the kitchen, but as you know, the reality is much kinder and quicker.
Why not enjoy more time with your loved ones while indulging in a top-notch, seriously delicious cake? So, what do you say—shall we make it together, step by step?
Ingredients
- For the sponge (20 × 23 cm, 2 layers)
250 g baked pumpkin puree
250 g flour
3 eggs
150 g sugar (or 100 g if the pumpkin is very sweet)
100 ml oil
1 packet baking powder (10 g)
1 teaspoon cinnamon
A pinch of salt
Optional: nutmeg, ground ginger, or pumpkin pie spice mix
- For the cream
250 g mascarpone
80 g baked pumpkin
100 ml heavy cream
50 g powdered sugar (or to taste)
1 teaspoon vanilla
- For the quick caramel
100 g sugar
40 g butter
70 ml heavy cream
A pinch of salt (optional, but recommended for a lightly salted caramel)
Preparation method
- Tips & Tricks
Here are a few helpful tips to make your pumpkin, mascarpone, and caramel cake just the way you like it. For extra texture, you can add toasted nuts between the layers. If you enjoy a sweet-and-salty contrast, slightly increase the amount of salt in the caramel. For a taller, more impressive cake, double the quantities for the sponge and bake the batter in two separate pans. And for those who love intense flavors, a little nutmeg or ground ginger in the batter works wonderfully.
- Sponge / Cake Base
Start by preheating your oven to 170°C (340°F) and prepare a 20×23 cm (8×9 inch) baking pan lined with parchment paper. In a large bowl, whisk the eggs with the sugar until the mixture becomes slightly fluffy. Add the oil and the baked pumpkin puree, then mix until fully combined.
Next, gently fold in the dry ingredients — flour, baking powder, cinnamon, and salt — mixing just until everything is combined. - Pour the batter into the prepared pan, smooth the top gently, and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before slicing it horizontally into two even layers.
- Filling / Cream
In a bowl, mix the mascarpone with the powdered sugar, pumpkin, and vanilla until you get a smooth and uniform mixture. Once the cream is combined, gradually add the liquid cream in a thin stream, mixing continuously. As the cream incorporates, it becomes lighter and more airy. Continue until you achieve a smooth, stable texture, perfect for filling the cake. - Caramel
Place the sugar in a heavy-bottomed saucepan and let it melt over medium heat without stirring, gently swirling the pan occasionally. Once the sugar turns a golden color, add the butter and stir vigorously until fully melted. Then pour in the cream, preferably slightly warmed, mixing continuously until the caramel is smooth and creamy. Finally, add a pinch of salt if you want a salted caramel version. Let it cool for a few minutes before using it in the cake assembly.
- Assembly
Once the cake has cooled completely, carefully slice it horizontally to create two even layers. Place the first layer on a serving plate and spread half of the mascarpone cream over it, then drizzle a thin stream of caramel on top, letting it settle naturally over the cream. - Place the second layer of cake on top and spread the remaining cream evenly, smoothing it nicely. Finally, decorate with the remaining caramel, letting it drip slightly over the edges for an appealing finish.
- Serving
The best part, aside from how quick it is to make, is that the cake can be enjoyed right away. However, if you have the patience to chill it for 1–2 hours, you’ll discover an even more delicious version: the flavors meld together, the cream firms up, and the caramel subtly enhances every layer. - Conclusion
Honestly, this pumpkin, mascarpone, and caramel cake is one of my favorite autumn treats. It’s simple to make, looks impressive, and has a comforting flavor, perfect for chilly days.
If you try it, don’t forget to share it with your friends and let me know how it turns out — I can’t wait to see who gets to enjoy this delicious cake first!
