If you are craving a dessert that feels like an autumn hug in every bite, you have to try this Pumpkin Cake with Caramel Cream Cheese Frosting Recipe. This cake is irresistibly moist and flavorful, with the warm spices of cinnamon, nutmeg, and ginger perfectly balancing the earthy sweetness of pumpkin. Topped with a luscious caramel cream cheese frosting that melts in your mouth, it’s the perfect treat for cozy gatherings or everyday indulgence. Trust me, once you make this recipe, it will become a steadfast favorite you’ll want to bake again and again.
Ingredients You’ll Need
The magic behind any show-stopping dessert lies in its ingredients, and this Pumpkin Cake with Caramel Cream Cheese Frosting Recipe is no exception. Each ingredient serves a purpose—from the fluffy texture brought by the baking soda and powder to the warm depth offered by the cinnamon and nutmeg, and of course, the creamy richness that the frosting adds. Here’s everything you’ll need to craft this delightful treat.
- 1 1/2 cups all-purpose flour: The foundation for our soft, tender cake crumb.
- 1 teaspoon baking soda: Helps the cake rise beautifully and stay light.
- 1/2 teaspoon baking powder: Adds extra lift for perfect fluffiness.
- 1 teaspoon ground cinnamon: Infuses the cake with that quintessential cozy spice.
- 1/2 teaspoon ground nutmeg: Provides subtle warmth and complexity.
- 1/2 teaspoon ground ginger: Offers a little zing that brightens the spice mix.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavor overall.
- 1/2 cup unsalted butter, softened: Key for richness and moistness.
- 1 cup granulated sugar: Sweetens the cake while creating a tender crumb.
- 2 large eggs: Bind everything together and add structure.
- 1 teaspoon vanilla extract: Deepens flavor with a subtle sweetness.
- 1 cup canned pumpkin puree: The star ingredient, delivering moist texture and vibrant color.
- 1/2 cup buttermilk: Adds tang and tenderness to keep cake moist.
- 8 oz cream cheese, softened: The creamy base for the frosting’s smooth texture.
- 1/4 cup unsalted butter, softened: Works with cream cheese to create the perfect frosting consistency.
- 1 teaspoon vanilla extract: Enhances the frosting’s flavor.
- 1/4 cup caramel sauce: Brings luscious sweetness and a hint of indulgence.
- 2 cups powdered sugar: Sweetens and thickens the frosting for easy spreading.
- Pinch of salt: Balances sweetness in the frosting and heightens flavor.
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures an even baking temperature from the moment your cake goes in. Then, grease and lightly flour a 9×13-inch baking dish or line it with parchment paper to prevent sticking, making your cake easy to remove once baked.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This step evenly distributes your spices and leavening agents, which is essential for a balanced and fluffy cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This aerates your butter, contributing to that soft, tender crumb you want in a pumpkin cake.
Step 4: Add Eggs, Vanilla, and Pumpkin
Beat in the eggs one at a time to incorporate them fully, then add the vanilla extract and pumpkin puree. Mixing until smooth ensures that your batter is uniform and the pumpkin’s moisture is well combined.
Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk and starting and ending with the dry ingredients. This method keeps the batter light and prevents overmixing, which can make the cake dense.
Step 6: Bake the Cake
Pour your batter into the prepared pan and smooth out the surface gently. Bake in the preheated oven for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
Step 7: Make the Caramel Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy. Then mix in the vanilla extract and caramel sauce. Gradually add powdered sugar, beating until the frosting is light and fluffy. A pinch of salt helps balance all the sweetness here.
Step 8: Frost and Serve
Once the cake is completely cooled, spread the caramel cream cheese frosting evenly over the top. Slice into generous squares and get ready to enjoy the ultimate fall dessert.
How to Serve Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Garnishes
Sprinkle a few toasted pecans or walnuts on top of the frosting to add a delightful crunch and a nutty flavor that pairs perfectly with the sweet caramel. A light dusting of cinnamon or a drizzle of extra caramel sauce can add a final decorative and flavorful touch.
Side Dishes
This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe shines alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra indulgent treat. For a beverage, try a warm chai latte or spiced apple cider to echo the spices in the cake.
Creative Ways to Present
Serve this cake as a festive centerpiece by layering it with whipped topping and caramel drizzle in individual dessert glasses for mini trifle portions. You could also cut it into bite-sized squares, place them on decorative sticks, and turn them into fun pumpkin cake pops for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. For longer freshness, storing it in the refrigerator is advisable, especially because of the cream cheese frosting, and it will keep well for about 4 days.
Freezing
If you want to enjoy this Pumpkin Cake with Caramel Cream Cheese Frosting Recipe later, it freezes beautifully. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. They will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
Since the cake is best served chilled or at room temperature, reheating is generally not recommended. However, if you prefer it warm, pop a slice in the microwave for about 10-15 seconds, just enough to take the chill off without melting the frosting too much.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you use fresh pumpkin, roast and puree it until smooth before measuring out one cup. The flavor will be slightly fresher but just as delicious.
Is it possible to make this cake dairy-free?
Yes, you can substitute dairy-free butter and cream cheese alternatives, and use a plant-based milk mixed with a bit of vinegar to mimic buttermilk. Keep in mind the texture may vary slightly.
Can I make this recipe into cupcakes?
Definitely! Pour the batter into lined muffin tins and bake for about 20-25 minutes. Then top with the caramel cream cheese frosting once cooled.
How spicy is this cake?
The warming spices are present but not overpowering. You can adjust the amounts of cinnamon, nutmeg, and ginger to suit your taste preference.
Can I prepare the frosting in advance?
Yes, you can make the caramel cream cheese frosting a day ahead and keep it refrigerated in an airtight container. Just bring it to room temperature and beat it again before spreading on the cake.
Final Thoughts
This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe is such a wonderful way to celebrate the flavors of fall or simply treat yourself any time you need a comforting dessert fix. Moist, spiced, and topped with the most irresistible frosting, it truly feels like a little piece of heaven on a plate. I hope you enjoy baking this as much as I do sharing it. Trust me, it will earn a permanent spot in your recipe collection and on your dessert table!
Print
Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Cake with Caramel Cream Cheese Frosting is a moist and flavorful autumn dessert combining warm spices with pumpkin puree and a luscious caramel cream cheese topping. Perfect for holiday gatherings or cozy fall evenings, this cake offers a smooth balance of spice, sweetness, and creamy frosting that delights every bite.
Ingredients
For the Pumpkin Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
For the Caramel Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce
- 2 cups powdered sugar
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set this mixture aside as it forms the dry base for the cake batter.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step helps create a tender cake texture.
- Add Eggs and Pumpkin: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and the canned pumpkin puree until the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients to maintain the batter’s structure and moisture balance. Mix until just combined to avoid overworking the batter.
- Bake the Cake: Pour the prepared batter evenly into the baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
- Prepare Frosting: While the cake cools, beat together cream cheese and butter until completely smooth. Add vanilla extract and caramel sauce, mixing well. Gradually incorporate the powdered sugar, beating the frosting until fluffy. Finally, mix in a pinch of salt to balance the sweetness.
- Frost the Cake: Once the cake is completely cooled, spread the caramel cream cheese frosting evenly over the top. Slice into 12 servings and serve immediately or refrigerate until ready to enjoy.
Notes
- Make sure the cream cheese and butter are softened to room temperature before making the frosting for a smooth texture.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
- The spices can be adjusted to taste, adding more cinnamon or ginger if desired for a stronger spice profile.
- Store leftover cake covered in the refrigerator for up to 3 days to keep the frosting fresh.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use a suitable caramel sauce.
