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
Scale
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.
