Description
This Pumpkin Cake with Caramel Cream Cheese Frosting is a moist, spiced dessert perfect for autumn gatherings. Rich pumpkin puree is combined with warm spices and topped with a luscious caramel-infused cream cheese frosting, creating a delightful balance of flavors and textures.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients and Batter
- 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
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 the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing and flouring it or lining it with parchment paper to prevent the cake from sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This creates a smooth base for the batter.
- Incorporate Wet Ingredients: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then mix in the vanilla extract and pumpkin puree until the batter is smooth and consistent.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, mixing gently after each addition until everything is just combined without overmixing.
- Bake the Cake: Pour the prepared batter evenly into the baking dish. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and caramel sauce, mixing until fully combined. Gradually add powdered sugar while continuing to beat until the frosting is fluffy. Add a pinch of salt to balance the sweetness.
- Frost the Cake: Once the cake has completely cooled, spread the caramel cream cheese frosting evenly over the top. Slice into servings and enjoy your delicious pumpkin cake.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Make sure the cream cheese and butter are softened to ensure a smooth frosting.
- For a more intense caramel flavor, drizzle extra caramel sauce on top just before serving.
- Store leftovers covered in the refrigerator for up to 4 days.
- The cake can be made a day ahead; frost just before serving for best results.
