This pumpkin cake is a cozy treat, perfect for fall! It’s soft, spiced just right, and topped with a creamy caramel frosting that makes every bite special.
Seriously, who can resist this combination? I love serving it warm with a cup of coffee—it’s like a hug on a plate! Plus, it’s super easy to make, so I bake it whenever I need a sweet pick-me-up.
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this cake, giving it the right structure. If gluten-free is needed, a 1:1 gluten-free baking flour works well in most cakes.
Pumpkin Puree: Canned pumpkin puree is convenient and consistent. For a fresh flavor, you can roast and puree your own pumpkin. Just make sure it’s not sweetened!
Spices: Ground cinnamon, ginger, nutmeg, and cloves are ideal for that cozy flavor. If you don’t have them all, feel free to use a pumpkin pie spice blend instead—it will work great!
Brown Sugar: Using brown sugar adds moisture and a slight caramel flavor. If you don’t have it, regular sugar is fine, but the taste may be a bit different.
Cream Cheese: This is key for the frosting’s texture. To lighten it up, use Greek yogurt or a dairy-free cream cheese if you’re avoiding dairy.
How Can I Make Sure My Cake Turns Out Moist and Delicious?
To keep your pumpkin cake moist and flavorful, follow these tips:
- Don’t overmix the batter once you combine wet and dry ingredients. Overmixing can lead to dense cake.
- Check the cake for doneness at the lower end of the baking time. This helps avoid dryness.
- Let your cake cool completely before frosting. A warm cake can melt the frosting and make a mess.
These steps will ensure your cake is as moist and delicious as possible! Enjoy baking; it’s a fun process!
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 1 ½ cups pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
For the Caramel Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For the Caramel Drizzle:
- ½ cup granulated sugar
- 3 tablespoons unsalted butter
- ⅓ cup heavy cream
- Pinch of salt
How Much Time Will You Need?
This delightful pumpkin cake takes about 15 minutes to prepare and will need about 45-55 minutes to bake. After baking, let it cool completely, which might take an hour or so. Finally, give yourself about 30 minutes to make the frosting and drizzle!
Step-by-Step Instructions:
1. Preparing the Cake:
First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or you can line it with parchment paper for easier removal later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg, and cloves), and salt. This will ensure that your spices are evenly distributed throughout the cake.
3. Mixing Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, making sure to beat well after each addition. Then, stir in the pumpkin puree and vanilla extract until everything is nicely blended.
4. Combining Mixtures:
Now, slowly add your dry ingredients to the wet mix, folding gently to combine. Be careful not to overmix; it’s okay if there are a few lumps!
5. Baking:
Pour your batter into the prepared cake pan and smooth out the surface with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely in the pan on a wire rack.
6. Making the Caramel Frosting:
For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the sifted powdered sugar, a cup at a time, and mix well after each addition. Stir in the vanilla extract and refrigerate the frosting while you prepare the caramel drizzle.
7. Making the Caramel Drizzle:
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. This takes about 5-7 minutes, so stay close and be careful not to burn it! Once melted, remove from heat and stir in the butter until fully combined. Slowly pour in the heavy cream while stirring—it will bubble, so be cautious! Finally, add a pinch of salt and stir until smooth. Let the caramel cool slightly before using.
8. Assembling the Cake:
Once the cake has cooled, spread the cream cheese frosting evenly over the top. Drizzle the caramel sauce generously over the frosting, allowing it to drip down the sides for an extra touch of sweetness!
9. Serving:
Slice, serve, and enjoy every delicious bite! This pumpkin cake will keep well in the refrigerator for a few days—if you can resist eating it all at once!
This cake is moist, warm, and spiced perfectly, beautifully complemented by the rich cream cheese frosting and luscious caramel drizzle. Enjoy! 🍰
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is convenient and works perfectly in this recipe. Just make sure it’s 100% pumpkin with no added sugars or spices.
Can I Make This Cake in Advance?
Yes, you can bake the pumpkin cake a day or two ahead of time. Just let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. Frost it on the day you plan to serve it for the best texture!
How Should I Store Leftovers?
To store any leftovers, place the cake in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Just before serving, you can add a little extra caramel drizzle for freshness!
Can I Freeze This Cake?
Yes, this pumpkin cake freezes well! Wrap individual slices in plastic wrap or aluminum foil, then place them in a freezer-safe bag. It will retain its quality for up to 3 months. Thaw in the fridge overnight before enjoying!
