This pumpkin cake is moist and soft, perfect for fall! Topped with rich caramel cream cheese frosting, it’s a sweet treat that’s sure to brighten your day.
Honestly, any leftover frosting never stands a chance around me! I love to enjoy this cake with a hot cup of coffee—pure bliss. ☕️ Autumn flavors make it extra special!
Key Ingredients & Substitutions
Pumpkin Puree: Always use pure pumpkin puree, not the spiced pie filling. If you can’t find it, you can make your own by cooking and pureeing sugar pumpkins. Canned works best for convenience!
Flour: All-purpose flour is standard here, but you can replace half with whole wheat flour for a nuttier flavor and a bit more fiber. Just keep an eye on the texture.
Sugars: A mix of granulated and brown sugar gives the cake depth. If needed, use coconut sugar instead of brown sugar for a lower glycemic option.
Spices: The combination of cinnamon, ginger, and nutmeg brings warmth to the cake. Feel free to add a pinch of cloves for an extra kick!
Cream Cheese: Make sure it’s softened to room temperature for easy mixing. If you want a lighter version, try using Neufchâtel cheese instead, which has less fat.
How Do I Get the Perfect Texture for My Pumpkin Cake?
The key to a moist pumpkin cake is in proper mixing and baking. Start by whisking your dry ingredients well to get even distribution. When mixing wet ingredients, cream the sugars and oil before adding the eggs for better texture. Enjoy these steps:
- Don’t overmix once the dry ingredients are added—stir just until incorporated.
- Pay attention to baking time; overbaking can lead to dryness. Use a toothpick to check moisture.
Letting your cake cool completely before frosting is crucial. Warm cake can melt your frosting, which is messy! Chilling your cream cheese frosting for a bit can help it hold its shape when spreading.
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
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional, such as pecans or walnuts)
For the Caramel Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ cup caramel sauce (store-bought or homemade)
For Drizzling:
- Extra caramel sauce for pouring over the frosted cake slices
How Much Time Will You Need?
This delicious pumpkin cake will take approximately 20 minutes to prepare, plus 30-45 minutes to bake, and then you’ll need time to let it cool completely, about 30-60 minutes. The frosting will only take about 10 minutes to whip up! So altogether, you’re looking at about 1.5 to 2.5 hours.
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This ensures your cake will bake evenly. Grease and flour two 9-inch round cake pans or a single 9×13-inch pan, which prevents sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. This helps distribute the leavening agents and spices evenly throughout the batter.
3. Prepare Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk these together until the mixture becomes smooth. Add the eggs one at a time, fully incorporating each egg before adding the next.
4. Add Pumpkin and Vanilla:
Stir in the pure pumpkin puree and the vanilla extract until everything is well combined. The pumpkin adds moisture and flavor to your cake!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients from your medium bowl to the wet pumpkin mixture. Stir just enough to combine, being careful not to overmix. If desired, fold in the chopped nuts at this stage.
6. Bake the Cake:
Pour the batter evenly into your prepared pans, smoothing the top with a spatula. Bake for 30-35 minutes for round pans, or 40-45 minutes for a 9×13 pan, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes:
After baking, allow the cakes to cool in the pans for about 10-15 minutes. Then carefully turn them out onto wire racks to cool completely before frosting.
8. Make the Frosting:
While your cakes are cooling, make the caramel cream cheese frosting! In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the sifted powdered sugar and beat until the frosting is light and fluffy. Mix in the vanilla extract and caramel sauce until everything is well combined.
9. Assemble the Cake:
If using two layers, spread a layer of frosting on top of the first cooled cake layer. Place the second layer on top and frost the top and sides of the entire cake with the remaining frosting.
10. Add the Final Touch:
For a delightful finish, drizzle extra caramel sauce over each slice just before serving, letting it drip down the sides. This adds extra sweetness and makes the cake look beautiful!
11. Serve and Enjoy:
Your moist, spiced pumpkin cake with caramel cream cheese frosting is now ready to be enjoyed! Perfect for fall gatherings or any time you’re in the mood for a delicious treat.
This delightful recipe yields a flavorful pumpkin cake that is moist and enhanced with the silky caramel cream cheese frosting, providing the perfect blend of spices and sweetness. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, cook a sugar pumpkin until soft, then puree it until smooth. Just measure out 1 ¾ cups of fresh puree to replace the canned pumpkin.
Can I Substitute Different Oils?
You can use melted coconut oil or avocado oil in place of vegetable oil. Both options will maintain moisture and add a subtle flavor to your cake.
How to Store Leftover Cake?
Store any leftover pumpkin cake in an airtight container in the fridge for up to 5 days. You can also freeze the cake for up to 3 months; just make sure it’s well-wrapped to prevent freezer burn.
Can I Make the Frosting Ahead of Time?
Yes! You can make the caramel cream cheese frosting in advance. Store it in the fridge for up to 3 days. Just give it a quick stir before using to bring it back to a spreadable consistency.
