Description
This delightful Pumpkin Cake with Caramel Cream Cheese Frosting is the perfect autumn dessert, featuring moist pumpkin cake layered with a rich caramel-infused frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup white sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 15 oz can pumpkin puree
- 1/2 cup unsalted butter
- 6 oz cream cheese
- 1/2 cup salted caramel
- 2–3 cups powdered sugar
- 1–2 tablespoons whipping cream
- 1 cup white sugar
- 1/3 cup unsalted butter
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, combine the vegetable oil, brown sugar, white sugar, eggs, and vanilla extract until well blended.
- Stir in the pumpkin puree into the wet ingredients until smooth.
- Gradually mix the dry ingredients into the pumpkin mixture until just combined.
- Pour the batter evenly into the prepared cake pans and smooth out the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the caramel sauce, combine the white sugar in a saucepan over medium heat until melted and golden brown, then add the butter, cream, vanilla extract, and salt, stirring until smooth. Let it cool.
- For the frosting, beat together the softened butter and cream cheese until creamy, then mix in the salted caramel. Gradually add powdered sugar until you reach your desired consistency, adding whipping cream as needed.
- Layer the cooled cakes with a generous amount of frosting in between and on top, then drizzle with additional caramel sauce before serving.
Notes
You can store leftover cake in an airtight container in the refrigerator for up to 5 days. The flavors only get better overnight!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 585 kcal
- Sugar: 48 g
- Sodium: 280 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: Pumpkin Cake, Caramel Cream Cheese Frosting, Fall Dessert, Pumpkin Dessert, American Cuisine