Pumpkin Cake with Caramel Cream Cheese Frosting
Indulge in the ultimate fall-inspired dessert with this Pumpkin Cake with Caramel Cream Cheese Frosting, a moist and flavorful treat brimming with warm spices like cinnamon, nutmeg, and ginger. This easy-to-make cake is perfectly complemented by a luscious caramel-infused cream cheese frosting, creating a heavenly balance of sweetness and tang. Topped with a drizzle of rich caramel sauce, this show-stopping dessert is ideal for holiday gatherings or any special occasion. With its tender pumpkin layers and creamy, decadent frosting, it promises to be a crowd-pleaser that embodies the cozy flavors of autumn. Perfectly portioned for 12 servings, this cake is guaranteed to impress!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1 cup Canned pumpkin puree
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 0.5 cups Buttermilk
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar
- 0.5 cups Caramel sauce
- 0.25 cups Additional caramel sauce for drizzling
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and buttermilk. Mix until well blended.
Add the eggs one at a time to the wet mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap each pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
While the cakes are cooling, make the frosting. In a large bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated. Stir in the caramel sauce and mix until smooth and fluffy.
Once the cakes are completely cool, spread a layer of the caramel cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Drizzle additional caramel sauce over the top of the frosted cake for decoration.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 66.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
