There is something truly magical about the warmth and coziness of fall wrapped up in a dessert, and that’s exactly what this Pumpkin Cake with Caramel Cream Cheese Frosting Recipe offers. Moist, richly spiced pumpkin cake combined with a lusciously creamy, caramel-infused cream cheese frosting makes every bite a delightful celebration of autumn flavors. Whether it’s a special occasion or a craving any time of year, this recipe is a guaranteed crowd-pleaser that feels like a comforting hug from the inside out.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the first step to crafting this delicious treat. Each component plays a unique role—from the fluffy texture given by the flour and buttermilk, to the classic warm spices that bring the pumpkin’s flavor to life.
- All-purpose flour: Provides structure, ensuring a tender cake crumb without heaviness.
- Baking soda and baking powder: These leaveners work together to help the cake rise perfectly and stay light.
- Ground cinnamon, nutmeg, and ginger: Essential spices that add depth and warmth to highlight the pumpkin.
- Salt: Enhances all the flavors, balancing sweetness and spice.
- Unsalted butter: Adds richness and moisture, creating a soft, buttery cake.
- Granulated sugar: Sweetens the cake while helping to create a lovely crumb.
- Large eggs: Bind the ingredients, adding stability and help with texture.
- Vanilla extract: Elevates the flavor, blending beautifully with pumpkin and caramel.
- Canned pumpkin puree: The star ingredient, contributing both moisture and that iconic fall flavor.
- Buttermilk: Adds a slight tang and tenderness through its acidity.
- Cream cheese: The base for the frosting, providing a creamy, tangy contrast.
- Caramel sauce: Infuses the frosting with irresistible sweetness and a subtle buttery note.
- Powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- Pinch of salt: Cuts through the sweetness of the frosting for balance.
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C). While it heats up, grease and flour a 9×13-inch baking dish, or simply line it with parchment paper for an easy release. This prep ensures your beautiful cake will come out flawless every time.
Step 2: Whisk the Dry Ingredients
Combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a medium bowl. Whisking everything together at this stage helps distribute the spices evenly so you get that perfect, consistent flavor in every slice.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. This step is key for creating a tender, airy cake texture, and you’ll notice a subtle change in color and volume as you beat them together.
Step 4: Add Eggs, Vanilla, and Pumpkin
Beat in the eggs one at a time to keep the mixture smooth and well combined. Next, stir in the vanilla extract and pumpkin puree, which will give the batter a lovely, inviting orange hue alongside that definite fall aroma.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Gradually mix in the dry ingredient blend, alternating with buttermilk, starting and ending with the dry. This technique ensures everything blends evenly without overmixing, keeping your cake wonderfully moist and tender.
Step 6: Bake Until a Toothpick Comes Out Clean
Pour your batter into the prepared pan and pop it into the oven for about 30-35 minutes. To test doneness, insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cake is ready to cool.
Step 7: Make the Caramel Cream Cheese Frosting
While the cake cools, make the frosting by beating together softened cream cheese and butter until silky smooth. Add vanilla extract and caramel sauce, mixing until blended. Gradually beat in powdered sugar until fluffy, then finish with a pinch of salt to balance the sweetness.
Step 8: Frost and Serve
Once the cake is completely cool, spread the luscious caramel cream cheese frosting evenly on top. Slice into generous squares and watch as everyone’s eyes light up when they taste the perfect harmony of spice, pumpkin, and caramel sweetness.
How to Serve Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Garnishes
To amp up the presentation and flavor, sprinkle chopped toasted pecans or walnuts over the frosted cake. A dusting of cinnamon or a drizzle of extra caramel sauce adds an inviting finishing touch that guests will adore.
Side Dishes
This pumpkin cake pairs wonderfully with a steaming cup of chai tea, coffee, or even a scoop of vanilla bean ice cream. These sides enhance the spice and creamy caramel notes, making the experience even more indulgent.
Creative Ways to Present
For an unexpected twist, try turning the cake into mini layered cupcakes or assembly as a trifle layered with whipped cream and caramel bits. These playful options are perfect for parties or holiday gatherings where you want to surprise and delight.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in an airtight container in the refrigerator for up to 4 days. Keeping it chilled helps the frosting maintain its perfect creamy texture and allows the flavors to meld even more.
Freezing
You can freeze the unfrosted pumpkin cake layers wrapped tightly in plastic wrap and then in foil for up to 2 months. Thaw completely before frosting to maintain the best texture. Freezing after frosting is possible but frosting texture may slightly change.
Reheating
For a warm, comforting treat, slice a piece and microwave for 15-20 seconds. If refrigerated, this gently warms the cake just enough to bring back the softness without melting the frosting completely.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just roast peeled pumpkin chunks until soft and puree them in a food processor. Replace the canned pumpkin with an equal amount of your homemade puree for fresh flavor.
Is it possible to make this cake gluten-free?
Yes, by substituting all-purpose flour with a gluten-free baking blend that contains xanthan gum, you can achieve a similar texture without gluten. Be sure to check the blend’s baking instructions for best results.
Can I substitute caramel sauce with something else?
If caramel sauce isn’t on hand, dulce de leche or a maple butter spread can make a wonderful alternative, adding their own unique sweetness and depth to the cream cheese frosting.
How long does this cake stay moist?
Thanks to the pumpkin and buttermilk, this cake stays moist for several days when stored properly in the fridge. The flavors often deepen after a day, making it taste even better the next day.
What’s the best way to keep the frosting from getting too soft?
Chilling the frosting briefly before spreading helps it firm up slightly. Also, refrigerate the cake after frosting to maintain that creamy yet stable texture, especially in warmer climates.
Final Thoughts
I truly hope you give this Pumpkin Cake with Caramel Cream Cheese Frosting Recipe a try soon. It’s one of those special desserts that feels like a cozy fall celebration in every bite and is sure to bring smiles around your table. Warm spices, rich pumpkin, and sweet caramel cream cheese frosting come together in a way that’s both comforting and irresistibly delicious — a true favorite to share with family and friends!
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Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Pumpkin Cake with Caramel Cream Cheese Frosting is a delightful autumn treat. Featuring warm spices like cinnamon, nutmeg, and ginger blended into a soft pumpkin-infused batter, topped with a luscious caramel cream cheese frosting, this cake is perfect for holiday gatherings or cozy fall celebrations.
Ingredients
Cake 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
- 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
Frosting Ingredients
- 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 sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes with an electric mixer.
- Incorporate Wet Ingredients: Beat in the eggs one at a time to ensure even mixing. Then add the vanilla extract and canned pumpkin puree. Continue mixing until the batter is smooth and homogeneous.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet batter, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Mix in vanilla extract and caramel sauce until well combined. Gradually add the powdered sugar, beating continuously until the frosting becomes fluffy. Add a pinch of salt to balance the sweetness.
- Frost the Cake: Once the cake has cooled completely, evenly spread the caramel cream cheese frosting over the top. Slice into 12 servings and enjoy.
Notes
- Ensure all dairy ingredients like butter and cream cheese are at room temperature for easier mixing.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- If pumpkin puree is unavailable, canned or fresh cooked pumpkin can be used.
- Store leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
- For a lighter frosting, reduce the caramel sauce slightly or add more powdered sugar to balance consistency.
