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
Scale
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.
