If you’ve been dreaming of a moist, flavorful fall dessert that combines the warm spices of pumpkin with the luscious sweetness of caramel, your search ends here. This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe is pure magic—a soft, tender cake infused with cinnamon, nutmeg, and ginger, crowned with a creamy frosting that elegantly blends caramel and cream cheese. Each bite is a cozy celebration of autumn’s best flavors, perfect for sharing with friends, family, or simply treating yourself to a little seasonal indulgence.
Ingredients You’ll Need
The beauty of this recipe lies in the simplicity of ingredients that come together to create something extraordinary. Each one plays a crucial role: spices bring warmth, pumpkin adds moisture and depth, and the frosting ties everything together with velvety sweetness.
- 1 1/2 cups all-purpose flour: The foundation for a tender crumb that holds all the flavors together.
- 1 teaspoon baking soda: Helps the cake rise and become wonderfully light.
- 1/2 teaspoon baking powder: Adds an extra boost of fluffiness to the texture.
- 1 teaspoon ground cinnamon: The quintessential spice for that cozy pumpkin warmth.
- 1/2 teaspoon ground nutmeg: Adds a subtle, nutty depth that elevates the flavor.
- 1/2 teaspoon ground ginger: Delivers a gentle zing and complexity to the spice profile.
- 1/4 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1/2 cup unsalted butter, softened: Provides richness and moisture to the cake batter.
- 1 cup granulated sugar: Sweetens the batter perfectly without overpowering the spices.
- 2 large eggs: Bind ingredients together and add a tender structure.
- 1 teaspoon vanilla extract: Rounds out the flavors with its warm, aromatic essence.
- 1 cup canned pumpkin puree: The star ingredient for that unmistakable pumpkin flavor and moist texture.
- 1/2 cup buttermilk: Adds tang and tenderizes the cake for a melt-in-your-mouth feel.
- 8 oz cream cheese, softened: The creamy base for luscious frosting that’s both tangy and sweet.
- 1/4 cup unsalted butter, softened: Enhances frosting texture and richness.
- 1 teaspoon vanilla extract: Infuses the frosting with a smooth, sweet undertone.
- 1/4 cup caramel sauce: The star of the frosting, adding decadent, buttery sweetness.
- 2 cups powdered sugar: Sweetens and thickens the frosting for that perfect spreadable consistency.
- Pinch of salt: Balances the frosting’s sweetness and deepens the caramel flavor.
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Step 1: Preheat the Oven and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper. This step ensures your cake doesn’t stick and bakes evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Doing this thoroughly distributes the spices evenly throughout the cake, giving every bite that wonderful autumnal warmth.
Step 3: Cream the Butter and Sugar
Using a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy—about 2-3 minutes. This process dissolves the sugar and aerates the butter, which helps create a delicate cake texture.
Step 4: Add Wet Ingredients
Beat the eggs into the butter mixture one at a time for smooth incorporation. Then, add the vanilla extract and pumpkin puree. Stir until everything is perfectly combined and smooth, setting the stage for that rich pumpkin flavor.
Step 5: Combine the Wet and Dry Mixtures
Gradually introduce the dry ingredient mixture into the wet, alternating with the buttermilk. Start and finish with the dry ingredients. This alternating method prevents overmixing while keeping the batter moist and tender.
Step 6: Bake the Cake
Pour the batter into your prepared baking dish, spreading evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. After removing from the oven, cool the cake for 10 minutes in the pan, then transfer it to a wire rack to cool completely before frosting.
Step 7: Prepare the Caramel Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and caramel sauce, blending until the mixture is uniform. Gradually beat in the powdered sugar until fluffy. Finish with a pinch of salt to balance the sweetness and highlight the caramel flavor.
Step 8: Frost Your Cake
Once the cake has cooled completely, spread the caramel cream cheese frosting evenly over the surface. This frosting is rich but light, providing the perfect complement to the spicy pumpkin cake beneath. Slice and serve to enjoy the full experience of this delightful dessert.
How to Serve Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Garnishes
To add an extra touch of charm, sprinkle toasted pecans or walnuts over the frosting for a crunchy contrast. A light dusting of cinnamon or a drizzle of caramel sauce can also elevate the presentation and intensify the flavors, making every slice visually inviting and deliciously decadent.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for added creaminess. For a beverage, consider serving it alongside a hot cup of spiced chai tea or freshly brewed coffee to balance richness with warmth and spice.
Creative Ways to Present
For gatherings, cut the cake into small squares and serve as elegant mini bites on decorative plates or tiered stands. You can also layer this cake as a trifle with whipped cream and caramel drizzle for a show-stopping dessert centerpiece. The Pumpkin Cake with Caramel Cream Cheese Frosting Recipe is flexible, so feel free to get creative!
Make Ahead and Storage
Storing Leftovers
Once frosted, cover the cake tightly with plastic wrap or keep it in an airtight container. It will stay fresh for up to 4 days in the refrigerator. The spices actually flourish a little while resting, so you’ll find the flavor deepens beautifully over time.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Freeze the frosting separately in an airtight container. Thaw both in the refrigerator overnight before frosting and serving to keep that creamy texture and vibrant flavor.
Reheating
If you want to warm a slice, keep it unfrosted and heat gently in the microwave for 15-20 seconds or warm in a low oven for 10 minutes. Avoid reheating a frosted slice as it can cause the frosting to separate or melt.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can work, but it needs to be cooked, pureed, and drained of excess moisture to match the consistency of canned pumpkin. Using canned pumpkin puree ensures consistent texture and flavor, making the baking process much simpler.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture might be slightly different, but the flavors will still shine wonderfully.
Can I substitute caramel sauce with another flavor?
You can replace caramel sauce with maple syrup or honey for a different kind of sweetness, but keep in mind this changes the frosting’s flavor profile significantly. The classic caramel adds a rich, buttery depth that pairs perfectly with the pumpkin spices.
How long does the cake take to bake?
The cake typically bakes for 30 to 35 minutes at 350°F (175°C). Always check with a toothpick inserted in the center; if it comes out clean, the cake is ready. Overbaking can dry it out, so keep an eye on it near the end.
Can this cake be made into cupcakes instead?
Yes! Simply portion the batter into cupcake liners and bake for about 18-22 minutes or until a toothpick comes out clean. The frosting can be piped on for an adorable, portable treat perfect for parties or gifting.
Final Thoughts
Trust me when I say, this Pumpkin Cake with Caramel Cream Cheese Frosting Recipe is a must-make for anyone who loves the flavors of fall wrapped up in a slice of sheer comfort. With its tender crumb and irresistibly rich frosting, this cake never fails to bring smiles and a little touch of seasonal magic to the table. So, grab your ingredients, roll up your sleeves, and treat yourself and your loved ones to this scrumptious classic that feels like a warm hug with every bite.
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Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Cake with Caramel Cream Cheese Frosting is a moist and flavorful autumn-inspired dessert that combines warm spices, pumpkin puree, and a luscious caramel-infused cream cheese frosting. Perfect for fall gatherings and holiday celebrations, this cake offers a delightful balance of sweet and spice with a creamy topping.
Ingredients
Dry 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
Wet Ingredients for Cake
- 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
Ingredients for Caramel Cream Cheese Frosting
- 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). Grease and flour a 9×13-inch baking dish or line 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 aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes using an electric mixer.
- Incorporate Wet Ingredients: Beat in the eggs one at a time, ensuring each egg is fully combined before adding the next. Then add the vanilla extract and pumpkin puree and mix until smooth and homogeneous.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined, taking care not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared 9×13-inch baking dish. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Frosting: In a bowl, beat together softened cream cheese and unsalted butter until the mixture is smooth and creamy. Mix in the vanilla extract and the caramel sauce. Gradually add the powdered sugar, beating continuously until the frosting is fluffy. Finally, add a pinch of salt to balance the sweetness.
- Frost the Cake: Once the cake is fully cooled, evenly spread the caramel cream cheese frosting over the top. Slice the cake into 12 servings and enjoy.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easier mixing and a smoother frosting.
- To reduce baking time, you can use two 8-inch round pans instead of one 9×13 inch pan; adjust baking time to about 25-30 minutes.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Room temperature ingredients ensure better mixing and texture for the cake batter and frosting.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use a non-dairy milk instead of buttermilk.
