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
Scale
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.
