Description
This Pumpkin Cake with Caramel Cream Cheese Frosting is a moist and flavorful dessert perfect for fall and holiday gatherings. The spiced pumpkin cake is tender and aromatic, topped with a luscious caramel cream cheese frosting that balances sweetness and tanginess. A homemade salted caramel sauce adds an extra layer of rich flavor, making this cake an irresistible treat for any pumpkin lover.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup white sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 can (15 oz) pumpkin puree
Homemade Salted Caramel Sauce
- 1 cup white sugar
- 1/3 cup unsalted butter (cut into 5 pieces)
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse salt
Caramel Cream Cheese Frosting
- 1/2 cup unsalted butter (softened)
- 6 oz cream cheese (full fat, brick style)
- 1/2 cup salted caramel (from homemade sauce or store-bought)
- 2-3 cups powdered sugar
- 1-2 tablespoons whipping cream (as needed for consistency)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, beat the vegetable oil, brown sugar, and white sugar until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and pumpkin puree until the mixture is well blended.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing and ensure a tender cake.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before applying the frosting to prevent the frosting from melting.
- Prepare Salted Caramel Sauce: In a saucepan over medium heat, melt the white sugar while stirring constantly until it turns a deep amber color. Carefully add the unsalted butter pieces, stirring until melted. Gradually stir in the whipping cream and continue cooking for 1-2 minutes until smooth. Remove from heat and stir in vanilla extract and coarse salt. Let cool.
- Make Caramel Cream Cheese Frosting: In a bowl, beat softened butter and cream cheese until creamy and smooth. Add the salted caramel sauce and mix well. Gradually add powdered sugar until desired sweetness and texture are achieved. If the frosting is too thick, add 1-2 tablespoons of whipping cream to reach spreading consistency.
- Frost the Cake: Spread the caramel cream cheese frosting evenly over the cooled pumpkin cake. Slice into approximately 12 pieces and serve.
Notes
- Ensure the cake is completely cool before frosting to avoid melting the frosting.
- You can use store-bought salted caramel sauce as a shortcut.
- Adjust the amount of powdered sugar in the frosting to your desired sweetness and thickness.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Bring the cake to room temperature before serving for best flavor and texture.
