Pumpkin Cake with Caramel Cream Cheese Frosting
A moist pumpkin cake topped with decadent caramel cream cheese frosting, perfect for autumn gatherings and celebrations.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice This spice blend is key!
- 1 cup vegetable oil Can be swapped for melted coconut oil or applesauce.
- 4 large eggs Ensure they are at room temperature.
- 1 can (15 oz) pumpkin puree Can use fresh pumpkin if desired.
- 1 teaspoon vanilla extract
Frosting Ingredients
- 0.5 cup cream cheese, softened Let it sit at room temperature for easier mixing.
- 0.5 cup caramel sauce
- 2 cups powdered sugar
- 1 tablespoon milk Adjust as necessary for consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, whisk together the vegetable oil, eggs, pumpkin puree, and vanilla extract until well combined.
- Gradually combine the wet and dry ingredients, mixing until just unified. Avoid overmixing.
- Pour the batter evenly into the prepared pans.
Baking
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
Frosting
- Beat together the softened cream cheese, caramel sauce, and powdered sugar until smooth. Adjust the consistency with milk as needed.
Assembly
- Once the cakes are cool, place one layer on a serving plate and frost the top with caramel cream cheese frosting.
- Add the second layer on top and frost the top and sides of the entire cake.
- Drizzle additional caramel sauce on top just before serving.
Notes
Store in an airtight container in the refrigerator for up to a week or freeze individual slices for up to three months.