Description
This moist and flavorful Pumpkin Cake with Caramel Cream Cheese Frosting is a perfect fall dessert. Made with warm spices like cinnamon, nutmeg, and ginger, this cake combines the richness of pumpkin puree with a luscious caramel-infused cream cheese frosting. Ideal for gatherings and holiday celebrations, this cake is both comforting and indulgent.
Ingredients
Scale
For the Cake:
- 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
For the 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 flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Incorporate Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then add the vanilla extract and pumpkin puree, mixing until the batter is smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes in the dish, then transfer to a wire rack to cool completely.
- Make the Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and caramel sauce and mix well. Gradually add the powdered sugar, beating until the frosting is fluffy. Add a pinch of salt to balance the sweetness.
- Frost the Cake: Once the cake has completely cooled, spread the caramel cream cheese frosting evenly over the top. Slice and serve.
Notes
- Ensure the cake is completely cool before frosting to prevent melting.
- You can substitute the pumpkin puree with fresh cooked and mashed pumpkin if desired.
- For a deeper caramel flavor, drizzle extra caramel sauce on top when serving.
- Store leftovers covered in the refrigerator for up to 4 days.
- Bring the cake to room temperature before serving for the best texture and flavor.
