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Pumpkin Cake with Caramel Cream Cheese Frosting Recipe

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4 from 7 reviews

This moist and flavorful Pumpkin Cake is paired with a decadent Caramel Cream Cheese Frosting, making it a perfect dessert for autumn or any celebration. The cake is spiced with pumpkin pie spice and baked to tender perfection. The frosting combines creamy butter, cream cheese, and rich salted caramel sauce for an indulgent finish.

Ingredients

Pumpkin 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 (or canola oil)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 15 oz can pumpkin puree

Caramel Cream Cheese Frosting

  • 1/2 cup unsalted butter, softened
  • 6 oz cream cheese, full fat brick style
  • 1/2 cup salted caramel (homemade or store-bought)
  • 2–3 cups powdered sugar
  • 1–2 tablespoons whipping cream (as needed)

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a large bowl, beat together the vegetable oil, brown sugar, white sugar, eggs, vanilla extract, and pumpkin puree until the mixture is smooth and uniform.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, about half at a time. Beat gently, turning off the mixer and scraping down the bowl sides as needed to ensure everything is fully combined without overmixing.
  5. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until the cake feels firm to the touch and a toothpick inserted in the center comes out clean.
  6. Prepare Salted Caramel Sauce: In a large saucepan over medium heat, add the white sugar. Whisk constantly as the sugar melts and cooks, first forming lumps and then a deep amber color. Once smooth, whisk in the butter until fully melted. Remove from heat and slowly whisk in the whipping cream. Then add vanilla extract and coarse salt, mixing until combined. Let cool.
  7. Make the Frosting: In a large bowl, beat the softened unsalted butter until smooth. Add the cream cheese and continue beating until creamy. Mix in 1 1/2 cups of powdered sugar followed by the salted caramel sauce. Gradually beat in the remaining powdered sugar, about 1/2 cup at a time, until the frosting reaches your desired sweetness and consistency.
  8. Adjust Frosting Consistency: If the frosting is too thick or overly sweet, beat in 1-2 tablespoons of whipping cream to loosen it up and balance the flavor.
  9. Assemble: Once the cake has cooled completely, spread the caramel cream cheese frosting evenly over the top. Slice and serve.

Notes

  • Use room temperature eggs and cream cheese to ensure smooth mixing.
  • Pumpkin pie spice can be substituted with a homemade blend of cinnamon, nutmeg, cloves, and ginger.
  • For a deeper caramel flavor, use a light or dark brown sugar instead of white sugar in the cake batter.
  • If desired, the salted caramel sauce can be made a day ahead and refrigerated; warm slightly before mixing into the frosting.
  • This cake is best served at room temperature after frosting.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://bitezly.com/pumpkin-cake-with-caramel-cream-cheese-frosting-recipe/