Pumpkin Cake with Caramel Cream Cheese Frosting

This pumpkin cake with caramel cream cheese frosting is the ultimate autumn dessert. Moist, spiced pumpkin layers are paired with a rich, creamy caramel-infused frosting to create a cake that’s perfect for fall gatherings, Thanksgiving, or simply indulging your seasonal cravings. With warm spices and a drizzle of caramel, this cake is as stunning as it is delicious.

What Is Pumpkin Cake with Caramel Cream Cheese Frosting?

Pumpkin cake is a soft, moist dessert made with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger. The caramel cream cheese frosting adds a luscious, tangy sweetness, complementing the pumpkin’s earthy flavor. The combination of flavors and textures makes this cake a standout treat.

Why You’ll Love This Recipe

• Moist and Fluffy Texture: The addition of applesauce and pumpkin keeps the cake tender and flavorful.
• Perfectly Spiced: Warm spices create a cozy, autumnal flavor.
• Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
• Impressive Presentation: The caramel drizzle adds a beautiful finishing touch.

Ingredients

For the Cake:

• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 1½ tsp baking powder
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ½ tsp salt
• 1½ cups (300 g) sugar
• ½ cup (120 ml) vegetable oil
• ½ cup (120 ml) unsweetened applesauce
• 1 can (15 oz / 425 g) pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract

For the Frosting:

• 8 oz (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 3 cups (375 g) powdered sugar
• ¼ cup (60 ml) caramel sauce (plus extra for drizzling)
• 1 tsp vanilla extract

Step-by-Step Instructions

Preparing the Cake:

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Combine the Wet Ingredients: In another bowl, beat the sugar, vegetable oil, and applesauce until smooth. Add the pumpkin puree, eggs, and vanilla extract, mixing well.
4. Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.

Making the Frosting:

1. Cream the Base: Beat the softened cream cheese and butter together until smooth and creamy.
2. Incorporate the Sugar: Gradually add the powdered sugar, mixing until fully combined.
3. Add the Flavor: Mix in the caramel sauce and vanilla extract until the frosting is smooth and fluffy.

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
2. Place the second layer on top and frost the entire cake.
3. Drizzle extra caramel sauce over the top for decoration.

Serving Suggestions

• Serve this cake with a warm cup of coffee or tea.
• Add a scoop of vanilla ice cream for an extra indulgent dessert.
• Garnish with chopped pecans or a sprinkle of cinnamon for added texture and flavor.

Storing and Freezing

Storage Tips:

• Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving.

Freezing Instructions:

• Wrap individual slices or the whole cake (without the caramel drizzle) tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before enjoying.

Recipe Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
• Vegan: Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), use dairy-free cream cheese and butter, and ensure the caramel sauce is vegan.
• Nutty Addition: Add ½ cup of chopped walnuts or pecans to the batter for extra crunch.

FAQs

Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin puree works well, but make sure it’s thick and not overly watery.

What if I don’t have applesauce?
You can replace the applesauce with an equal amount of plain yogurt or mashed bananas.

How do I prevent the cake from sticking to the pans?
Grease and flour your pans thoroughly or line them with parchment paper.

This pumpkin cake with caramel cream cheese frosting is a decadent treat that captures the essence of autumn. With its moist texture, warm spices, and rich frosting, it’s sure to be a crowd-pleaser at any gathering. Try it for your next celebration or weekend baking project—you won’t be disappointed!

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