If you’re craving a dessert that feels like a cozy hug in cake form, this Pumpkin Cake with Caramel Cream Cheese Frosting Recipe is exactly what you need. Packed with warm pumpkin pie spices and a tender, moist crumb, it’s elevated by a luscious caramel cream cheese frosting that is absolutely irresistible. Whether you’re celebrating a special fall occasion or just want to indulge in something sweet and seasonal, this cake brings together the perfect balance of spice, sweetness, and creamy decadence that will keep you coming back for more.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to achieving the rich flavor and perfect texture of this Pumpkin Cake with Caramel Cream Cheese Frosting Recipe. Each ingredient plays an important role, from the fragrant pumpkin pie spice that infuses warmth to the oils and sugars that keep the cake moist and tender. The homemade salted caramel sauce adds a gourmet touch that transforms this cake into a truly unforgettable treat.
- All-purpose flour: Provides structure and a soft crumb to the cake.
- Pumpkin pie spice: Brings the quintessential fall flavor with cinnamon, nutmeg, and cloves.
- Baking powder and baking soda: Work together to give the cake a light rise and airy texture.
- Salt: Enhances all the flavors, balancing the sweetness perfectly.
- Vegetable oil: Keeps the cake moist and tender.
- Brown sugar and white sugar: Provide sweetness with a hint of molasses richness from the brown sugar.
- Eggs: Bind everything while adding richness and moisture.
- Vanilla extract: Deepens the flavor profile with its sweet, fragrant note.
- Pumpkin puree: The star of the show, giving moistness and that classic pumpkin flavor.
- Unsalted butter (softened): For the creamiest frosting base that’s silky smooth.
- Cream cheese (full fat): Adds tanginess and richness to the frosting.
- Salted caramel: Adds a sweet, buttery kick that perfectly complements the spices.
- Powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- Whipping cream: Used to adjust the frosting’s texture for the ideal creamy finish.
- White sugar, unsalted butter, whipping cream, vanilla, coarse salt: Essential for making that homemade, dreamy salted caramel sauce that takes this Pumpkin Cake with Caramel Cream Cheese Frosting Recipe over the top.
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking pan. This step is simple but crucial because a well-greased pan prevents sticking and ensures your cake comes out in one beautiful piece, ready for that luscious frosting.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This blend of dry ingredients is what gives the cake its warm, spiced flavor and helps with the cake’s rise while keeping every bite tender and light.
Step 3: Combine the Wet Ingredients
In a separate large bowl, beat the vegetable oil with the brown sugar and white sugar until smooth and combined. Add the eggs one at a time, beating well after each addition to create a fluffy base. Then, stir in the vanilla extract and pumpkin puree, which brings that heavenly autumnal flavor and beautiful moisture to the batter.
Step 4: Bring It All Together
Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Overmixing can toughen the cake, so stop as soon as you see no more streaks of flour. Your batter should be thick, smooth, and richly colored—a clear sign that something delicious is underway.
Step 5: Bake to Perfection
Pour the batter evenly into your prepared pan and smooth the top. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. This timing ensures the cake is cooked through but still wonderfully moist inside.
Step 6: Frost After Cooling
Once the cake is completely cool, spread the caramel cream cheese frosting generously on top. The frosting is what makes this Pumpkin Cake with Caramel Cream Cheese Frosting Recipe truly special—it’s creamy, tangy, and carries that salty-sweet caramel punch that makes you want seconds instantly.
How to Serve Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
Garnishes
To make your presentation pop, sprinkle some chopped toasted pecans or walnuts on top of the frosting for a delightful crunch that contrasts perfectly with the soft cake. A light drizzle of extra caramel sauce adds shine and an extra layer of indulgence.
Side Dishes
This cake pairs beautifully with warm spiced beverages like chai tea or a cinnamon latte, enhancing the cozy flavors. For a refreshing contrast, serve alongside whipped cream with a sprinkle of nutmeg or even a small scoop of vanilla bean ice cream, making each bite a celebration of texture and temperature.
Creative Ways to Present
For a festive touch, cut the cake into charming mini squares for a party platter, or layer it with extra caramel sauce in a trifle dish to transform it into an elegant dessert. You can also pipe the caramel cream cheese frosting into gorgeous rosettes using a piping bag, turning this simple cake into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Cake with Caramel Cream Cheese Frosting Recipe keeps beautifully covered in the refrigerator for up to 4 days. Store it in an airtight container to preserve the frosting’s creamy texture and prevent the cake from drying out. Bringing it to room temperature before serving allows the full flavors to shine.
Freezing
This cake freezes well either with or without the frosting. To freeze, wrap individual slices tightly in plastic wrap and then foil, or freeze the whole unfrosted cake in an airtight container. When you’re ready to enjoy, thaw overnight in the fridge and frost just before serving for the freshest taste.
Reheating
If you like your cake slightly warmed, gently heat a slice in the microwave for about 15 seconds. This brings out the spices and softens the frosting to melt in your mouth. Just be careful not to overheat to keep that perfect creamy texture intact.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree for this recipe. Pumpkin pie filling usually contains added spices and sweeteners, which could alter the flavor and texture of the cake.
What can I substitute for vegetable oil?
You can substitute the vegetable oil with melted coconut oil or a neutral oil like canola oil. Just avoid anything with a strong flavor as it might overpower the pumpkin and spice notes.
How do I know when the cake is fully baked?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done. If the batter sticks to it, the cake needs a few more minutes in the oven.
Can I make the caramel cream cheese frosting ahead of time?
Yes! The frosting can be made a day in advance and stored in the refrigerator. Before using, give it a good stir and, if needed, add a tablespoon of whipping cream to loosen it back to spreading consistency.
Is it possible to make this recipe gluten-free?
Definitely. Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just keep in mind the texture might be slightly different but still delicious.
Final Thoughts
This Pumpkin Cake with Caramel Cream Cheese Frosting Recipe is pure autumn magic wrapped in a slice of cake. It’s one of those desserts that feels both comforting and special, perfect for sharing with friends and family anytime you want to celebrate the season or simply satisfy a seasonal sweet tooth. I can’t wait for you to try it—it’s truly a showstopper that tastes like fall on a plate.
Print
Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful pumpkin cake topped with a luscious caramel cream cheese frosting, perfect for fall celebrations or anytime dessert cravings.
Ingredients
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
Caramel Cream Cheese Frosting
- 1/2 cup unsalted butter (softened)
- 6 oz cream cheese (full fat brick style)
- 1/2 cup salted caramel
- 2–3 cups powdered sugar
- 1–2 tablespoons whipping cream (as needed)
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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, beat together the vegetable oil, brown sugar, and white sugar. Add the eggs one at a time, beating well after each addition for smooth batter. Stir in the vanilla extract and pumpkin puree until fully incorporated.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- 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: Remove the cake from the oven and allow it to cool completely in the pan; this prevents the frosting from melting.
- Prepare Caramel Cream Cheese Frosting: In a bowl, beat the softened unsalted butter and cream cheese until creamy. Add the salted caramel and blend well. Gradually add powdered sugar to achieve desired sweetness and thickness. Add 1-2 tablespoons of whipping cream if needed to reach a spreadable consistency.
- Frost the Cake: Once the cake is fully cooled, spread the caramel cream cheese frosting evenly over the top.
Notes
- Ensure the cake is completely cooled before frosting to avoid melting the cream cheese frosting.
- For a richer caramel flavor, use homemade salted caramel sauce as indicated, or substitute with store-bought salted caramel.
- Use fresh pumpkin puree or canned pumpkin puree for best results.
- If desired, garnish with chopped nuts or a sprinkle of pumpkin pie spice on top for extra presentation appeal.
- Store the cake refrigerated to maintain freshness and frosting texture.
