This pumpkin cake is super moist and bursting with warm spices. Topped with creamy caramel cream cheese frosting, it’s like autumn on a plate!
I can’t resist sneaking a slice (or two) right out of the pan. It’s the perfect treat for chilly days or cozy gatherings—trust me, everyone will want seconds!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but you can also roast and puree fresh pumpkin if you’re feeling adventurous. Just make sure it’s pure pumpkin, not pumpkin pie filling.
Spices: The warm spices like cinnamon, nutmeg, and ginger are essential for that signature autumn flavor. If you don’t have ground cloves, you can simply skip it or replace it with allspice if available.
Vegetable Oil: This helps keep the cake moist. If you prefer a healthier option, try using unsweetened applesauce or melted coconut oil as a substitute.
Butter vs. Cream Cheese: I love using cream cheese for a rich frosting, but if you need a lighter option, whipped cream can work for a quick topping, though it won’t have that tangy flavor.
How Can You Achieve a Light and Fluffy Cake?
The secret to a light and fluffy pumpkin cake lies in how you mix your ingredients. When beating your sugars with the oil and eggs, make sure to beat until they are very well combined—this helps to incorporate air, giving the cake lift.
- Mix wet ingredients until fluffy before adding dry ingredients.
- Don’t over-mix once you add the flour. Just stir until combined to avoid a dense texture.
- Always prepare your pans to prevent sticking, and consider checking for doneness a few minutes early to avoid over-baking.
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting
Ingredients You’ll Need:
For The Pumpkin Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
For The Caramel Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
- Additional caramel sauce for drizzling
- Pecans or walnuts for garnish
How Much Time Will You Need?
This delightful recipe requires about 20 minutes of prep time and 30-40 minutes of baking. After baking, allow the cakes to cool for about 10 minutes in the pans, then let them cool completely on a wire rack. The total time from start to enjoying your cake is around 1.5 hours, plus any additional time for chilling the finished cake if desired.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or you can line them with parchment paper for easier removal.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk these together until well mixed and set aside.
3. Mix the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, vegetable oil, and eggs until well combined. Then, add in the pumpkin puree and vanilla extract, mixing until everything is smooth and blended.
4. Combine the Batter:
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. If you want some crunch in your cake, fold in the chopped pecans or walnuts at this point.
5. Bake the Cake:
Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Cool the Cakes:
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, carefully invert the cakes onto wire racks to cool completely.
7. Prepare the Frosting:
While the cakes cool, prepare the caramel cream cheese frosting. In a large bowl, use an electric mixer to beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar and mix until it’s fluffy.
8. Mix in Caramel and Vanilla:
Add the caramel sauce and vanilla extract into the frosting mixture, stirring until fully combined and smooth.
9. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of the caramel cream cheese frosting over the top, then place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
10. Drizzle and Garnish:
For an extra touch, drizzle additional caramel sauce over the top of the cake, allowing some to drip down the sides. You can finish by garnishing with whole or halved pecans or walnuts if you like.
11. Serve:
If desired, chill the cake slightly in the refrigerator for easier slicing. Then cut a piece and enjoy this deliciously moist pumpkin cake topped with rich, creamy caramel cream cheese frosting!
This recipe makes a delightful two-layer pumpkin cake that’s perfect for fall, holidays, or any special occasion. Each slice is a sweet treat that captures the essence of autumn and is sure to impress your family and friends!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! You can use fresh pumpkin by roasting and pureeing it. Just make sure it’s fully cooked and not too watery to maintain the cake’s moisture.
What Can I Use Instead of Vegetable Oil?
If you want a healthier option, you can substitute vegetable oil with unsweetened applesauce or melted coconut oil. Both will help keep the cake moist!
How Should I Store Leftover Pumpkin Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. You can also freeze the cake wrapped tightly in plastic wrap and foil for up to 3 months. Just thaw in the fridge before serving!
Can I Make the Cake Ahead of Time?
Yes, you can bake the cake layers a day in advance. Just wrap them in plastic wrap and store them at room temperature. Frost just before serving for the best texture!
