Description
A moist pumpkin cake topped with a rich caramel cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup caramel sauce, plus extra for drizzling
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, beat the oil and granulated sugar until combined. Beat in the eggs one at a time. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy. Mix in the 1/2 cup of caramel sauce until fully incorporated.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Top with the second cake layer.
- Frost the top and sides of the cake with the remaining frosting. Drizzle extra caramel sauce over the top before serving.
Notes
- For best results, ensure your cream cheese and butter are at room temperature for the frosting.
- You can substitute canned pumpkin with fresh pumpkin puree if you prepare it beforehand.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: pumpkin cake, caramel frosting, cream cheese frosting, fall dessert, spice cake