Description
This Moist Pumpkin Cake with Caramel Cream Cheese Frosting is the ultimate fall dessert—soft, tender pumpkin-spiced cake layered with a rich, velvety caramel-infused cream cheese frosting. Perfect for gatherings, holidays, or a cozy treat, this easy-to-make cake will be your new autumn baking favorite.
Ingredients
For the Pumpkin Cake:
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2 cups all-purpose flour
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1 tbsp pumpkin pie spice
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2 tsp baking powder
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1 tsp baking soda
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1/4 tsp salt
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1 cup vegetable or canola oil
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1 cup brown sugar
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1/2 cup white sugar
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4 large eggs
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2 tsp vanilla extract
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1 can (15 oz) pumpkin puree
For the Caramel Cream Cheese Frosting:
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1/2 cup unsalted butter, softened
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6 oz full-fat cream cheese (brick style)
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1/2 cup salted caramel sauce
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2–3 cups powdered sugar
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1–2 tbsp whipping cream (as needed)
For the Salted Caramel Sauce:
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1 cup white sugar
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1/3 cup unsalted butter
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1/2 cup whipping cream
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1 tsp vanilla extract
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1/4 tsp coarse salt
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan and line the bottom with parchment paper.
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In a bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
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In a large bowl, beat oil, brown sugar, white sugar, eggs, vanilla, and pumpkin puree until smooth.
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Gradually add dry ingredients to wet ingredients in two additions, mixing until fully incorporated but not overmixed.
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Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Cool completely.
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For frosting, beat softened butter until smooth. Add cream cheese and beat until creamy. Mix in 1½ cups powdered sugar, then pour in caramel sauce. Add more powdered sugar until desired consistency is reached. If too thick, add a splash of whipping cream.
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For caramel sauce: Melt sugar over medium heat, whisking until amber-colored. Add butter and whisk until combined. Slowly pour in cream (caution: it will bubble), whisk until smooth, and stir in vanilla and salt. Let cool.
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Spread caramel cream cheese frosting over cooled cake. Drizzle with extra caramel sauce if desired.
Notes
Ensure the cake is fully cooled before frosting to avoid melting the cream cheese frosting.
Store-bought caramel sauce can be used as a time-saver.
Cake can be made in advance and frozen (unfrosted) for up to 2 months.
Turn into cupcakes by baking at 350°F for 18-22 minutes (yields approx. 24 cupcakes).
Chill frosting if it feels too soft before spreading.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American