This Pumpkin Cake is a cozy treat, perfect for fall! It’s soft and moist with a rich pumpkin flavor that makes it super comforting. Topped with creamy caramel frosting, it’s a real winner!
You might find yourself sneaking an extra slice because it’s just that good! I love serving it at gatherings—everyone goes back for seconds. You can even add nuts for a little crunch!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of your cake! You can use canned pumpkin puree for convenience or make your own by roasting fresh pumpkins. Just scoop out the flesh and blend it until smooth.
Spices: The blend of cinnamon, ginger, nutmeg, and cloves gives this cake its warm flavor. If you’re short on a spice, you can use pumpkin pie spice as a quick alternative.
Flours: All-purpose flour is perfect here, but if you need a gluten-free option, try a 1:1 gluten-free flour blend. It works surprisingly well!
Oil: Vegetable oil keeps the cake moist, but you can substitute with melted coconut oil or applesauce for a lighter option. Both add a nice twist!
Cream Cheese: For the frosting, any full-fat cream cheese works best. If you want a lighter option, you could consider Greek yogurt, but it will change the flavor slightly.
How Do You Get the Perfect Frosting Consistency?
Achieving the right consistency for your cream cheese frosting is key! Here’s how:
- Use softened cream cheese and butter. They should be at room temperature for easy mixing.
- Add the powdered sugar gradually while mixing on low speed to prevent a huge sugar cloud!
- If the frosting is too thick, you can add a tiny bit of milk or cream until you reach the desired consistency.
- For extra flavor, don’t skip the vanilla and caramel sauce—they make your frosting heavenly!
Follow these tips, and your frosting will spread beautifully over the cake, making each slice a treat!
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Cake:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 cup (240ml) vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (340g) pumpkin puree (canned or homemade)
For the Caramel Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/3 cup (100g) caramel sauce (store-bought or homemade), plus extra for drizzle
How Much Time Will You Need?
Preparing this delicious Pumpkin Cake takes about 15 minutes of mixing and pouring, and then it needs to bake for 40-45 minutes. Don’t forget to let it cool completely before frosting—this will take another 30-60 minutes. Plan for about 1 hour and 15 minutes total time, not including chilling. Perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch square cake pan, or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all your spices (cinnamon, ginger, nutmeg, and cloves). This lovely mixture adds great flavor! Set it aside for later.
3. Combine Sugars and Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until everything is combined nicely. Add the eggs one by one, making sure to beat well after each. Then mix in the vanilla extract and pumpkin puree until it’s all smooth and well blended.
4. Add Dry to Wet Ingredients:
Now it’s time to bring everything together! Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. You want it to be just combined!
5. Bake the Cake:
Pour the batter into your prepared pan, smoothing out the top. Bake for 40-45 minutes or until a toothpick comes out clean when inserted in the center. The aroma will be heavenly, just wait!
6. Cool the Cake:
Let the cake cool completely in the pan on a wire rack. Patience is key here to ensure the frosting doesn’t melt!
7. Make the Frosting:
In another medium bowl, beat the softened cream cheese and butter together until creamy. Gradually add in the powdered sugar, mixing until it’s fluffy. Finally, add the vanilla extract and caramel sauce, mixing until it all comes together beautifully.
8. Frost the Cake:
Once the cake is completely cool, spread the caramel cream cheese frosting evenly over the top. Make it as thick as you like!
9. Add Caramel Drizzle:
For a fancy touch, drizzle some extra caramel sauce over the frosted cake. Let it drip down the sides a little for that beautiful presentation.
10. Serve:
Slice up your delicious pumpkin cake and serve at room temperature. Each bite is a perfect balance of spice and sweetness. Enjoy every moment!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. This gives a fresh flavor to your cake!
How Should I Store Leftover Cake?
Store leftover pumpkin cake in an airtight container in the refrigerator for up to 3 days. Make sure to keep it chilled, especially since it has cream cheese frosting.
Can I Make This Cake Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free all-purpose blend (like Bob’s Red Mill 1-to-1). The texture will still be delicious, just like the original!
Is It Necessary to Frost the Cake Right Away?
It’s best to frost the cake once it’s completely cool to maintain the integrity of the frosting. If you’re not ready to frost it immediately, you can cover the cake with plastic wrap and frost it later.
