Ingredients
Equipment
Method
Bake the pumpkin cake
- Preheat the oven to 350F, then grease two 9-inch round pans. Set them aside so the batter can go in right after mixing.
- Beat butter and brown sugar until creamy, then add eggs, pumpkin puree, sour cream, and vanilla and mix until smooth. Stop and scrape the sides once for an even batter.
- Whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, then fold the dry mixture into the wet ingredients. Mix just until no dry streaks remain.
- Divide the batter evenly between the two pans. Tap the pans lightly on the counter to settle the batter.
- Bake for 35-40 minutes at 350F until the centers spring back and a toothpick comes out mostly clean. Let the cakes cool completely in the pans.
Make the caramel cream cheese frosting and assemble
- Beat cream cheese and unsalted butter until smooth, with no lumps. Keep going until the mixture looks glossy and uniform.
- Beat in caramel sauce until fully incorporated. The frosting should turn a light caramel color.
- Beat in powdered sugar and vanilla until thick and spreadable. Pause to scrape the bowl so the frosting stays smooth.
- Frost between the cooled cake layers and cover the outside with a thin even layer of frosting. Use long swipes to keep the sides clean.
- Drizzle salted caramel over the top and down the sides. Finish with a few extra drips so the caramel cascades visibly.
Notes
For the cleanest frosting, make sure the cakes are completely cooled before assembling; warm layers can melt the frosting and cause slipping. Store assembled cake covered in the refrigerator up to 4 days. Freeze unfrosted cake layers up to 2 months (wrap tightly); thaw overnight in the fridge and frost after thawing. For a dairy-light swap, use dairy-free cream cheese and plant-based butter, then check the frosting texture and add a small spoon of powdered sugar if it’s too loose.