Description
This Pumpkin Cake with Caramel Cream Cheese Frosting is a moist and flavorful dessert that captures the essence of autumn. With a rich blend of spices and a decadent frosting, it’s perfect for fall gatherings or any special occasion.
Ingredients
Scale
For the Pumpkin Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
For the Caramel Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup caramel sauce
- 1 tsp vanilla extract
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Combine Wet Ingredients: In another bowl, beat granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
- Combine Mixtures: Gradually add dry ingredients to wet, mixing until just combined.
- Bake: Divide batter between pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely on wire racks.
- Make Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, caramel sauce, and vanilla, mixing until fluffy.
- Frost the Cake: Once cooled, frost the top of one cake layer, place the second layer on top, and frost the top and sides. Drizzle with extra caramel if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Feel free to add nuts or chocolate chips for extra flavor and texture.
- Store leftover cake in the refrigerator for up to 5 days or freeze for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 15g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g