This pumpkin cake is soft and moist, packed with warm spices that remind you of cozy autumn days. The caramel cream cheese frosting adds a sweet, creamy touch that makes it truly special!
Honestly, who can resist a slice of cake like this? It’s perfect for gatherings, or just because you deserve a treat! I love enjoying it with a cup of coffee—pure happiness! ☕️
Key Ingredients & Substitutions
Pumpkin Puree: A key ingredient that gives the cake its moist texture and flavor. Use canned pumpkin puree for convenience or make your own by roasting and pureeing fresh pumpkin. Just avoid pumpkin pie filling as it contains added spices and sugar.
Spices: Cinnamon, nutmeg, ginger, and cloves create that warm, cozy flavor. If you’re missing one or two, you can substitute with pumpkin pie spice, which contains similar spices. Just adjust based on your taste preference!
Oil: Vegetable oil keeps the cake moist. You can swap it for canola oil or even melted coconut oil for a different flavor. If you prefer, use unsweetened applesauce for a healthier twist!
Cream Cheese: Essential for the frosting’s creaminess. Neufchâtel cheese is a lower-fat alternative that works well. You can replace cream cheese with mascarpone if you want a richer taste!
How Do You Get a Moist Pumpkin Cake?
Getting a moist pumpkin cake comes down to a few key techniques. Start by ensuring your ingredients, especially eggs and cream cheese, are at room temperature. This helps with even mixing.
- Don’t overmix the batter. Once you combine wet and dry, mix until just blended. Overmixing can lead to a denser cake.
- Check for doneness towards the lower end of the baking time. The cake continues to cook slightly after it’s out of the oven, so aim for a toothpick that comes out clean, but avoid overbaking.
- Let the cake cool completely in the pan before frosting. This ensures the frosting won’t melt and dribble off.
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Caramel Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 cup caramel sauce (store-bought or homemade), plus extra for drizzling
How Much Time Will You Need?
This delightful pumpkin cake takes about 20 minutes to prep and 40 to 50 minutes to bake. Once baked, let it cool for about 30 minutes before frosting. It’s ideal for a cozy afternoon or dessert gathering!
Step-by-Step Instructions:
1. Prepare the Cake:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan, or you can line it with parchment paper for easier removal later.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This mix will bring all those warm, cozy flavors together!
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until they’re well combined. Then, add in the eggs one by one, mixing thoroughly after each egg. This helps incorporate air for a fluffy texture.
Next, stir in the pumpkin puree and vanilla extract until everything is nicely blended. Gradually fold in the dry ingredients, mixing gently until just combined. Pour the batter into your prepared pan and smooth the top with a spatula.
2. Bake the Cake:
Now, bake the cake in your preheated oven for 40 to 50 minutes. Keep an eye on it, and when a toothpick inserted into the center comes out clean, it’s ready! Once done, take it out of the oven and let it cool completely in the pan on a wire rack.
3. Make the Caramel Cream Cheese Frosting:
While your cake is cooling, make the frosting! In a large bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy.
Gradually add the sifted powdered sugar, beating until the frosting is fluffy and evenly combined. Finally, mix in the caramel sauce until everything is perfectly blended and smooth.
4. Assemble the Cake:
Once the cake has completely cooled, it’s time to frost it! Spread the caramel cream cheese frosting evenly over the top of the cake using an offset spatula. For a fancy touch, drizzle extra caramel sauce over the frosting in a decorative pattern.
5. Serve:
Slice the cake and enjoy at room temperature. If you have any leftovers, store them covered in the refrigerator to keep it fresh. Enjoy your deliciously moist pumpkin cake topped with rich caramel cream cheese frosting!
This cake is perfect for fall gatherings, holiday celebrations, or just because you crave something sweet! Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast your pumpkin until tender, scoop out the flesh, and puree it until smooth. Make sure to measure out 1 ¾ cups for this recipe to match the equivalent amount in a 15 oz can.
How Can I Make This Cake Healthier?
If you want a healthier version, consider reducing the sugar by about 1/4 cup, or use a sugar substitute. For a lighter cake, you can swap half of the vegetable oil for unsweetened applesauce. This keeps the cake moist while reducing calories.
Can I Freeze Leftover Cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 3 months. To enjoy, thaw it in the fridge overnight and frost just before serving.
What’s the Best Way to Frost This Cake?
For easy frosting, make sure your cake is completely cooled. Use an offset spatula to spread the frosting evenly over the top. If you’d like a more decorative look, consider piping the frosting on. Just let your creativity shine!
