I can’t wait to share my Pumpkin Cake With Caramel Cream Cheese Frosting. Fresh aromas of cinnamon and nutmeg combine with pumpkin puree, all-purpose flour, and buttermilk in a recipe that is both inviting and delightful. I add hints of caramel sauce, turning a familiar favorite into something truly special.

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I recently came up with this Pumpkin Cake With Caramel Cream Cheese Frosting recipe that totally surprised me with its rich flavor profile. I mixed together 2 cups all-purpose flour and 2 cups granulated sugar, then added 1 cup pumpkin puree along with a pinch of spices like 1 tsp ground cinnamon and a bit of ground ginger to give it that extra kick.

I used 3 large eggs and 1/2 cup buttermilk to get the perfect texture, and when it came to the frosting I combined 8 oz of softened cream cheese with 1/2 cup unsalted butter, plenty of powdered sugar and 1/4 cup caramel sauce for a twist that makes it unique. This reminded me a bit of some classic pumpkin recipes with a modern spin.

I cant wait for you to try this mix of flavors that puts a fresh spin on a pumpkin spice cake with cream cheese frosting. Enjoy!

Why I Like this Recipe

I like this recipe because the mix of spices gives it a cozy, fall vibe and the pumpkin flavor really shines through. I also love how the caramel cream cheese frosting adds a sweet twist that makes every bite feel special. The instructions are simple enough so even when I mess up a little bit the cake still turns out moist and yummy. Plus, I really enjoy that it brings all these everyday ingredients together into a treat that always makes me feel accomplished.

Ingredients

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Pumpkin puree gives the cake a moist, tender crumb while adding natural sweetness and extra fiber.
Granulated sugar is responsible for the overall sweetness, even though it’s mostly simple carbohydrates.
Cream cheese and butter combine to add a rich, tangy flavor along with creamy texture and fats.
Eggs help bind all the ingredients together and provide essential protein for structure.
All-purpose flour forms the backbone of the cake, delivering a light and airy texture.

Ingredient Quantities

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1 cup pumpkin puree (canned is fine)

1/2 cup vegetable oil

3 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

1/4 cup caramel sauce (store bought or homemade)

1/2 tsp vanilla extract (for the frosting)

How to Make this

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1. Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottom with parchment paper so your cakes wont stick.

2. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 1/2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp ground cloves.

3. In another bowl, blend 1 cup pumpkin puree, 1/2 cup vegetable oil, 3 large eggs, 1 tsp vanilla extract, and 1/2 cup buttermilk until smooth.

4. Slowly stir the wet ingredients into the dry ingredients, mixing just until combined (overmixing can make the cake tough).

5. Divide the batter evenly between the prepared pans and smooth the top lightly with a spatula.

6. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean; every oven is different so keep an eye on it.

7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a rack to cool completely.

8. For the frosting, beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until fully creamy.

9. Gradually add 2 cups powdered sugar to the mixture and blend in 1/4 cup caramel sauce and 1/2 tsp vanilla extract until the frosting is smooth and spreadable.

10. Once the cakes are cool, place one layer on a plate, spread a generous amount of frosting on top, then place the second layer on and cover the entire cake with the rest of the frosting. Enjoy!

Equipment Needed

1. Oven, preheated to 350°F
2. Two 9-inch round cake pans
3. Parchment paper (for lining the pans)
4. One large mixing bowl (for dry ingredients)
5. Another bowl (for wet ingredients)
6. Whisk (to blend the dry mix)
7. Spatula (to stir batter and smooth the cake tops)
8. Measuring cups and spoons
9. Toothpick (to test if the cakes are done)
10. Cooling rack (for letting the cakes cool)
11. Electric mixer or hand mixer (for making the frosting)

FAQ

Q: Can i use fresh pumpkin puree instead of canned?

A: Yeah you can use fresh pumpkin puree if you want, but the canned version is more consistent so the texture is even.

Q: What temperature and how long should i bake the cake?

A: You should bake it at 350°F for around 30-35 minutes. Always do a toothpick test to check if its done.

Q: How do i make the caramel cream cheese frosting?

A: First beat the cream cheese and butter until its smooth, then slowly add the powdered sugar before mixing in the caramel sauce and vanilla extract.

Q: How should i store leftovers?

A: Keep the cake in an airtight container at room temperature for up to 3 days, or in the fridge if you like it a bit sturdier.

Q: Can i freeze the cake?

A: Yes you can freeze it. Wrap it tightly in plastic wrap and foil then defrost in the fridge overnight for best results.

Pumpkin Cake With Caramel Cream Cheese Frosting Recipe Substitutions and Variations

If you don’t have all-purpose flour, you can try using a gluten-free flour blend. Note that it might change the texture a bit.
You can swap granulated sugar with an equal amount of coconut sugar for a subtle caramel taste, but it might need a little extra liquid adjustment.
If vegetable oil isn’t available, melted butter or even coconut oil works fine in this recipe – just keep in mind the flavor might get richer.
No buttermilk? Mix 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes. It won’t be perfect but it’ll do the trick.
If you can’t get your hands on caramel sauce, try making a quick homemade version with equal parts brown sugar, butter, and a bit of heavy cream boiled until it thickens a little.

Pro Tips

1. Be careful when mixing your wet and dry ingredients – stir it just until they’re combined. Overmixing will make your cake dense, so it’s best to err on the side of under-mixing even if it seems a bit lumpy at first.

2. Keep a close eye on your cake while it’s baking. Since ovens vary, start checking a couple minutes before the suggested time so you don’t accidentally over-bake it.

3. Make sure your cream cheese and butter are softened to room temperature before you whip them up for the frosting. If they’re too cold, it makes it hard to get a smooth mix and might leave lumps in your frosting.

4. For an extra moist cake, consider brushing a little bit of simple syrup on the layers before you add the frosting. This little trick really helps lock in moisture and adds a bit of extra sweetness.