Imagine a dessert that wraps you in the cozy warmth of fall spices and finishes with a luscious, caramel-kissed cloud of frosting—that’s exactly what you’ll find in this Pumpkin Cake with Caramel Cream Cheese Frosting. Every forkful is a happy dance of soft pumpkin crumb, balanced sweetness, and silky, tangy topping with just a hint of burnt sugar goodness. Whether you serve it at a festive family dinner or as an everyday treat, this cake is sure to bring big smiles. There’s something almost magical about how well pumpkin and caramel play together, making this recipe a must-try for anyone obsessed with autumn flavors!
Ingredients You’ll Need
Baking this Pumpkin Cake with Caramel Cream Cheese Frosting only takes a handful of trusty ingredients, but each one has a role in achieving the perfect taste and texture. From the deep flavors of pumpkin and spices to the dreamy frosting, here’s what you’ll need and why each is so important.
- All-purpose flour: Gives the cake its structure so it’s sturdy yet tender.
- Baking powder & baking soda: Provide lift for a fluffy, light crumb.
- Salt: Enhances the other flavors—you’ll taste the difference!
- Ground cinnamon, nutmeg, and ginger: These three blend to create that signature warm, spiced pumpkin flavor.
- Unsalted butter, softened: Keeps the crumb rich and adds creamy depth to both cake and frosting.
- Granulated sugar & light brown sugar: Offer sweetness and a hint of molasses for extra moisture and depth.
- Large eggs: Help bind the cake and add to its delicate texture.
- Pumpkin puree: The star ingredient, giving gorgeous color, moisture, and earthy sweetness.
- Vanilla extract: Rounds out the flavor and adds bakery-style richness.
- Buttermilk: Makes the cake especially moist and tender, with a slight tang that balances the sweetness.
- Cream cheese, softened: The foundation for a tangy, creamy frosting.
- Prepared caramel sauce: Adds that glorious caramel note to the frosting—and for drizzling, too!
- Powdered sugar: Sweetens the frosting and gives it the perfect spreadable texture.
- Pinch of salt (in frosting): Cuts through the sweetness and brings out the caramel flavor.
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting
Step 1: Prep Your Pans and Oven
Get started by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan, or two 9-inch round cake pans if you’re going for a layer cake. This ensures your Pumpkin Cake with Caramel Cream Cheese Frosting pops out perfectly, without any sticking or crumbling.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisking not only combines everything but also aerates the ingredients for a lighter cake. These spices don’t just make the cake taste incredible—they’ll make your kitchen smell like autumn heaven.
Step 3: Cream the Butter and Sugars
Using a large mixing bowl (and electric mixer if you have one), cream the softened butter with both the granulated and brown sugars. You want it light and fluffy—this step is key for a tender, airy crumb. Don’t rush it! This is what gives the cake that luxurious, melt-in-your-mouth texture.
Step 4: Add Eggs, Pumpkin, and Vanilla
Beat the eggs in one at a time, mixing well after each addition. This helps to emulsify the batter for a smooth, even bake. Next, blend in the rich pumpkin puree and vanilla extract. At this stage, the colors and aromas come together to start hinting at the magic to come.
Step 5: Combine Dry and Wet Mixtures With Buttermilk
With your mixer on low, add the dry ingredients to the wet in three parts, alternating with the buttermilk. Begin and end with the dry mix. Mix just until everything is combined—overmixing is the enemy! You’re looking for a smooth, pumpkin-hued batter.
Step 6: Bake to Perfection
Pour the batter into your prepared pan(s), spreading it out evenly with a spatula. Bake for 30-35 minutes, or until a toothpick poked in the center comes out clean. Allow the cake to cool completely in the pan—patience pays off here to avoid melted frosting mishaps later.
Step 7: Whip Up the Caramel Cream Cheese Frosting
In a clean bowl, beat the softened cream cheese and butter together until creamy and smooth. Add the caramel sauce, vanilla, and salt, then start mixing in the powdered sugar gradually until you get a silky, spreadable frosting. It should be thick enough to mound slightly on a spoon, but smooth enough to slather.
Step 8: Frost and Finish with Caramel Drizzle
Once the cake is fully cool, spread the caramel cream cheese frosting generously over the top. Feel free to go wild with extra caramel sauce drizzled artfully over the icing. For a bonus crunch and touch of class, sprinkle on some chopped toasted pecans.
How to Serve Pumpkin Cake with Caramel Cream Cheese Frosting
Garnishes
Dress up your Pumpkin Cake with Caramel Cream Cheese Frosting by giving it a gorgeous drizzle of caramel sauce right before serving. A handful of toasted pecans or walnuts adds irresistible crunch, while a dusting of ground cinnamon or a few edible flowers make it truly stunning for a special occasion.
Side Dishes
While this cake is a showstopper on its own, consider serving it alongside a creamy scoop of vanilla or cinnamon ice cream. For a festive brunch, pair slices with fresh fruit salad or strong, freshly brewed coffee for an unbeatable flavor match.
Creative Ways to Present
Cut the Pumpkin Cake with Caramel Cream Cheese Frosting into squares and serve on a rustic wooden board for a casual gathering, or go for elegant slices on vintage china if you’re after wow-factor at a dinner party. Mini individual cakes layered in jars with frosting are adorable for picnics or lunchboxes too!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cake tightly and store it in the refrigerator, where it will stay fresh and moist for up to four days. The frosting keeps the crumb nice and soft, and the flavors deepen beautifully overnight.
Freezing
You can absolutely freeze the Pumpkin Cake with Caramel Cream Cheese Frosting! For best results, wrap slices or the whole cake (unfrosted or frosted) securely in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
Enjoying a slice straight from the fridge is delicious, but if you prefer it gently warmed, pop a slice in the microwave for about 10-15 seconds. Just enough to take the chill off and soften the frosting. Be mindful not to melt it completely!
FAQs
Can I make this cake ahead of time?
Yes, you can bake the Pumpkin Cake with Caramel Cream Cheese Frosting a day or two in advance. Simply keep it covered in the refrigerator, and frost it the day you plan to serve for the freshest appearance and texture.
What’s the best way to make the cream cheese frosting ultra-smooth?
The trick is starting with softened cream cheese and butter, and beating them together until perfectly creamy before adding the caramel and powdered sugar. Sift your powdered sugar and add it slowly to avoid lumps, and keep mixing until the frosting looks satiny and light.
Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree works beautifully in this Pumpkin Cake with Caramel Cream Cheese Frosting. Just be sure to drain any excess liquid, as homemade purée can be more watery than the canned variety.
What’s a good substitute if I don’t have buttermilk?
No problem! Mix 1/2 cup milk with 1 1/2 teaspoons vinegar or lemon juice, let it stand for a few minutes to thicken, and use it as a perfect buttermilk alternative.
Can I make this recipe gluten-free?
You sure can! Substitute your favorite gluten-free all-purpose flour blend (ideally one made for baking and containing xanthan gum), and you’ll still enjoy a fluffy, flavorful Pumpkin Cake with Caramel Cream Cheese Frosting.
Final Thoughts
It’s hard to imagine a cozier, more crowd-pleasing dessert than Pumpkin Cake with Caramel Cream Cheese Frosting. Make it once and you’ll find yourself coming back to it again and again for holidays, birthdays, or just a pick-me-up on a chilly day. Gather your friends and family, get baking, and fall in love with this show-stopping cake!
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Pumpkin Cake with Caramel Cream Cheese Frosting Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this delicious Pumpkin Cake topped with a luscious Caramel Cream Cheese Frosting. This moist and aromatic cake is perfect for any autumn gathering.
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Caramel Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup prepared caramel sauce (plus extra for drizzling)
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the baking pan(s).
- Prepare the dry ingredients: Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.
- Cream the butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and pumpkin: Beat in eggs one at a time, then mix in the pumpkin puree and vanilla extract.
- Combine wet and dry ingredients: Add the dry ingredients and buttermilk to the wet mixture in alternating additions, mixing until just combined.
- Bake: Pour the batter into the pan(s) and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Make the frosting: Beat cream cheese and butter until smooth, then add caramel sauce, vanilla, salt, and powdered sugar until smooth.
- Frost the cake: Spread frosting over cooled cake and drizzle with extra caramel sauce.
Notes
- Enhance with chopped toasted pecans after drizzling caramel.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
