Pumpkin Cake With Caramel Frosting
This pumpkin cake is a cozy treat, spiced and topped with a luscious caramel frosting, perfect for gatherings or quiet moments.
Ingredients
For the Cake
- 2 cups all-purpose flour for structure
- 1 tablespoon pumpkin pie spice adds warmth and flavor
- 2 teaspoons baking powder leavening agent
- 1 teaspoon baking soda leavening agent
- 1/4 teaspoon salt enhances flavor
- 1 cup vegetable oil or canola adds moisture
- 1 cup brown sugar deepens sweetness
- 1/2 cup white sugar balances flavors
- 4 large eggs binds ingredients
- 2 teaspoons vanilla extract adds richness
- 1 15 oz can pumpkin puree provides moisture and flavor
For the Frosting
- 1/2 cup unsalted butter, softened adds richness
- 6 oz cream cheese, full fat brick style creamy texture
- 2-3 cups powdered sugar sweetness and thickness for frosting
- 1-2 tablespoons whipping cream makes frosting creamy
- 1/2 cup salted caramel sweet and salty element
For the Caramel Sauce
- 1 cup white sugar for caramel sauce
- 1/3 cup unsalted butter, cut into 5 pieces adds richness
- 1/2 cup whipping cream adds creaminess
- 1 teaspoon vanilla extract enriches flavor
- 1/4 teaspoon coarse salt enhances flavor
Instructions
Preparation
- Start by preheating your oven to 350°F. Prepare your 9×13 inch pan by greasing and flouring it.
- In a medium bowl, combine the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk these ingredients together until they are evenly mixed.
- In a large bowl, beat together the vegetable oil, brown sugar, white sugar, eggs, vanilla extract, and pumpkin puree until the mixture is smooth and uniform.
- Gradually add the dry flour mixture to the wet ingredients, mixing about half at a time. Stop the mixer occasionally to scrape down the sides of the bowl.
- Pour the batter into the prepared pan and spread it out evenly with a spatula.
Baking the Cake
- Place the cake in the preheated oven and bake for approximately 35 to 40 minutes until firm to the touch and a toothpick inserted comes out clean.
Making the Frosting
- While the cake is baking, prepare the caramel cream cheese frosting. Beat the softened unsalted butter in a large bowl until smooth.
- Add the full-fat cream cheese to the beaten butter and mix until combined.
- Gradually mix in 1 1/2 cups of powdered sugar, then incorporate the salted caramel mixture.
- Continue adding powdered sugar until you reach your desired sweetness, adding whipping cream if necessary.
Making the Caramel Sauce
- In a large saucepan over medium heat, add the white sugar and whisk constantly until melted into a smooth, deep amber liquid.
- Remove from heat and whisk in butter until fully incorporated.
- Gradually whisk in the whipping cream, vanilla extract, and coarse salt.
Serving
- Allow the cake to cool completely before frosting. Drizzle with caramel sauce before serving.
Notes
Ensure all ingredients are at room temperature for better mixing. Don't overmix after adding flour to keep the cake tender. Store leftover frosting in the refrigerator for up to a week.