This pumpkin cake is moist, fluffy, and bursting with warm spices that remind you of fall. Topped with a luscious caramel cream cheese frosting, it’s a sweet treat you’ll love!
Baking this cake fills the house with wonderful smells, and it’s perfect for sharing with friends. I like to enjoy it with a warm cup of tea—it makes everything better! ☕
Key Ingredients & Substitutions
All-Purpose Flour: The base of your cake. If you want to make it gluten-free, try using a gluten-free all-purpose flour blend, which usually works just as well.
Pumpkin Puree: This adds moisture and flavor. If you can’t find canned pumpkin, homemade puree works too! Just bake a small pumpkin, scoop out the flesh, and blend until smooth.
Brown Sugar: It gives a nice depth of flavor. You can substitute it with coconut sugar or even just extra granulated sugar if that’s what you have on hand.
Caramel Sauce: You can use store-bought caramel or make your own! If you want to skip it, a simple chocolate ganache can also top the cake beautifully.
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar well is key to a fluffy cake! Start with softened butter, which helps incorporate air into the mixture. Here’s how to do it:
- Use a mixer on medium speed for about 3-4 minutes until it’s light and fluffy.
- Make sure to scrape down the sides of the bowl halfway through to get everything mixed evenly.
- This creates a nice texture for your cake, helping it to rise beautifully as it bakes!
Enjoy every bite of this delicious pumpkin cake, topped with the creamy frosting! Perfect for gatherings or just to treat yourself.
Delicious Pumpkin Cake with Caramel Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Cake:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Caramel Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1/2 cup caramel sauce (store-bought or homemade)
- 2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Garnish:
- Pecan halves or chopped pecans (optional)
How Much Time Will You Need?
This pumpkin cake will take about 15 minutes to prepare and around 35-40 minutes to bake. To really let the flavors develop, it’s best to let the cake cool before frosting, so expect a total time of about 1 hour, including cooling time before serving.
Step-by-Step Instructions:
1. Preheat Oven & Prepare Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour an 8-inch square cake pan, or line it with parchment paper for easy removal later on. This will help your cake come out nice and smooth!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the delicious spices: cinnamon, ginger, cloves, and nutmeg. This will ensure they are evenly mixed throughout the cake.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter together with the granulated and brown sugars using an electric mixer. Keep mixing on medium speed until it becomes light and fluffy, which should take about 3-4 minutes. You want lots of air bubbles for a fluffy cake!
4. Add Eggs:
Next, add the eggs one at a time, mixing them in well after each addition. This helps incorporate them fully into the batter.
5. Stir in Pumpkin and Vanilla:
Add in the pumpkin puree and vanilla extract. Mix until everything is well combined—it will smell fantastic!
6. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients into the wet ingredients. Mix gently until just combined—be careful not to overmix, or your cake might turn out dense.
7. Bake:
Pour your batter into the prepared cake pan and smooth the top with a spatula. Bake it in your preheated oven for about 35-40 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean or with just a few crumbs.
8. Cool:
Once baked, let the cake cool completely in the pan on a wire rack. This step is really important for the frosting to stick properly!
9. Make the Frosting:
While your cake is cooling, prepare the frosting! In a medium bowl, beat the softened cream cheese and butter until you achieve a smooth and creamy consistency. Then, add in the caramel sauce and vanilla extract, mixing until everything is blended together.
10. Add Powdered Sugar:
Gradually mix in the sifted powdered sugar, beating on low speed until it becomes smooth and spreadable. You can add a little more milk if you need to thin it out!
11. Frost the Cake:
Once the cake is completely cool, spread the caramel cream cheese frosting evenly over the top. It’s okay to be a little generous with the frosting; you want it to be delicious!
12. Garnish:
For a lovely finishing touch, sprinkle some pecan halves or chopped pecans on top of the frosting. This adds a nice crunch and extra flavor. The decoration is entirely optional but totally recommended for that perfect look!
13. Serve:
Slice your beautiful pumpkin cake and serve it up! Store any leftovers (if there are any!) in the refrigerator to enjoy later. Every bite is sure to bring a smile!
Enjoy this moist, warmly spiced pumpkin cake covered in a velvety caramel cream cheese frosting — it’s the perfect treat for any cozy occasion!
Can I Substitute Pumpkin Puree with Fresh Pumpkin?
Absolutely! You can use fresh pumpkin. Just roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. This will give you a lovely, homemade pumpkin puree.
How Can I Make This Cake Gluten-Free?
If you want to make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and spices are also gluten-free to avoid cross-contamination!
How to Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. To maintain the frosting’s texture, it’s best to keep the cake refrigerated until you’re ready to serve it again.
Can I Freeze the Cake?
Yes, you can freeze the unfrosted cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 3 months. Thaw in the fridge overnight when you’re ready to eat!