This pumpkin cake is soft and fluffy, perfect for fall! It’s made with warm spices that make every bite feel like a cozy hug. And that caramel cream cheese frosting? Pure bliss!
Honestly, I could eat that frosting by the spoonful. Don’t blame me if you find yourself doing the same! 😉 The cake is easy to whip up, and it’s a hit at any gathering!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great for this recipe. If you have fresh pumpkin, you can roast and puree it, but it takes a bit more time. Make sure it’s pure pumpkin with no added spices.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives the cake its lovely warm flavor. If you’re missing one, you can use pumpkin pie spice as a substitute for all of them!
Flour: All-purpose flour is perfect here, but if you’re gluten-free, you can swap it with a 1:1 gluten-free flour blend. The texture may vary a little.
Cream Cheese: If you prefer a lighter touch, you could use mascarpone cheese for the frosting instead. It has a similar flavor but is less tangy.
How Do I Achieve a Moist and Fluffy Cake?
Getting the right texture for your pumpkin cake is essential. Here’s how to do it:
- Blend the wet ingredients (sugars, oil, eggs, pumpkin) well. This adds air, making the cake fluffy.
- When mixing in the dry ingredients, go easy. Just mix until combined; overmixing can lead to a dense cake.
- Check the cake doneness with a toothpick. If it comes out clean, it’s done. Overbaking can dry it out!
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups canned pumpkin puree
For the Caramel Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
How Much Time Will You Need?
This delicious pumpkin cake takes about 20 minutes to prep, plus 25-30 minutes of baking time. After that, allow some time for cooling before frosting, so plan on about 1 hour and 15 minutes total. Don’t forget to chill the cake for 30 minutes after frosting to let everything set before enjoying!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This will ensure your spices are evenly distributed!
3. Blend Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil, and beat until smooth. This is where the magic begins!
4. Add Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract to give your cake a lovely aroma.
5. Incorporate Pumpkin:
Mix in the pumpkin puree until everything is well blended. The pumpkin will keep your cake moist!
6. Combine Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. It’s important not to overmix to keep the cake light and fluffy.
7. Bake the Cake:
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes:
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, carefully transfer them to a wire rack to cool completely.
9. Make the Frosting:
While the cakes cool, prepare the caramel cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy.
10. Add Powdered Sugar:
Gradually add the powdered sugar, mixing well after each addition until it reaches your desired sweetness. Then mix in the vanilla extract.
11. Add Caramel:
Gently fold in about 1/4 cup of the caramel sauce into the frosting. This will add that sweet, buttery flavor!
12. Assemble the Cake:
Take one layer of cake and place it on a serving plate. Spread a layer of frosting evenly over the top. Place the second cake layer on top and repeat.
13. Frost the Outside:
Spread the remaining frosting over the top and sides of the cake, creating a beautiful finish. Don’t worry about being perfect—rustic is charming!
14. Add the Final Touch:
Drizzle the remaining caramel sauce decoratively over the top of the frosted cake for that extra touch of sweetness and flavor.
15. Chill and Serve:
Refrigerate the cake for at least 30 minutes to set before serving. This will make it easier to slice and enjoy!
16. Enjoy Your Creation:
Slice the cake, serve it up, and watch everyone enjoy the fruits (or desserts!) of your labor. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast and puree it. Make sure it’s smooth and free from excess moisture to avoid affecting the texture of your cake.
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. This should work well, but avoid using coconut or almond flour as they require different ratios.
What Should I Do If My Cake is Too Dense?
If your cake comes out dense, it might be due to overmixing the batter or not incorporating enough air into the wet ingredients. Always mix until just combined and ensure you’re using fresh leavening agents.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake without frosting for up to 3 months. Just thaw it overnight in the fridge before serving!