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Pumpkin Cake with Caramel Cream Cheese Frosting

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Delightful pumpkin cake with spiced flavors, topped with rich caramel cream cheese frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup cream cheese, softened
  • 1/2 cup salted caramel sauce
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your pans by greasing and flouring two 9-inch round cake pans.
  3. Mix the dry ingredients: whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Whisk the wet ingredients: combine sugar and vegetable oil, then add in the eggs, beating well.
  5. Stir in the pumpkin puree and vanilla extract until smooth.
  6. Combine the dry ingredients into the wet mixture, folding gently.
  7. Pour the batter into prepared pans and bake for 25 to 30 minutes.
  8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
  9. Whip up the frosting: beat cream cheese, salted caramel, and vanilla until smooth, then gradually add powdered sugar.
  10. Frost the cooled cakes, layering generously with frosting between and on top.

Notes

For best results, be gentle when mixing to avoid a dense cake. Feel free to add nuts or chocolate chips for variations.

Nutrition

Keywords: pumpkin cake, autumn dessert, caramel frosting

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