Pumpkin Cake with Salted Caramel and Cream Cheese Frosting
This delightful pumpkin cake topped with salted caramel and cream cheese frosting is the epitome of autumn comfort food, perfect for gatherings or a cozy weekend treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder Make sure it's fresh for optimal rise.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
Wet Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs Use room temperature for better mixing.
- 1 cup canned pumpkin puree Freshly roasted pumpkin can also be used.
- 0.25 cup salted caramel sauce
Frosting Ingredients
- 8 oz cream cheese, softened Ensure it's at room temperature.
- 0.5 cup unsalted butter, softened At room temperature.
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Mixing Wet Ingredients
- In a larger bowl, beat together granulated sugar, brown sugar, and vegetable oil until fully combined.
- Add eggs one by one, mixing thoroughly after each addition.
- Stir in the pumpkin puree and salted caramel sauce.
Combine Mixtures and Bake
- Gradually add the dry ingredients to the wet mixture, stirring until just blended.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake in the oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Frosting
- In a medium bowl, beat together softened cream cheese and unsalted butter until smooth.
- Gradually add powdered sugar until fluffy, then stir in vanilla extract.
Frosting the Cake
- Once the cakes are completely cool, spread cream cheese frosting on top of the first layer.
- Drizzle salted caramel sauce over the frosting, then place the second layer on top.
- Coat the top and sides of the cake with remaining cream cheese frosting and finish with a drizzle of salted caramel.
Notes
For a unique touch, consider adding chopped nuts or spices into the frosting. To store, keep in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.