If you have a soft spot for all things autumn, then you are going to love this Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle Recipe. It’s a cozy, irresistible dessert that perfectly balances the warm spices of pumpkin cake with a luscious cream cheese frosting and that unforgettable touch of salted caramel on top. Every bite feels like a hug from a friend during chilly days and the combination of textures and flavors is simply unbeatable. Trust me, once you make it, it’ll become a cherished favorite in your baking repertoire.
Ingredients You’ll Need
Getting the ingredients right is half the magic in this recipe. Each item is chosen not only for flavor but also for creating the perfect moist texture and that stunning, rich appearance that makes this cake stand out. Nothing complicated here—just familiar staples that come together to deliver a showstopper dessert.
- Pumpkin puree: Provides moistness and that unmistakable autumn taste that defines the cake.
- Granulated sugar: Sweetens the batter and also caramelizes beautifully in the drizzle later on.
- Vegetable oil: Keeps the cake tender and moist without overpowering the pumpkin flavor.
- Large eggs: Bind the ingredients perfectly and add structure to the cake.
- Vanilla extract: Enhances depth and balances the pumpkin spices.
- All-purpose flour: The foundation for the cake’s crumb and texture.
- Baking powder and baking soda: These leavening agents ensure a light, fluffy cake rise.
- Cinnamon, nutmeg, and ginger: Classic pumpkin spices that add warmth and complexity.
- Salt: A small pinch amplifies all the flavors in the cake and frosting.
- Butter: For both the caramel and frosting, it adds creamy richness.
- Heavy cream: Smooths out the caramel and gives it that glossy finish.
- Cream cheese: The star of the frosting with its tangy, velvety profile.
- Powdered sugar: Sweetens the frosting to silky perfection without grit.
How to Make Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle Recipe
Step 1: Prepare the Oven and Pans
Start by preheating your oven to 350°F (175°C). This ensures it’s at the perfect temperature when you’re ready to bake. Grease three 8-inch cake pans thoroughly. This simple step guarantees your beautiful cakes will release easily after baking without breaking apart.
Step 2: Mix the Wet Ingredients
In a large bowl, combine your pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Beat them together until the mixture is smooth and well blended. This mix brings moisture and sweetness, plus the warm vanilla aroma begins the base for your dreamy cake.
Step 3: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This spice blend is what makes your Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle Recipe extra special. Be sure to mix well so every bite has that perfect flavor balance.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, gently folding them just until combined. Overmixing can lead to a dense cake, so take your time and stir until you barely see flour streaks. This ensures a tender crumb that melts in your mouth.
Step 5: Bake the Cake Layers
Divide the batter evenly between the three prepared pans. Pop them into the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The result is fluffy, fragrant cake layers ready to be transformed into a dessert masterpiece.
Step 6: Make the Salted Caramel Drizzle
While the cakes cool, prepare your salted caramel. Melt granulated sugar over medium heat until it turns a deep golden brown — the aroma alone is irresistible. Stir in butter and then heavy cream carefully, followed by the salt. This luscious drizzle elevates the entire cake with its sweet and salty contrast.
Step 7: Whip Up the Cream Cheese Frosting
Beat cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, vanilla extract, and salt, mixing until light and fluffy. This frosting is the perfect creamy companion to the spiced pumpkin cake, adding richness without overpowering.
Step 8: Assemble the Cake
Once your cake layers have cooled completely, it’s time to build. Spread frosting between each layer to hold the cake together. Then cover the top and sides with the remaining frosting, creating a smooth canvas ready for the final flourish.
Step 9: Drizzle with Salted Caramel
Finish by drizzling the cooled caramel over the top of the cake. Whether you drizzle it artfully or let it drip down the sides, that glossy caramel adds visual appeal and an extra dose of flavor magic to your Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle Recipe.
How to Serve Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle Recipe
Garnishes
Consider topping your cake with a sprinkle of chopped toasted pecans or walnuts for a delightful crunch. A light dusting of cinnamon or a few dollops of whipped cream can also elevate presentation and flavor, making each slice feel even more special.
Side Dishes
This cake pairs wonderfully with a cup of hot coffee or spiced chai tea, enhancing those cozy fall vibes. For an extra indulgent treat, serve alongside vanilla ice cream or a scoop of cinnamon gelato to complement the cake’s rich profile.
Creative Ways to Present
If you’re serving this treat at a gathering, try cutting the cake into petite squares and placing on individual dessert plates with a small drizzle of caramel around each piece. You can also layer the cake into elegant parfait glasses with whipped cream and caramel for a stunning twist on the classic.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle Recipe fresh by storing it in an airtight container in the refrigerator. It will stay deliciously moist and flavorful for up to 4 days.
Freezing
This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. You can enjoy your favorite dessert even weeks later — just thaw overnight in the fridge.
Reheating
If you prefer your cake slightly warm, let it come to room temperature first, then warm gently in the microwave for about 10 seconds. Be careful not to overheat as the frosting and caramel can lose their perfect texture.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and provides consistent moistness and flavor to the cake.
Is this cake suitable for Thanksgiving or holiday gatherings?
Without a doubt! It’s a festive, crowd-pleasing dessert that fits right in at any fall or holiday celebration.
Can I make the frosting dairy-free?
You can substitute the butter and cream cheese with dairy-free alternatives, but keep in mind the flavor and texture may be slightly different.
What’s the best way to get that perfect caramel drizzle?
Patience is key! Melt the sugar slowly to avoid burning, stir continuously, and add the butter and cream off the heat to keep it smooth and glossy.
Can I bake this cake in one pan instead of three?
You can, but the baking time will increase significantly. Just keep an eye on it and test with a toothpick regularly.
Final Thoughts
Nothing beats the satisfaction of slicing into a moist, spiced pumpkin cake layered with creamy frosting and laced with decadent salted caramel. This Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle Recipe is truly a celebration of flavors and textures that never fail to impress. I can’t wait for you to try it and make it a star in your dessert lineup. Happy baking!
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Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle is a perfect fall dessert, combining moist pumpkin-spiced layers with smooth frosting and a rich caramel topping. It features warm spices like cinnamon, nutmeg, and ginger, making it ideal for holiday gatherings or cozy afternoons with a cup of coffee.
Ingredients
Cake
- 1 1/2 cups pumpkin puree
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon salt
Salted Caramel
- 1/2 cup granulated sugar
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon salt
Cream Cheese Frosting
- 8 oz cream cheese
- 8 oz butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 7 cups powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans to ensure the cake layers don’t stick.
- Mix Wet Ingredients: In a large bowl, combine pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Beat until smooth and well incorporated.
- Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt to evenly distribute the spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet pumpkin mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
- Bake the Cake Layers: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Make Salted Caramel: In a saucepan over medium heat, melt granulated sugar until it turns a golden brown, stirring carefully to prevent burning. Remove from heat and quickly stir in butter until melted, then slowly add heavy cream while stirring continuously. Mix in salt and let caramel cool to room temperature.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract and salt until fully combined.
- Assemble the Cake: Once the cake layers have cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Repeat with remaining layers, then cover the top and sides of the cake with the remaining frosting for a smooth finish.
- Decorate with Caramel: Drizzle the cooled salted caramel over the top of the frosted cake for an appealing and decadent finish.
Notes
- Ensure pumpkin puree is smooth for the best cake texture.
- Do not overbake the cake to keep it moist.
- Cool cake layers completely before frosting to prevent frosting from melting.
- Use fresh spices for the most vibrant flavor.
- Salted caramel can be stored refrigerated for up to one week and reheated gently before drizzling.
