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
Scale
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.
