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Pumpkin Cake with Caramel Cream Cheese Frosting

A moist and fluffy pumpkin cake paired with a rich caramel cream cheese frosting, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1 teaspoon vanilla extract
For the Frosting
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 0.25 cup caramel sauce store-bought or homemade
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  3. In a separate bowl, combine the vegetable oil, eggs, pumpkin puree, and vanilla extract. Mix well until all wet ingredients are thoroughly combined.
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay!
Baking
  1. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Serving
  1. In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar, caramel sauce, and vanilla extract until creamy and well blended.
  2. Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the entire cake with the remaining frosting. Drizzle additional caramel sauce on top for an extra touch.
  3. Slice up your delightful Pumpkin Cake and serve it at your next family gathering.

Notes

This cake keeps well in an airtight container in the refrigerator for up to 5 days. Alternatively, freeze individual slices wrapped tightly for up to 3 months. To reheat, microwave for 15-20 seconds until warmed through.