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Pumpkin Cake with Caramel Cream Cheese Frosting

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A delightful pumpkin cake topped with luscious caramel cream cheese frosting, perfect for fall gatherings.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. Mix together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt in a large bowl.
  4. Combine the granulated and brown sugars with the vegetable oil until well combined.
  5. Add in the eggs, one at a time, ensuring each is fully incorporated.
  6. Incorporate the pumpkin puree and vanilla extract until fully combined.
  7. Combine the dry ingredient mixture into the wet ingredients gradually.
  8. Pour the batter evenly into the prepared cake pans.
  9. Bake for 25–30 minutes, or until a toothpick comes out clean.
  10. Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  11. Make the frosting by beating cream cheese, then add powdered sugar and salted caramel sauce until smooth.
  12. Frost the cooled cakes generously and drizzle additional caramel sauce on top.

Notes

Serve with whipped cream and a sprinkle of cinnamon. Can also add nuts or spices for variations.

Nutrition

Keywords: pumpkin cake, caramel frosting, dessert, fall recipes, baking

Find it online: https://platefulkitchen.com/pumpkin-cake-caramel-cream-cheese-frosting/