This yummy pumpkin cake is so moist and fluffy, flavored with warm spices like cinnamon. Topped with creamy caramel cream cheese frosting, it’s truly a treat!
You won’t believe how easy it is to whip up this cake. Perfect for fall gatherings or just because you want a slice (or two). I often make it just to enjoy that frosting! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is my go-to for this recipe. You can also use fresh pumpkin that’s been roasted and puréed. Just make sure to drain any excess liquid to keep the cake from getting soggy.
Spices: The blend of cinnamon, ginger, and nutmeg is classic for pumpkin desserts. If you want a twist, try using pumpkin pie spice; it combines many of these flavors in one convenient mix.
Butter: I recommend unsalted butter to control the salt level. If you’re looking for a dairy-free option, you can substitute with a plant-based butter. Just check that it’s suitable for baking!
Buttermilk: This adds richness and moisture to the cake. If you don’t have buttermilk on hand, mix ½ cup of milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5-10 minutes.
Caramel Sauce: You can use store-bought caramel for convenience. If you want to make it at home, just melt sugar until golden brown, then mix in cream to get that lovely sauce.
How Do I Ensure My Cake is Perfectly Moist?
The secret to a moist pumpkin cake lies in precise measuring and mixing. Be sure not to overmix the batter after adding the flour – this can develop gluten and make your cake dense. Here are some steps to follow:
- Measure your flour correctly by spooning it into a cup and leveling it off. Avoid scooping directly from the bag, as it can lead to too much flour.
- Mix your wet and dry ingredients until just combined. A few lumps are okay; overmixing is not!
- Cool the cake completely on a wire rack. This helps prevent it from becoming soggy from steam.
How to Make Pumpkin Cake with Caramel Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Cake:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- 1 cup (245g) canned pumpkin puree
- ½ cup (120ml) buttermilk
- 1 teaspoon vanilla extract
For the Caramel Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- ½ cup caramel sauce (store-bought or homemade), plus extra for drizzling
- 1 teaspoon vanilla extract
For Garnish:
- ½ cup chopped pecans, toasted
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare and around 40-45 minutes to bake, plus additional time for cooling and frosting. Plan for at least 1 hour of total hands-on time and at least an additional hour for cooling before decorating the cake.
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grab an 8-inch round cake pan and grease it with butter or cooking spray, then dust it lightly with flour to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt. This will help combine all your dry ingredients evenly.
In a large mixing bowl, use an electric mixer to beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy—this should take about 3-4 minutes. Then, add the eggs one at a time, beating well after each addition to make sure everything is well combined.
Next, add in the canned pumpkin puree and vanilla extract, mixing until everything is nicely incorporated. Now, it’s time to combine the dry ingredients with the wet: alternate adding the flour mixture and buttermilk in three parts, starting and ending with the dry ingredients. Be cautious and mix until just combined; overmixing can make your cake dense.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in your preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely before frosting.
2. Make the Caramel Cream Cheese Frosting:
In a clean mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy. Gradually add the sifted powdered sugar, mixing until the frosting is light and fluffy. Then, blend in the caramel sauce and vanilla extract until everything is fully incorporated and you have a luscious frosting ready to go!
3. Assemble the Cake:
Once the cake is completely cooled, use a spatula to spread a generous layer of the caramel cream cheese frosting on top of the cake. Let some frosting naturally drip down the sides for that homemade touch. If you’re feeling extra indulgent, drizzle some extra caramel sauce on top.
Finally, sprinkle the toasted chopped pecans on top for added crunch and flavor. This makes for a beautiful presentation!
4. Serve & Enjoy:
Slice up your delicious pumpkin cake, serve it on your favorite plates, and enjoy every bit of this moist and warmly spiced treat topped with rich caramel frosting. Perfect for any occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, make sure to roast it first and puree it until smooth. Just be sure to drain any excess moisture to keep your cake from becoming soggy.
How Should I Store Leftover Pumpkin Cake?
Store any leftover pumpkin cake in an airtight container in the refrigerator for up to 3 days. If you want to keep the cake fresh for longer, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. Just thaw in the fridge overnight before serving!
Can I Make the Frosting Ahead of Time?
Yes, you can make the caramel cream cheese frosting a day ahead. Just store it in an airtight container in the refrigerator. When you’re ready to use it, let it sit at room temperature for about 30 minutes to soften before spreading on your chilled cake.
Can I Make This Cake Gluten-Free?
Definitely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum to help with texture and structure. The cake should turn out just as delicious!
