Description
This Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle is a moist, spiced dessert perfect for autumn celebrations or cozy gatherings. Featuring a tender pumpkin-infused cake layered and frosted with rich cream cheese frosting, and topped with a decadent homemade salted caramel drizzle, it offers a harmonious balance of flavors and textures that delight every bite.
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, softened
- 8 oz butter, softened
- 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). Grease three 8-inch cake pans thoroughly to prevent sticking.
- Combine Wet Ingredients: In a large bowl, mix together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniformly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely.
- Prepare Salted Caramel: In a saucepan over medium heat, melt the granulated sugar until it reaches a golden brown color, stirring continuously to prevent burning. Remove from heat and carefully stir in the butter followed by the heavy cream. Stir until smooth, then mix in the salt. Allow the caramel to cool and thicken.
- Make Cream Cheese Frosting: Beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, continuing to beat until frosting is light and fluffy. Mix in the vanilla extract and salt.
- Assemble the Cake: Once the cakes are fully cooled, layer them by spreading cream cheese frosting between each layer. Cover the entire top and sides of the assembled cake with the remaining frosting for a smooth finish.
- Decorate with Caramel: Drizzle the cooled salted caramel over the top of the frosted cake as a decorative and flavorful topping. Slice and serve.
Notes
- Ensure the cake layers are completely cooled before frosting to prevent melting.
- Use room temperature cream cheese and butter for a smoother frosting texture.
- When making caramel, be cautious as melted sugar is extremely hot.
- This cake can be made a day ahead and refrigerated; allow it to come to room temperature before serving.
- For a more intense spice flavor, adjust cinnamon, nutmeg, and ginger to taste.
