EASY PUMPKIN CARAMEL CAKE
This Pumpkin Caramel Cake is the ultimate fall dessert! Imagine a soft, spiced pumpkin cake layered with rich, gooey caramel that melts in your mouth with every bite. It’s the perfect combo of cozy pumpkin flavors and sweet caramel goodness. Whether you’re serving it at a holiday gathering or just treating yourself, this cake is guaranteed to be a hit. Plus, it’s super fun to make and will fill your kitchen with all the delicious scents of fall. Grab a slice, pour a cup of coffee, and enjoy the most comforting dessert of the season!
WHY THIS CAKE IS SO SPECIAL
This Pumpkin Caramel Cake is special for so many reasons:
- Perfect Fall Flavor Combo: The warm, spiced pumpkin cake paired with the sweet, buttery caramel creates an irresistible flavor duo that just screams autumn. It’s like a cozy hug in dessert form!
- Soft and Moist Texture: Thanks to the pumpkin puree, this cake is incredibly moist and tender, making each bite melt in your mouth. No dry cake here!
- Gooey Caramel Drizzle: The caramel sauce brings a whole new level of decadence. It seeps into the cake, adding extra sweetness and richness that perfectly balances the spices.
- A Crowd Pleaser: Whether for a holiday gathering, a weekend treat, or a special celebration, this cake is a guaranteed crowd favorite. It’s got that “wow” factor that makes people ask for seconds (or the recipe)!
- Easy to Make: Despite its impressive look and flavor, it’s surprisingly simple to make. With easy-to-find ingredients and straightforward steps, it’s perfect for both beginner and experienced bakers.
This cake is special because it combines comfort, flavor, and a touch of indulgence in every bite!
INGREDIENTS YOU WILL NEED:
- All-purpose Flour
- Unsalted Butter
- Light brown sugar
- Granulated sugar
- Pumpkin Puree
- Pumpkin Spices
- Vegetable oil
- Eggs
- Vanilla
- Powdered Sugar
- Cream cheese
- Caramel sauce
- Heavy Whipping Cream
- Powdered Sugar
STEP BY STEP- HOW TO MAKE THIS PUMPKIN CARAMEL CAKE
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cardamom, cinnamon, ginger, nutmeg, and salt. Set this aside.
Step 2: Beat the Sugar and Eggs
Using a stand mixer with the paddle attachment, cream the sugar and eggs on medium speed for about 4 minutes until light and fluffy.
Step 3: Incorporate the Oil and Pumpkin
Add the oil and vanilla extract to the mixture and beat on medium speed for about 30 seconds until fully blended. Then, mix in the pumpkin puree until everything is well combined.
Step 4: Combine Wet and Dry Ingredients
With the mixer on low speed, slowly add the dry ingredients to the wet pumpkin mixture, mixing just until everything is incorporated.
Step 5: Pour Batter into the Pan
Evenly distribute the pumpkin batter into your prepared cake pan. Use the back of a spoon or spatula to smooth the surface for even baking.
Step 6: Bake the Cake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Step 7: Cool the Cake
Allow the cake to cool completely in the pan. While it’s cooling, you can prepare the caramel sauce for the finishing touch!
Step 8: Cream the Butter and Cream Cheese
In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes, then scrape down the sides and bottom of the bowl. Continue beating for another 2 minutes until smooth and fluffy.
Step 9: Add the Powdered Sugar
With the mixer on low, gradually add the powdered sugar. Then pour in the cream, vanilla bean paste, and a pinch of salt. Mix on low just until everything is combined. Use a rubber spatula to scrape down the sides of the bowl.
Step 10: Beat Until Fluffy
Increase the mixer speed to medium-high and beat for 3 to 5 minutes, until the frosting becomes light, fluffy, and smooth.
Step 11: Remove Air Pockets
Using a rubber spatula or wooden spoon, gently beat out any air pockets by hand to achieve a smooth, even texture.
STORAGE AND FREEZING
Storage:
- At Room Temperature: Store the cake in an airtight container or cover tightly with plastic wrap or aluminum foil. It will stay fresh for up to 2 days at room temperature, especially in a cool, dry place.
- In the Fridge: For longer storage, place the cake in an airtight container and refrigerate. It can last up to 5-7 days in the fridge. Just make sure to bring the cake to room temperature before serving to maintain its softness and flavor.
Freezing:
- To Freeze the Cake: After the cake has completely cooled, wrap it tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. You can also store it in a freezer-safe airtight container or ziplock bag. It can be frozen for up to 3 months.
- Pro Tip: If the cake has layers, you can freeze each layer separately to assemble later.
- Freezing the Frosting/Caramel: Most frostings, including cream cheese frosting, can be frozen in an airtight container for up to 3 months. Thaw it in the fridge overnight and give it a good mix before using.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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EASY PUMPKIN CARAMEL CAKE
Equipment
- 1 9×13 metal pan
Ingredients
FOR THE PUMPKIN CAKE
- 1 ¼ cup granulated sugar
- 1 cup light brown sugar
- 5 large eggs at room temperature
- 2 cups pumpkin purée
- 1 cup vegetable oil
- 1 pack vanilla
- 3 cups all-purpose flour sifted
- 2 tbsp baking powder
- 1/2 tsp pumpkin pie spice
- 3 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp nutmeg
- 1/2 tsp salt
- Caramel sauce for topping
FOR THE CREAM CHEESE FROSTING
- 1 cup unsalted butter room temperature
- 6 ounces cream cheese room temperature
- 4 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 pack vanilla
- Pinch of salt
Instructions
FOR THE PUMPKIN CAKE
- Set your oven to 325°F (163°C). Grease a 9×13-inch metal pan with non-stick spray, line the bottom with parchment paper, and spray again. Use metal binder clips to hold down the parchment paper if necessary, but make sure to use metal clips, not plastic. Set the pan aside.
- In a medium bowl, whisk together the flour, baking powder, cardamom, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a stand mixer with the paddle attachment, cream the sugar and eggs on medium speed until light and fluffy, about 4 minutes.
- Add the oil and vanilla extract, beating on medium speed for about 30 seconds until fully combined. Then, add the pumpkin puree and mix until smooth, another 30 seconds.
- With the mixer on low speed, slowly add the dry ingredient mixture into the wet ingredients, mixing until just combined.
- Evenly spread the pumpkin batter into the prepared pan. Use the back of a spoon to smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the cake cool completely in the pan before frosting.
FOR THE CREAM CHEESE FROSTING
- In a stand mixer, beat the butter and cream cheese on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for an additional 2 minutes until smooth.
- With the mixer on low, gradually add the powdered sugar. Then add the cream, vanilla bean paste, and a pinch of salt. Mix on low speed until just combined, scraping down the bowl as needed.
- Increase the mixer speed to medium-high and beat for 3-5 minutes until light and fluffy.
- Use a rubber spatula or wooden spoon to gently press out any air pockets for a perfectly smooth buttercream ready for frosting the cake.
- Top with some caramel sauce and swirl it with a wooden toothpick or a knife.