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.
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 9x13-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 at medium speed until light and fluffy, about 4 minutes.
- Add the oil and vanilla extract, beating at medium speed for about 30 seconds until fully combined. Then, add the pumpkin puree and mix until smooth, another 30 seconds.
- With the mixer at 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.