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Pumpkin Cake with Caramel Cream Cheese Frosting

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A moist, spiced pumpkin cake topped with a rich, tangy caramel cream cheese frosting – the perfect cozy treat for fall.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 15 oz can pumpkin puree
  • 1/2 cup unsalted butter , softened
  • 6 oz cream cheese , full fat brick style
  • 1/2 cup salted caramel
  • 2-3 cups powdered sugar
  • 1-2 tablespoons whipping cream
  • 1 cup white sugar
  • 1/3 cup unsalted butter , cut into 5 pieces
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a 9×13 inch pan.
  3. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  4. In a large bowl, beat together the vegetable oil, brown sugar, white sugar, eggs, vanilla extract, and pumpkin puree until smooth.
  5. Gradually beat in the flour mixture, adding about half at a time.
  6. Scrape down the sides of the bowl as necessary, ensuring all ingredients are well combined.
  7. Pour the cake batter into the prepared 9×13 inch pan.
  8. Bake for 35-40 minutes, or until the cake feels firm to the touch and a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool completely before frosting.
  10. To make the Salted Caramel Sauce (if not using store-bought):
  11. Add 1 cup white sugar to a large saucepan over medium heat.
  12. Whisk constantly as the sugar cooks; it will first form lumps and then turn into a deep amber sauce.
  13. Once the sugar is completely smooth, remove the pan from the heat.
  14. Whisk in 1/3 cup unsalted butter until it is fully melted and incorporated.
  15. Whisk in 1/2 cup whipping cream.
  16. Mix in 1 teaspoon vanilla extract and 1/4 teaspoon coarse salt.
  17. Allow the caramel sauce to cool slightly before using.
  18. To make the Caramel Cream Cheese Frosting:
  19. In a large bowl, beat 1/2 cup softened unsalted butter until smooth.
  20. Beat in the 6 oz full-fat brick cream cheese until combined.
  21. Mix in 1 1/2 cups powdered sugar.
  22. Add 1/2 cup salted caramel sauce and mix until smooth.
  23. Continue to mix in the remaining powdered sugar, about 1/2 cup at a time, until the frosting reaches your desired sweetness and consistency.
  24. If the frosting seems too thick or too sweet, beat in 1-2 tablespoons of whipping cream, one tablespoon at a time, until it reaches a spreadable consistency.
  25. Once the cake is completely cool, spread the Caramel Cream Cheese Frosting evenly over the top.

Notes

Ensure all cold ingredients for the frosting (butter and cream cheese) are at room temperature for a smooth, lump-free frosting.
Do not overmix the cake batter once the flour is added; mix just until combined to keep the cake tender.
Let the cake cool completely before frosting to prevent the frosting from melting.
When making caramel, whisk constantly and watch carefully to prevent burning.

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