Prepare to be transported to a world of pure autumn bliss with this show-stopping Pumpkin Cake that will make your taste buds dance with joy! Imagine a moist, spice-infused pumpkin cake crowned with a luxurious salted caramel cream cheese frosting that's so irresistible, you'll want to lick the bowl clean. Whether you're hosting a fall gathering, craving a weekend treat, or simply want to impress your friends and family, this recipe is your ticket to dessert heaven. Get ready to elevate your baking game with a cake that's both comforting and sophisticated!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 8 oz cream cheese, softened
- 1/2 cup salted caramel sauce
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined and free of lumps.
- In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, and eggs. Mix thoroughly until smooth and well incorporated.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened cream cheese in a mixing bowl until smooth and creamy.
- Gradually add powdered sugar to the cream cheese, mixing until well combined.
- Fold in the salted caramel sauce, stirring until the frosting is smooth and has a consistent color.
- Once the cake is completely cooled, spread the salted caramel cream cheese frosting evenly over the top.
- Optional: Drizzle additional salted caramel sauce on top for extra decoration.
- Slice and serve at room temperature. Store any leftovers in the refrigerator for up to 3 days.
Tips
- Room Temperature Matters: Ensure your eggs and cream cheese are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - insert it into the center of the cake, and if it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
- Make Ahead Friendly: This cake actually tastes better the next day, as the flavors have time to meld together. Store covered in the refrigerator.
- Caramel Drizzle Tip: For a professional look, warm the salted caramel sauce slightly before drizzling to ensure a smooth, elegant finish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 45mg
