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Moist Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle

Close-up of a delicious slice of pumpkin cake with cream cheese frosting and salted caramel drizzle.
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A reliable recipe for a rich, moist pumpkin layer cake, topped with tangy homemade cream cheese frosting and finished with a sweet and salty caramel swirl.

Ingredients

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  • For the Pumpkin Cake: 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • For the Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Salted Caramel Drizzle: 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line a 9×13 inch pan with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Slowly mix in the buttermilk until the batter is smooth.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract and salt. Gradually add the sifted powdered sugar, beating until light and fluffy. If the frosting is too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
  8. To make the salted caramel, combine the sugar and water in a medium saucepan over medium heat. Do not stir, but gently swirl the pan occasionally until the sugar dissolves and turns a deep amber color.
  9. Remove the pan from the heat. Carefully pour in the warm heavy cream (it will bubble vigorously). Whisk until smooth. Add the butter pieces and whisk until melted and incorporated. Stir in the flaky sea salt. Let the caramel cool until it is thick enough to drizzle but still pourable.
  10. Once the cakes are completely cool, frost the layers. Place one layer on a serving plate, spread with frosting, top with the second layer, and frost the top.
  11. Drizzle the cooled salted caramel over the top of the cake just before serving.

Notes

  • For an extra moist cake, you can substitute 1/4 cup of the oil with applesauce.
  • You can make the caramel sauce up to one week ahead and store it in the refrigerator. Reheat gently before drizzling.
  • Assemble the cake the day you plan to serve it for the best texture, or store assembled cake loosely covered in the refrigerator for up to two days.

Nutrition

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