Description
A delightful fall treat, this Pumpkin Cake with Salted Caramel and Cream Cheese Frosting combines the warm flavors of pumpkin and spices with a rich, creamy frosting and a sweet, salty caramel drizzle.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 can (15 oz) pumpkin purée
- 1/4 cup milk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter, cut into pieces (for caramel)
- 1/2 cup heavy cream, warmed (for caramel)
- 1/2 teaspoon sea salt, or to taste (for caramel)
Instructions
- Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan and line the bottom with parchment paper if desired.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, followed by the vanilla extract, pumpkin purée, and milk. Mix until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer or leave it in the pan to cool completely before frosting.
- Heat the granulated sugar in a saucepan over medium heat, stirring gently as it melts. Once amber-colored, carefully whisk in the butter until melted. Slowly pour in the warm heavy cream while whisking; the mixture will bubble vigorously. Remove from the heat and stir in the sea salt. Let cool until thick but pourable.
- Beat the cream cheese and softened butter until smooth and fluffy. Add the powdered sugar gradually, then mix in the vanilla extract and a pinch of salt. Beat until creamy.
- Spread the cream cheese frosting evenly over the completely cooled pumpkin cake.
- Drizzle the cooled salted caramel over the frosting. Use a knife or toothpick to create decorative swirls. Sprinkle with a tiny pinch of flaky sea salt if desired.
- Refrigerate for 20–30 minutes to help the frosting set. Slice and serve.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in the refrigerator for up to 3 days.
- For a richer flavor, use dark brown sugar in the cake.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg