Description

Indulge in the warm and comforting flavors of our Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle. This delightful dessert is perfect for any occasion, from festive gatherings to cozy family dinners. Each slice boasts a rich pumpkin flavor enhanced by warm spices, topped with a velvety cream cheese frosting and a luxurious salted caramel drizzle that adds an irresistible touch. Not only is it delicious, but it’s also easy to prepare, making it an ideal choice for both novice bakers and seasoned chefs alike. Elevate your dessert table with this stunning cake that promises to impress your guests and satisfy your sweet cravings.

Ingredients

Scale

1 1/2 cups pumpkin puree
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon salt
1/2 cup granulated sugar (for caramel)
3 tablespoons butter, room temperature (for caramel)
1/4 cup heavy cream (for caramel)
1/2 teaspoon salt (for caramel)
8 oz cream cheese, room temperature
8 oz butter, room temperature (for frosting)
1 tablespoon vanilla extract (for frosting)
1/2 teaspoon salt (for frosting)
7 cups powdered sugar

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Instructions

Preheat your oven to 350°F. Grease and flour three 8-inch cake pans and set them aside.
In a large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract.
In another bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Incorporate the dry ingredients into the wet mixture until everything is well combined.
Evenly pour the batter into your prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely before frosting.
In a medium saucepan, heat the sugar over medium-low heat for about 5 minutes, stirring occasionally until melted. Remove from heat and stir in butter until fully mixed. Pour in heavy cream while stirring continuously. Return to low heat for about 30 seconds, then remove from heat and stir in salt. Let cool.
In your stand mixer, beat together room-temperature butter and cream cheese until light and fluffy (approximately 2 minutes). Add vanilla extract, salt, and powdered sugar; mix until well combined (about 2 minutes).
Place one layer of cake on a serving plate and top with a generous dollop of frosting. Repeat with remaining layers adding frosting between each layer. Frost the outside of your cake with any remaining frosting.
Take your cooled salted caramel and pour it into a squeeze bottle or piping bag. If too thick, microwave briefly (10 seconds). Start from the center of your cake and squeeze caramel in a spiral motion towards the edges allowing some to drip over.
Feel free to decorate on top with fresh figs, pomegranate seeds, or blackberries if desired!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 35g
Sodium: 250mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg