![- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ginger powder - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - ½ cup buttermilk - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 1 cup powdered sugar - ½ cup caramel sauce (store-bought or homemade) - A pinch of salt You can add a few extras to change the taste. Consider adding: - ½ cup chopped nuts, like walnuts or pecans - ½ cup chocolate chips for sweetness - 1 teaspoon vanilla extract for more flavor - A sprinkle of sea salt for a salty-sweet mix These ingredients can enhance the cake and make it your own! For the full recipe, look for all the steps to create this delightful cake. Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with flour. In a mixing bowl, whisk together the following dry ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ginger powder Set this mixture aside. In another large bowl, combine: - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil Beat them together until well mixed. Add in two large eggs, one at a time. Mix well after each one. Now, stir in: - 1 cup canned pumpkin puree - ½ cup buttermilk - 1 teaspoon vanilla extract Mix until smooth. Gradually add the dry ingredient mix to the wet mixture. Stir until just combined. Avoid overmixing. Pour the batter evenly into the prepared pans. Tap the pans gently on the counter. This helps release air bubbles. Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, it's ready. After baking, let the cakes cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely. For the frosting, beat together: - 8 oz cream cheese, softened - ½ cup unsalted butter, softened Mix until creamy and smooth. Gradually add: - 1 cup powdered sugar Continue to mix until fully combined. Now, stir in: - ½ cup caramel sauce (store-bought or homemade) - A pinch of salt Mix until the frosting is light and fluffy. Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of caramel cream cheese frosting on top. Place the second layer on top. Frost the top and sides with the remaining frosting. For a finishing touch, drizzle additional caramel sauce over the top. You can find the complete process in the [Full Recipe]. Enjoy this delightful cake! To make your pumpkin cake moist, follow these tips: - Use fresh pumpkin puree or quality canned pumpkin. - Incorporate buttermilk in your batter for added moisture. - Avoid overmixing; mix just until combined. - Bake until a toothpick comes out clean to prevent dryness. - Let the cakes cool completely before frosting them. Presentation matters, especially for autumn treats. Here are some ideas: - Use a cake stand to elevate your cake. - Sprinkle ground cinnamon on top for a cozy feel. - Add crushed pecans for texture and flavor. - Drizzle extra caramel sauce over the frosted cake. - Serve with a dollop of whipped cream on each slice. The right texture makes frosting shine. Here's how to achieve it: - Start with softened cream cheese and butter for easy mixing. - Gradually add powdered sugar to avoid lumps. - Mix in caramel sauce after the sugar for smoothness. - Beat until fluffy, but don't overmix, to keep it light. - If too thick, add a teaspoon of milk or cream to loosen it. For the full recipe, be sure to check the complete instructions provided. {{image_2}} You can make this pumpkin cake gluten-free. Simply swap out the all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum for the best texture. The rest of the recipe stays the same. This way, you can enjoy the cake without worry. If you want a dairy-free frosting, use vegan cream cheese and dairy-free butter. You can find these at most grocery stores. They work well and taste great. You may also try using coconut cream for a rich texture. Just whip it until fluffy and mix it with the caramel sauce. You can change up the spices to make it your own. Try adding cloves or allspice for a different taste. If you like nuts, fold in chopped walnuts or pecans into the batter. Chocolate chips can add a nice surprise, too. Each tweak makes this cake unique and exciting. For the full recipe and detailed instructions, check out the [Full Recipe]. After you enjoy your autumn pumpkin cake, store any leftovers in an airtight container. This keeps the cake moist and fresh. If you don't have a container, wrap the cake tightly in plastic wrap. Make sure to cover both the top and sides well. The frosting will keep the cake delicious for days! To freeze your cake, first, let it cool completely. Then, cut it into slices or keep it whole. Wrap each piece tightly in plastic wrap. For extra protection, place the wrapped cake in a freezer bag or container. Label it with the date. The cake can last up to three months in the freezer. When you're ready to eat it, let it thaw in the fridge overnight. In the fridge, your autumn pumpkin cake lasts about five days. The cream cheese frosting will stay fresh as long as you store it correctly. If you notice any changes in smell or texture, it’s best to toss it. Always trust your senses when it comes to food safety. For the full recipe, check out the detailed steps above! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half and remove the seeds. Roast it cut side down at 350°F (175°C) for about 45 minutes. After it cools, scoop the flesh and mash it. Use this in place of canned pumpkin. Fresh pumpkin gives a bright flavor. If you don't have buttermilk, you can make a substitute. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This will give you a similar tangy flavor. You can also use plain yogurt or sour cream mixed with a little water. If your cake turns out dry, try a few tips. First, ensure you measure the flour correctly. Too much flour can dry it out. Adding a little more buttermilk can help. You can also brush the layers with a simple syrup after baking. This adds moisture and keeps the cake tender. For this recipe, use two 9-inch round cake pans. They give the cake a nice height. If you use smaller pans, the cake might bake too quickly. If you want a single layer, use a 9x13-inch pan instead. Just adjust the baking time to about 30-35 minutes. For the full recipe, check out the details above. You learned how to make a delicious pumpkin cake with caramel cream cheese frosting. We covered the key ingredients, step-by-step baking methods, and smart tips for success. You can even try variations like gluten-free or dairy-free options. Remember, proper storage helps keep your cake fresh longer. Use what you’ve learned to impress family and friends with your baking skills. Enjoy every bite of your homemade treat!](https://toastedrecipes.com/wp-content/uploads/2025/07/f5146e4d-87fd-4aa4-8b8f-81ce8f148513-300x300.webp)
Autumn Pumpkin Cake with Caramel Cream Cheese Frosting
Delight in the flavors of fall with this Autumn Pumpkin Cake topped with luscious Caramel Cream Cheese Frosting. This easy-to-follow recipe combines warm spices and creamy frosting to create a dessert that’s perfect for any gathering. Discover how to make this show-stopping cake that will have everyone asking for seconds. Click through to explore the full recipe and bring this seasonal treat to your table!