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- 2 cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 cup vegetable oil - 4 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 2 cups powdered sugar - ½ cup caramel sauce - A pinch of sea salt Gathering the right ingredients is key to making this pumpkin cake shine. You start with the dry ingredients. The blend of flour, baking powder, baking soda, and spices creates a warm, inviting aroma. The sugar adds sweetness, while the pumpkin puree gives moisture and flavor. Next, we have wet ingredients. The combination of granulated sugar and brown sugar makes the cake moist and rich. The vegetable oil keeps it soft, and eggs add structure. Canned pumpkin puree provides the beloved pumpkin flavor. Don't forget the vanilla extract for that extra touch. Finally, we prepare the frosting. Cream cheese and butter combine for a creamy base. Add powdered sugar to sweeten the mix, and caramel sauce brings in that delightful sweetness. The pinch of sea salt balances the flavors. You can find the full recipe to see how these ingredients come together perfectly! - Preheat the oven to 350°F (175°C). - Grease and flour two 9-inch round cake pans. Getting the oven ready is the first step. This ensures your cake rises and bakes evenly. Greasing and flouring the pans helps prevent sticking. Use a bit of butter or oil to grease, and flour works great for dusting. - Combine dry ingredients in a bowl. - Mix sugars and oil in a separate bowl. In a medium bowl, mix the dry ingredients. This includes the flour, baking powder, baking soda, spices, and salt. Whisk them well to break up lumps. In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use an electric mixer to blend them until smooth. This gives your cake a nice, sweet flavor. - Add eggs and pumpkin, combine well. - Gradually mix in dry ingredients, then bake for 25-30 minutes. Now, add the eggs one at a time to the sugar mixture. Mix well after each addition. Then add in the pumpkin puree and vanilla extract. This adds moisture and flavor. Gradually add the dry ingredients to this mixture. Use a spatula to fold it gently. This helps keep your cake fluffy. Pour the batter into the prepared pans and smooth the tops. Bake them for 25-30 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, your cakes are ready! Let them cool in the pans for about 10 minutes before moving them to wire racks. This helps them cool completely and makes it easier to frost. For the complete recipe, be sure to check out the Full Recipe section. To make a fluffy pumpkin cake, avoid over-mixing. When you combine the wet and dry ingredients, be gentle. Just mix until you see no dry flour. Also, using room temperature ingredients is key. If your eggs and pumpkin puree are warm, they blend better, making your cake rise well. For a smooth frosting, use softened cream cheese and butter. This helps the frosting blend nicely. If your frosting is too soft, chill it for a short time. This makes it easier to spread on the cake without dripping. Serve your cake slices on white plates. The bright color of the cake stands out against white. Drizzle caramel sauce over each slice for an added touch. You can also garnish with fresh mint leaves. They add a nice pop of color and freshness. For extra flair, sprinkle some crushed nuts or cinnamon on top. These small touches make your cake look and taste fantastic. For the complete recipe, check out the Full Recipe. {{image_2}} You can make your pumpkin cake even tastier! To do this, add more cinnamon or nutmeg. Just a teaspoon more can boost the flavor. If you enjoy deeper spices, incorporate some ground cloves. This spice adds warmth and richness that pairs well with pumpkin. Want to make a healthier version of this cake? Substitute brown sugar with coconut sugar. This swap gives you a lower glycemic index and a hint of caramel flavor. You can also use Greek yogurt instead of cream cheese for the frosting. This change adds protein and cuts some fat while keeping it creamy. Add-ins can make your cake special! You might include chopped nuts, like walnuts or pecans, right in the batter. They add crunch and flavor. You can also toss in chocolate chips for a sweet twist. For a fun finish, top your cake with grated chocolate or toffee bits. These will give your cake extra texture and make it even more delightful. For the complete recipe, check out the Full Recipe. You can keep leftover pumpkin cake in an airtight container. It will stay fresh at room temperature for up to 2 days. If you want to keep it longer, refrigerate it. The cake will last in the fridge for up to a week. Just make sure to seal it well to keep the moisture in. If you have more cake than you can eat, freezing is a great option. Wrap each layer of the cake in plastic wrap. This will help keep it fresh. You can freeze them for up to 3 months. When you’re ready to enjoy the cake again, thaw the layers in the fridge. Let them warm up before frosting and serving for the best taste. If you want a warm slice of cake, reheating is easy. You can microwave individual slices for a few seconds. This warms the cake without drying it out. If you prefer, you can also warm it briefly in the oven. Just pop it in at a low heat. This will help refresh the cake's texture, making it taste freshly baked again. For the full recipe, check out the Pumpkin Spice Delight Cake. Yes, but ensure it is well-pureed and drained of excess moisture. Fresh pumpkin can bring a vibrant flavor to your cake. Start with a small pumpkin, roast it, and scoop out the soft flesh. Blend it until smooth. This step helps achieve the right texture in your cake. Add more powdered sugar gradually until the desired consistency is reached. Start with half a cup and mix it in well. If it’s still too thin, keep adding until you get that fluffy, thick texture. This icing should hold its shape well on the cake. Store-bought works well, but homemade caramel can enhance flavor. If you have time, try making your own. It’s simple and offers a deeper taste. Just melt sugar, add cream, and stir until smooth. Homemade caramel adds a special touch to your frosting. Substitute flour with a gluten-free blend for a gluten-free version. Many blends work well, but make sure to check for a mix that contains xanthan gum. This will help with the texture and keep your cake moist and delicious. This blog post covers a tasty cake recipe from start to finish. We discussed the dry and wet ingredients needed, and how to mix and bake the cake perfectly. I shared tips to keep your cake fluffy and how to create smooth frosting. You can make fun variations to suit your taste and enjoy easy storage tips for leftovers. Try this recipe for a delightful dessert. Simple steps make tasty results. Happy baking!

Pumpkin Cake with Caramel Cream Cheese Frosting

Indulge in the warm flavors of fall with this irresistible Pumpkin Spice Delight Cake! Perfectly spiced and moist, this cake features a rich caramel cream cheese frosting that will delight your taste buds. Follow our simple recipe to bake a show-stopping dessert for any gathering. Whether it's for a cozy family dinner or a festive celebration, this cake is sure to impress. Click through for the full recipe and let the baking fun begin!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar, packed

1 cup vegetable oil

4 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

For the Caramel Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

½ cup caramel sauce (store-bought or homemade)

A pinch of sea salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger), and salt. Set aside.

      Combine Sugars and Oil: In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat with an electric mixer until well combined.

        Add Eggs and Pumpkin: Add eggs, one at a time, mixing well after each addition. Then add the pumpkin puree and vanilla extract, mixing until everything is incorporated.

          Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid over-mixing to ensure a fluffy cake.

            Bake the Cakes: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

              Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in powdered sugar and mix until well blended. Finally, mix in the caramel sauce and a pinch of sea salt until fully incorporated.

                Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of the caramel cream cheese frosting on top. Place the second cake layer on top, and frost the top and sides of the entire cake with the remaining frosting.

                  Finishing Touches: Drizzle additional caramel sauce over the frosted cake and, if desired, sprinkle with crushed pecans or walnuts for added texture.

                    Prep Time, Total Time, Servings: 20 mins | 1 hour | 8-10 servings

                      - Presentation Tips: Serve the cake slices on white plates with a drizzle of caramel and a sprinkle of cinnamon on the side for a rustic touch. Garnish with a small sprig of mint for a fresh pop of color.