This pumpkin cake has three moist, warmly spiced pumpkin layers, a smooth and tangy cream cheese frosting, and a glossy salted caramel drip on top.
This is the pumpkin cake to make when you want a showstopping fall dessert.
The layers are mixed in one bowl, and pumpkin puree keeps them soft and moist with warm cinnamon, ginger, and nutmeg in every bite.
A smooth, tangy cream cheese frosting covers the cake, and a homemade salted caramel drip finishes it off.
It is perfect for Thanksgiving, Friendsgiving, and any fall celebration.
One reader, Elena, commented: “This cake turned out great! ★★★★★”
For more pumpkin desserts, check out my pumpkin olive oil cake, pumpkin pie with graham cracker crust, pumpkin swirl cheesecake, and pumpkin pie cookies.
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Why this recipe works
- One Bowl Batter: The pumpkin cake is whisked together by hand in one bowl, with no mixer needed.
- Moist and Tender: Pumpkin puree and oil keep the layers soft and moist for days.
- Cozy Fall Spices: Cinnamon, ginger, and nutmeg give every bite a warm pumpkin spice flavor.
- Classic Cream Cheese Frosting: A smooth, tangy frosting balances the sweet, spiced cake.
- Salted Caramel Drip: A caramel drip adds a sweet and salty finish and a bakery-style look.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The cake
Pumpkin puree: Plain canned or homemade pumpkin puree, not pumpkin pie filling. It gives the cake its flavor, color, and moisture.
Spices: Cinnamon, ginger, and nutmeg give the cake its warm pumpkin spice flavor. You can swap it for pumpkin spice.
Flour: All-purpose flour gives the layers structure while keeping them soft.
Eggs: Large and at room temperature so they whisk smoothly into the batter.
Baking powder and baking soda: Leaveners that give the dense pumpkin batter a light, even rise.
Vegetable oil: Keeps the layers moist and tender for days. Canola oil works too.
Granulated sugar: Sweetens the cake and helps the layers bake up golden.
Brown sugar: Adds moisture and a caramel flavor that pairs perfectly with pumpkin.
Vanilla extract: Rounds out the pumpkin and spice flavors.
Kosher salt: Balances the sweetness and brings out the spices.
The cream cheese frosting
Butter: Unsalted and softened to room temperature so it whips up light and fluffy.
Powdered Sugar: Sweetens the frosting and keeps it smooth. Sift it to avoid lumps.
Cream cheese: Full-fat block cream cheese at room temperature for a thick, tangy frosting. Avoid the spreadable tub kind for a stable frosting.
Assembly
Caramel sauce: Homemade or a thick store-bought salted caramel, poured over the chilled cake for the drip.
Step by Step Instructions
Make the pumpkin cake
1. Prep: Preheat your oven to 180°C (350°F) and line three 8-inch cake pans with parchment paper.
2. Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, ginger, nutmeg, cinnamon, oil, salt, vanilla extract, granulated sugar, and brown sugar until well combined.
3. Dry Ingredients: Add the flour, baking soda, and baking powder and whisk just until no lumps of flour remain.
4. Bake: Divide the batter evenly between the pans, weighing them for even layers. Bake for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.
5. Cool and Release: Let the layers cool completely. Run a thin spatula around the edges, place a wire rack over each pan, and flip to release the cake.
Make the cream cheese frosting
1. Beat the Butter: In a large bowl, beat the room temperature butter with an electric mixer until light and fluffy.
2. Add the Cream Cheese: Add the cream cheese and mix until smooth, then add the powdered sugar in two additions.
3. Finish: Add the vanilla extract and a pinch of salt and mix until smooth.
Assemble the cake
1. Anchor: Pipe a small dollop of frosting onto your cake board or plate and place the first cake layer on top.
2. Layer: Spread about ¼ of the frosting over the first layer. Top with the second layer and repeat, then add the third layer and frost the entire cake.
3. Chill: Refrigerate or freeze the cake until the frosting is firm, about 20 to 30 minutes.
4. Caramel Drip: Pour the salted caramel sauce over the top and use a spatula to gently push it toward the edges so it drips down the sides.
Expert Tips
- Weigh the Batter: Divide the batter by weight so all three layers bake evenly.
- Use Cake Strips: Wrapping the pans helps the layers bake flat, so there is no need to trim them.
- Soft Butter, Soft Cream Cheese: Both should be at room temperature for a smooth, lump-free frosting.
- Room Temperature Caramel: Warm caramel runs too far; slightly thick caramel makes neat drips.
- Test One Drip First: Pour a single drip on the back of the cake to check the consistency before going around.
Troubleshooting
Why is my pumpkin cake dense or gummy?
The batter was overmixed or the pumpkin puree was too wet. Whisk the flour in just until combined, and blot homemade puree before using it.
Why did my caramel drip run all the way down?
The caramel was too warm or the cake wasn't chilled. Let the caramel cool until it is thick but pourable, and make sure the frosting is cold and firm.
Why is my cream cheese frosting runny?
The cream cheese was too warm or from a tub. Use full-fat block cream cheese, and chill the frosting for 15 minutes before using it.
Frequently Asked Questions
Yes. Use smooth homemade pumpkin puree, but drain or blot off any extra liquid first so the layers don't turn gummy.
No. Pumpkin pie filling already contains sugar and spices and will change both the sweetness and the texture of the cake. Use plain pumpkin puree.
Yes. Replace the cinnamon, ginger, and nutmeg with about 3½ teaspoons of pumpkin pie spice.
Storing
Because of the cream cheese frosting, store the cake covered in the fridge for up to 4 days. Let slices sit at room temperature for 20 minutes before serving.
Freezing
Whole cake: Freeze uncovered for 1 to 2 hours until the frosting is firm. Wrap in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge.
Cake slices: Wrap each slice in plastic wrap and freeze in an airtight container for up to 2 months. Thaw in the fridge for a few hours.
Make It Ahead Of Time
Bake the Cake Layers Early
Bake the pumpkin layers up to 1 day ahead. Once completely cool, wrap them tightly and keep them at room temperature, or freeze them for up to 3 months.
Prep the Frosting and Caramel in Advance
Make the cream cheese frosting up to 2 days ahead and the caramel sauce up to 2 weeks ahead, and keep both in the fridge. Re-whip the frosting and warm the caramel slightly before using.
Substitutions
Spices: Use 3 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and nutmeg.
Gluten Free: Use a 1:1 gluten-free baking flour blend.
Dairy Free: The cake is naturally dairy free. For the frosting, use plant-based butter and a dairy-free cream cheese, and use a dairy-free caramel sauce for the drip.
Brown Sugar: Use all granulated sugar for a lighter flavor.
Variations
Pecan Topping: Press toasted chopped pecans around the bottom edge of the frosted cake.
Maple Frosting: Add 2 tablespoons of maple syrup to the frosting.
Chocolate Chip: Fold mini chocolate chips into the batter.
Flaky Salt: Sprinkle flaky sea salt over the caramel drip.
How to Scale This Recipe for Different Pans
Multiply all the cake, frosting, and caramel ingredients by the amount below.
- Two 9 Inch Pans: As written, for thicker layers. Bake for 28 to 32 minutes.
- Three 6 Inch Pans: Make ⅔ of the recipe. Bake for 20 to 24 minutes.
- 9x13 Inch Sheet Cake: As written. Bake for 30 to 35 minutes, then frost the top and drizzle with caramel.
- Bundt Pan: As written. Bake for 45 to 55 minutes, make ½ of the frosting, and drizzle the frosting and caramel over the top.
- Cupcakes: As written, for about 24 cupcakes. Bake for 18 to 20 minutes.
Equipment
- Three 8-inch cake pans
- Parchment paper
- Large mixing bowls and whisk
- Electric hand mixer
- Offset spatula
- Cake strips (optional)
More Pumpkin Desserts
Craving more fall flavors? Try my pumpkin hand pies, pumpkin tiramisu, and pumpkin banana muffins!
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📖 Recipe
Pumpkin Cake w/ Cream Cheese Frosting
Ingredients
For the cake
- 4 Eggs
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 cups Pumpkin puree
- ⅔ cup Vegetable oil
- 2 teaspoon Cinnamon
- 1 teaspoon Ginger
- ⅓ teaspoon Nutmeg
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 2 ⅓ cups Flour AP, plain
- 1 teaspoon Baking soda
- 2 teaspoon Baking powder
For the cream cheese frosting
- 16 oz Cream cheese room temp, full fat
- 1 ⅓ cup Butter unsalted, room temp
- 4 cups Powdered sugar sifted
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
For the assembly
- ⅓ cup Salted caramel sauce homemade or store bought
Instructions
Make the pumpkin cake
- Prep: Preheat your oven to 180°C (350°F) and line three 8-inch cake pans with parchment paper.
- Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, ginger, nutmeg, cinnamon, oil, salt, vanilla extract, granulated sugar, and brown sugar until well combined.
- Dry Ingredients: Add the flour, baking soda, and baking powder and whisk just until no lumps of flour remain.
- Bake: Divide the batter evenly between the pans, weighing them for even layers. Bake for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.
- Cool and Release: Let the layers cool completely. Run a thin spatula around the edges, place a wire rack over each pan, and flip to release the cake.
Make the cream cheese frosting
- Beat the Butter: In a large bowl, beat the room temperature butter with an electric mixer until light and fluffy.
- Add the Cream Cheese: Add the cream cheese and mix until smooth, then add the powdered sugar in two additions.
- Finish: Add the vanilla extract and a pinch of salt and mix until smooth.
Assemble the cake
- Anchor: Pipe a small dollop of frosting onto your cake board or plate and place the first cake layer on top.
- Layer: Spread about ¼ of the frosting over the first layer. Top with the second layer and repeat, then add the third layer and frost the entire cake.
- Chill: Refrigerate or freeze the cake until the frosting is firm, about 20 to 30 minutes.
- Caramel Drip: Pour the salted caramel sauce over the top and use a spatula to gently push it toward the edges so it drips down the sides.
Notes
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling. Blot homemade puree so the layers aren't gummy.
- Don't Overmix: Whisk the flour in just until combined for a tender crumb.
- Weigh the Batter: Divide the batter by weight so all three layers bake evenly.
- Cool Completely: Frost only fully cooled layers, or the cream cheese frosting will melt.
- Block Cream Cheese: Use full-fat block cream cheese and butter at room temperature for a smooth frosting.
- Chill Before the Drip: A cold, firm frosting keeps the caramel drips short and neat.
- Caramel Consistency: Use caramel that is thick but pourable. Test one drip on the back of the cake first.
- Spices: Swap the cinnamon, ginger, and nutmeg for 3½ teaspoons of pumpkin pie spice.
- Other Pans: Bake in two 9-inch pans for 28 to 32 minutes, or a 9x13-inch pan for 30 to 35 minutes.
- Storage: Keep covered in the fridge for up to 4 days. Freeze the whole cake or slices for up to 2 months.
Elena says
This cake turned out great!