Pumpkin Cake w/ Cream Cheese Frosting
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. It is made in one bowl and perfect for fall!
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.
Nutrition
Calories: 595kcalCarbohydrates: 90gProtein: 6gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 126mgSodium: 561mgPotassium: 187mgFiber: 2gSugar: 35gVitamin A: 6496IUVitamin C: 2mgCalcium: 108mgIron: 2mg
Tried this recipe?Let us know how it was!