Go Back
To make this delightful Autumn Pumpkin Cake, gather the following ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup granulated sugar - 1 cup packed brown sugar - 1 cup vegetable oil - 4 large eggs - 2 cups canned pumpkin puree - 1 teaspoon vanilla extract You will need a few key items for baking this cake: - Two 9-inch round cake pans - Electric mixer - Mixing bowls (medium and large) - Spatula or wooden spoon - Wire rack for cooling These tools help ensure your cake bakes evenly and comes out perfectly. For the creamy frosting, gather these items: - 8 oz cream cheese, softened - 1/2 cup unsalted butter, softened - 1 cup powdered sugar - 1/4 cup caramel sauce (store-bought or homemade) - 1/2 teaspoon vanilla extract - Pinch of salt These ingredients create a rich and sweet topping that pairs perfectly with the pumpkin cake. 1. Start by preheating your oven to 350°F (175°C). 2. Grease two 9-inch round cake pans with butter. Dust them with flour to stop sticking. 3. In a medium bowl, combine 2 cups of flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. 4. Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger, and 1/4 teaspoon of salt. Whisk this mix well and set it aside. 5. In a large bowl, blend 1 cup of granulated sugar with 1 cup of brown sugar and 1 cup of vegetable oil. Beat with an electric mixer until smooth. 6. Add 4 eggs one at a time, mixing well after each addition. Then mix in 2 cups of pumpkin puree and 1 teaspoon of vanilla extract. 1. Slowly add the dry mix to the wet mix using a spatula. Stir until just combined; do not overmix. 2. Divide the batter evenly between the two prepared cake pans. Smooth the tops. 3. Bake for 25-30 minutes. Check doneness by inserting a toothpick; it should come out clean. 4. Let the cakes cool in the pans for 10 minutes. Carefully remove them and place on a wire rack to cool completely. 1. While the cakes cool, prepare the frosting. In a bowl, beat 8 oz of softened cream cheese with 1/2 cup of softened butter. Mix until creamy. 2. Gradually add 1 cup of powdered sugar, 1/4 cup of caramel sauce, 1/2 teaspoon of vanilla extract, and a pinch of salt. 3. Start on low speed to avoid a sugar cloud, then mix on medium until fluffy and well combined. 4. Once the cakes are cool, place one layer on a serving platter. Spread a layer of frosting on top. 5. Add the second layer and frost the whole cake, covering the top and sides. 6. For a pretty finish, drizzle more caramel sauce on top before serving. To get a light and fluffy cake, mix your wet and dry ingredients carefully. Too much mixing can make your cake dense. Use a spatula to combine them gently. Also, make sure your ingredients are at room temperature. This helps them blend well. The pumpkin puree adds moisture and flavor. So, don’t skip it! 1. Overmixing the Batter: This makes the cake tough. Mix just until combined. 2. Wrong Oven Temperature: Always preheat your oven. A hot oven helps the cake rise. 3. Not Greasing the Pans: Grease and flour the pans well. This stops the cake from sticking. 4. Skipping the Cooling Time: Let the cakes cool completely. Frosting a warm cake can melt the frosting. Presentation makes your cake shine! Use a spatula to spread the frosting smoothly. Drizzle extra caramel sauce on top for a sweet touch. You can also sprinkle crushed pecans or pumpkin seeds around the edges. This adds texture and looks lovely. Serve your slices on decorative plates for a cozy autumn feel. {{image_4}} You can make a gluten-free pumpkin cake by using gluten-free flour. Look for a blend that works well for baking. Replace the all-purpose flour in the recipe with an equal amount of gluten-free flour. This simple swap keeps the cake moist and delicious. If you want to try a different frosting, consider using whipped cream. You can mix heavy cream with sugar until it forms soft peaks. Another option is a chocolate ganache. Just melt chocolate with cream and let it cool slightly. This rich flavor pairs well with pumpkin. Add spices for more flavor! Consider mixing in a teaspoon of ground cloves or allspice. You can also add nuts like walnuts or pecans to the batter for crunch. For something unique, fold in chocolate chips or dried cranberries. These additions make the cake even more special. Once your autumn pumpkin cake cools, store it in an airtight container. This keeps the cake fresh for up to four days. If you have leftover slices, make sure to wrap them in plastic wrap first. This will help maintain moisture and flavor. For best results, store the cake at room temperature, away from direct sunlight. You can freeze the cake for later enjoyment. First, let the cake layers cool completely. Wrap each layer tightly in plastic wrap, then in aluminum foil. This double wrap prevents freezer burn. The cake can last for up to three months in the freezer. When you’re ready to enjoy it, thaw in the fridge overnight before serving. To reheat the cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it lightly with foil. Heat for about 10-15 minutes, or until warm. If you want to serve it cold, simply slice and enjoy as is. The caramel cream cheese frosting adds a rich flavor, whether warm or chilled. Yes, you can use fresh pumpkin. Start with a small pumpkin, around 2 to 3 pounds. Cut it in half, remove the seeds, and roast it until soft. This usually takes about 45 minutes at 350°F. Let it cool, then scoop out the flesh and blend it until smooth. Use this puree in place of the canned pumpkin. Fresh pumpkin offers a brighter flavor, but canned is more convenient. To achieve a thicker frosting, add more powdered sugar. Start with 1/4 cup at a time. Mix it in slowly until you reach your desired thickness. If the frosting becomes too sweet, you can balance it with a pinch of salt. Another option is to chill the frosting in the fridge for about 30 minutes. This helps it firm up before spreading. To cut a layered cake neatly, use a serrated knife. Start by marking where you want to cut without pressing down. Make smooth, gentle sawing motions. Clean the knife with a damp cloth between cuts to keep edges tidy. For even slices, wipe the knife after each cut. Enjoy beautifully presented pieces with minimal mess! This post covered all you need for a great cake. We discussed key ingredients, step-by-step baking, and tips for success. Remember, texture matters and avoiding mistakes can boost your cake. Consider gluten-free options or new flavors for fun. Store and freeze properly for best results. Don't hesitate to experiment with frosting thickness or fresh pumpkin. Enjoy making your cake and impressing your friends! Happy baking!

Autumn Pumpkin Cake with Caramel Cream Cheese Frosting

Indulge in the fall flavors with this delightful Autumn Pumpkin Cake with Caramel Cream Cheese Frosting! This moist, spiced cake is perfectly paired with a rich caramel frosting that brings autumn vibes to your table. Ready to impress your family and friends? Check out the full recipe for step-by-step instructions and tips to create this stunning dessert. Click to explore and elevate your baking game today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup granulated sugar

1 cup packed brown sugar

1 cup vegetable oil

4 large eggs

2 cups canned pumpkin puree

1 teaspoon vanilla extract

For the Caramel Cream Cheese Frosting:

8 oz cream cheese, softened to room temperature

1/2 cup unsalted butter, softened to room temperature

1 cup powdered sugar

1/4 cup caramel sauce (store-bought or homemade)

1/2 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and dusting with flour to prevent sticking.

    In a medium mixing bowl, carefully whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. Set this mixture aside for later use.

      In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat the mixture with an electric mixer on medium speed until fully blended and smooth, about 2-3 minutes.

        Add the eggs, one at a time, ensuring that each egg is fully incorporated before adding the next. Once all the eggs are added, stir in the pumpkin puree and vanilla extract, mixing until everything is well combined and the batter is smooth.

          Gradually introduce the dry mixture to the wet mixture, gently combining them with a spatula or wooden spoon. Mix just until all the flour is incorporated – be careful not to overmix as this could result in a dense cake.

            Evenly divide the batter between the prepared cake pans. Use a spatula to smooth the tops for even baking.

              Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes, then carefully remove them from the pans and place them on a wire rack to cool completely.

                While the cakes are cooling, make the caramel cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until the mixture is creamy and smooth. This should take about 2-3 minutes.

                  Gradually add the powdered sugar, caramel sauce, vanilla extract, and a pinch of salt to the cream cheese mixture. Beat on low speed to prevent a sugar cloud, then increase to medium speed until the frosting is light, fluffy, and well combined.

                    Once the cakes have cooled completely, place one layer on a serving platter. Use a spatula to spread a generous layer of caramel cream cheese frosting on top of this layer. Carefully place the second cake layer on top and frost the entire cake, applying frosting to both the top and sides for an elegant finish.

                      For an extra touch, drizzle additional caramel sauce across the top of the cake before serving, allowing it to cascade down the sides for a beautiful presentation.

                        Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12 slices

                          - Presentation Tips: Consider garnishing the edges with crushed pecans or pumpkin seeds for added texture and visual appeal. Serve slices on decorative plates for a lovely autumn theme.