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Indulge in Rich Pumpkin Cake with Caramel Cream Cheese Frosting

Rich Pumpkin Cake with Caramel Cream Cheese Frosting made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • ¼ cup caramel sauce

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Prepare two 9-inch round cake pans with cooking spray and parchment paper.
  3. In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. In another bowl, combine wet ingredients: pumpkin puree, vegetable oil, eggs, and vanilla extract.
  5. Gradually add the wet mixture to the dry mixture, stirring until just combined.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  9. While the cakes cool, prepare the frosting by beating cream cheese and butter until smooth.
  10. Gradually mix in the powdered sugar and caramel sauce until smooth and fluffy.
  11. Once the cakes are cooled, place one layer on a serving platter and spread an even layer of frosting on top.
  12. Place the second cake layer on top and frost the top and sides of the cake.
  13. Drizzle additional caramel sauce on top for decoration.
  14. Slice and serve to eager guests.