Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle
One bite of this Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle and you’ll never want another cake ever again. This delightful dessert is perfect for any occasion, from cozy fall gatherings to festive holiday celebrations. The rich pumpkin flavor, paired with creamy frosting and a luscious caramel drizzle, makes it a standout treat that will impress everyone at your table.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of pumpkin, spices, and cream cheese creates a rich and satisfying taste.
- Perfect for Any Occasion: Whether it’s a birthday party or Thanksgiving dinner, this cake fits right in.
- Easy to Make: With straightforward steps, even novice bakers can create this showstopper.
- Eye-Catching Presentation: The beautiful layers and caramel drizzle make it visually stunning.
- Versatile Toppings: Feel free to customize the decoration with fresh fruits or nuts to suit your taste.
Tools and Preparation
Before diving into baking your delicious Pumpkin Cake, gather your tools. Having the right equipment ensures your baking goes smoothly.
Essential Tools and Equipment
- Stand mixer
- 8-inch cake pans (3)
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Saucepan
Importance of Each Tool
- Stand mixer: Makes mixing ingredients faster and helps achieve a light texture in the frosting.
- Cake pans: Provide even baking for uniform layers, ensuring a beautiful finished product.
- Spatula: Essential for folding ingredients together without deflating the batter.
Ingredients
Ingredients:
– 1 1/2 cups pumpkin puree
– 1 1/2 cups granulated sugar
– 1 cup vegetable oil
– 4 large eggs, room temperature
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 2 teaspoons baking soda
– 2 teaspoons cinnamon
– 1 teaspoon nutmeg
– 1 teaspoon ginger
– 1 teaspoon salt
– 1/2 cup granulated sugar (for caramel)
– 3 tablespoons butter, room temperature (for caramel)
– 1/4 cup heavy cream (for caramel)
– 1/2 teaspoon salt (for caramel)
– 8 oz cream cheese, room temperature (for frosting)
– 8 oz butter, room temperature (for frosting)
– 1 tablespoon vanilla extract (for frosting)
– 1/2 teaspoon salt (for frosting)
– 7 cups powdered sugar
How to Make Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle
Step 1: Preheat the Oven
Preheat your oven to 350°F. Grease and flour three 8-inch cake pans and set them aside.
Step 2: Prepare the Batter
In a large bowl:
Combine the following ingredients:
– pumpkin puree
– granulated sugar
– vegetable oil
– eggs, at room temperature
– vanilla extract
In another bowl:
Mix together:
– all-purpose flour
– baking powder
– baking soda
– cinnamon
– nutmeg
– ginger
– salt
Incorporate the dry ingredients into the wet mixture until fully combined.
Step 3: Bake the Cake
Evenly pour the batter into the prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Allow cooling completely before frosting.
Step 4: Make the Salted Caramel
In a medium saucepan:
Heat the sugar over medium-low heat for about 5 minutes until melted and golden brown. Stir occasionally with a spatula.
Once melted:
Remove from heat and stir in butter. Expect bubbling; mix until smooth.
Add in:
The heavy cream gradually while stirring until well combined.
Return to heat for about 30 seconds while stirring continuously. Remove from heat again, stir in salt, and let cool at room temperature while preparing the frosting.
Step 5: Prepare the Cream Cheese Frosting
In a stand mixer fitted with a paddle attachment:
Cream together:
– room temperature butter
– cream cheese
Mix until light and fluffy (about 2 minutes). Then add:
The vanilla extract,
Salt,
Powdered sugar,
Whip until combined (about 2 minutes more).
Step 6: Assemble the Cake
Place one layer of cake on a serving plate. Top generously with frosting. Repeat with second and third layers, frosting between each.
Step 7: Drizzle with Salted Caramel
Take your cooled salted caramel sauce; place it in a squeeze bottle or piping bag. Begin squeezing from the center of the cake outwards in tight spirals towards the edge. Create zig-zag patterns as you reach the sides to let some caramel drip down.
Step 8: Decorate (Optional)
If desired, decorate the top of your cake with fresh figs, pomegranate seeds, or blackberries for an added touch of elegance!
How to Serve Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle
Serving your Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle can elevate the experience for you and your guests. Here are some delightful ideas to make your cake even more enticing.
Festive Gatherings
- Slice it up: Serve slices of this cake on decorative plates for a beautiful presentation.
- Adorn with toppings: Consider adding fresh figs, pomegranate seeds, or blackberries on top for a pop of color.
Pairing with Beverages
- Coffee: A warm cup of coffee complements the flavors of pumpkin perfectly.
- Spiced Tea: Try pairing it with a spiced chai tea for an aromatic experience.
Creative Serving Styles
- Layered Dessert Cups: Crumble pieces of the cake into cups, layer with frosting, and drizzle caramel for an individual treat.
- Mini Cakes: Bake mini versions of the cake in muffin tins for easy serving at parties.
How to Perfect Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle
Perfecting your Pumpkin Cake is all about attention to detail. Here are some tips to ensure your cake turns out beautifully every time.
- Use room temperature ingredients: Starting with room temperature eggs and cream cheese helps create a smoother batter.
- Don’t overmix: Mix just until combined to keep the cake light and fluffy.
- Check doneness properly: Insert a toothpick in the center; it should come out clean when the cake is done baking.
- Cool completely before frosting: This prevents the frosting from melting off your cake and maintains its structure.
- Experiment with spices: Feel free to adjust spices according to your taste preferences for added flavor depth.
Best Side Dishes for Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle
When serving Pumpkin Cake, consider complementing it with side dishes that enhance its flavors. Here are some excellent pairings:
- Roasted Autumn Vegetables – A mix of seasonal veggies roasted with herbs brings warmth and earthiness to your meal.
- Apple Crisp – The sweetness of baked apples pairs wonderfully with pumpkin flavors, creating a comforting dessert duo.
- Cranberry Sauce – Tart cranberry sauce offers a refreshing contrast to the rich sweetness of the cake.
- Cheese Platter – Include soft cheeses like brie or goat cheese alongside fruit for a savory-sweet balance.
- Salad Greens – A light salad dressed with vinaigrette can help cut through the richness of the cake.
- Ice Cream or Whipped Cream – Serve a scoop of vanilla ice cream or dollop of whipped cream on the side for added creaminess.
Common Mistakes to Avoid
Baking the perfect Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle can be tricky. Here are some common mistakes to watch out for.
- Ignoring ingredient temperature: Using cold eggs or butter can affect the cake’s texture. Always ensure your ingredients are at room temperature for better mixing.
- Overmixing the batter: Overmixing can lead to a dense cake. Mix just until combined to keep your cake light and fluffy.
- Not measuring accurately: Baking is a science, and inaccurate measurements can ruin your cake. Use proper measuring cups and spoons for precise amounts.
- Skipping cooling time: Frosting a warm cake can cause the frosting to melt. Allow your cake layers to cool completely before applying the cream cheese frosting.
- Using stale spices: Fresh spices enhance flavor. Check that your cinnamon, nutmeg, and ginger are fresh for the best taste in your pumpkin cake.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover pumpkin cake in an airtight container.
- It will last up to 5 days in the fridge.
Freezing Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle
- Wrap individual slices or the whole cake tightly in plastic wrap.
- It can be frozen for up to 3 months.
Reheating Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle
- Oven: Preheat to 350°F, place cake on a baking sheet, cover with foil, and heat for about 10-15 minutes until warmed through.
- Microwave: Microwave individual slices for about 15-20 seconds on high. Watch closely to avoid overheating.
- Stovetop: Place a slice in a skillet on low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
What makes this Pumpkin Cake with Cream Cheese Frosting so special?
This recipe combines moist pumpkin cake with rich cream cheese frosting and a delightful salted caramel drizzle that adds a perfect touch of sweetness.
Can I use homemade pumpkin puree?
Yes! Homemade pumpkin puree works wonderfully in this recipe. Just ensure it is well-drained to avoid excess moisture.
How do I make my salted caramel drizzle?
To make salted caramel drizzle, melt sugar over medium-low heat until golden, then stir in butter and heavy cream, adding salt to taste.
Is this cake suitable for special occasions?
Absolutely! The Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle is perfect for birthdays, holidays, or any celebration where you want to impress guests.
Final Thoughts
This Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle is not just delicious but also versatile. You can customize it with various toppings like nuts or seasonal fruits to suit your taste. Give this recipe a try; it’s sure to become a favorite!
Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the ultimate comfort food with this Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle. Perfectly spiced and incredibly moist, this cake is a delightful addition to any gathering, whether it’s a cozy fall get-together or a festive holiday celebration. The rich pumpkin flavor is beautifully complemented by creamy cream cheese frosting and a decadent salted caramel drizzle, making it an unforgettable dessert that will impress your guests. Simple enough for novice bakers yet impressive enough for special occasions, this recipe is sure to become a favorite in your dessert repertoire.
Ingredients
- 1 1/2 cups pumpkin puree
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon salt
- 1/2 cup granulated sugar (for caramel)
- 3 tablespoons butter, room temperature (for caramel)
- 1/4 cup heavy cream (for caramel)
- 1/2 teaspoon salt (for caramel)
- 8 oz cream cheese, room temperature (for frosting)
- 8 oz butter, room temperature (for frosting)
- 1 tablespoon vanilla extract (for frosting)
- 1/2 teaspoon salt (for frosting)
- 7 cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour three 8-inch cake pans.
- In a large bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla until combined.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add dry ingredients to the wet mixture.
- Pour batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
- For the salted caramel: Heat sugar over medium-low heat until melted and golden. Stir in butter and heavy cream; mix until smooth. Add salt and let cool.
- For the frosting: Beat cream cheese and butter until fluffy. Gradually add vanilla extract, salt, and powdered sugar; mix until well combined.
- Assemble the cake by layering frosting between cake layers and drizzling with cooled salted caramel.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 30g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
