Name: Autumn-Spiced Pumpkin Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; 1/4 tsp ground cloves; 1 1/2 cups granulated sugar; 3/4 cup vegetable oil; 4 large eggs; 1 15 oz can pumpkin puree; 1 tsp vanilla extract; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract; 1 cup granulated sugar; 6 tbsp unsalted butter, cubed; 1/2 cup heavy cream; 1 tsp sea salt

Autumn-Spiced Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle

Introduction

As the crisp air of October envelops our days, I can’t help but feel a sense of gratitude for the cozy moments that come with it. Among my favorite culinary creations to celebrate this season is the Autumn-Spiced Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle. This cake is a tribute to fall’s bounty, capturing the warmth and spice that makes this season so beloved. Want the recipe delivered straight to your inbox? Make sure to subscribe for more scrumptious updates!

Why You’ll Love This Recipe

This Autumn-Spiced Pumpkin Cake is everything you want in a fall dessert! The warm spices blend perfectly with the creamy richness of the cream cheese frosting. It’s easy to prepare, making it perfect for family gatherings or a cozy night in. Plus, the salted caramel drizzle adds that irresistible finishing touch!

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 1/2 tsp ground cinnamon
– 1 tsp ground ginger
– 1/2 tsp ground nutmeg
– 1/4 tsp ground allspice
– 1/4 tsp ground cloves
– 1 1/2 cups granulated sugar
– 3/4 cup vegetable oil
– 4 large eggs
– 1 (15 oz) can pumpkin puree
– 1 tsp vanilla extract

For the Cream Cheese Frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 1 tsp vanilla extract

For the Salted Caramel Drizzle:
– 1 cup granulated sugar
– 6 tbsp unsalted butter, cubed
– 1/2 cup heavy cream
– 1 tsp sea salt

Necessary Tools

– Two 9-inch round cake pans
– Mixing bowls
– Whisk and spatula
– Electric mixer
– Saucepan

Ingredient Swaps and Additions

Feel free to experiment! You can substitute coconut oil for vegetable oil for a slightly coconutty flavor. Add chopped nuts like pecans or walnuts for extra texture. If you’re feeling adventurous, a hint of orange zest can bring a fresh citrus touch.

See also Pumpkin Spice Divinity

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
3. In another large bowl, beat together the sugar and oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.
4. Gradually add the flour mixture to the pumpkin mixture, stirring until just combined.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
6. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
7. For the salted caramel, heat the sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored. Add the butter, then the cream, and let simmer for a couple of minutes. Stir in the sea salt and let cool slightly.
8. Once the cakes are cool, spread the cream cheese frosting on the top of one cake layer, place the other cake on top, and frost the top and sides.
9. Drizzle the salted caramel over the top of the cake. Slice and enjoy!

Serving Suggestions

Pair this cake with a warm cup of spiced chai or freshly brewed coffee. It also complements a scoop of vanilla ice cream beautifully!

Pro Tips for Success

– Ensure your cream cheese is softened for a smooth frosting.
– Be patient with the caramel; constant stirring prevents burning.
– Use a serrated knife to slice the cake for clean cuts.

Storing and Reheating

Store any leftover cake in an airtight container in the refrigerator for up to four days. Allow the cake to come to room temperature before serving for the best flavor.

Autumn-Spiced Pumpkin Cake

Celebrate the fall season with this warm and spiced pumpkin cake, topped with creamy cream cheese frosting and a delightful salted caramel drizzle.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings: 12 servings

Course: Dessert

Cuisine: American, Fall

Calories: 450

Ingredients Method Notes

Ingredients

For the Cake

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1 1/2 cups granulated sugar
3/4 cup vegetable oil
4 large eggs
1 15 oz can pumpkin puree
1 tsp vanilla extract

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract

Method

Preparation

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
In another large bowl, beat together the sugar and oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.

Gradually add the flour mixture to the pumpkin mixture, stirring until just combined.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Frosting and Caramel Preparation

For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.

For the salted caramel, heat the sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored. Add the butter, then the cream, and let simmer for a couple of minutes. Stir in the sea salt and let cool slightly.

Assembly

Once the cakes are cool, spread the cream cheese frosting on the top of one cake layer, place the other cake on top, and frost the top and sides.
Drizzle the salted caramel over the top of the cake. Slice and enjoy!

Notes

Store any leftover cake in an airtight container in the refrigerator for up to four days. Allow the cake to come to room temperature before serving for the best flavor. Feel free to experiment with ingredient swaps like using coconut oil for vegetable oil or adding nuts for extra texture.

Autumn Pumpkin Spice Cake