Fall is the perfect time to indulge in the warm, spicy flavors of pumpkin, especially when it’s baked into a moist cake and topped with a rich caramel frosting. This recipe is a must-try for anyone who loves the combination of pumpkin and caramel.
Why This Recipe Works
- The combination of pumpkin puree and spices creates a moist, flavorful cake that’s perfect for fall.
- The caramel frosting is rich and creamy, with a deep, buttery flavor that complements the pumpkin perfectly.
- This recipe uses simple, pantry-staple ingredients, making it easy to whip up anytime.
- The cake is versatile and can be dressed up or down depending on the occasion.
- It’s a crowd-pleaser that’s sure to impress at any gathering.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup caramel sauce
- 1 tsp vanilla extract
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9×13 inch baking pan. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
Mix Wet Ingredients
In another bowl, mix the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Pour the batter into the prepared pan.
Bake the Cake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before frosting.
Make the Frosting
Using an electric mixer, beat the softened butter until creamy. Gradually add the powdered sugar, then the caramel sauce and vanilla extract, beating until the frosting is smooth and spreadable.
Frost the Cake
Once the cake is completely cool, spread the caramel frosting evenly over the top. For an extra touch, drizzle additional caramel sauce over the frosting.
Tips and Tricks
For the best flavor, use homemade pumpkin puree if possible. If you’re using store-bought, make sure it’s pure pumpkin and not pumpkin pie filling. To ensure your cake is moist, don’t overmix the batter. When making the frosting, make sure the butter is at room temperature to avoid lumps. For a smoother frosting, sift the powdered sugar before adding it to the butter. If the frosting is too thick, add a tablespoon of milk to thin it out.
Recipe Variations
- Add a cup of chopped pecans or walnuts to the batter for added crunch.
- Swap the caramel frosting for a cream cheese frosting for a different flavor profile.
- Make it a layer cake by baking the batter in two 9-inch round pans and frosting between the layers.
- Add a teaspoon of orange zest to the batter for a citrusy twist.
- For a boozy version, add a tablespoon of rum or bourbon to the frosting.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin can be used in place of canned. Just make sure to puree it until it’s smooth and drain any excess liquid to keep the cake from being too wet.
How should I store the cake?
The cake can be stored at room temperature for up to 3 days, covered to keep it fresh. If you need to store it longer, refrigerate it for up to a week.
Can I freeze the cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Summary
This pumpkin cake with caramel frosting is a delicious treat that’s perfect for fall. With its moist texture and rich frosting, it’s sure to be a hit at any gathering.
