Best Pumpkin Cake recipe with salted caramel cream cheese frosting. A delicious dessert using pumpkin puree, pumpkin spices for fall treat.
Best Pumpkin Cake Recipe
Best Pumpkin Cake recipe with salted caramel cream cheese frosting. A delicious Oven Baked dessert using pumpkin puree, pumpkin spices for fall treat. A Thanksgiving and fall recipe idea to create for tea and snacks for this time of year when pumpkin is in season.
What can I use instead of pumpkin puree for cake?
You can replace butternut squash or sweet potato instead of pumpkin puree for cake ingredients. They have the same texture and are similar in flavor. You can substitute the pumpkin puree one cup for one cup of butternut squash or sweet potato.
What is the trick to a moist cake?
The trick to making your cake moist is to use some sour cream. Adding one or two tablespoons of sour cream to you ingredients. Sour cream light texture and it’s creamy. This can keep your cake from getting dry and dense. Include it in your liquid ingredients.
What flavors go with pumpkin?
You may consider wanting to add complementary spices to the pumpkin. Such as nutmeg, cinnamon, all spice, and vanilla. Adding to sweeten the cake you can add chocolate, maple syrup, brown sugar and honey.
Ingredients
Cake Ingredients:
- purpose flour
- pumpkin pie spice
- baking soda
- salt
- eggs
- can pumpkin puree
- sugar
- brown sugar
- olive oil
- vanilla extract
For the amounts of the ingredients as well as the cream cheese frosting ingredients and the full instructions see the recipe attached. This recipe may be downloaded and printed. Use it online with the cook mode so it does not darken while in use……Amazing!
How To
In a small bowl combine the dry ingredients (flour, pumpkin pie spice, baking soda, salt).
With a large mixing bowl, with an electric or hand mixer combine the wet ingredients (eggs, pumpkin, both sugars, oil and vanilla) on medium speed for 1 minute.
In thirds, slowly add the dry ingredients into the wet until fully incorporated. Pausing to scrape the sides of the bowl.
Divide the batter in half and fill the cake pans. Smooth out the top surface into an even layer.
Bake for 30 – 33 minutes or until a toothpick inserted into the middle comes out clean. Once baked, remove the cake from the pans and set on a cooling rack. Place in the freezer for about 15 – 20 minutes to cool completely before frosting.
Meanwhile, make the frosting by adding the cream cheese and butter into a large mixing bowl. With an electric or hand mixer, beat on medium speed for 2 minutes to combine.
Slowly begin to add the powdered sugar in thirds and the caramel sauce and continue to mix until a smooth and fluffy frosting has formed.
Pause to scrape the sides of the bowl and taste. Add salt and extra caramel if desired for a richer flavor.
Transfer a third of the frosting to a piping bag for decorating the top outer edges of the cake.
To assemble the cake, cut uneven parts from the top of the cakes. Place the cut side down. With an offset spatula, add the middle frosting layer, top with the second layer of cake, frost the top and lightly frost the sides.
Using the piping bag, decorate the edge of the cake with small circles.
Add crushed walnuts in a circle along the decorated frosting and place caramel in the middle.
Garnish and decorate the cake as you would prefer, this is to give you an idea of how to do it.
Makes a delicious fall or Thanksgiving cake with amazing salted caramel cream cheese frosting to go with the pumpkin sponge cake.
Caramel on top of the cake in the middle with some nuts to off set the flavor and decorate the icing.
Serve on a plate for a pleasing dessert or snack. Family or guests would love the caramel cream cheese frosting as it’s so delicious that it makes the cake.
Recommendations
(click the highlighted heading for the recipe)
Thanksgiving Dessert Recipes Ideas
Another mini dessert recipe ideas —-> Mini Frosted Pumpkin Cakes and Mini Pumpkin Bundt Cakes
A few cake and tarts recipe ideas to create for dessert —-> 18 Tarts and Cakes for Mothers Day Tea and Amazing Cake Recipes Ideas and Suitable Diabetic Chocolate Cake Recipes and Easy No Bake Pumpkin Cheesecake
Bake these cakes for family tea desserts —-> Homemade Twinkie Bundt Cake and Best Banana Cake with Sour Cream and Easy Christmas Condensed Milk Cake and Chocolate Banana Cake Recipe and Bake a Perfect Chocolate Cake and A Tasty Vanilla Cake and Alcohol Free Christmas Cake and Tasty Moist Carrot Cake Recipe and 7 Minute Chocolate Cake Recipe
28 Awesome Kitchen Accessories
Here are 28 rather awesome accessories to use in the kitchen! We might not NEED some of these, but they are hard resist!
Best Pumpkin Cake Recipe
Best Pumpkin Cake recipe with salted caramel cream cheese frosting. A delicious dessert using pumpkin puree, pumpkin spices for fall treat.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 8-10 slices
- Category: Desserts, snack
- Method: Oven Baking
Ingredients
Cake Ingredients:
- 2 cups all purpose flour
- 3 tsp pumpkin pie spice
- 2 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1, 15 oz can pumpkin puree
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla
Frosting Ingredients:
- 8 oz cream cheese, room temp
- 2 sticks unsalted butter, room temp
- 4 cups powdered sugar
- ⅓ cup thick caramel sauce (Ghirardelli was used in this recipe)*
- ¼ tsp salt (more to taste if desired)
Instructions
1. Preheat oven to 350 degrees F. Line two 9 in cake pans with parchment paper and grease the sides. Set aside.
2. In a small bowl combine the dry ingredients (flour, pumpkin pie spice, baking soda, salt).
3. In a large mixing bowl, with an electric or hand mixer combine the wet ingredients (eggs, pumpkin, both sugars, oil and vanilla) on medium speed for 1 minute.
4. In thirds, slowly add the dry ingredients into the wet until fully incorporated. Pausing to scrape the sides of the bowl.
5. Divide the batter in half and fill the cake pans. Smooth out the top surface into an even layer.
6. Bake for 30 – 33 minutes or until a toothpick inserted into the middle comes out clean. Once baked, remove the cake from the pans and set on a cooling rack. Place in the freezer for about 15 – 20 minutes to cool completely before frosting.
7. Meanwhile, make the frosting by adding the cream cheese and butter into a large mixing bowl. With an electric or hand mixer, beat on medium speed for 2 minutes to combine. Slowly begin to add the powdered sugar in thirds and the caramel sauce. Continue to mix until a smooth and fluffy frosting has formed.
8. Pause to scrape the sides of the bowl and taste. Add salt and extra caramel if desired for a richer flavor.
9. Transfer a third of the frosting to a piping bag for decorating the top outer edges of the cake.
10. To assemble the cake, cut uneven parts from the top of the cakes. Place the cut side down. With an offset spatula, add the middle frosting layer, top with the second layer of cake, frost the top and lightly frost the sides.
11. Using the piping bag, decorate the edge of the cake with small circles.
12. Add crushed walnuts in a circle along the decorated frosting and place caramel in the middle.
13. Enjoy!
Notes
*I recommend using Ghirardelli caramel sauce in this recipe because it is thicker and helps to hold the shape of the frosting really well.
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