Description

Indulge in the warmth of autumn with this Pumpkin Layer Cake topped with Salted Caramel Cream Cheese Frosting. This delightful dessert features moist, spiced pumpkin layers that melt in your mouth, complemented by a rich, creamy frosting that adds a perfect touch of sweetness. Ideal for any gathering, whether it’s a cozy family dinner or a festive holiday party, this cake not only captures the essence of fall but also leaves everyone asking for more. Easy to prepare and make-ahead friendly, it’s sure to become a cherished favorite.

Ingredients

Scale

2 cups all-purpose flour
2.25 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
0.75 teaspoon baking soda
0.5 teaspoon freshly grated nutmeg
0.25 teaspoon ground cloves
1.25 cups light brown sugar
4 large eggs
0.75 cup vegetable oil
1 15-ounce can pumpkin puree
0.5 cup whole milk
1 pound cream cheese, cut into 2-inch cubes
1 cup powdered sugar (optional)
1 cup salted caramel sauce (plus extra for drizzling)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, salt, spices, and brown sugar.
In another bowl, beat eggs and mix with vegetable oil and pumpkin puree until well combined. Gradually stir in the dry ingredients until just mixed.
Pour the batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
For frosting, beat cream cheese until smooth; gradually add powdered sugar and salted caramel sauce until creamy.
Assemble by layering the cakes with frosting in between and covering the top and sides of the cake with remaining frosting.

Nutrition

Serving Size: 1 slice (110g)
Calories: 420
Sugar: 45g
Sodium: 380mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg