Pumpkin Layer Cake with Caramel-Cream Cheese Frosting
This Pumpkin Layer Cake with Caramel-Cream Cheese Frosting is a classic fall favorite that's just bursting with warm pumpkin flavor and a hint of spice. The soft, moist cake layers…
Tip: save now, cook later.This Pumpkin Layer Cake with Caramel-Cream Cheese Frosting is a classic fall favorite that’s just bursting with warm pumpkin flavor and a hint of spice. The soft, moist cake layers are perfectly balanced by the creamy, tangy cream cheese frosting, which is generously swirled with sweet, homemade caramel. Every slice feels like a cozy hug on a chilly day.
I love making this cake when the leaves start turning because the smell of pumpkin and cinnamon baking fills the whole house with that comforting fall feeling. The frosting is my favorite part—I like to drizzle a little extra caramel on top just before serving for an extra special touch. It’s always such a hit whenever I bring it to family gatherings or potlucks.
My tip is to let the cake chill for a bit after frosting so the flavors really come together and the frosting firms up just right. I like to serve it with a cup of hot tea or coffee, which makes it even more inviting. This cake feels like a celebration of all the best parts of the season, and honestly, who doesn’t love a little caramel and cream cheese on a good pumpkin cake?
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great for moisture and flavor. If fresh pumpkin is available, roast and mash it for a fresher taste. Avoid pumpkin pie filling since it’s sweeter and spiced.
Spices: Cinnamon, nutmeg, cloves, and ginger give this cake its warm autumn flavor. Feel free to adjust the amounts or swap cloves with allspice for a different twist.
Oils and Fats: Vegetable oil keeps the cake moist. You can substitute with melted coconut oil for a subtle flavor or use melted butter if you prefer a richer taste.
Cream Cheese in Frosting: Make sure it’s softened to room temperature for a smooth, lump-free frosting. You can cut back on butter a bit if you want a lighter finish.
Caramel Sauce: Homemade caramel is best here for rich sweetness. If short on time, try store-bought caramel sauce but watch the sweetness levels so it doesn’t overpower the cake.
How Do You Make Perfect Caramel Sauce Without Burning It?
Making caramel can be tricky since sugar burns quickly. Here’s my easy way to ensure a smooth caramel:
- Use a heavy-bottomed pan for even heat distribution.
- Constantly stir sugar over medium heat so it melts evenly. It’ll clump before melting; keep stirring!
- Once sugar is fully melted to a deep amber, add butter carefully (it will bubble up).
- Slowly pour in warm cream while stirring to combine; boil for 1 minute off heat.
- Don’t walk away—watch closely, and remove from heat once caramel reaches desired color.
This way, the caramel stays smooth and doesn’t burn, giving that perfect balance of sweetness and a touch of bitterness to enhance your cake.
Equipment You’ll Need
- Three 8-inch round cake pans – perfect size for your layered pumpkin cake and ensures even baking.
- Mixing bowls – I use several sizes for dry and wet ingredients to keep things organized.
- Electric mixer or stand mixer – helps cream the butter, sugar, and beat the frosting smoothly with less effort.
- Measuring cups and spoons – accuracy matters for baking, especially with spices and leavening agents.
- Wire cooling racks – lets your cake layers cool evenly, preventing sogginess before frosting.
- Spatula and offset spatula – great for mixing and spreading frosting cleanly and evenly over the cake.
- Saucepan – needed for melting sugar and making that rich homemade caramel sauce.
- Whisk – handy to stir the caramel and keep it smooth.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts right into the cake batter to add crunch and nutty depth.
- Mix mini chocolate chips in the batter for a chocolatey surprise that pairs wonderfully with pumpkin.
- Swap caramel sauce for a simple maple glaze to give the cake a different kind of warm sweetness.
- Try orange zest in the batter and frosting for a fresh citrus hint that brightens the flavors.
Pumpkin Layer Cake with Caramel-Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree
- 1 teaspoon vanilla extract
For the Caramel-Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream, warmed
- ¼ teaspoon salt (optional, for salted caramel)
For Garnish:
- Chopped pecans
How Much Time Will You Need?
You’ll spend about 20 minutes preparing the batter and frosting, 25-30 minutes baking the cakes, plus some time to make the caramel sauce and cool everything down. Allow at least 1 hour chilling time after assembling, so the frosting sets nicely. Overall, plan for about 2 to 2.5 hours from start to serving.
Step-by-Step Instructions:
1. Bake the Pumpkin Cake Layers:
First, preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to make sure the cakes don’t stick. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices—these bring that warm autumn flavor. In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one by one, beating after each, then mix in pumpkin puree and vanilla extract. Slowly add your dry ingredients to the wet ones, mixing just until everything comes together. Divide the batter evenly among the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans before turning them out onto wire racks. Cool completely before frosting.
2. Make the Caramel Sauce:
While the cakes cool, prepare your caramel. Heat sugar in a medium saucepan over medium heat, stirring constantly. It will clump at first, but keep stirring until it melts completely into a deep amber color. Carefully add butter pieces and stir until melted. Slowly pour in the warmed heavy cream while stirring—the sauce will bubble up, which is normal. Let it boil for about 1 minute, then remove from heat. Add salt if making salted caramel. Allow the sauce to cool to a thick but pourable consistency.
3. Prepare the Caramel-Cream Cheese Frosting:
In a large bowl, beat softened cream cheese and butter until smooth and creamy. Add vanilla extract and a pinch of salt. Gradually incorporate powdered sugar, one cup at a time, beating on low speed until well mixed. Add about ⅓ cup of the cooled caramel sauce and mix until just combined. Your frosting should be creamy but not too runny.
4. Assemble Your Cake:
Start with one cake layer on your serving plate. Spread an even layer of frosting over the top and drizzle a little caramel sauce. Repeat with the second layer, and then place the third layer on top. Cover the entire cake with the remaining frosting making sure to smooth it out nicely. Pour the remaining caramel sauce over the cake, letting it drip down the sides naturally. Sprinkle chopped pecans on top for a bit of crunch.
5. Chill and Serve:
Put the finished cake in the refrigerator for at least 1 hour to allow the frosting and caramel to set. Before serving, bring the cake to room temperature for the best flavor and texture. Slice and enjoy with your favorite warm drink or a cold glass of milk.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast and mash fresh pumpkin until smooth to substitute canned puree. Just make sure to drain any excess moisture for the best cake texture.
How Should I Store Leftover Cake?
Store leftovers in an airtight container in the fridge for up to 4 days. Bring slices to room temperature before serving to enhance flavor and softness.
Can I Make the Caramel Sauce Ahead of Time?
Absolutely! Make the caramel sauce in advance and keep it covered in the fridge for up to a week. Warm it gently before using to restore its pourable consistency.
What Can I Substitute for Pecans if Someone Has a Nut Allergy?
Try toasted coconut flakes or crushed pretzels for a crunchy topping that adds a nice contrast without nuts.
