The Best Pumpkin Cake EVER with Cream Cheese Frosting

This is the BEST pumpkin cake recipe ever. It is moist and delicious, with a cream cheese frosting that takes it over the top! Perfect for fall, or any time of year really.

The “moist pumpkin cake with cream cheese frosting” is a delicious and moist pumpkin cake that has a rich cream cheese icing. The cake is topped with cinnamon and sugar, making it the perfect fall dessert.

Guys. I prepared the BEST PUMPKIN CAKE IN THE HISTORY OF PUMPKIN CAKES. My dog park pals can attest to this since I brought them two rounds of tester cake. Heheh. 

To be honest, I like anything with cinnamon, nutmeg, and cloves, particularly when it’s in the shape of a cake. And I’m a huge fan of pumpkin pastries. But, in all seriousness, this pumpkin cake is the greatest I’ve ever had. It’s extremely moist because to the pumpkin puree, and it’s bursting with pumpkin pie spice taste.

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Finally, there’s the cream cheese icing. THE CREAM CHEESE FROSTING, OH THE CREAM CHEESE FROSTING. Isn’t that a wonderful thing?

Although vanilla buttercream is nice, I prefer cream cheese icing, particularly when working with spice cakes. In addition, the faint acidity complements the richer salted caramel drizzle on top.

I’m not kidding when I say I’ve baked this cake four times because I adore it. It’s like… autumn brings all these delicious pastries like donuts, pies, and muffins, but no fall cakes? Cakes, too, need autumn. Cakes are also required during the autumn season.

I hope you like this amazing dessert. It’s OK, I suppose. 🙂

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Instructions for making cream cheese icing

Before we get started on the recipe, I wanted to offer you some tips on the cream cheese frosting and the salted caramel sauce, which are the two more difficult elements of this pumpkin cake. Although I believe most of you have prepared a handmade cake previously, some of you may be unfamiliar with icing and caramel sauce.

You’ll need a few simple items to create homemade cream cheese frosting (the most vital of which is full-fat cream cheese!). Your butter and cream cheese should be at room temperature to produce a wonderfully creamy icing. This is vital because if these two components are cold, your frosting will not whisk up correctly.

Cream the butter and cream cheese together for two minutes, or until light and fluffy. Add in some vanilla essence, salt, and the most of the powdered sugar after that. For many reasons, I suggest adding the powdered sugar in stages. First, since when you turn on the mixer, it will most likely inflate up into your face. Second, you may like a more tangy frosting than I do. It’s important to remember that you can always add more sugar, but you can’t take it away!

Your cream cheese frosting should come out flawlessly if you follow these few easy suggestions.

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Instructions for making salted caramel sauce

Making caramel may be intimidating, but the whole process takes less than 15 minutes. To prepare a simple caramel sauce, put the sugar in a heavy-bottomed sauce pan first. There is no need for water or anything else but the sugar! Heat the sugar for five minutes, stirring occasionally to scrape the pan’s bottom. The sugar should dissolve rapidly and begin to become brown. Remove it from the fire and stir in the butter after it has become a wonderful golden color.

The sugar will start to boil like crazy when you add the butter. That is very typical! Actually, this is what you want to happen. Stir in the heavy cream and return the pan to the fire for a few seconds. Remove the caramel sauce from the heat and put it aside to cool. You’ll scorch your tongue if you don’t do it.

A word of caution: if the sugar seems to have burnt even slightly on the heat, just throw it away. I hate wasting food, but burned sugar is awful and can spoil your caramel sauce totally. If you’re making caramel for the first time, don’t panic if it doesn’t come out properly. I’m confident you’ll figure it out shortly!

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Okay, that’s enough chit-chat from me. It’s past time for you to start baking!

Print

You’ll never desire another cake after one mouthful of this Pumpkin Cake. The greatest cream cheese icing and a salted caramel drizzle round it off.

  • Sarah wrote this article.
  • Time to Prepare: 45 minutes
  • 30 minutes to prepare
  • 1 hour 15 minutes total time
  • 1 cake 1x yield
  • Sarah wrote this article.
  • Time to Prepare: 45 minutes
  • 30 minutes to prepare
  • 1 hour 15 minutes total time
  • 1 cake 1x yield

Scale:

1x2x3x

  • Sarah wrote this article.
  • Time to Prepare: 45 minutes
  • 30 minutes to prepare
  • 1 hour 15 minutes total time
  • 1 cake 1x yield

Ingredients

To make the cake:

  • 1 1/2 cups pureed pumpkin
  • 1 1/2 cups sugar (granulated)
  • 1 cup extra virgin olive oil
  • 4 big room-temperature eggs
  • vanilla extract (two tablespoons)
  • 2 cups flour (all-purpose)
  • 1 1/2 tablespoons powdered baking soda
  • 2 teaspoons soda bicarbonate
  • 2 tsp cinnamon powder
  • nutmeg (1 teaspoon)
  • 1 teaspoon of ginger powder
  • 1 teaspoon kosher salt

To make the salted caramel, combine the following ingredients in a mixing bowl.

  • 1/2 cup sugar (granulated)
  • 3 tablespoons room temperature butter
  • 1 quart thick cream
  • a half teaspoon of salt

To make the cream cheese frosting, combine the following ingredients in a mixing bowl.

  • 8 ounces room temperature cream cheese
  • 8 ounces room temperature butter
  • 1 tbsp extract de vanille
  • a half teaspoon of salt
  • 7 c. sugar (powdered)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside three 8-inch cake pans that have been greased and floured.
  2. Combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a separate basin.
  3. Stir the dry ingredients into the wet until everything is completely blended.
  4. Pour the batter onto the prepared pans in an even layer. Allow to cool fully before icing after baking for 25-30 minutes.
  5. To prepare the caramel, melt the sugar in a medium saucepan over medium-low heat for approximately 5 minutes. Stir the sugar with a spatula from time to time to ensure it reaches the bottom of the pan.
  6. Remove the sugar from the fire as soon as it has completely melted and become a medium gold color, and mix in the butter. The mixture will erupt in a flurry of bubbles. Stir the butter and sugar together with your spatula until they are totally melted.
  7. Pour in the heavy cream next. Stir everything together with your spatula until it’s all blended. Return to the burner for another 30 seconds, stirring constantly. Remove from the heat, mix in the salt, and set aside to cool while you prepare the frosting.
  8. Cream the butter and cream cheese in a standing mixer fitted with a paddle attachment until light and fluffy, approximately 2 minutes. Whip in the vanilla extract, salt, and powdered sugar for another 2 minutes to mix.
  9. Place the first cake on a platter and spread a generous amount of frosting on top. Place the second and third layers on top of the first, icing in between. Finish by sprinkling the leftover icing around the exterior of the cake. 
  10. In a squeeze bottle or piping bag with a tiny tip, add the somewhat cooled salted caramel (if it’s too firm, microwave for 10 seconds). Squeeze out the caramel in a tight spiral starting in the middle and working your way to the perimeter of the cake. Make little zig-zag-like motions around the edge of the cake to enable the caramel to drip over the side of the cake.
  11. Decorate the top of your cake with fresh figs, pomegranate seeds, and blackberries if desired.

More autumn dessert recipes may be found at:

Grain-Free Molasses Gingersnap Cake

Oatmeal Whoopie Pies with Cream Cheese Frosting are soft and chewy.

Salted Caramel Macarons with Chai Spice

Carrot Cake with Cardamom Spice and Ginger Frosting

Bourbon Apple Fritters Are Insanely Addictive

Watch This Video-

This cake is the best pumpkin cake ever. It has a cream cheese frosting that makes it even more delicious. You will want to make this for Thanksgiving or any other holiday! Reference: libby’s pumpkin cake with cream cheese frosting.

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