Pumpkin cake being sliced

Guys. I made the BEST PUMPKIN CAKE. EVER. And all my dog park friends can confirm because I brought them two rounds of tester cake. Heheh. 

To be fair, I absolutely love anything that contains cinnamon, nutmeg, and cloves, especially when it comes in cake form. And I especially love pumpkin desserts. But like for real, this pumpkin cake is the best ever. It’s super moist from the addition of pumpkin puree, and perfectly flavored with pumpkin pie spice goodness.

Pumpkin cake with cream cheese frosting on a cake stand

And then there’s the cream cheese frosting. OH, THE CREAM CHEESE FROSTING. What a glorious thing, am I right?

Vanilla buttercream is fine and all, but I love using cream cheese frosting, especially when you’re dealing with a spice cake. Plus, the slight tang pairs perfectly with the sweeter salted caramel drizzle on top.

I kid you not, I have made this cake four times because I loved it that much. It’s like… fall gets all these fun desserts like donuts, pies, and muffins, but where are all the fall cakes? Cakes need fall too, people. And fall needs cakes.

Hope you enjoy this miraculous cake. It’s alright, I guess. 🙂

Pumpkin cake on a cake stand

Tips on how to make cream cheese frosting

Before jumping into the recipe, I wanted to give you some pointers on the two trickier parts of this pumpkin cake recipe, the cream cheese frosting and the salted caramel sauce.  I feel like most people have made a homemade cake before, but frosting and caramel sauce might be new territory for some of you!

To make a homemade cream cheese frosting, you’ll need a few basic ingredients (the most important of which being the cream cheese—full-fat is a must!). To make a super creamy frosting, your butter and cream cheese should be at room temperature. This is crucial, as your frosting won’t whip up properly if these two ingredients are cold.

Cream the butter and cream cheese until light and fluffy, about two minutes. Then, add in some vanilla extract, salt, and most of the powdered sugar. I recommend adding the powdered sugar in stages for a few reasons. First, because it’ll likely puff up into your face when you turn on the mixer. Second, because you might like a tangier frosting than I do. Remember: you can always add in more sugar, but you can’t take it out!

As long as you keep these few simple tips in mind, your cream cheese frosting should turn out perfectly!

sliced Pumpkin cake on a cake stand

Tips on how to make salted caramel sauce

Making caramel seems scary, but the whole process actually takes less than 15 minutes. To make a basic caramel sauce, you’ll first add the sugar into a heavy bottomed sauce pan. No water or anything is needed, just the sugar! Heat the sugar for a good five minutes, stirring a few times to scrape the bottom of the pan. The sugar should melt fairly quickly and will start turning brown. Once it’s a lovely golden hue, remove it from the heat and add the butter.

When you add in the butter, the sugar will start to bubble like crazy. That’s totally normal! This is what you want to happen, actually. Stir everything together until combined, then pour in the heavy cream and return the pan to the stove for a few seconds. Add in the salt and set the caramel sauce aside to cool. Seriously, you’ll scald your tongue otherwise.

A word of warning: if you think the sugar has burned even a little bit on the stove, just chuck it into the trash. I hate wasting food, but burnt sugar is nasty stuff and it’ll completely ruin your caramel sauce. If this is your first time making caramel, don’t worry if it doesn’t turn out perfectly. You’ll get the hang of it quickly, I’m sure!

Pumpkin cake being sliced

Alright, that’s enough chatting on my end. It’s about time you started baking!

Print

Pumpkin Cake with Cream Cheese Frosting and Salted Caramel Drizzle

One bite of this Pumpkin Cake and you'll never want another cake ever again. Topped with the best cream cheese frosting and a salted caramel drizzle.

One bite of this Pumpkin Cake and you’ll never want another cake ever again. Topped with the best cream cheese frosting and a salted caramel drizzle.

  • Author: Sarah | Broma Bakery
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 cake 1x
Scale

Ingredients

For the cake:

  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon salt

For the salted caramel:

  • 1/2 cup granulated sugar
  • 3 tablespoons butter, room temperature
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt

For the cream cheese frosting:

  • 8 oz cream cheese, room temperature
  • 8 oz butter, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 7 cups powdered sugar

Instructions

  1. Preheat oven to 350°F. Grease and flour three 8-inch cake pans and set aside.
  2. In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. Incorporate the dry ingredients into the wet, stirring until well combined.
  4. Evenly pour the batter into the prepared pans. Bake for 25-30 minutes minutes, then allow to cool completely before frosting.
  5. To make the caramel, in a medium saucepan, heat the sugar on medium-low heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan.
  6. Once the sugar is fully melted and turns a medium gold hue, remove from heat immediately and stir in butter. The mixture will violently bubble. Use your spatula to stir the butter and sugar until they melt together completely.
  7. Next, pour in the heavy cream. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat, stir in salt, and allow to cool at room temperature while you make your frosting.
  8. In a standing mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
  9. Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting. 
  10. Place the slightly cooled salted caramel in a squeeze bottle or piping bag with a small tip (if it’s feeling too solid, place in the microwave for 10 seconds). Starting from the center, squeeze out the caramel in a tight spiral, going all the way to the edge of the cake. When you’re at the edge of the cake, make small zig-zag-like movements to allow the caramel to fall off the side of the cake.
  11. If you’d like, decorate the top of your cake with fresh figs, pomegranate, and blackberries 🙂

More fall dessert recipes from Broma Bakery:

Grain-Free Gingersnap Molasses Cake

Soft and Chewy Oatmeal Whoopie Pies with Cream Cheese Frosting

Chai Spiced Salted Caramel Macarons

Cardamom Spiced Carrot Cake with Ginger Frosting

Annoyingly Addicting Bourbon Apple Fritters

46 comments

Jill
Reply

OMG! Yum and it looks so pretty! Love the figs on top.

sheenam | thetwincookingproject.net
Reply

Such a beautiful cake!!!! YUM

Lauren Grant | Zestful Kitchen
Reply

Ok, mouth watering now! This is so gorgeous!

Heather Eliason
Reply

This is the most perfect picture, perfect flavors, perfect everything. I cannot stop looking at this cake!!

Jennifer @ Show Me the Yummy
Reply

I need that drizzle in my life.

Frances
Reply

Hi. If I don’t have pumpkin puree, I can use roasted pumpkin flesh?

Sofi | Broma Bakery
Reply

Absolutely! We’ve never tried it with fresh pumpkin, but I’m sure it would work out! I’d recommend pureeing your roasted pumpkin in a food processor or blender first to get the texture right!

Jess K
Reply

Wow, this cake is gorgeous! Although I’d never get my own to look like yours, I can’t wait to try this cake out! Pinned!

Natasha @ Salt & Lavender
Reply

Gimme all of it!

Sabrina
Reply

Absolutely gorgeous!

Mary Ann | The Beach House Kitchen
Reply

I need a slice ASAP! Gorgeous Sarah!

Laura | Tutti Dolci
Reply

Beyond gorgeous, I need this cake in my life!

Matt Robinson
Reply

That drizzle puts this over the top!

Laura H
Reply

Just made this today and it was incredible!
The salted caramel is devine, I will not be buying caramel again!! Thanks for a great fall recipe????

Colleen
Reply

Oh my goodness! Now THAT is a show stopper. This looks so good and I cannot wait to give it a go!

Wendy
Reply

Can you make pumpkin puree? I don’t think we can get it in Australia and I’m dying to make this cake!

Sarah | Broma Bakery
Reply

Yes! My friend Ambitious Kitchen just did a how-to on this!

Casey
Reply

Could I make this cake gluten free by subbing the flour for almond/ coconut or something else? Asking for a friend with a love hate relationship with gluten.

Sarah | Broma Bakery
Reply

hmm, i haven’t tried it, but you could probably sub with a 1:1 GF baking flour blend. bob’s red mill has a great one!

Maria
Reply

It looks amazing, I want to make it but I am allergic to gluten and have used Bob’s Red Mill. 1:1 GF baking flour blend but it gives my family and me reflux. Do you have any other suggestion for gluten free flour?

Sofi | Broma Bakery
Reply

Hey Maria! We’ve only ever tried this recipe with Bob’s GF baking flour and it’s really perfect here! You could try a different gluten free blend or Bob’s all purpose flour too if gluten isn’t a problem for you!

Yogesh
Reply

Looking so delicious cake ????

Delaney
Reply

This was AMAZING! It was my first time making a layered cake so I was a bit nervous but your instructions were perfect and made it so easy to follow along. THANK YOU!

Casey
Reply

Sarah- I just made this as a test run for my Thanksgiving dinner and WOW it’s the best damn cake I have ever tried to make and/or eaten in my life. Screw all other cakes….seriously.

I brought it to work today and my coworkers devoured it and couldn’t believe I made it all by scratch myself. Thank you for making the recipe so easy to follow and the tips you included for the caramel and frosting…boosted my confidence while making!

P.S. Where are your cake tins from? I had a hard time finding 8inch cake tins so I used four 6 inch…

Thank thank thank you again for this beautiful recipe. I look forward to trying more of your dishes soon. Xx Casey

Sarah | Broma Bakery
Reply

IT’S SO GOOD, RIGHT? My tins are from King Arthur Flour!

Casey
Reply

P.S. Can you do a post detailing how you got your layers so perfect and how to frost a cake as beautiful as yours? Mine tasted great but was not near as pretty as yours.

Also, couldn’t find fresh figs this time of year but the blackberry and pomegranate truly make it. OBSESSED! XO

Karolina
Reply

Can this cake be baked a day before and stay in the room temperature?

Sofi | Broma Bakery
Reply

Hey Karolina! Definitely! This pumpkin cake is so moist, it will stay for at least a few days!

Karolina
Reply

Ohhhh wonderful! I love moist cake and can’t wait to try this recipe! Thank you so much <3

Jessica McManus
Reply

I made this cake today. WOW! The flavour is so wonderful and spicy, and the cake is SO moist. But my frosting did not turn out, at all. I followed the instructions but it was so runny! It almost seemed like icing for a cinnamon roll. I could barely get the cake iced without it slipping and sliding all over the place. I didn’t want to add extra powdered sugar because it was already so sweet. What did I do wrong?

Sofi | Broma Bakery
Reply

Hey Jessica! Oh no! Happy the cake turned out well, but sad to hear about the icing! If it’s a really hot day or if you put it on your cake when it wasn’t cool enough it can melt very quickly. We’ve never had a problem with it being too runny so I’m not sure what went wrong for you, but I know how much of a bummer that can be! You could try putting it in the fridge to chill for a half hour to get it to firm up!

Emily
Reply

How would this do as cupcakes?

Sofi | Broma Bakery
Reply

Hey Emily! We’ve never tried this as cupcakes but I can’t see why it wouldn’t work! I’d just use a cookie scoop to fill the cupcake liners about 2/3 of the way. Then just adjust the bake time! Take the cupcakes out when they spring back to the touch and a toothpick inserted into the middle comes out clean (I think it will probably take around 15-20 minutes, so just keep an eye on them!). Let us know how it goes!!

Caitlin
Reply

Hello, wondering if the butter should to be salted or unsalted. Thanks!

Sofi | Broma Bakery
Reply

Hey Caitlin! Unsalted!

Caitlin
Reply

Made this cake and OH MY WORD….. phenomenal! Everyone raved about how great it was. Thanks for this wonderful recipe 🙂

Sofi | Broma Bakery
Reply

Yay! So happy you all enjoyed this 🙂

Kathy
Reply

Would the salted Carmel be good as a filling? Layered with frosting and Carmel instead of putting the Carmel on top?

Sofi | Broma Bakery
Reply

Definitely! Add a tablespoon less of cream to get a thicker filling for you pumpkin cake!

Mell Andre
Reply

Hi! I’m looking forward to making this, it looks delicious. Can you make this in a 9×13? How long would you bake it?

Sofi | Broma Bakery
Reply

Hey Mell! Definitely! You can just make the recipe as is but in a 9 x 13 pan. We’ve never tried it so I can’t say exactly how long it would take to bake but my guess is between 30 and 40 minutes!

Jay
Reply

7 cups of powdered sugar fort the frosting? That just doesn’t seem to be right! The cake recipe itself is awesome though!

Sofi | Broma Bakery
Reply

I know it seems like a TON (and it is) but this frosting recipe makes a ton of frosting!

Kat
Reply

Why does the recipe on your page have one list of measurements and the printed page has a different list of measurements?

Sofi | Broma Bakery
Reply

Hey Kat! That’s so odd! It’s not showing me different measurements so I’m not quite sure how to help! Can you let me know what the measurement difference is?

Kat
Reply

What I see on the site it says 1 and 1/2 cups of pumpkin but the printed version says 3 cups pumpkin and 3 cups sugar etc. Just wondering which to use to make the cake come out right.

Leave a Reply

Your email address will not be published. Required fields are marked *