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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt The dry ingredients are key to the cake's texture. I use all-purpose flour for a soft crumb. Baking powder and baking soda help the cake rise. Spices like cinnamon, nutmeg, and ginger give it a warm flavor. Salt balances the sweetness and enhances all the flavors. - 1 cup granulated sugar - 1 cup packed brown sugar - 1 cup vegetable oil - 4 large eggs - 2 cups canned pumpkin puree - 1 teaspoon vanilla extract The wet ingredients create moisture and sweetness. I combine granulated and brown sugars for depth. Vegetable oil keeps the cake moist. Eggs add structure and richness. Pumpkin puree is the star, bringing flavor and moisture. Vanilla extract enhances the overall taste. - 8 oz cream cheese, softened - 1/2 cup unsalted butter, softened - 1 cup powdered sugar - 1/4 cup caramel sauce - 1/2 teaspoon vanilla extract - Pinch of salt For the frosting, I use cream cheese for tanginess. Unsalted butter adds creaminess and richness. Powdered sugar sweetens and thickens the frosting. Caramel sauce gives it a delicious flavor. Vanilla extract and salt round out the taste. This frosting is smooth and luscious, perfect for our cake. First, preheat your oven to 350°F (175°C). Next, grease and flour two 9-inch round cake pans. This step helps the cake come out easily. In a medium bowl, whisk together the dry ingredients. You will need: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt Set this bowl aside. Now, in a large mixing bowl, combine the sugars and oil. You will need: - 1 cup granulated sugar - 1 cup packed brown sugar - 1 cup vegetable oil Beat this mixture until it is well combined. Add in the eggs one at a time, mixing well after each addition. Next, stir in: - 2 cups canned pumpkin puree - 1 teaspoon vanilla extract Mix until everything is blended. Gradually add the dry ingredients to the wet mixture. Mix just until combined. Do not overmix, as this can make the cake tough. Divide the batter evenly between the prepared cake pans. Smooth out the tops. Bake for about 25-30 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, the cakes are ready. After baking, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. While the cakes cool, prepare the caramel cream cheese frosting. In a mixing bowl, beat together: - 8 oz cream cheese, softened - 1/2 cup unsalted butter, softened Beat until creamy and smooth. Gradually add in: - 1 cup powdered sugar - 1/4 cup caramel sauce (store-bought or homemade) - 1/2 teaspoon vanilla extract - Pinch of salt Beat this mixture until fluffy and well combined. Once the cakes are cool, you can frost them. Place one layer on a plate and spread frosting on top. Add the second layer and frost the sides and top of the cake. If you want, drizzle more caramel sauce on top for a lovely finish. To get the best cake, avoid overmixing the batter. Mix just until the flour is gone. If you mix too much, the cake can turn out tough. You want it light and fluffy. Baking time is also key. Bake the cake for 25 to 30 minutes. Check it with a toothpick to see if it’s done. If it comes out clean, the cake is ready. Let it cool in the pans for about 10 minutes. Then, move it to a wire rack to cool fully. This keeps it soft and moist. For a fluffy frosting, start with softened cream cheese and butter. Beat them together until smooth. Add the powdered sugar slowly. This helps mix it well without lumps. Then, add the caramel sauce and a pinch of salt. Beat until it is airy and light. To get a smooth finish on your cake, use a spatula. Spread the frosting evenly. Work from the center outwards for a neat look. If you want a pretty touch, drizzle extra caramel on top. It not only looks good but tastes great too! When serving your cake, place it on a nice plate. You can add some extra decorations like nuts or fresh fall fruit. This makes it more inviting. Pairing the cake with drinks can enhance the flavors. Try it with hot apple cider or a rich coffee. The warm drinks will balance the sweet cake well. Enjoy! {{image_2}} You can easily add exciting flavors to your cake. Adding nuts or chocolate chips gives great texture. Chopped walnuts or pecans add crunch and a nutty taste. If you love chocolate, mix in semi-sweet chocolate chips. This will make each bite feel rich and special. You might also want to explore different spices. Instead of just cinnamon, try cardamom or allspice. These spices add warmth and depth to the pumpkin cake. You can also use pumpkin pie spice for a stronger flavor. Feel free to experiment and find your favorite mix! While caramel cream cheese frosting is a dream, you can switch it up. Try a classic buttercream with vanilla for a lighter touch. Or use a chocolate ganache for a rich, decadent finish. A cream cheese frosting without caramel is also a great option. It will still be creamy and smooth. If you seek healthier options, consider Greek yogurt frosting. It’s tangy and lighter than cream cheese. You can also use coconut cream for a dairy-free option. Both will still taste delicious while being a bit lighter! Making this cake for special diets is easy. For a gluten-free version, swap the all-purpose flour for gluten-free flour. Make sure to check the blend you use. Some blends work better than others in cakes. If you want a vegan alternative, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use a plant-based butter for the frosting. You can also use almond milk instead of regular milk. These changes keep the flavor while making it vegan-friendly! To keep your Autumn Pumpkin Cake fresh, store it in the refrigerator. Place the cake in an airtight container. This will keep it moist and tasty for a few days. If you have leftover frosting, store it separately. Cover the frosting tightly with plastic wrap or in a container. This helps prevent it from drying out. If you want to save your cake for later, freezing it is a great option. First, wrap each layer tightly in plastic wrap. Then, place the wrapped layers in a freezer bag or container. This method keeps the cake fresh for up to three months. When you are ready to enjoy it, take it out and let it thaw in the fridge overnight. How long does the cake last? In the fridge, the cake stays fresh for about five days. If it’s frozen, it can last up to three months. Keep an eye out for signs of spoilage. If you see mold or if the cake smells off, it’s best to toss it. Always check your cake before serving to ensure it is safe to eat. To make your Autumn Pumpkin Cake even more moist, you can add applesauce. This ingredient brings extra moisture and a slight sweetness. Use about 1/2 cup of unsweetened applesauce for best results. It keeps the cake fluffy and tender. If you prefer, try adding sour cream or yogurt as well. Both will give the cake a rich texture. Yes, you can use fresh pumpkin! To prepare fresh pumpkin, start by selecting a small sugar pumpkin. Cut it in half and scoop out the seeds. Then, roast the halves cut-side down in the oven at 350°F for about 45 minutes. Once soft, scoop the flesh into a bowl and mash it until smooth. Use this fresh pumpkin puree in place of canned pumpkin. It adds a lovely, fresh flavor to your cake. Frosting a layered cake can be fun! Start with a chilled cake for easy frosting. Place the first layer on a flat plate. Spread a generous layer of frosting on top, leaving a little room at the edges. Stack the second layer on top and repeat. For the sides, use a spatula to spread frosting evenly. Rotate the cake as you frost for even coverage. A bench scraper can help create a smooth finish. Finish with a drizzle of caramel for extra flair! You learned how to make a delicious Autumn Pumpkin Cake. We covered the key ingredients: dry and wet. You also got the scoop on frosting options. I shared step-by-step instructions, tips for the best texture, and serving ideas. Try fun variations, like adding nuts, or exploring dietary options. Store the cake properly to keep it fresh. With these insights, you can impress friends and family with your baking skills. Enjoy creating your tasty masterpiece!

Autumn Pumpkin Cake with Caramel Cream Cheese Frosting

Indulge in the deliciousness of Autumn Pumpkin Cake with Caramel Cream Cheese Frosting! This mouthwatering recipe combines the rich flavors of pumpkin and spices, topped with a creamy caramel frosting that will impress your family and friends. Perfect for fall gatherings or a comforting treat at home, this cake is easy to make and incredibly satisfying. Click to explore the full recipe and bring a taste of autumn to your kitchen!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup granulated sugar

1 cup packed brown sugar

1 cup vegetable oil

4 large eggs

2 cups canned pumpkin puree

1 teaspoon vanilla extract

For the Caramel Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

1 cup powdered sugar

1/4 cup caramel sauce (store-bought or homemade)

1/2 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat until well combined.

        Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract until fully blended.

          Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

            Divide the batter evenly between the prepared cake pans and smooth the tops.

              Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

                While the cakes cool, prepare the caramel cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.

                  Gradually add powdered sugar, caramel sauce, vanilla extract, and a pinch of salt. Beat until the frosting is fluffy and well combined.

                    Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of caramel cream cheese frosting on top. Place the second layer on top and frost the top and sides of the entire cake.

                      Drizzle additional caramel sauce on top for garnish, if desired.

                        Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12 slices