Pumpkin Cake with Salted Caramel Cream Cheese Frosting

This easy pumpkin cake is so moist, fluffy and pairs so well with the salted caramel cream cheese frosting! This decadent cake recipe will completely satisfy all your fall sweet tooth cravings!

this recipe!

It is no secret I am a big fan of pumpkin season, but my all time favourite fall flavour is salted caramel! So for day 2 of Pumpkin Week I’ve combined my love of pumpkin and salted caramel to bring you this pumpkin cake with salted caramel cream cheese frosting!

To say I’m obsessed with this cake would be an understatement! It is flavourful, moist, fluffy and incredibly indulgent with that salted caramel cream cheese frosting (I couldn’t decide between cream cheese or caramel frosting so I decided to combine both! It is so good!) Yet this cake is actually quite simple and easy to make. Honestly, it is an amazing fall dessert to keep for yourself or share with friends and family!

WHAT INGREDIENTS DO YOU NEED TO MAKE THIS PUMPKIN CAKE WITH SALTED CARAMEL CREAM CHEESE FROSTING?

For the pumpkin cake:

• Pumpkin purée: this cake is naturally pumpkin flavoured and moist thanks to pumpkin purée. Make sure to buy actual pumpkin purée and not pumpkin pie mix.
• Granulated and brown sugars: I used a mix of granulated and brown sugar to get a bit of a crust on the outside of the cake but also a moist inside and add a bit of molasses flavouring.
• Greek yogurt: the greek yogurt brings moisture and fluffiness to the cake. You could use regular plain yogurt as well.
• Butter: I used unsalted butter for this recipe as the salted caramel gives all the saltiness this cake needs.
• Flour: regular all-purpose flour does the trick in this recipe. I have not tested any other flours and therefore would not recommend any substitutions.
• Others: eggs, baking soda, baking powder and salt.

For the salted caramel cream cheese frosting:

• Salted caramel: you can use homemade or store-bought salted caramel for this recipe but make sure you use good quality caramel. If you would like to make it yourself, check out this easy homemade salted caramel I have on the blog! It is this exact recipe I used to make the salted caramel for this cake.
• Cream cheese: the cream cheese adds some tanginess to this frosting and balances out perfectly the sweetness from the caramel.
• Butter: since I’m using salted caramel in this frosting, I prefer to use unsalted butter to make the frosting.
• Icing sugar: you will want to use between 1 1/2 cups to 2 cups of icing sugar in this recipe depending on the consistency of the frosting you would like. I personally prefer a softer frosting so stick to the 1 1/2 cups. Also keep in mind that the frosting will harden in the fridge.

HOW TO MAKE THE EASY PUMPKIN CAKE:

Preheat the oven to 350F and line a 9×9 inch pan with parchment paper. In a bowl, combine the flour, baking soda, baking powder and salt. Set aside. In a separate bowl, mix the melted butter with the granulated and brown sugars. Stir in the greek yogurt and pumpkin purée. And add in the eggs one by one. Fold in the dry ingredients in the wet mixture.

Transfer the batter to the lined pan and spread it evenly (the batter will be thick). Bake at 350F for 35-40 minutes or until a toothpick comes out clean (in my oven, it takes exactly 40 minutes for it to be fully baked). Transfer the cake to a cooling rack.

HOW TO MAKE THE SALTED CARAMEL CREAM CHEESE FROSTING:

Cream together the butter and cream cheese. When fully blended and smooth, add in the salted caramel. Mix well. Incorporate the icing sugar 1/4 cup at a time. If the frosting is too soft after 1 1/2 cups of icing sugar, gradually add more until your reach the desired consistency or a total of 2 cups.

Once the cake is cooled, simply spread the salted caramel cream cheese frosting using an offset spatula. Cut the cake in 16 squares and serve!

HOW CAN YOU STORE THIS SNACK CAKE?

Once the cake is cooled and frosted, store it in an airtight container in the fridge for up to 5 days.

If you would like to freeze the individual slices, flash freeze them by placing them on a baking tray and in the freezer for 30 minutes. That way the frosting will harden and won’t stick to the plastic wrap. After the 30 minutes, remove the cake from the freezer and wrap each slice individually with plastic wrap and place them in a freezer ziploc bag. You can keep the cake in the freezer for up to 3 months.

FOR MORE PUMPKIN RECIPES, CHECK OUT MY:

• Pumpkin Chocolate Chip Muffins
• Chocolate Chip Pumpkin Bread
• Pumpkin Chocolate Chip Pancakes
• Pumpkin Spice Energy Bites

If you make this pumpkin cake with salted caramel cream cheese frosting, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!

Pumpkin Cake with Salted Caramel Cream Cheese Frosting

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• Author: Charlotte
• Total Time: 1 hour
• Yield: 16 1x

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Description

This easy pumpkin cake is so moist, fluffy and pairs so well with the salted caramel cream cheese frosting. This decadent cake recipe will completely satisfy all your fall sweet tooth cravings!

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Ingredients

Scale 1x2x3x

For the cake:

• 1/2 cup (113g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 1/4 cup (60g) 2% plain greek yogurt
• 1 cup (250g) pumpkin purée
• 2 eggs
• 1 1/2 cup (225g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

For the salted caramel cream cheese frosting:

• 1/4 cup (56g) unsalted butter, soft
• 2 oz (60g) cream cheese, soft
• 1/2 cup (118ml) salted caramel
• 1 1/2 – 2 cups (150-200g) icing sugar

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Instructions

1. Preheat the oven to 350F and line a 9×9 inch pan with parchment paper.
2. In a bowl, combine the flour, baking soda, baking powder and salt. Set aside.
3. In a separate bowl, mix the melted butter with the granulated and brown sugars. Stir in the greek yogurt and pumpkin purée. And add in the eggs one by one.
4. Fold in the dry ingredients in the wet mixture.
5. Transfer the batter to the lined pan and spread it evenly (the batter will be thick). Bake at 350F for 35-40 minutes or until a toothpick comes out clean. Transfer the cake to a cooling rack.
6. For the frosting: cream together the butter and cream cheese. When fully blended and smooth, add in the salted caramel. Mix well. Incorporate the icing sugar 1/4 cup at a time. If the frosting is too soft after 1 1/2 cup of icing sugar, gradually add more until your reach the desired consistency or a total of 2 cups.
7. Assemble: once the cake is cooled, simply spread the salted caramel cream cheese frosting using an offset spatula.

• Prep Time: 20
• Cook Time: 40
• Category: Cake
• Cuisine: Fall Baking

Keywords: cake, caramel, cream cheese frosting, fall baking, one layer, pumpkin, recipe, salted caramel, sheet cake, snack cake