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!
Ingredients
Scale
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
Instructions
- 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. Transfer the cake to a cooling rack.
- 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.
- 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