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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - ½ cup buttermilk - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 1 cup powdered sugar - ½ cup caramel sauce - A pinch of salt - 2 9-inch round cake pans - Mixing bowls - Electric mixer or whisk - Spatula or wooden spoon - Measuring cups and spoons When I make this autumn pumpkin cake, I love to gather my ingredients first. It helps me stay organized and ready. The cake is moist and rich with spices. The pumpkin puree is key for this. The frosting adds a creamy sweetness that is hard to resist. For the frosting, I use cream cheese and butter. This makes it fluffy and smooth. Don't skip the caramel sauce; it gives the frosting a wonderful flavor. Also, always remember to soften the cream cheese and butter first. It makes mixing much easier. Using the right tools is important too. I prefer my electric mixer for the frosting. It helps to whip the ingredients quickly. The cake pans should be greased and floured well. This keeps the cake from sticking. You can find the full recipe with all the steps and tips. Enjoy creating this treat that tastes like fall! - Preheat oven to 350°F (175°C). - Grease and flour the cake pans. Start by heating your oven. This step is key for a nice rise. While the oven warms, take two 9-inch round cake pans. Grease them well with butter or cooking spray. Dust them lightly with flour. This helps the cake come out easily after baking. - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a medium bowl, add your dry ingredients. Combine flour, baking powder, baking soda, salt, and spices. Whisk them together until mixed. This mix will add flavor and structure to your cake. Set this bowl aside for now. - Combine sugars and oil, then add eggs, pumpkin puree, and buttermilk. In a large bowl, mix granulated sugar and brown sugar with vegetable oil. Use a mixer or whisk to blend these until fluffy. Next, beat in the eggs one at a time. After fully mixing in each egg, add pumpkin puree and buttermilk. Stir until everything is smooth. - Fold dry ingredients into the wet mixture until just combined. Now, gently fold the dry mix into the wet mix. Use a spatula or wooden spoon for this. Mix just until you see no dry flour. You want to be careful not to overmix. This helps keep the cake light and fluffy. - Divide batter into pans and bake for 25-30 minutes. Pour the batter evenly into your prepared pans. Give each pan a light tap on the counter. This helps release air bubbles. Place the pans in the oven and bake. Check them after 25 minutes. They are done when a toothpick comes out clean or with a few crumbs. - Beat cream cheese and butter, then add powdered sugar and caramel sauce. In another bowl, beat softened cream cheese and butter together. Keep mixing until smooth. Gradually add the powdered sugar, mixing until combined. Finally, stir in caramel sauce and a pinch of salt to taste. Your frosting should be light and spreadable. - Layer frosting between cake layers and on top. Once the cakes cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Carefully place the second layer on top. Use the remaining frosting to coat the top and sides evenly. For a fun touch, drizzle extra caramel over the top. For the full recipe, refer to the instructions above. Enjoy the warm flavors of autumn in each bite! To make your cake fluffy, avoid overmixing the batter. Stir gently until the dry and wet ingredients blend. Overmixing can lead to a dense cake, which we don’t want. Another key tip is to ensure all ingredients are at room temperature. This helps them mix together smoothly, creating a light and airy cake. For a beautiful finish, use a spatula for even frosting application. This tool helps spread the frosting smoothly across the cake. Another good trick is to chill the cake before frosting. A cold cake is easier to frost evenly. It keeps the frosting from sliding off during the process. To make your cake even more appealing, consider optional garnishes. A sprinkle of ground cinnamon adds warmth and spice. Crushed pecans provide a nice crunch and contrast. If you want extra indulgence, add a dollop of whipped cream on each slice. This will not only look great but also taste amazing. For the full recipe, check out the complete guide. {{image_4}} To make your autumn pumpkin cake even more fun, consider adding chocolate chips or pecans to the batter. Chocolate chips bring a rich sweetness that pairs well with pumpkin spice. Pecans add crunch and a nice nutty flavor. You can mix in about ½ cup of either for a tasty twist that surprises everyone. If you're in the mood for something different, try swapping the caramel sauce in the frosting for chocolate ganache or maple syrup. Chocolate ganache adds a deep, rich flavor that chocolate lovers will adore. Maple syrup gives a sweet, earthy taste that enhances the autumn vibe. Both options create unique frostings that will impress your guests. For those needing a gluten-free option, simply replace the all-purpose flour with a gluten-free blend. Many blends work well, so choose one that you like. This small change allows everyone to enjoy this delicious cake without worry. Just be sure to check that your other ingredients are also gluten-free. These variations keep your cake fresh and exciting, letting you enjoy new flavors each time you bake. For the detailed recipe, don't forget to check the Full Recipe. Store your Autumn Pumpkin Cake in an airtight container in the fridge. It will stay fresh for up to 5 days. This keeps the cake moist and flavorful. Just remember to let it cool completely before storing. You can freeze this cake too! Wrap individual slices or the whole cake in plastic wrap. Then, place it in a freezer-safe bag. It will stay good for up to 3 months. This is a great way to save some for later. To enjoy your frozen cake, thaw it overnight in the fridge. This helps keep the texture just right. Once thawed, you can frost it or serve it plain. If you want to add that caramel cream cheese frosting, do it after thawing for the best taste. For the full recipe, check the complete section above. Yes, but ensure it's pureed and properly cooked. Fresh pumpkin has great flavor. Just roast it in the oven, then mash or blend until smooth. This gives your cake a homemade touch. A toothpick inserted in the center should come out clean or with a few moist crumbs. If it comes out wet, bake it a little longer. Keep an eye on it from 25 minutes onward. Substitute with milk mixed with vinegar or lemon juice (1 cup milk + 1 tbsp vinegar/lemon juice). This mix will mimic the acidity of buttermilk. It's a quick and easy fix, perfect for your baking needs. This blog post covered how to make a delicious pumpkin cake from scratch. We looked at what ingredients you need, how to mix them, and the best baking tips. Remember to prepare your pans and mix well without overdoing it. Frost your cake with a creamy layer and enjoy! This recipe lets you customize flavors and store leftovers easily. Baking is fun, so try this recipe out. You’ll love sharing it with others. Happy baking!

Autumn Pumpkin Cake with Caramel Cream Cheese Frosting

Create a fall favorite with this delicious Autumn Pumpkin Cake with Caramel Cream Cheese Frosting! This easy recipe combines warm spices and pumpkin for a moist cake topped with creamy caramel frosting that’s perfect for gatherings. Discover how to make this seasonal treat from scratch with step-by-step instructions. Click through to explore the full recipe and bring the taste of autumn to your table!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

½ cup buttermilk

1 teaspoon vanilla extract

For the Caramel Cream Cheese Frosting:

8 oz cream cheese, softened to room temperature

½ cup unsalted butter, softened to room temperature

1 cup powdered sugar

½ cup caramel sauce (store-bought or homemade)

A pinch of salt

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or cooking spray, then lightly dusting them with flour to prevent sticking.

    In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until thoroughly combined. Set this dry mixture aside for later use.

      In a large mixing bowl, combine the granulated sugar, packed brown sugar, and vegetable oil. Use a mixer or a whisk to blend these ingredients until they are fully combined and slightly fluffy in texture.

        Beat in the eggs one at a time to the sugar-oil mixture, ensuring that each egg is fully incorporated before adding the next. Follow this by stirring in the pumpkin puree and buttermilk. Mix until the batter is smooth and well-blended.

          Gradually fold the dry ingredient mixture into the wet mixture with a spatula or wooden spoon. Stir gently until just combined, being careful not to overmix, as this could affect the cake's texture.

            Divide the batter evenly between the two prepared cake pans. Give each pan a gentle tap on the countertop to release any trapped air bubbles for a smoother cake.

              Place the pans in the preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                Once baked, allow the cakes to cool in their pans for 10 minutes. Carefully invert them onto wire racks to cool completely.

                  For the Caramel Cream Cheese Frosting:

                    In a mixing bowl, beat the softened cream cheese and softened butter together until the mixture is creamy and smooth with no lumps.

                      Gradually sift in the powdered sugar, beating continuously until everything is well combined.

                        Finally, mix in the caramel sauce along with a pinch of salt, continuing to beat until the frosting is light, fluffy, and spreadable.

                          Assembly:

                            Once your cakes have completely cooled, place one layer on a serving plate and generously spread a layer of caramel cream cheese frosting on top.

                              Carefully position the second cake layer on top of the frosted first layer. Use the remaining frosting to coat the top and sides of the entire cake, ensuring an even layer of frosting.

                                For an elegant touch, drizzle additional caramel sauce over the top of the cake, allowing it to cascade down the sides.

                                  Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 10

                                    - Presentation Tips: To enhance the visual appeal, garnish the top of the cake with a sprinkle of ground cinnamon or crushed pecans. For an extra indulgent serving, add a dollop of whipped cream on each slice when serving. Enjoy the taste of autumn!