A cozy, from-scratch pumpkin cake with caramel frosting that's soft, moist, and beautifully spiced. Layered with homemade caramel sauce, tangy cream cheese frosting, and a hint of Swiss meringue buttercream, this cake is the perfect blend of comfort and celebration. Ideal for Thanksgiving, fall gatherings, or any autumn day that calls for something sweet. Prep Time: 1 hr 15 mins | Bake Time: 25 mins | Total Time: 1 hr 40 mins | Yield: 10-12 servings
A Cozy Fall Dessert That Became a Family Tradition
Every family has those recipes that sneak their way into your traditions without warning; the ones that weren't planned, but suddenly everyone's asking for again and again. This pumpkin cake with caramel began that way for us.
My dad's birthday falls right in the middle of pumpkin season, and when he asked for "some kind of pumpkin cake, maybe with cream cheese frosting," I took that as a personal challenge. I added a swirl of homemade caramel, a rich layer of cream cheese frosting, and just a touch of Swiss meringue buttercream for an extra-smooth finish. If you know our family, you know updating traditional items at a holiday meal for something new is a BIG DEAL!
When we served it at Thanksgiving that year, no one even mentioned the pumpkin roll that had been our tradition for years. It was clear; this was the new family favorite. If you love this recipe, you'll also enjoy our Spiced Pumpkin Cheesecake or pair it with a drizzle of our Amazing Caramel Sauce for the ultimate autumn dessert board.
Jump to:
- A Cozy Fall Dessert That Became a Family Tradition
- Why You'll Love This
- Ingredients You Need and Why
- How to Make This Cake
- Tips, Tools, and Troubleshooting
- Variations, Substitutions, and Storage
- Recipe FAQs
- Recipe
- Moist Pumpkin Cake with Caramel Frosting
- What to Bake Next
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- 🎂 Our Other Cake Recipes
- Comments
Why You'll Love This
There's something special about a cake that feels like fall from the very first bite. This pumpkin cake is soft, cozy, and perfectly balanced-sweet enough to impress, yet simple enough for a quiet weekend bake. It's one of those desserts that fills your home with warmth and draws everyone to the table.
- Moist and tender: Thanks to pumpkin puree and a touch of oil, this cake stays soft for days.
- Perfectly spiced: The blend of cinnamon, nutmeg, ginger, and cloves brings warmth without overpowering.
- Caramel layered throughout: Every bite has a buttery sweetness that pairs beautifully with pumpkin.
- Frosting perfection: The tangy cream cheese balances the sweet caramel like a dream.
- Make-ahead friendly: Both cake and caramel can be made in advance.
Ingredients You Need and Why
Let's take a quick look at what you'll need and why each ingredient matters. Every one plays an important role in the texture, flavor, and structure of this pumpkin cake.
Pumpkin puree: The heart of the cake. It adds flavor, color, and moisture. Use 100% pumpkin, not pie filling. America's Test Kitchen recently did a comparison of the Best Canned Pumpkin. I guess they agree with my mom, who always used Libby's 100 Pure Pumpkin. That's what I use too!
Brown sugar: Brings caramel-like depth that complements the sauce.
Vegetable oil & butter: The perfect combo for flavor and moisture.
All-purpose flour: Creates structure without heaviness.
Eggs: Add lift and structure.
Baking powder & soda: Ensure your cake rises light and fluffy.
Cinnamon, nutmeg, ginger, cloves: Classic pumpkin spice harmony.
Vanilla extract: Rounds out the flavor.
Homemade caramel sauce: The star of the show! Use our Amazing Caramel Sauce Recipe for best results.
Cream cheese frosting: Adds tangy balance.
How to Make This Cake
Don't let the layers fool you. This pumpkin cake is simple and straightforward. Here's a quick look at how it all comes together.
- Prepare the pans: Grease and line two 9-inch round pans with parchment paper.
- Mix dry ingredients: In one bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Combine wet ingredients: In another bowl, whisk pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
- Bring it together: Add dry ingredients to wet, mixing gently until no streaks remain.
- Bake: Divide batter evenly and bake at 350°F (175°C) for 25 minutes, or until a toothpick comes out mostly clean.
- Make the caramel sauce: Cook sugar until amber, whisk in butter and cream, and let it cool (see our Amazing Caramel Sauce for a step-by-step guide).
- Frost and assemble:
- Spread caramel over the first layer.
- Top with cream cheese frosting.
- Repeat and finish with a smooth buttercream layer.
- Drizzle and decorate: Add caramel drizzle and a sprinkle of flaky salt for an elegant touch.
The result? A moist, tender pumpkin cake with caramel frosting that melts in your mouth with every bite.
Tips, Tools, and Troubleshooting
A few helpful notes can make all the difference. These tried-and-true tips and tools will help you bake with confidence and understand the "why" behind the process-so your pumpkin cake turns out perfect every single time.
Tips & Techniques
- Use room-temperature ingredients for smoother batter. Cold eggs or butter can cause uneven texture.
- Measure flour correctly by spooning and leveling. Too much flour leads to dense cake.
- Don't overmix the batter. Once you add the flour, stir only until no streaks remain. Overmixing builds too much gluten, which makes a tough crumb.
- Chill the caramel before layering-it should be thick enough to spread but not runny.
- Bake a day ahead for deeper flavor. Spices bloom overnight, creating an even richer taste.
- For a bakery-style finish, add your caramel drip just before serving so it stays glossy and smooth.
Tools I Recommend
- 9-inch round cake pans: Even baking every time.
- Offset spatula: For perfectly smooth frosting.
- Stand mixer: Whips the frosting to a silky texture effortlessly.
- Candy thermometer: Ensures your caramel reaches the correct temperature for consistency.
- Turntable (optional): Makes frosting layers much easier.
Troubleshooting
Baking is a science, but understanding a few common issues (and their fixes) will help you troubleshoot like a pro:
- Cake sinks in the middle: Usually caused by underbaking or overmixing. Check for doneness with a toothpick before removing from the oven, and mix gently once the flour is added.
- Dense or heavy texture: Too much flour or not enough leavening can weigh the cake down. Be sure to measure carefully and use fresh baking powder and soda.
- Frosting slipping between layers: This often happens if your cake or caramel is still warm. Always cool layers completely, and chill caramel briefly before assembly.
- Caramel seizes or becomes grainy: Sugar can crystallize if stirred too much after it melts. Use a clean pan, resist stirring once it starts to bubble, and add cream that's warm; not cold.
- Cake edges pulling away too early: This can mean the oven temperature is too high. Use an oven thermometer to verify accuracy and bake on the middle rack for even heat.
- Dry cake edges: Overbaking or too much flour is the culprit. Try lowering bake time slightly or adding a tablespoon of sour cream or milk next time for extra moisture.
- Caramel runs off the cake: Caramel needs to thicken as it cools. If it's too thin, let it rest 10-15 minutes longer before drizzling.
Each of these fixes comes from hands-on experience in my home kitchen. Once you understand why these issues happen, baking becomes far less intimidating, and a lot more rewarding.
Variations, Substitutions, and Storage
This pumpkin cake is easy to customize for your kitchen and your crowd. Here are a few ways to make it your own.
Variations and Substitutions
- Gluten-free: Use a 1:1 gluten-free baking blend.
- Dairy-free: Swap in dairy-free butter and cream cheese.
- Cupcakes: Bake for 18-20 minutes instead of 25.
- Nutty touch: Add toasted pecans or walnuts between layers.
- Simpler version: Skip the buttercream and use all cream cheese frosting.
Serving and Storage
- Serve at room temperature or slightly chilled.
- Store covered in the fridge for up to 4 days.
- Freeze unfrosted layers for up to 2 months.
- To thaw: Refrigerate overnight, then bring to room temperature.
Recipe FAQs
Every baker searches for answers before trying something new, so here are the most common questions I get about this recipe; answered with detail and experience to help you bake with confidence.
A dense pumpkin cake usually means there was too much flour or overmixing. Flour provides structure, but too much gluten development creates a heavy crumb. Always measure flour by spooning and leveling, and stop mixing as soon as you no longer see streaks of dry ingredients. The pumpkin's natural moisture should do the rest.
Caramel crystallizes when sugar molecules attach to any undissolved sugar on the sides of the pan. The fix? Brush the pan sides with water while cooking or swirl (never stir) once it starts bubbling. Using warm cream instead of cold also keeps the sugar temperature steady and the caramel silky smooth.
Yes, and it's even better that way! The flavors deepen as the spices rest overnight. Bake the cake layers a day in advance, wrap them tightly, and refrigerate. The caramel can be made up to 3 days ahead. Let everything come to room temperature before assembling for the best texture and flavor.
Start with a crumb coat-a thin layer of frosting that seals in any loose crumbs. Chill for 15-20 minutes to firm it up, then add your final, thicker layer. This technique creates a clean, bakery-worthy finish.
Cream cheese frosting can become soft if overmixed or if your cream cheese is too warm. Always use slightly cool cream cheese and room-temperature butter. Beat them until just smooth, then add powdered sugar slowly. If it softens too much, chill it for 10-15 minutes before using.
Recipe
Moist Pumpkin Cake with Caramel Frosting
Equipment
- 3 8 inch round cake pans
- 1 mixing bowl
Ingredients
- 2 ½ cup cake flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 ¾ cup sugar
- 1 cup butter
- ¼ cup orange juice
- 3 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cardamom
- 1 teaspoon salt
- 3 eggs
- 1 tablespoon vanilla extract
- 1 12 oz can pumpkin
- 1 Recipe Caramel Sauce
- 1 Recipe Swiss Meringue Buttercream Frosting Doubled
Instructions
- Grease and line two 9-inch round cake pans with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- In a separate mixing bowl, whisk pumpkin puree, brown sugar, oil, eggs, and vanilla extract until smooth and creamy.
- Add the dry ingredients to the wet mixture. Stir gently with a spatula or whisk just until no streaks of flour remain. Avoid overmixing to keep the cake light and tender.
- Divide the batter evenly between the prepared cake pans.
- Bake at 350°F (175°C) for about 25 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
While cakes cool, make the caramel sauce:
- In a medium saucepan over medium heat, cook sugar until it melts and turns a deep amber color.
- Whisk in butter until melted, then carefully pour in warm heavy cream, whisking constantly until smooth.
- Remove from heat and let cool to room temperature. (See our Amazing Caramel Sauce recipe for a step-by-step guide.)
To assemble the cake:
- Place one cooled cake layer on a serving plate or turntable.
- Spread a layer of caramel sauce over the top.
- Add a layer of cream cheese frosting, spreading evenly.
- Stack the second cake layer on top and frost the entire cake with remaining frosting.
- For an elegant finish, smooth with an offset spatula or apply a light layer of Swiss meringue buttercream.
- Drizzle the cooled caramel sauce over the top of the frosted cake. Add a sprinkle of flaky salt for a bakery-style finish.
- Slice, serve, and enjoy every caramel-drizzled bite.
Notes
- Room temperature ingredients blend more evenly, creating a smoother batter and softer crumb. Cold eggs or butter can cause uneven texture.
- Always measure flour by spooning and leveling-packing flour into the cup can make the cake dense or dry.
- For best flavor, bake the cake one day ahead. The pumpkin and spices deepen beautifully overnight.
- Cool caramel before assembling. Warm caramel can melt frosting and cause the layers to slide.
- Store the finished cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor.
Nutrition
What to Bake Next
If you loved this pumpkin cake with caramel frosting, you'll adore these other comforting desserts that celebrate the warmth and sweetness of the season.
- Apple Cider Donuts: Soft, cake-style donuts coated in cinnamon sugar.
- Caramel Apple Crisp: Juicy, buttery, and irresistibly crunchy.
And for even more autumn inspiration, check out our Top 12 Favorite Fall Recipes, a handpicked roundup of reader-loved treats including pies, muffins, and breads that make your kitchen smell like the season itself.
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Bake this pumpkin cake, share it with those you love, and savor the sweet grace of gathering this season.
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About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table. After 20+ years baking at home, including time working in professional kitchens, these are some of my favorite recipes I've learned along the way.
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