Pumpkin Layer Cake with Caramel-Cream Cheese Frosting is the perfect treat when you want something soft, sweet, and full of cozy fall flavors. The cake layers are moist and spiced just right, with that warm pumpkin taste shining through. Topping it all off is a smooth cream cheese frosting that gets a little boost of sweet caramel, making every bite extra special.
I love how the caramel adds a little twist to the classic cream cheese frosting—it’s like a surprise that makes the whole cake feel even more comforting. When I make this cake, I always find myself sneaking tiny tastes of the frosting because it’s so good. The spices in the pumpkin and the caramel together are just the kind of combo that feels like a warm hug from the inside out.
This cake works great for any occasion, whether it’s a holiday gathering, a birthday, or just any day you want to feel a bit festive and cozy. I often serve it with a cup of coffee or a simple glass of milk, and it never fails to bring smiles around the table. If you’re looking for a dessert that feels like autumn wrapped up in cake form, this is definitely one to try.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for moisture and flavor. If unavailable, homemade pumpkin or butternut squash puree works well too. Avoid pumpkin pie filling as it’s sweetened and spiced.
Spices: The cinnamon, ginger, nutmeg, and cloves create that cozy pumpkin spice taste. Feel free to adjust spice levels to your liking or substitute with pumpkin pie spice mix (about 2½ tsp).
Buttermilk: This adds tenderness and a slight tang. If you don’t have buttermilk, mix 1⁄2 cup milk with 1 tsp vinegar or lemon juice, let sit for 5 minutes before using.
Cream Cheese & Butter: Essential for that rich frosting texture. Make sure both are softened for smooth mixing. For a dairy-free version, try vegan cream cheese and butter substitutes.
Caramel Sauce: Adds extra sweetness and depth to the frosting. Use store-bought caramel for convenience or homemade for freshness. You can swap it with dulce de leche for a similar effect.
How Do I Get Soft, Moist Pumpkin Cake Layers Every Time?
The key is balancing wet and dry ingredients and careful mixing. Here’s what I do:
- Always measure flour correctly—too much makes the cake dry. Spoon flour into the cup and level it off.
- Don’t overmix once the dry ingredients are added; stir just until combined to avoid a tough cake.
- Use oil and pumpkin puree for moisture—they keep the cake tender even after baking.
- Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Let layers cool completely before frosting to avoid melting the cream cheese frosting.
Equipment You’ll Need
- Three 8-inch round cake pans – perfect for even layers and easy stacking.
- Mixing bowls – you’ll need a few for dry and wet ingredients to keep things organized.
- Hand or stand mixer – makes whipping the frosting smooth and easy.
- Rubber spatula – great for folding ingredients gently without losing air.
- Wire cooling rack – helps cool the cakes evenly and quickly.
- Offset spatula – helps spread frosting smoothly between layers and on the outside.
Flavor Variations & Add-Ins
- For extra crunch, stir chopped pecans or walnuts into the batter or sprinkle on top of the frosting.
- Swap caramel sauce for maple syrup in the frosting for a richer, autumn feel.
- Add ½ cup of chocolate chips to the batter for a sweet surprise in every bite.
- Mix in 1 teaspoon of espresso powder to the frosting for a subtle coffee hint that deepens the flavor.
Pumpkin Layer Cake with Caramel-Cream Cheese Frosting
Ingredients You’ll Need:
For the Pumpkin Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed brown sugar
- 1 ½ cups (340g) canned pumpkin puree
- ½ cup (120ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup (120ml) buttermilk
For the Caramel-Cream Cheese Frosting:
- 1 cup (230g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 4 cups (480g) powdered sugar, sifted
- 1 tsp vanilla extract
- ½ cup (120ml) caramel sauce (store-bought or homemade, plus extra for drizzle)
Time Needed:
You’ll need about 20 minutes to prep the ingredients and batter, 25-30 minutes to bake the cake layers, and around 15 minutes to make the frosting and assemble. Add at least 1 hour chilling time to let the frosting set nicely before serving. All together, expect about 2 hours.
Step-by-Step Instructions:
1. Prepare the Cake Layers:
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt to combine the dry ingredients well.
In a large bowl, mix the granulated sugar, brown sugar, pumpkin puree, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Now, gradually fold the dry ingredients into the wet mixture alternately with the buttermilk. Start and finish with the flour mixture, gently folding until just combined — don’t overmix!
Evenly divide the batter between the three pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Make the Caramel-Cream Cheese Frosting:
In a large bowl, beat the softened butter and cream cheese together until creamy and smooth. Mix in the vanilla extract. Then add the powdered sugar gradually, beating after each addition until the frosting is fluffy and smooth. Finally, stir in the caramel sauce until everything is well combined and deliciously rich.
3. Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a thick, even layer of frosting over the top. Repeat with the second and third layers, applying frosting between each and finally frosting the top and all around the sides of the cake smoothly. For a beautiful finish, drizzle extra caramel sauce generously over the top, letting it drip down the sides.
4. Finish and Serve:
If you like, decorate the cake’s top edges with crushed nuts or cake crumbs for a bit of texture. Chill the cake in the fridge for at least 1 hour to let the frosting set and the flavors blend. When ready, slice and serve with your favorite warm drink or a glass of milk.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast fresh pumpkin until soft, then puree it until smooth. Make sure to cook off excess moisture so your cake batter doesn’t become too watery.
How Should I Store Leftover Pumpkin Layer Cake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the cake come to room temperature before serving for the best flavor and texture.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers and prepare the frosting a day ahead. Assemble the cake and refrigerate it overnight to allow flavors to meld beautifully.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon vinegar or lemon juice. Let it sit for 5 minutes before using—it’s a perfect substitute that adds the right tang and tenderness.
