Pumpkin Spice Cake with Cream Cheese Frosting Recipe

Enjoy the rich layers of this Pumpkin Spice Cake topped with a silky Salted Caramel Cream Cheese Frosting and glazed pecans. This layered cake makes a stunning holiday centerpiece and delivers moist, comforting pumpkin flavor balanced by warm spices and sweet, buttery caramel. It’s a memorable dessert that’s perfect for Thanksgiving or any autumn gathering.

When autumn arrives, pumpkin and warm spices appear in everything from cakes to cocktails. If you enjoy pumpkin desserts, this Pumpkin Spice Cake pairs beautifully with other seasonal favorites like pumpkin rolls and apple galettes. Its combination of tender pumpkin layers, spiced cake, and a salted caramel cream cheese frosting is a classic that guests always appreciate.

Key Ingredients for Pumpkin Spice Cake

Ingredients for the Cake

• All-Purpose Flour: Fluff the flour in its container, spoon into the measuring cup, and level with the back of a knife to avoid packing.
• Leavening Agents: Baking powder and baking soda help the cake rise and achieve a light texture.
• Salt and Spices: Cinnamon, ginger, ground cloves, nutmeg (fresh or ground), and cardamom provide the warm pumpkin spice profile.
• Pumpkin Puree: Canned pumpkin puree is convenient and works well for consistent results.
• Granulated Sugar: Sweetens and helps create a tender crumb.
• Canola Oil: Oil keeps the cake moist and tender compared with butter.
• Eggs: Bring to room temperature for better incorporation.
• Vanilla Extract: Pure vanilla gives the best flavor.

Ingredients for the Cream Cheese Frosting

• Cream Cheese: Room temperature for a smooth frosting.
• Butter: Room temperature so the frosting blends evenly.
• Powdered Sugar: For body and sweetness in the frosting.
• Thick Salted Caramel Sauce: Homemade is ideal; if using store-bought, choose a thick, high-quality option.
• Vanilla Extract: Adds depth to the frosting.
• Caramel Extract (optional): For extra caramel note.
• Glazed Pecans: For topping and texture.

How to Make the Pumpkin Spice Cake

• Prepare the Pans: Trace and cut parchment to fit two 8-inch round cake pans. Grease the pans and place the parchment on the bottoms.
• Combine Dry Ingredients: Whisk flour, baking powder, baking soda, salt, and the spices together to distribute everything evenly.
• Mix the Wet Ingredients: In a separate bowl, beat pumpkin puree, sugar, oil, eggs, and vanilla together until combined.
• Combine Batters: Create a well in the dry ingredients and fold in the pumpkin mixture until no flour streaks remain.
• Fill the Pans: Pour batter into each pan until about 3/4 full. The recipe yields extra batter suitable for mini bundt cakes or cupcakes.
• Bake: Bake at 350°F for approximately 50–55 minutes. Because the layers are thick, they need longer baking time; mini cakes bake in about 25 minutes and cupcakes 15–20 minutes.
• Cool: Let the cakes rest five minutes in the pans, run a knife around the edges, invert onto a cooling rack, remove parchment, and cool completely before slicing or frosting.

How to Make the Salted Caramel Cream Cheese Frosting

• Beat Cream Cheese and Butter: Start with room-temperature cream cheese and butter. Beat until smooth before adding sugar to avoid lumps.
• Add Powdered Sugar: Add in 2-cup increments and beat until the frosting is creamy and lump-free.
• Fold in Caramel: Add cooled salted caramel sauce, vanilla, and optional caramel extract. Mix until fully incorporated, then set aside.

Assembling and Layering the Cake

• Level and Slice: Remove the domed tops with a long serrated knife. For even layers, use a cake turntable or lazy Susan and slice horizontally through each round to create four layers total.
• Spread Frosting Between Layers: Place the bottom layer on the cake plate and spread about one cup of frosting over it. Repeat for each layer, pressing gently so each layer sits level.
• Use the Best Top Layer: For a smooth final top, use the piece that was originally the bottom of the cake, placing it cut-side down.
• Create a Crumb Coat and Freeze: Apply a thin layer of frosting over the whole cake to trap crumbs, then chill for 20 minutes to firm the cake for the final finish.
• Final Frosting: Frost the tops and sides smoothly with an offset spatula while turning the cake. Return to the freezer for another 20 minutes to set the frosting.
• Caramel Drizzle and Pecans: Warm the caramel slightly if it’s very thick, and drip it carefully down the chilled cake’s edges. Spoon additional caramel over the top and arrange glazed pecans around the top and bottom edges as desired.

Can You Make This Pumpkin Cake Ahead?

• Freeze the Baked Layers: Once fully cooled, wrap each baked round in foil, place in jumbo zip-top bags, and freeze for up to two months.
• Frosting Storage: The cream cheese frosting keeps in the refrigerator; bring to room temperature and re-whip before using.
• Caramel Sauce: Store caramel in an airtight glass jar in the refrigerator for up to three weeks. Warm slightly before using if too firm.
• Assembled Cake: A fully assembled cake, stored in a cake container or wrapped carefully, will keep in the refrigerator for up to five days.

Useful Tips

• Use parchment on the pan bottoms for easy removal and clean edges.
• Fill pans about 3/4 full for tall layers if you plan to cut them into multiple layers.
• Check doneness with a toothpick or by pressing the center—if it springs back, it’s done.
• Always cool cakes completely before slicing or frosting to prevent tearing and crumbling.
• Warm caramel slightly for drizzling; it should be pourable but not thin.
• To keep your cake stand clean while frosting, lay down three overlapping parchment pieces in a triangle, remove them after finishing.

This Pumpkin Spice Cake is a seasonal favorite for good reason: it combines tender pumpkin layers, warm spices, and a luxurious salted caramel cream cheese frosting into a showstopping dessert. The effort to create the layers and finish is rewarded by a cake that tastes as special as it looks and will leave your guests asking for the recipe.

Pumpkin Spice Cake Recipe (Summary)

Nutrition (Approximate per large slice)

• Calories: 909
• Sugar: 80 g
• Sodium: 619 mg
• Fat: 41 g (Saturated Fat: 13 g)
• Carbohydrates: 160 g
• Protein: 9 g