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Fluffy Pumpkin Caramel Cake

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A soft and moist pumpkin cake layered with sweet caramel flavor, perfect for fall gatherings and festive occasions.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup caramel sauce (plus extra for drizzling)
  • 1/2 cup milk
  • Whipped cream or frosting (optional for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large mixing bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and pumpkin puree.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
  6. Stir in caramel sauce gently.
  7. Divide batter evenly between prepared pans and smooth the tops.
  8. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Frost with whipped cream or caramel frosting and drizzle extra caramel sauce before serving.

Notes

  • You can replace caramel sauce with dulce de leche for a richer flavor.
  • Make sure cakes are fully cooled before frosting to prevent melting.
  • Store covered in the refrigerator for up to 4 days.

Nutrition

Keywords: pumpkin cake, caramel cake, fall dessert, fluffy pumpkin dessert, thanksgiving cake

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