Pumpkin Cake with Whipped Cream Cheese and Maple Caramel Recipe
There is something truly magical about a Pumpkin Cake with Whipped Cream Cheese and Maple Caramel that brings the warmth and comfort of autumn straight onto your plate. Imagine a tender, moist pumpkin cake infused with cozy spices, topped with a dreamy whipped cream cheese frosting that has just the right hint of tang, all drizzled generously with a buttery maple caramel. This is no ordinary dessert; it’s your new favorite indulgence that’s simple to make yet feels incredibly special—perfect for gatherings or a cozy treat any day of the week.
Ingredients You’ll Need
To create this delightful cake, you only need a handful of straightforward ingredients that work harmoniously to deliver the iconic fall flavors along with a luscious texture. Each element plays a crucial role—from the rich pumpkin puree that keeps the cake moist, to the homemade pumpkin spice that adds depth, and the smooth maple caramel that layers on sweetness.
- 100 g butter: Browning this butter brings a nutty depth that sets the flavor base for the cake.
- 180 g all-purpose flour: Provides the structure for the cake to rise beautifully without becoming dense.
- 1 ¼ teaspoon baking powder: Helps the cake to have a light and airy crumb.
- ¼ teaspoon baking soda: Works alongside the baking powder to achieve perfect lift and tenderness.
- ½ teaspoon salt: Balances the sweetness and enhances all the spices.
- 2 ½ teaspoon pumpkin spice: Gives that unmistakable warm and fragrant autumn flavor.
- 225 g dark brown sugar (1 cup): Adds moisture and a rich caramel undertone crucial to pumpkin desserts.
- 280 g pumpkin purée (room temperature): The star ingredient that provides natural sweetness and moistness.
- 2 large eggs (room temperature): Bind the ingredients and add richness to the batter.
- 1 teaspoon vanilla extract: Brightens and rounds out the flavors with its sweet aroma.
- 115 g maple syrup: The key to the maple caramel, lending natural sweetness and a distinct flavor.
- 55 g butter: Melts into the caramel to create a glossy, velvety finish.
- ¼ teaspoon vanilla bean paste: Adds an intense vanilla flavor to both the caramel and the whipped cream cheese topping.
- Small pinch of salt: Enhances the maple caramel by balancing sweetness perfectly.
- 200 g full-fat cream cheese: Creamy and tangy, this is the base of the whipped topping.
- 75 g confectioners sugar (¾ cup): Sweetens the cream cheese without any graininess.
- 250 ml heavy cream: Whipped with the cream cheese to create a light, fluffy frosting.
How to Make Pumpkin Cake with Whipped Cream Cheese and Maple Caramel
Step 1: Prepare the Pan and Brown the Butter
Start by preheating your oven to 170ºC (340ºF) using the conventional setting. Prepare a 23 cm (9-inch) springform pan by lining its bottom with parchment paper and securing the ring on top. Next, gently brown 100 g of butter in a frying pan over medium heat until it turns golden with a nutty aroma—this elevates the flavor in an incredible way. Pour the browned butter into a mixing bowl and let it cool a bit while prepping your dry ingredients.
Step 2: Mix Dry Ingredients
In a separate bowl, sift together 180 g all-purpose flour, 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, and 2 ½ teaspoons pumpkin spice. Sifting ensures your spices and leaveners are evenly distributed for a uniform crumb and delicious flavor.
Step 3: Combine Wet Ingredients
Into the cooled browned butter, whisk in 225 g dark brown sugar until well combined, creating a rich base for your batter. Add 280 g pumpkin purée, 2 large eggs, and 1 teaspoon vanilla extract, whisking until your batter is smooth, velvety, and perfectly blended. This wet mixture will soon transform into the moist cake you desire.
Step 4: Incorporate Dry Ingredients and Bake
Pour the sifted dry ingredients into the wet mixture and gently fold until no flour streaks remain, taking care not to overmix. Transfer the batter into your prepared springform pan, smoothing it out in an even layer. Slide it into the oven and bake for 25 to 28 minutes, or until a cake tester inserted in the center comes out clean. Once baked, place the pan on a cooling rack. After about 8 to 10 minutes, carefully release the ring and let the cake cool completely for the best results.
Step 5: Prepare the Maple Caramel
While the cake is baking, it’s time to make that luscious maple caramel. In a small saucepan, combine 115 g maple syrup and 55 g butter. Whisk together over medium heat until melted and incorporated, then let the mixture boil gently for 2 minutes while stirring constantly. Turn off the heat and stir in ¼ teaspoon vanilla bean paste and a tiny pinch of salt. Transfer the caramel to a bowl and cover it with plastic wrap touching the surface to prevent skin. Chill it in the refrigerator for about 1 hour until it thickens slightly but is still pourable.
Step 6: Whip the Cream Cheese Frosting
Once both the cake and maple caramel have cooled down, it’s time to prepare the heavenly whipped cream cheese topping. In a clean bowl, beat 200 g full-fat cream cheese with 75 g confectioners sugar and ¼ teaspoon vanilla bean paste until smooth and creamy. Slowly add 250 ml heavy cream and whip until the mixture reaches medium stiff peaks and holds its shape beautifully. You can prepare this ahead, covering and chilling it until you’re ready to assemble the cake.
Step 7: Assemble and Drizzle
Spread the whipped cream cheese evenly over the cooled pumpkin cake using a spoon or spatula, creating a soft, inviting layer. Give your maple caramel a quick stir to loosen it, then drizzle it generously over the top. This combination of textures and tastes brings the entire dish together in the most delightful way.
How to Serve Pumpkin Cake with Whipped Cream Cheese and Maple Caramel
Garnishes
Adding an extra special touch to your Pumpkin Cake with Whipped Cream Cheese and Maple Caramel is easy and fun. Sprinkle some toasted pecans or walnuts on top for crunch, or dust lightly with cinnamon or powdered sugar. A few fresh cranberries or a sprig of rosemary add visual appeal and subtle earthy notes.
Side Dishes
This cake pairs wonderfully with a warm cup of spiced chai tea or a creamy latte to complement its deep flavors. For a more substantial dessert, serve alongside vanilla bean ice cream or a scoop of apple cinnamon sorbet for a bright contrast.
Creative Ways to Present
If you want to dazzle your guests, cut the cake into neat squares and serve on individual plates with an extra swirl of whipped cream cheese frosting and a drizzle of warmed maple caramel. Alternatively, make mini versions using cupcake tins topped with the frosting and a small caramel drizzle for a charming party presentation.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Cake with Whipped Cream Cheese and Maple Caramel keeps beautifully covered in the fridge for up to 3 days. Make sure to use an airtight container or wrap it tightly to preserve moistness and prevent the frosting and caramel from drying out.
Freezing
You can freeze the pumpkin cake (without the whipped cream cheese and caramel on top) for up to 2 months. Wrap tightly in plastic wrap and then in foil to avoid freezer burn. Thaw overnight in the fridge before frosting and drizzling with the caramel for best texture and flavor.
Reheating
This cake is best enjoyed chilled or at room temperature to maintain the integrity of the whipped cream cheese and maple caramel. If you prefer it slightly warmer, briefly microwave a slice for about 10 seconds but add the frosting after warming to keep it fresh and fluffy.
FAQs
Can I make the pumpkin spice blend myself?
Absolutely! A homemade pumpkin spice mix usually combines ground cinnamon, nutmeg, ginger, and cloves or allspice. It’s easy to customize and fresher than store-bought blends, which makes your cake even more aromatic and flavorful.
Is it okay to use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly well in this recipe. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which usually contains added sugar and spices already.
Can I substitute the maple caramel with regular caramel sauce?
You can, but the maple caramel adds a unique deep sweetness and complexity that pairs beautifully with the pumpkin and cream cheese. Regular caramel will be delicious but you lose that special maple note.
How long does it take to whip the cream cheese topping?
With a stand or hand mixer, it typically takes about 3 to 5 minutes to reach medium stiff peaks. Be patient and scrape down the bowl as needed to ensure even mixing and a smooth texture.
Can this cake be made gluten-free?
Yes! Using a gluten-free all-purpose flour blend in place of regular flour should work well. Be sure your blend contains xanthan gum or another binder to provide structure similar to wheat flour.
Final Thoughts
I genuinely hope you give this Pumpkin Cake with Whipped Cream Cheese and Maple Caramel a try—it’s one of those desserts that feels luxurious without any complicated fuss. From the rich browned butter pumpkin cake to the airy tangy frosting and decadent caramel drizzle, every bite sings of comfort and celebration. Perfect for sharing with loved ones or treating yourself to a bit of seasonal magic, this cake is bound to become a cherished go-to recipe.
