If you are looking to wow your friends and family with a show-stopping dessert, this A Very Big Pumpkin Layer Cake with Toffee Pecans and Cream Cheese Frosting Recipe will do just that. Imagine layers of moist, spiced pumpkin cake generously frosted with rich, tangy cream cheese frosting and crowned with crunchy, buttery toffee pecans—the perfect harmony of flavors and textures that feels like a big warm hug on a plate. It’s not just a cake; it’s a celebration of autumn’s finest flavors, ideal for holiday gatherings or any occasion where indulgence is the name of the game.
Ingredients You’ll Need
While the ingredient list may seem extensive at first glance, each one plays a crucial role in building this cake’s deep flavors, tender crumb, and irresistible frosting. The interplay between fresh and canned pumpkin keeps the texture just right, the spices warm every bite, and the cream cheese frosting adds that velvety finish you’ll crave. Here’s everything you’ll want to gather before starting your baking adventure:
- Fresh pumpkin puree (1 2/3 cups / 425g): Adds natural moisture and a vibrant pumpkin flavor that’s unmistakably fresh.
- Canned pure pumpkin (15 oz / 425g): Helps achieve the perfect consistency while layering in classic pumpkin notes.
- Large eggs (4): Room temperature is key for binding ingredients and creating a fluffy texture.
- White sugar (1 3/4 cups): Sweetens the cake evenly; caster or superfine sugar works beautifully for dissolving quickly.
- Vegetable or canola oil (1 cup): Provides moistness without overpowering flavor, keeping the crumb tender.
- Plain/all-purpose flour (2 cups): The foundation of the cake; ensures structure and bite.
- Baking powder (3 tsp): Gives the cake its light, airy rise.
- Cinnamon powder (2 tsp): Brings warm spice that perfectly complements the pumpkin.
- Cooking/kosher salt (1 tsp + 1/2 tsp + 1/4 tsp): Balances sweetness and enhances all other flavors.
- Cream cheese (500g / 16oz block, two blocks): The star of the frosting, providing tangy richness and creamy texture.
- Unsalted butter (250g / 18 tbsp): Softened, it contributes to the frosting’s silkiness and flavor.
- Soft icing sugar/powdered sugar (3 cups): For that perfect frost—smooth, sweet, and luscious.
- Vanilla extract (1 1/2 tsp): Enhances the frosting’s depth with its warm, fragrant undertones.
- Pecans (1 cup): The crunchy, nutty base of the toffee topping.
- White sugar (2/3 cup) for toffee pecans: Creates a delightful caramelized coating on the nuts.
How to Make A Very Big Pumpkin Layer Cake with Toffee Pecans and Cream Cheese Frosting Recipe
Step 1: Prepare the Pumpkin Cake Batter
First, combine your fresh pumpkin puree with the canned pumpkin for the perfect balance of moisture and flavor. Beat in the eggs and sugar until the mixture is smooth and slightly fluffy—this is what sets the stage for a tender crumb. Slowly incorporate the oil next, which keeps the texture moist without weighing it down. In a separate bowl, sift together the flour, baking powder, salt, and cinnamon powder before gently folding it into the pumpkin mixture. The batter will be thick and fragrant, bursting with that unmistakable autumn warmth.
Step 2: Bake the Cake Layers
Divide the batter evenly into greased and floured cake pans—having the right pans will help create those ideal, even layers. Bake them in a preheated oven at 350°F (175°C) for about 25 minutes or until a toothpick inserted in the center comes out clean. As the kitchen fills with the cinnamon-pumpkin aroma, you can already tell this dessert is going to be something special. Once baked, allow the cakes to cool completely on wire racks; this step is crucial before frosting to avoid melting the cream cheese icing.
Step 3: Make the Cream Cheese Frosting
While the cakes cool, start the frosting by beating your softened butter and cream cheese together until luxuriously smooth. Gradually add the sifted icing sugar, blending until it’s perfectly fluffy and spreadable. A touch of vanilla extract and a pinch of salt are mixed in last to heighten the flavors, giving you frosting that is the ideal balance of sweet, creamy, and tangy. This frosting is where creaminess meets that slight tang that pumpkin cakes so dearly need.
Step 4: Prepare the Toffee Pecans
For that irresistible crunch and sweetness on top, toss your pecans with sugar and a sprinkle of salt in a skillet over medium heat. As the sugar melts and caramelizes, it coats the nuts with a glossy, golden toffee. Stir carefully to avoid burning and spread the toffee pecans on parchment to cool and harden, promising that perfect satisfying snap when you bite into the finished cake.
Step 5: Assemble the Cake
Once everything is cooled, it’s time for the magic: assemble your layers by placing the first cake on your serving plate, slathering on a generous amount of cream cheese frosting, and repeating with the remaining layers. Smooth the frosting over the entire cake for a clean finish, then sprinkle those gorgeous toffee pecans lavishly on top. This step is where the cake transforms into a centerpiece, inviting oohs and ahhs even before the first bite.
How to Serve A Very Big Pumpkin Layer Cake with Toffee Pecans and Cream Cheese Frosting Recipe
Garnishes
Enhance your cake’s presentation and flavor by adding a touch of freshly whipped cream or a light dusting of cinnamon powder. Extra toffee pecans around the base or edges give a rustic, inviting look that hints at the crunchy goodness inside. For a festive twist, sprinkle a few edible gold leaf flecks or tiny pumpkin-shaped sprinkles, especially great for holiday tables.
Side Dishes
This cake pairs beautifully with a simple cup of spiced chai or freshly brewed coffee to balance the sweetness. You might also serve small bowls of vanilla ice cream or some lightly salted caramel sauce on the side for guests who want to up the decadence. Fresh fruit, such as sliced pears or apples dusted with cinnamon, creates a refreshing contrast to the richness of the cake.
Creative Ways to Present
Serve big, generous slices on rustic wooden boards or vintage cake stands to enhance the cozy, homey vibe of this dessert. You can also cut the cake into smaller squares for a party platter, sprinkling extra toffee pecans between pieces to keep it finger-food friendly. For a charming touch, tie each slice with twine and a small cinnamon stick, perfect for gifting or handing out at festive gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover A Very Big Pumpkin Layer Cake with Toffee Pecans and Cream Cheese Frosting Recipe should be stored tightly covered in the refrigerator to keep the frosting fresh and the cake moist. A cake dome or airtight container works best to prevent it from drying out or absorbing other fridge odors. It will stay delicious for up to 4 days when properly stored.
Freezing
If you want to plan ahead, this cake freezes beautifully. Wrap individual slices in plastic wrap and then in aluminum foil before placing them in a freezer-safe bag. The toffee pecans might soften slightly after freezing, but the flavors remain impeccable. Thaw slices overnight in the fridge for best results, allowing the frosting to regain its creamy texture.
Reheating
While this cake is perfect served chilled or at room temperature, if you prefer it slightly warmed, place a slice on a microwave-safe plate and heat for 10-15 seconds. Avoid overheating to prevent the cream cheese frosting from melting. Pair with a hot beverage for the ultimate comforting treat.
FAQs
Can I use canned pumpkin only instead of fresh pumpkin puree?
Yes, you can use canned pumpkin exclusively if fresh is not available. The flavor will still be delicious, though fresh pumpkin adds a subtle natural sweetness and texture.
What kind of oil can I substitute for vegetable or canola oil?
Neutral oils like sunflower or grapeseed oil work well. Avoid strongly flavored oils like olive oil to keep the pumpkin flavor front and center.
Is it okay to make the frosting a day ahead?
Absolutely! Making the cream cheese frosting a day ahead can even improve its flavor. Just keep it covered in the refrigerator and bring to room temperature before frosting the cake.
How do I store the cake if I’m not serving it the same day?
Store the frosted cake in an airtight container or cover it well and refrigerate. It’s best enjoyed within 3-4 days for optimal moisture and flavor.
Can I replace pecans with other nuts?
Yes, walnuts or almonds make excellent alternatives for the toffee topping, though pecans are the traditional favorite for their buttery richness.
Final Thoughts
This A Very Big Pumpkin Layer Cake with Toffee Pecans and Cream Cheese Frosting Recipe is truly a treasure to have in your baking repertoire. Each bite delivers a marvelous blend of autumn spices, smooth cream cheese, and crunchy pecan toffee that feels like a festive celebration in your mouth. Whether you’re sharing it at a holiday party or craving a cozy treat, this cake promises to be a beloved hit that will keep everyone asking for seconds. So grab your ingredients, roll up your sleeves, and get ready to bake a slice of pumpkin heaven.
Print
A Very Big Pumpkin Layer Cake with Toffee Pecans and Cream Cheese Frosting Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 to 48 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Very Big Pumpkin Layer Cake is a decadent fall dessert featuring moist pumpkin-spiced cake layers, topped with tangy cream cheese frosting and crunchy toffee pecans. Perfect for holiday gatherings or any time you crave autumn flavors, this cake combines the warm spices of cinnamon and pumpkin with a rich, creamy finish.
Ingredients
Cake
- 1 2/3 cups (425g) fresh pumpkin puree
- 15 oz / 425g canned pure pumpkin (1 can)
- 4 large eggs (50 – 55 g / 2 oz each), at room temperature
- 1 3/4 cups white sugar (or caster/superfine sugar)
- 1 cup vegetable or canola oil (or other neutral flavored oil)
- 2 cups plain/all-purpose flour
- 3 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp kosher salt
Frosting
- 500g / 16oz cream cheese (block type), at room temperature (2 blocks)
- 250g / 18 tbsp unsalted butter, softened (US: 2 sticks + 2 tbsp)
- 3 cups (360g) soft icing sugar / powdered sugar, sifted
- 1 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
Toffee Pecans
- 1 cup pecans
- 2/3 cup white sugar (superfine / caster sugar works too)
- 1/4 tsp kosher salt
Instructions
- Prepare Cake Batter: In a mixing bowl, combine fresh pumpkin puree, canned pumpkin, eggs, sugar, and oil. Whisk these ingredients together until fully incorporated and smooth. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing.
- Bake Cake Layers: Preheat your oven to 350°F (175°C). Divide the batter evenly among two or three well-greased and floured round cake pans. Bake for approximately 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Toffee Pecans: In a skillet over medium heat, combine the sugar and salt until the sugar begins to caramelize and turn golden. Quickly add the pecans and toss to coat them evenly in the toffee mixture. Spread the coated pecans on parchment paper to cool and harden.
- Make Cream Cheese Frosting: Using a stand mixer or electric hand mixer, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the sifted icing sugar, vanilla extract, and salt. Continue beating on medium speed until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Level the cooled cake layers as needed. Place the first layer on a serving plate or cake board and spread a generous amount of cream cheese frosting on top. Repeat with remaining layers, then frost the top and sides of the entire cake. Decorate the cake with toffee pecans by pressing them onto the sides or arranging on top for a delightful crunch and beautiful presentation.
Notes
- Note 1: Using a combination of fresh and canned pumpkin puree enhances flavor and texture.
- Note 2: Superfine sugar dissolves better, but regular white sugar works fine.
- Note 3: Use kosher salt for better control over saltiness; adjust quantity if using table salt.
- Note 4: Allow cream cheese and butter to come to room temperature to ensure smooth frosting.
- Note 5: Sifting icing sugar prevents lumps in the frosting.
- You can toast pecans before caramelizing for an extra nutty flavor.
- Ensure cakes are completely cool before frosting to avoid melting.
- Store cake covered in the refrigerator for up to 4 days.
