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
Scale
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.
