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A Very Big Pumpkin Layer Cake with Toffee Pecans and Cream Cheese Frosting Recipe

★★★★★

4.5 from 50 reviews
  • Author: Ethan
  • Total Time: 1 hour 30 minutes plus chilling time
  • Yield: 12 to 16 servings 1x
  • Diet: Vegetarian

Description

This Very Big Pumpkin Layer Cake features moist pumpkin layers filled and frosted with a luscious cream cheese frosting. Between the cake layers, crunchy toffee pecan crumble adds delightful texture and flavor, making it a perfect festive dessert for fall and holiday celebrations.

Ingredients

Scale

Pumpkin Cake Layers

  • 1 2/3 cups (425g) fresh pumpkin puree
  • 15 oz / 425g canned pure pumpkin (1 can)
  • 4 large eggs (50 – 55 g/2oz 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 cooking/kosher salt

Cream Cheese 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 cooking/kosher salt

Toffee Pecan Crumble

  • 1 cup pecans
  • 2/3 cup white sugar (superfine/caster sugar works too)
  • 1/4 tsp cooking/kosher salt

Instructions

  1. Preheat and prepare pans: Preheat oven to 180°C/350°F (160°C fan-forced). Lightly grease two 38 × 25 cm / 10 x 15″ baking trays that are 2.5 cm / 1″ deep (jelly roll pans). Line each with baking paper.
  2. Make the batter: In a large bowl, whisk together the fresh pumpkin puree, canned pumpkin, eggs, sugar, and oil until well combined. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet, and whisk until fully combined.
  3. Fill the trays: Divide the batter evenly between the two prepared trays (about 735g batter each). Spread batter to the edges using a spatula and firmly tap the trays on the counter to even out the batter.
  4. Bake the cake layers: Bake layers for 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes. Invert the cakes onto cooling racks and cool completely, at least 1 hour or refrigerate overnight.
  5. Trim and cut layers: Place each cake layer on a cutting board, invert again if needed, and cut each in half lengthways to create four layers. Trim edges for evenness. Cover each layer with trimmed baking paper for handling ease.
  6. Prepare toffee pecan crumble – toast pecans: Preheat oven to 180°C/350°F (160°C fan). Spread pecans on a tray and roast for 10 minutes. Let cool for at least 5 minutes.
  7. Make toffee: In a large saucepan over medium-low heat, spread sugar evenly. Let the edges melt into syrup, stirring occasionally with a chopstick. When sugar turns pale golden, remove from heat.
  8. Combine nuts and toffee: Quickly add cooled pecans and salt to the syrup and coat well with a rubber spatula. Spread mixture on baking paper-lined tray before it hardens.
  9. Cool and chop toffee pecans: Let toffee harden for an hour. Break into chunks and finely chop to create a mix of crumble and dust. Set aside.
  10. Make cream cheese frosting: Beat cream cheese and softened butter on medium-high for 2 minutes until fluffy. Gradually add icing sugar in 3 additions, starting mixer on low, scraping sides as needed. Add vanilla extract and salt, then beat on high for 1 minute.
  11. Assemble the cake: Place one cake layer on the serving platter using the parchment for ease. Spread one-fifth of the frosting evenly on top, then sprinkle about 1/4 cup of toffee pecan crumble. Repeat this frosting and toffee layering with remaining cake pieces twice more.
  12. Frost the cake: Spread remaining two-fifths of frosting over the top and sides of the assembled cake. Sprinkle remaining toffee pecan crumble all over the top and sides.
  13. Chill and serve: Refrigerate the cake for at least 1 hour to stabilize. Slice and serve, adding extra toffee pecan crumble if desired.

Notes

  • For the best pumpkin flavor and texture, homemade fresh pumpkin puree and canned pumpkin can be used interchangeably.
  • Superfine or caster sugar can be substituted for white sugar for a finer texture in the cake.
  • Kosher salt is preferred for seasoning as it dissolves well and enhances flavor without harshness.
  • Use block-style cream cheese instead of whipped for sturdier, smoother frosting.
  • Sift icing sugar before adding to frosting to avoid lumps.
  • Use jelly roll pans with 1″ depth to ensure even baking of the thin cake layers.
  • The toffee pecan crumble adds a crunchy sweet contrast to the creamy frosting and moist pumpkin cake.
  • Frosting should be softened but not melted for easiest spreading and a smooth finish.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cake, layer cake, cream cheese frosting, toffee pecans, fall dessert, holiday cake, pumpkin dessert

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Find it online: https://theethankitchen.com/a-very-big-pumpkin-layer-cake-with-toffee-pecans-and-cream-cheese-frosting-recipe/