Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes plus cooling and chilling time
  • Yield: 20 servings

Description

A Very Big Pumpkin Layer Cake featuring moist pumpkin layers combined with spiced flavors, topped with a rich cream cheese frosting and crunchy toffee pecans for a perfect fall dessert. This cake serves 20 and is great for gatherings, delivering seasonal warmth with every bite.

Ingredients

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/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 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

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

Instructions

  1. Prepare Cake Pans: Preheat your oven to 180°C/350°F (160°C fan-forced). Lightly grease two 38 × 25 cm / 10 x 15 inch baking trays that are approximately 2.5 cm / 1 inch deep with oil spray or butter, then line with baking paper for easy release.
  2. Mix Batter: In a large bowl, whisk together the fresh and canned pumpkin puree with the eggs, sugar, and oil until fully combined. Separately, whisk the flour, baking powder, cinnamon, and salt, then add these dry ingredients to the wet mixture. Whisk thoroughly until you have an even batter.
  3. Fill and Bake Cakes: Divide the batter evenly between the prepared trays (about 735g per tray). Spread the batter to the edges with a spatula and carefully tap the trays on the counter to level the batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool Cake Layers: Let the cakes cool in the pans for 10 minutes, then invert onto cooling racks to cool completely for at least 1 hour or refrigerate overnight for convenience.
  5. Cut and Prepare Layers: Once cooled, invert a cake piece onto a cutting board and slice lengthwise into two even layers. Trim edges if needed for level cakes. Cover each cake layer with baking paper to keep them moist and easy to handle during assembly.
  6. Make Toffee Pecan Crumble – Toast Pecans: Preheat oven again to 180°C/350°F (160°C fan-forced). Lay pecans on a tray and roast them for about 10 minutes. Allow pecans to cool for at least 5 minutes.
  7. Create Toffee: In a large saucepan set to medium-low heat, spread sugar evenly and allow it to melt undisturbed until edges become a clear syrup. Stir occasionally with a chopstick to help it melt evenly until it turns pale golden (remove from heat promptly to prevent burning).
  8. Coat Pecans: Quickly add toasted pecans and salt to the melted sugar, stirring with a rubber spatula to coat each nut evenly. Spread the coated pecans on a baking paper-lined tray as smoothly as possible before the toffee sets.
  9. Cool and Chop Toffee Pecan: Allow the toffee to harden at room temperature for about an hour. Break the slab into large chunks and chop finely into smaller pieces and dust to sprinkle on the cake.
  10. Prepare Cream Cheese Frosting: Place cream cheese and softened butter in a large bowl and beat on medium-high speed for 2 minutes until smooth and fluffy, using a stand mixer paddle attachment if available.
  11. Add Icing Sugar and Flavor: Gradually add sifted icing sugar in three batches, mixing on low speed after each addition to avoid powder cloud. Scrape down bowl sides as necessary. After all sugar incorporates, add vanilla extract and salt, then beat on high for 1 minute until smooth.
  12. Assemble the Cake: Place one cake layer on your serving platter. Spread one-fifth of the frosting evenly over the layer, then sprinkle about 1/4 cup of the toffee pecan crumble. Repeat layering two more times, finishing with the last cake layer.
  13. Frost Cake: Spread the remaining two-fifths of the frosting over the top and sides of the assembled cake, smoothing evenly. Sprinkle the top generously with the remaining toffee pecan crumble.
  14. Chill Cake: Refrigerate the fully assembled cake for at least 1 hour to allow frosting to set and flavors to meld before slicing and serving.
  15. Serve: Slice carefully and serve with extra toffee pecan crumble if desired for added crunch and sweetness.

Notes

  • Note 1: Using both fresh and canned pumpkin puree enhances flavor and moisture.
  • Note 2: Superfine or caster sugar dissolves easily and produces a tender cake texture.
  • Note 3: Cooking or kosher salt is preferred for even seasoning and purity.
  • Note 4: Using block style cream cheese ensures proper texture and moisture for frosting.
  • Note 5: Sifted icing sugar prevents lumps in frosting and results in a smooth finish.
  • Note 6: Using jelly roll pans or shallow baking trays ensures even baking for thin layers.
  • Refrigerate overnight for easier slicing and enhanced flavor development.
  • Toffee pecans can be prepared a day ahead and stored airtight for freshness.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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