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Pumpkin Layer Cake with Toffee Pecan Crumble and Cream Cheese Frosting Recipe

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4.1 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 20 servings

Description

This Pumpkin Layer Cake features moist, spiced pumpkin layers complemented by a rich cream cheese frosting and crunchy toffee pecans. The cake is perfect for fall celebrations or any time you want a festive dessert with warm flavors and delightful textures. The toffee pecan crumble adds a delightful crunch that pairs beautifully with the creamy frosting and tender pumpkin cake layers.

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/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. Pumpkin Cake Layers – 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) with oil spray or butter, then line with baking paper.
  2. Make the batter: In a large bowl, whisk together the fresh and canned pumpkin purees with the eggs, sugar, and oil. In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet mixture and whisk until well combined.
  3. Fill trays and bake: Divide the batter evenly between the prepared trays (about 735g each). Spread to the edges with a spatula and tap the trays on the counter firmly to even out the batter. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
  4. Cool and prepare layers: Let the cakes cool in trays for 10 minutes, then invert onto cooling racks and cool completely (1 hour or refrigerate overnight). Cut each cake in half lengthwise to create four layers total, trimming for evenness as needed. Cover each layer with trimmed baking paper for easy handling.
  5. Make toffee pecan crumble – Toast pecans: Preheat oven to 180°C/350°F (160°C fan-forced). Spread pecans on a baking tray and roast for 10 minutes. Cool for at least 5 minutes.
  6. Make toffee: In a large saucepan over medium-low heat, spread the sugar evenly. Allow the edges to melt into syrup without stirring initially, then stir occasionally with a chopstick to fully melt the sugar. When the sugar turns a pale golden color, remove from heat.
  7. Combine nuts and toffee: Quickly add the toasted pecans and salt to the toffee, stirring with a rubber spatula to coat. Spread the mixture on baking paper and allow toffee to harden for 1 hour. Break into chunks and chop into small pieces and dust for garnish. Set aside.
  8. Make cream cheese frosting: In a bowl, beat cream cheese and softened butter on medium-high speed for 2 minutes until smooth and fluffy. Gradually add sifted icing sugar in 3 batches, mixing on low speed first to prevent powder clouds, scraping down sides. Add vanilla extract and salt, then beat on high for 1 minute until light and fluffy.
  9. Assemble the cake: On the serving platter, place one cake layer using the paper for transfer. Spread one-fifth of the frosting evenly on the layer and sprinkle with about 1/4 cup of toffee pecan crumble. Repeat this process with the next two layers.
  10. Finish frosting: Spread the remaining two-fifths of frosting evenly over the top and sides of the assembled cake. Sprinkle the top with the remaining pecan crumble.
  11. Chill and serve: Refrigerate the cake for at least 1 hour to stabilize the frosting. Slice and serve with extra pecan crumble as desired.

Notes

  • You can use fresh or canned pumpkin puree interchangeably in the cake layers.
  • Using caster or superfine sugar ensures smoother batter texture.
  • Cooking or kosher salt is recommended for flavor accuracy.
  • Use block cream cheese (not whipped or spreadable) for the frosting to achieve the best consistency.
  • Sift icing sugar to avoid lumps in the frosting.
  • Greasing and lining the baking trays ensures easy release of thin cake layers.
  • Handle cake layers carefully using parchment paper to keep layers intact.
  • The toffee pecan crumble adds both texture and flavor, making the cake extra special.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/pumpkin-layer-cake-with-toffee-pecan-crumble-and-cream-cheese-frosting-recipe/