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

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4 from 3 reviews

A decadent and moist pumpkin layer cake featuring fresh and canned pumpkin puree, layered with a luscious cream cheese frosting and topped with crunchy, sweet toffee pecans for added texture and flavor. Perfectly spiced and ideal for festive occasions or cozy gatherings.

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 flavoured 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) with oil spray or butter. Line with a sheet of baking paper for easy removal.
  2. Make the cake batter: In a large bowl, whisk together the fresh pumpkin puree, canned pumpkin, eggs, sugar, and oil until smooth and well combined. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet mixture and whisk until fully incorporated with no lumps.
  3. Fill baking trays: Divide the batter evenly between the two prepared trays (about 735g each). Spread the batter to the edges using a spatula and tap the trays assertively on the counter to level the batter evenly.
  4. Bake the layers: Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in the pan for 10 minutes before inverting onto cooling racks. Cool completely for at least 1 hour or refrigerate overnight.
  5. Trim and cut layers: Invert a cake layer onto a cutting board. Cut each cake in half lengthwise, trimming edges as needed for level, even layers. Cover each piece of cake with its own trimmed sheet of baking paper to make handling easier during assembly.
  6. Prepare the toffee pecan crumble - toast pecans: Preheat the oven to 180°C/350°F (160°C fan-forced). Spread pecans on a tray and roast for 10 minutes. Remove and allow to cool for at least 5 minutes.
  7. Make toffee: Heat sugar in a large saucepan over medium-low heat without stirring initially until the edges start melting and form a clear syrup. Stir occasionally with a chopstick to encourage even melting. Once the sugar turns pale golden, remove from heat.
  8. Combine pecans and toffee: Quickly add the toasted pecans and salt to the syrup and stir rapidly with a rubber spatula to coat evenly. Spread mixture onto a baking paper-lined tray before the toffee hardens. Don't worry if uneven, you will chop it later.
  9. Cool and chop toffee pecans: Let the toffee mixture cool and harden for about an hour. Break into large chunks, then chop into small pieces and fine dust. Set aside until needed for assembling.
  10. Prepare cream cheese frosting: Beat the cream cheese and softened butter together for 2 minutes on medium-high speed until smooth and fluffy. Gradually add the sifted icing sugar in three batches, starting the mixer on low speed each time to prevent sugar clouds, scraping down sides as needed. Add vanilla extract and salt, then beat on high for 1 minute until light and creamy.
  11. 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 toffee pecan crumble on top. Repeat the layering process with remaining cake layers, frosting, and pecan crumble two more times.
  12. Frost the cake: Use the remaining two-fifths of the frosting to cover the top and sides of the assembled cake smoothly. Sprinkle the remaining toffee pecan crumble generously over the surface.
  13. Chill and serve: Refrigerate the assembled cake for at least 1 hour to stabilize the frosting. When ready to serve, cut into slices. Optionally, serve with extra pecan crumble for added texture and sweetness.

Notes

  • Note 1: You can use either fresh pumpkin puree or canned pumpkin puree, or a combination of both for better flavor and moisture.
  • Note 2: White sugar can be substituted with caster/superfine sugar for finer texture.
  • Note 3: Kosher salt or regular cooking salt can be used.
  • Note 4: Use block-style cream cheese at room temperature for best frosting texture.
  • Note 5: Sift icing sugar to avoid lumps in the frosting.
  • Note 6: Use jelly roll pans about 2.5 cm deep for thin layers; grease and line properly for easy cake removal.
  • Moving the assembled cake is risky; assemble it on the serving platter to avoid damage.
  • If frosting is refrigerated, bring it back to room temperature and re-whip before using.

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