Description
This Very Big Pumpkin Layer Cake features moist, warmly spiced pumpkin layers topped with luscious cream cheese frosting and crunchy toffee pecans, perfect for fall celebrations or any festive occasion. The cake combines traditional pumpkin spice with a rich cream cheese frosting, adding an extra layer of indulgence and texture with crunchy toffee pecans on top.
Ingredients
For the Pumpkin Cake Layers
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
For the Toffee Pecans
- 1 cup pecan halves
- 1/2 cup brown sugar, packed
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- Cream Oil and Sugars: In a large mixing bowl, beat the vegetable oil with granulated and brown sugar until smooth and well combined.
- Add Eggs: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition to ensure full incorporation.
- Incorporate Pumpkin and Flavorings: Mix in the pumpkin puree and vanilla extract until smooth.
- Combine Dry Ingredients and Buttermilk: Alternate adding the dry flour mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined to keep the batter light and tender.
- Divide Batter and Bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake Layers: Allow the cakes to cool in their pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare Toffee Pecans: In a skillet over medium heat, melt butter and brown sugar together stirring constantly until bubbling. Add pecans, salt, and cinnamon, stirring to coat the nuts evenly. Spread the coated pecans on a parchment-lined baking sheet, let cool and harden.
- Make Cream Cheese Frosting: Beat the cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar and vanilla, beating until light and creamy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top. Repeat with the second and third layers. Frost the top and sides of the cake evenly.
- Decorate with Toffee Pecans: Sprinkle the toffee pecans generously over the top of the frosted cake, pressing lightly so they adhere.
- Serve and Store: Chill the cake for at least 1 hour before serving to allow flavors to meld. Store leftovers covered in the refrigerator.
Notes
- Use fresh spices for the best pumpkin spice flavor.
- Ensure the cream cheese and butter are softened to room temperature for a smooth frosting.
- Make toffee pecans in advance and store in an airtight container for topping just before serving.
- If buttermilk is not available, use whole milk with 1 tablespoon vinegar or lemon juice as a substitute.
- This cake keeps well refrigerated for up to 4 days and flavors improve after resting overnight.
