Fall is the perfect time for all things pumpkin, and there’s nothing more delightful than enjoying a slice of A Very Big Pumpkin Layer Cake. This cake is rich, moist, and packed with pumpkin flavor. Topped with creamy frosting and crunchy toffee pecans, it’s a sweet treat that will impress anyone at your gathering. Whether for a special occasion or just to treat yourself, this cake is sure to brighten your day!
Why Make This Recipe
If you love pumpkin desserts, this cake is a must-try. It combines the warm, cozy flavors of pumpkin and spices with the sweetness of cream cheese frosting. The toffee pecans add a satisfying crunch and depth of flavor that will have everyone coming back for seconds. This cake is not only delicious but also easy to make, making it a perfect dessert for bakers of any skill level.
How to Make A Very Big Pumpkin Layer Cake
Ingredients:
- 1 2/3 cups (425g) fresh pumpkin puree (I use this (Note 1))
- 15 oz / 425g canned pure pumpkin (1 can (Note 1))
- 4 large eggs (50 – 55 g/2oz each), at room temperature
- 1 3/4 cups white sugar (or caster/superfine sugar, Note 2)
- 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 (Note 3)
- 500g / 16oz cream cheese (block type), at room temperature – 2 blocks (Note 4)
- 250g / 18 tbsp unsalted butter, softened (US: 2 sticks + 2 tbsp)
- 3 cups (360g) soft icing sugar / powdered sugar, sifted (Note 5)
- 1 1/2 tsp vanilla extract
- 1/2 tsp cooking/kosher salt (Note 3)
- 1 cup pecans
- 2/3 cup white sugar (superfine/caster sugar works too)
- 1/4 tsp cooking/kosher salt (Note 3)
Directions:
Pumpkin Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, combine the pumpkin puree, eggs, sugar, and oil. Mix well. In another bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Assembling: Once the cakes are cool, level the tops if needed. Place one layer on a serving plate and spread a layer of cream cheese frosting on top. Add the second layer and repeat, then place the third layer on top.
Toffee Pecan Crumble: To make the toffee pecans, combine the pecans, sugar, and salt in a pan over medium heat. Stir continuously until the sugar melts and coats the pecans. Spread on parchment paper to cool.
Not-Too-Sweet Cream Cheese Frosting: In a mixing bowl, beat the cream cheese and softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt. Beat until the frosting is creamy and spreadable.
Decorate: Once the cake is assembled, spread the cream cheese frosting all over the cake. Top with the cooled toffee pecans.
How to Serve A Very Big Pumpkin Layer Cake
Slice the cake into generous portions. It’s perfect with a cup of coffee or tea, making it a great dessert for gatherings, birthdays, or simply a cozy night in.
How to Store A Very Big Pumpkin Layer Cake
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.
Tips to Make A Very Big Pumpkin Layer Cake
- Use room temperature ingredients for a smoother batter.
- Do not overmix the batter to keep the cake light and fluffy.
- Feel free to adjust the spices to suit your taste—add nutmeg or ginger for extra warmth.
Variation
For a chocolate twist, try adding cocoa powder to the cake batter or swirls of chocolate ganache between the layers!
FAQs
1. Can I use pumpkin spice instead of cinnamon?
Yes, feel free to replace the cinnamon with pumpkin spice for added flavor!
2. Can I use a different type of nut?
Absolutely! Don’t hesitate to swap pecans for walnuts or almonds based on your preference.
3. How do I make the cake more festive?
You can add festive decorations like caramel drizzle or edible glitter or even top with whipped cream for a seasonal touch!
A Very Big Pumpkin Layer Cake
Ingredients
For the Pumpkin Cake Layers
- 1 ⅔ cups cups fresh pumpkin puree Can use homemade or canned.
- 15 oz oz canned pure pumpkin 1 can.
- 4 large eggs eggs At room temperature.
- 1 ¾ cups cups white sugar Caster/superfine sugar can be used.
- 1 cup cups vegetable oil Canola or other neutral oil works too.
- 2 cups cups plain/all-purpose flour Sifted for best results.
- 3 tsp tsp baking powder
- 2 tsp tsp cinnamon powder Can substitute with pumpkin spice.
- 1 tsp tsp kosher salt Cooking/kosher salt.
For the Not-Too-Sweet Cream Cheese Frosting
- 500g g cream cheese Block type, at room temperature.
- 250g g unsalted butter Softened; 2 sticks + 2 tbsp.
- 3 cups cups soft icing sugar / powdered sugar Sifted.
- 1 ½ tsp tsp vanilla extract
- ½ tsp tsp kosher salt Cooking/kosher salt.
For the Toffee Pecan Crumble
- 1 cup cups pecans
- ⅔ cup cups white sugar Caster/superfine sugar works too.
- ¼ tsp tsp kosher salt Cooking/kosher salt.
Instructions
Pumpkin Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine the pumpkin puree, eggs, sugar, and oil. Mix well.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Assembling
- Once the cakes are cool, level the tops if needed.
- Place one layer on a serving plate and spread a layer of cream cheese frosting on top.
- Add the second layer and repeat, then place the third layer on top.
Toffee Pecan Crumble
- Combine the pecans, sugar, and salt in a pan over medium heat.
- Stir continuously until the sugar melts and coats the pecans.
- Spread on parchment paper to cool.
Not-Too-Sweet Cream Cheese Frosting
- In a mixing bowl, beat the cream cheese and softened butter until smooth.
- Gradually add the powdered sugar, vanilla extract, and salt.
- Beat until the frosting is creamy and spreadable.
Decorate
- Spread the cream cheese frosting all over the assembled cake.
- Top with the cooled toffee pecans.
