A Very Big Pumpkin Layer Cake
A rich and moist pumpkin layer cake topped with creamy frosting and crunchy toffee pecans, perfect for any special occasion.
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.
Notes
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. Store leftovers in an airtight container in the refrigerator for up to 5 days, and the cake can also be frozen for up to 3 months.