Pumpkin Layer Cake with Toffee Pecans
Three layer spiced pumpkin cake with cream cheese frosting and caramelized pecans.
Equipment
- Three 8 inch round cake pans
- Parchment paper
- Large bowl
- Hand mixer
- Skillet
- Wire racks
Ingredients
Main Ingredients
- 1 can pure pumpkin puree 15 oz (for the cake)
- 4 large eggs room temperature (for the cake)
- 1 ¾ cup granulated sugar for the cake
- 1 cup vegetable oil for the cake
- 2 cup all purpose flour for the cake
- 1 tbsp baking powder for the cake
- 2 tsp ground cinnamon for the cake
- ½ tsp kosher salt for the cake
- 16 oz cream cheese block, softened (for the frosting)
- 1 cup unsalted butter softened (for the frosting)
- 4 cup powdered sugar sifted (for the frosting)
- 1 ½ tsp vanilla extract for the frosting
- ¼ tsp kosher salt for the frosting
- 1 cup pecan halves for the toffee pecans
- ⅔ cup granulated sugar for the toffee pecans
- ¼ tsp kosher salt for the toffee pecans
Instructions
Cooking
- Prep the pans. Heat the oven to 350 degrees F and line three greased 8 inch round pans with parchment. Blend the batter. Whisk pumpkin, eggs, sugar, and oil until smooth, then stir in the flour, baking powder, cinnamon, and salt until just combined.
- Bake. Divide among the pans and bake 25 to 30 minutes, until a toothpick comes out clean. Cool. Rest in the pans for 10 minutes, then cool completely on racks, about 1 hour.
- Make the pecans. Stir pecans, sugar, and salt in a skillet over medium heat for 5 to 7 minutes until coated, then cool on parchment.
- Whip the frosting. Beat cream cheese and butter smooth, add vanilla and salt, then gradually add powdered sugar.
- Stack and frost. Fill between the layers, cover the cake with frosting, and top with the pecans.
- Chill. Refrigerate for 20 minutes before slicing into 16 pieces.
Notes
Substitutions: Use two 9 inch pans for a shorter two layer cake.
Tips: Cool the layers completely before frosting and chill the cake briefly before slicing.
Storage: Refrigerate 3 to 4 days. Freeze unfrosted layers for up to 3 months.