As the autumn breeze starts to twirl the fallen leaves, nothing quite beats the heartwarming scent of pumpkin wafting through the kitchen. It instantly transports me back to family gatherings filled with laughter and love, where this Pumpkin Layer Cake became the showstopper on our dessert table. Picture four fluffy layers of spiced pumpkin cake, perfectly complemented by creamy, not-too-sweet cream cheese frosting, and a delightful crunch from toffee-coated pecans.
Whether you’re celebrating a special occasion or simply looking to impress loved ones with a homemade treat, this cake serves up to 48 guests, making it a fantastic choice for those larger gatherings. It strikes the perfect balance between rich flavors and textures, ensuring that every slice brings cozy flavors and joyous memories. Dive into this regal recipe and rediscover the joy of baking as you create a dessert that truly embodies the spirit of fall!
Why will you love this Pumpkin Layer Cake?
Irresistible flavor combination: The mix of spiced pumpkin and creamy frosting creates a delightfully balanced taste that you’ll crave.
Crowd-pleaser: With enough servings for up to 48 guests, it’s the perfect centerpiece for celebrations and family gatherings.
Customizable options: Whether you use fresh or canned pumpkin, or swap out pecans for your favorite nuts, you can make it your own!
Textural contrast: Experience the soft, moist cake layers contrasted by the crunchy toffee pecans—a treat for the senses.
Time-saving: Prepare it in advance, allowing the flavors to meld while you enjoy the festivities!
Family tradition: This cake is more than just dessert—it’s a chance to create cherished memories, just like my family did.
Pumpkin Layer Cake Ingredients
• To create this Pumpkin Layer Cake, gather your essentials for a delightful baking experience.
- Fresh Pumpkin Puree: – Provides the main flavor and moisture for the cake; substitute with canned pumpkin if necessary.
- Eggs: – Adds structure and moisture; using large eggs at room temperature ensures optimal mixing.
- White Sugar (or Caster/Superfine Sugar): – Sweetens the cake and aids in browning; can reduce to 1 1/4 cups for a less sweet outcome.
- Neutral Oil (Vegetable or Canola): – Keeps the cake moist; butter can be substituted but may alter texture.
- Plain/All-Purpose Flour: – Supplies structure and bulk; avoid self-raising flour for this recipe.
- Baking Powder: – Leavening agent that ensures the cake rises flat and beautifully.
- Cinnamon Powder: – Flavor enhancer that complements pumpkin; optional spices can be added for more warmth.
- Kosher Salt: – Enhances flavor and balances sweetness; an essential ingredient in baking.
- Cream Cheese (Block Type): – Forms the frosting base; fresh cream cheese produces better results than spreadable types.
- Unsalted Butter: – Adds a creamy texture to the frosting; make sure it’s softened but not melted.
- Powdered Sugar (Soft Icing Sugar): – Sweetens and thickens the frosting; sifting it ensures the best texture.
- Vanilla Extract: – Infuses deep flavor richness into the frosting, enhancing the overall taste.
- Pecans: – Adds delightful crunch; walnuts serve as a suitable alternative.
- White Sugar (for Toffee): – Creates the sweet toffee coating for the pecans; caster sugar may also be used.
- Kosher Salt (for Toffee): – A pinch helps balance the sweetness of the toffee for added depth.
Get ready to embark on a charming baking adventure as you whip up this extraordinary Pumpkin Layer Cake!
How to Make Pumpkin Layer Cake
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Prepare the cake: Preheat the oven to 180°C (350°F). Grease and line two jelly roll pans (38 x 25 cm) with baking paper to ensure the cake comes out easily after baking.
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Make the batter: Whisk together the fresh pumpkin puree, eggs, oil, and white sugar until well combined. In a separate bowl, mix the dry ingredients before gently folding them into the wet mixture until just combined.
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Bake: Evenly divide the batter between the two prepared pans, ensuring it’s spread to the edges. Bake for 15 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto wire racks to cool completely.
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Prepare toffee pecans: Roast the pecans in the oven for about 10 minutes at 180°C (350°F) until fragrant. Melt sugar over low heat until lightly golden to make the toffee, then stir in the roasted pecans and a pinch of salt. Allow to cool and chop after hardening.
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Make frosting: Beat the cream cheese and unsalted butter together until creamy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Mix until the frosting is fluffy and smooth—it’s all about that luscious texture!
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Assemble the cake: Carefully cut each cake layer in half horizontally for a total of four layers. Spread a layer of frosting and toffee pecans between each layer, stacking them neatly. Use the remaining frosting to frost the top and sides of the cake.
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Refrigerate: Chill the beautifully assembled cake in the fridge for at least one hour before slicing and serving. You can garnish it with extra toffee pecans if you want an extra touch!
Optional: Serve with a dollop of whipped cream for an extra indulgence!
Exact quantities are listed in the recipe card below.
Expert Tips for Pumpkin Layer Cake
- Room Temperature Ingredients: Ensure your pumpkin puree, eggs, and cream cheese are at room temperature for smoother mixing and better texture in your Pumpkin Layer Cake.
- Sifting Matters: Always sift powdered sugar before adding it to your frosting. This ensures a lump-free, smooth cream cheese frosting that perfectly complements the cake layers.
- Monitor Baking Time: Don’t overbake! Keep an eye on your cake layers in the oven. They should just spring back when lightly touched and a toothpick should come out clean.
- Chill Before Serving: Allow the cake to chill in the refrigerator for at least an hour before serving. This helps the flavors meld and enhances the overall richness of the frosting.
- Trim Domed Tops: If your cake layers rise unevenly, gently trim the domed tops to create a level stacking surface, ensuring a beautifully layered Pumpkin Layer Cake.
Make Ahead Options
This Pumpkin Layer Cake is a fantastic choice for meal prep, making it a breeze to serve at your next gathering! You can prepare the cake layers and toffee pecans up to 3 days in advance, allowing the flavors to meld beautifully. Simply bake and cool the cake layers, then wrap tightly in plastic wrap and refrigerate to keep them fresh. The toffee pecans can be stored in an airtight container to maintain their crunch. When you’re ready to assemble, beat the frosting fresh (it’s worth it for that creamy texture!) and layer it with the cake and pecans. The result will be just as delicious and saves you precious time when entertaining!
Pumpkin Layer Cake Variations
Feel free to unleash your creativity and make this cake uniquely yours with these fun and delicious alternatives!
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Butternut Squash: Substitute pumpkin puree with butternut squash puree for a slightly sweeter and smooth flavor twist.
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Nut-Free Option: Replace pecans with sunflower seeds or pumpkin seeds for a delightful crunch without nuts.
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Spiced Up: Boost the flavor by adding ground nutmeg or ginger to the batter for a warmer, spicier profile that dances on your palate.
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Richer Frosting: For an indulgent touch, mix in a little melted white chocolate in your cream cheese frosting—oh, the richness!
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Chocolate Drizzle: Drizzle melted chocolate over the frosted cake for a decadent twist that pairs beautifully with pumpkin.
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Dairy-Free Delight: Use coconut cream and plant-based butter in the frosting for a dairy-free version that doesn’t skimp on flavor.
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Fruit Layer: Add a layer of caramelized apples or pears between the cake layers for a fruity surprise that complements the pumpkin.
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Ginger Snap Crust: Crumble ginger snap cookies at the bottom of each layer for an unexpected crunch and spicy kick to every bite.
What to Serve with Pumpkin Layer Cake with Crunchy Toffee Pecans and Cream Cheese Frosting?
As the rich aroma of pumpkin lingers in the air, pairing this delightful cake with complementary sides enhances your gathering experience.
- Spiced Apple Cider: This warm, fragrant drink echoes the cozy flavors of fall, making each bite of cake feel even more indulgent.
- Whipped Cream: A light dollop of freshly whipped cream lends a silky contrast, enhancing the frosting’s creaminess and balancing sweetness.
- Roasted Butternut Squash: The sweet, nutty flavor of roasted squash introduces an earthy element that harmonizes beautifully with the cake’s own pumpkin notes.
- Maple Pecan Ice Cream: Creamy ice cream with a flow of maple syrup enhances the cake’s flavors while providing a delightful contrast in temperature and texture.
- Candied Ginger Cookies: The spice and chewiness from these cookies offer a delightful textural contrast and an extra kick of flavor that pairs perfectly with the cake.
- Chai Tea: A warm cup of spiced chai uplifts the flavors of the cake through its aromatic spices, creating a soothing and fragrant afternoon treat.
- Fall Fruit Salad: A mix of seasonal fruits like pears, pomegranates, and apples make a refreshing and vibrant side, enhancing the overall meal with brightness and acidity.
- Hot Chocolate: Rich, creamy hot chocolate rounds out the dessert experience, adding a sweet finishing touch that tempts everyone to keep indulging.
- Cranberry Sauce: A tangy cranberry sauce cuts through the sweetness of the cake, providing a pop of freshness with every bite.
These pairings not only accentuate the lovely flavors of your Pumpkin Layer Cake but also create a memorable and inviting atmosphere for your autumn celebrations.
Storage Tips for Pumpkin Layer Cake
- Fridge: Keep the Pumpkin Layer Cake covered in an airtight container in the refrigerator for up to 5 days. The cool temperature helps maintain its moisture and keep the flavors vibrant.
- Freezer: Wrap slices individually in plastic wrap and store in an airtight container in the freezer for up to 3 months. This allows you to enjoy a slice anytime!
- Reheating: If served chilled, let the cake sit at room temperature for about 30 minutes before serving. For a warm treat, microwave a slice for 10-15 seconds, just enough to take the chill off!
- Toffee Pecans: Store leftover toffee pecans in an airtight container at room temperature for up to 1 week. They add a delightful crunch and sweetness to the cake!
Pumpkin Layer Cake Recipe FAQs
What type of pumpkin should I use for the cake?
Absolutely! You can use either fresh pumpkin puree or canned pumpkin. If you’re using fresh pumpkins, roast and puree them until smooth. Canned pumpkin is convenient and provides consistent results. Just make sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
How should I store the Pumpkin Layer Cake?
Store your Pumpkin Layer Cake in an airtight container in the refrigerator for up to 5 days. Chilling it not only prolongs its freshness but also allows the flavors to develop even further. If you want to make it ahead of time, this is a perfect option!
Can I freeze the Pumpkin Layer Cake?
Absolutely! To freeze your cake, first, let it cool completely. Then wrap each slice in plastic wrap and place it in an airtight container or freezer bag. It can be kept frozen for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator or at room temperature for a couple of hours.
What if my cake layers rise too much while baking?
Very! If you find that your cake layers have a dome shape after baking, no worries. Just use a serrated knife to carefully trim the tops so they’re level before frosting. This will ensure a beautiful and stable stack when you layer and frost the cake.
Are there any dietary considerations for this Pumpkin Layer Cake?
Yes! This cake contains eggs and dairy, so it’s not suitable for vegans or those with dairy allergies. For a nut-free version, simply substitute the pecans in both the frosting and toffee with seeds or omit them altogether. Always check labels to ensure there’s no cross-contamination with allergens, especially if you’re serving guests with specific dietary needs.
Can I add more spices to the cake for extra flavor?
Absolutely! If you’d like to add more depth to the flavor, consider mixing in ground nutmeg or ginger to the batter. Just start with ½ teaspoon of each and adjust to your taste. The more warmth, the merrier—it complements the pumpkin beautifully!
Irresistible Pumpkin Layer Cake with Toffee Pecans Delight
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Grease and line two jelly roll pans with baking paper.
- Whisk together the fresh pumpkin puree, eggs, oil, and white sugar until well combined.
- In a separate bowl, mix the dry ingredients before gently folding them into the wet mixture.
- Evenly divide the batter between the two prepared pans. Bake for 15 minutes, until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto wire racks to cool completely.
- Roast the pecans in the oven for about 10 minutes at 180°C (350°F).
- Melt sugar over low heat until lightly golden, then stir in roasted pecans and a pinch of salt. Allow to cool and chop after hardening.
- Beat the cream cheese and unsalted butter together until creamy.
- Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Mix until the frosting is fluffy and smooth.
- Cut each cake layer in half horizontally for a total of four layers.
- Spread a layer of frosting and toffee pecans between each layer, stacking them neatly.
- Use the remaining frosting to frost the top and sides of the cake.
- Chill the assembled cake in the fridge for at least one hour before slicing and serving.