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A Very Big Pumpkin Layer Cake with Toffee Pecans and Cream Cheese Frosting Recipe

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★★★★★

4.5 from 89 reviews

This Very Big Pumpkin Layer Cake features moist pumpkin sponge layers layered with a not-too-sweet cream cheese frosting and crunchy toffee pecan crumble. Perfect for fall celebrations or any time you crave a rich, spiced, and indulgent dessert, this cake combines classic pumpkin flavors with a delightful crunchy topping and creamy frosting, presented in large jelly roll pans for a show-stopping layered dessert.

Ingredients

Scale

Pumpkin Cake Layers

  • 1 2/3 cups (425g) fresh pumpkin puree
  • 15 oz / 425g canned pure pumpkin (1 can)
  • 4 large eggs (50 – 55 g/2oz each), at room temperature
  • 1 3/4 cups white sugar (or caster/superfine sugar)
  • 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

Not-too-sweet Cream Cheese Frosting

  • 500g / 16oz cream cheese (block type), at room temperature (2 blocks)
  • 250g / 18 tbsp unsalted butter, softened (US: 2 sticks + 2 tbsp)
  • 3 cups (360g) soft icing sugar / powdered sugar, sifted
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp cooking / kosher salt

Toffee Pecan Crumble

  • 1 cup pecans
  • 2/3 cup white sugar (superfine or caster sugar works too)
  • 1/4 tsp cooking / kosher salt

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 180°C/350°F (160°C fan-forced). Lightly oil spray or butter grease two 38 × 25 cm (10 x 15 inch) jelly roll pans with 2.5 cm (1 inch) depth. Line each with a sheet of baking paper for easy cake removal.
  2. Make the Pumpkin Cake Batter: In a large bowl, whisk together the fresh pumpkin puree, canned pumpkin, eggs, sugar, and oil until smooth. In a separate bowl, combine the flour, baking powder, cinnamon powder, and salt, then add this dry mixture to the wet ingredients. Whisk well until fully combined.
  3. Fill Pans and Bake Layers: Divide the batter evenly between the prepared pans (about 735g batter each). Spread the batter to the edges using a spatula and tap the pans firmly on the counter to level the batter. Bake for 15 minutes or until a toothpick inserted comes out clean.
  4. Cool the Cake Layers: Allow cakes to cool in the pans for 10 minutes, then invert onto cooling racks. Let them cool completely for at least 1 hour or refrigerate overnight to make cutting and assembling easier.
  5. Trim and Cut the Cake Layers: Place one cake layer inverted on a cutting board. Cut in half lengthwise and trim edges as needed for even layers. Cover each cake piece with its own sheet of baking paper with some overhang for handling during assembly.
  6. Prepare the Toffee Pecan Crumble: Preheat oven to 180°C/350°F (160°C fan-forced). Spread pecans on a tray and roast for 10 minutes. Let cool 5 minutes. In a large saucepan over medium-low heat, melt the sugar until the edges liquefy and it turns pale golden, stirring occasionally with a chopstick. Remove from heat, quickly add pecans and salt, then coat using a spatula. Spread onto baking paper and cool for 1 hour until hardened. Break into chunks and chop into small pieces and dust.
  7. Make the Cream Cheese Frosting: Beat cream cheese and softened butter in a bowl for 2 minutes on medium-high until fluffy. Gradually add sifted icing sugar in three additions, beating on low at first to prevent powder clouds. Scrape down sides as needed. Once incorporated, add vanilla and salt, then beat on high for 1 minute. Use immediately or refrigerate, bringing to room temp and re-beating before use if chilled.
  8. Assemble the Cake: Place one cake layer on the serving platter. Spread one-fifth of the frosting over it and sprinkle about 1/4 cup of toffee pecan crumble. Top with another cake layer, repeating the frosting and crumble process two more times. Finally, frost the top and sides with the remaining two-fifths of frosting and sprinkle with remaining pecan crumble.
  9. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to let it stabilize. Slice and serve with extra toffee pecan crumble if desired.

Notes

  • Use fresh pumpkin puree or high-quality canned pumpkin for the best flavor and moisture.
  • Caster or superfine sugar blends easily into the batter and frosting, but regular white sugar works as well.
  • Cooking/kosher salt is used for better texture and purity but regular table salt can be substituted.
  • Ensure cream cheese and butter are at room temperature to avoid lumps in the frosting.
  • Sift the icing sugar before adding to prevent clumps in the frosting.
  • Using jelly roll pans (10×15 inch) helps achieve large, even thin cake layers perfect for stacking.
  • Refrigerating the cake layers overnight helps enhance flavor and makes them easier to trim and layer.

Keywords: pumpkin cake, pumpkin layer cake, cream cheese frosting, toffee pecans, fall dessert, holiday cake, layered cake recipe, spiced cake

Find it online: https://kitchenbyclara.com/a-very-big-pumpkin-layer-cake-with-toffee-pecans-and-cream-cheese-frosting-recipe/