A Very Huge Pumpkin Layer Cake – with toffee pecans and cream cheese frosting

This can be a big-format Pumpkin Layer Cake sandwiched with cheese frosting (not too candy!), littered throughout (and on) with the flicker and crunch of crushed toffee pecans. Serves 20 to 48. In case you want me, I’ll be within the fridge with a fork!

A giant four-layer Pumpkin Cake!

That is the type of cake you make for gatherings however secretly hope to maintain underneath a dome all week (not that any dome is large enough for this), chopping your self slivers every time the craving strikes.

We’re speaking 4 smooth layers of cinnamon pumpkin cake, every smothered with a cream cheese frosting that’s softly creamy and tangy somewhat than cloying, with a sprinkle of finely chopped toffee pecans in each layer for some welcome textural distinction and addictive pops of nutty sweetness.

There’s a good quantity of frosting in each single chunk, so that you’ll be additional pleased to find that it’s not too candy with lower than half the sugar of conventional cream cheese frostings.

And it’s BIG!

40cm/15″ lengthy, 8cm / 3.2″ excessive and weighs 2.5kg (5 lb).

Lower into 16 thick slices for severe cake monsters, 20 common servings, as much as 48 in petit 4 kind which quickly turned one in all my favorite issues about this cake. Extra on this under!

Elements

There are 3 elements to this cake:

1. The pumpkin cake layers – based mostly on my Pumpkin Cake recipe.

2. Cream cheese frosting

3. Toffee pecans

1. Pumpkin PUREE OPTIONS for the cake

I take advantage of recent as a result of canned pumpkin isn’t straightforward to search out in Australia, it tastes higher and takes 8 seconds to puree. 🙂 However canned works completely wonderful!

2. OTHER CAKE INGREDIENTS

I’ve tried utilizing extra spice mixtures prior to now, however I maintain coming again to only plain cinnamon. I like that it enhances somewhat than overwhelms the pumpkin flavour. Easy is finest!

• Flour – Plain / all-purpose flour. I don’t suggest utilizing self-raising flour (additionally known as self-rising flour) because the flour-to-baking-powder ratio used on this recipe is particularly to make sure the cake rises flat somewhat than doming.

• Oil – Any neutral-flavoured oil similar to canola or vegetable. Utilizing oil as an alternative of butter retains the cake moist as a result of butter corporations up at room temperature, whereas oil stays liquid. That’s why oil-based desserts keep softer for longer. The trade-off, in fact, is flavour – butter all the time wins on that entrance! However on this cake, the pumpkin and cinnamon carry sufficient that I don’t miss the butter one bit.

• Baking powder – Our rising agent, although I take advantage of barely lower than within the Pumpkin Cake (3 somewhat than 4 teaspoons) so the cake comes out flat somewhat than with a dome.

• Cinnamon – For flavour! Pumpkin’s finest pal!

• Sugar – Common white sugar or caster/superfine sugar each work.

• Eggs – Massive eggs (55–60g / 2 oz every), at room temperature. Room temperature eggs mix higher into the batter, providing you with a smoother, extra even crumb. (Extra on the proper eggs for baking right here!)

• Salt – Only a contact to boost the flavours. Customary inclusion in candy recipes today. 🙂

3. toffee pecans

• White sugar – The bottom of the toffee, it melts right into a golden, caramelised coating that hardens because it cools. Simply common white sugar, although caster sugar / superfine may even work simply wonderful.

• Pecans – My nut of alternative, as a result of it’s a traditional pairing with pumpkin cake!

• Salt – Not attempting to make salted toffee right here, however simply sufficient to make sure the toffee doesn’t style tooth-achingly candy. It’s fairly wonderful how salt can dial down sweetness!

4. cream cheese frosting

Sure, you want two entire blocks of cream cheese frosting! I didn’t desire a buttercream masquerading as a cream cheese frosting immediately, I wished a frosting the place cream cheese is entrance and centre as a result of that slight tang simply goes so effectively with pumpkin cake!

Additionally, dialling up the cream cheese is the rationale why I used to be in a position to dial down the sugar to half the quantity sometimes utilized in cream cheese frosting. 🙂

• Cream cheese – Use block cream cheese, not the spreadable variety that is available in tubs (it’s too smooth). If spreadable is all you may get, add slightly additional icing sugar to agency up the frosting.

• Unsalted butter – Softened to a pliable state, however not overly smooth or beginning to soften.

• Icing sugar (powdered sugar) – 🇦🇺 In Australia, use smooth icing sugar, not pure icing sugar (that one’s for issues like royal icing, which units onerous).

• Vanilla extract – For a contact of heat and flavour.

• Salt – To carry out flavours and likewise, it dials down the sweetness a bit.

Find out how to make Pumpkin Layer Cake

There’s a couple of parts to this recipe however none of them are tough. You can even make all parts the day earlier than then assemble the subsequent day, for those who really feel like breaking apart the method or for those who stuffed up your schedule and ran out of time to complete it (who me? 😊).

1. Pumpkin cake layers

It’s wonderful in case your trays are barely smaller, your cake layers will simply be thicker and also you’ll have a taller cake. I don’t suggest utilizing bigger although because the cake layers will probably be too skinny.

This recipe can be made in 20cm / 8″ or 23cm / 9″ pans to make 4 layer spherical desserts.

1. Line trays – Frivolously spray or grease two trays then line with baking paper / parchment paper. I take advantage of commonplace jelly roll pans – 38 × 25 cm / 10 x 15″ which are 2.5 cm / 1″ deep (the desserts are 1.5cm / 0.6″ thick.

2. Moist elements – Whisk the moist elements in a big bowl.

3. Dry elements – Add the dry elements into the identical bowl and whisk till integrated.

4. Divide the batter between every tray. Unfold to the corners then assertively bang the pan on the counter to unfold the batter as evenly as doable (it’s too thick to tilt/unfold).

5. Bake for quarter-hour in at 180°C/350°F oven, or till a toothpick inserted into the center comes out clear.

6. Cool within the pan for 10 minutes, then invert onto cooling racks. Totally cool earlier than use.

   If storing in a single day, cowl the floor with baking paper earlier than wrapping with cling wrap because the floor is cheesy. Hold within the fridge.

2. pecan toffee crumble

My failsafe toffee suggestions – soften low and sluggish, use a chopstick to stir somewhat than a spatula and take it off the range when it’s pale golden as it should get darker as you toss the pecans. No person likes burnt toffee!

(PS In case you’re questioning why I take advantage of a chopstick – I discover it stirs extra gently for a extra even soften and there’s much less floor space for toffee to get caught to.)

1. Roast the pecans for 10 minutes in a 180C/350F (160C fan-forced) oven. This step actually brings out the pecan flavour so don’t skip it! Let cool on the tray for not less than 5 minutes earlier than utilizing.

2. Make toffee – Unfold the sugar in a good layer in a big saucepan over medium warmth.

3. Stir – After 2 minutes or so, you will note the perimeters soften into a transparent sugar syrup. Gently stir utilizing a chopstick (or related, one thing skinny with minimal floor space) then let the sugar proceed melting, stirring two or three extra occasions.

4. Toffee color – As soon as absolutely melted, let it turn out to be a light-weight amber color then take it off the range.

5. Work quick! Add the pecans and salt. Use a rubber spatula to coat within the toffee.

6. Unfold the pecans in a single layer on a baking paper lined tray as finest you’ll be able to. The toffee begins to onerous rapidly so it may be a battle! However don’t fear you probably have pecan clumps, a thinner layer is simply simpler to cut than large mounds of onerous pecan toffee, and cools quicker too.

7. Cool absolutely then break up into massive chunks by hand.

8. Chop – Use a knife to cut the toffee pecans. I chop about half fairly finely (I get a good quantity of “mud” which I like!) to be used contained in the layers. Then I chop the remaining marginally bigger to make use of for adorning and serving. Bigger items contained in the cake get in the best way of slicing, I discover. Toffee is difficult!

   Resist consuming by the handful (it’s sweet, in spite of everything!) and put aside for assembling.

3. Not-too-sweet cream cheese frosting

1. Beat the cream cheese and butter for two minutes on excessive till creamy and fluffy, scraping down the edges as wanted. a minute on excessive till creamy.

2. Fluff it! Then add the icing sugar (powdered sugar) in 3 batches, beginning the beater on low to keep away from a snowstorm. As soon as it’s integrated, add the vanilla and salt. Crank the beater as much as excessive and beat for 1 minute till the frosting is fluffy.

   Use instantly or refrigerate till required, even in a single day. If it’s within the fridge for greater than half-hour and the frosting turns into onerous, go away it out to return to room temperature then give it a quick and livid beat to re-fluff.

4. ASSEMBLE

Prime tip: assemble on the platter you plan to serve this cake on. Keep away from having to maneuver this as soon as assembled!

1. Lower every cake into half lengthways, then trim as wanted so you might have 4 equal items.

   For ease of dealing with (transferring round and many others), as soon as I’ve minimize the cake I cowl each bit with a separate piece of baking paper, then invert onto the cool rack (so the paper acts as a sling to switch the cake round as wanted).

2. Place a bit of cake on a serving platter. Unfold with one-fifth of the frosting. Sprinkle with 1/4 cup of the finely chopped pecans and dirt.

   Frosting rationing – I take advantage of one-fifth of the frosting between every layer, then two-fifths on the highest and sides.

3. Repeat twice extra, then place the ultimate cake layer on prime. Take care when dealing with the cake layers to keep away from breaking! Use the paper then invert, or use lengthy kitchen utensils to assist the cake items, like two offset spatulas, lengthy knives and even rulers.

   In case you begin getting a Leaning Tower of Pisa state of affairs, simply nudge and press to make the stack as at the same time as doable. I’ve been recognized to shove bits of toffee pecans between layers to “prop” up sagging sections. Do it now earlier than you begin frosting the highest and sides – else it will get messy!

4. Frost the highest and sides with the remaining cream cheese frosting. Sprinkle the highest with pecan crumble (I take advantage of among the bigger items right here as I feel it seems nicer). Refrigerate for an hour – this helps stabilise the cake – the minimize slices as thick as you dare, and serve!

Some logistical issues

I don’t ordinarily shut a publish with a piece on cake logistics, however I really feel prefer it’s received a spot right here as a result of it is a bit of a giant, assertion cake that requires a bit extra effort than easy one-bowl desserts. 🙂 So right here we go!

1. It may possibly serve 48 – The cake cuts into 48 tall petit 4 dimension items that are perfect for passing round as an after dinner deal with! Each bit is roughly 4 x 4 x 8 cm tall (1.6 x 1.6 x 3.2″). The cake is definitely fairly wealthy so truthfully, most individuals would in all probability discover that piece ample for dessert, particularly if the primary was substantial.

   Although really, it may have the alternative impact and begin a stampede as folks attempt to seize seconds and thirds earlier than it’s all gone! 🤣

2. Take into consideration storage and transportation! This can be a lengthy cake – 40cm/15″ lengthy, 8cm / 3.2″ excessive and weighs 2.5kg (5 lb). It’s formidable!! 🙂 In case you don’t have a tupperware container massive sufficient, stick skewers within the cake as assist poles for a foil tent, then for additional safety wrap that in cling wrap.

3. Getting forward with the cake – The cake has a wonderful shelf lifetime of 5 days as a result of it’s made with oil somewhat than butter. So you may make the cake effectively forward and maintain it within the fridge till you’re able to assemble.

4. Making the frosting forward – The frosting may be made even two days earlier than and saved within the bowl till required. Simply take it out of the fridge and let it soften on the counter (about an hour, relying on how heat/chilly your kitchen is) then give it a swift-and-furious beat to re-fluff (about 1 minute). Then use per recipe.

And lastly, one in all my favorite options about this cake (don’t decide me!) is that it’s terrific eaten chilly, straight out of the fridge. The cake stays smooth, the frosting stays creamy, and you may skip the dreaded 30-minute watch for buttercream to thaw from rock-hard to edible – it kills me each time!

Hope you get pleasure from! – Nagi x

Watch learn how to make it

Hungry for extra? Subscribe to my publication and observe alongside on Fb, Pinterest and Instagram for all the newest updates.

A Very Huge Pumpkin Layer Cake – with toffee pecans and cream cheese frosting

Writer: Nagi | RecipeTin Eats

Prep: 45 minutes minutes

Cook dinner: 25 minutes minutes

Complete: 1 hour hr 10 minutes minutes

Dessert

Western

Servings20 – 48

Faucet or hover to scale

Recipe video above. A giant-format 4 layer Pumpkin Cake sandwiched with a not-too-sweet cream cheese frosting, littered throughout (and on!) with the flicker and crunch of crushed toffee pecans. Heavenly mixture of flavours and textures, this is without doubt one of the finest desserts I’ve made all 12 months!Salt is essential on this recipe – for bringing out the pumpkin flavour and offsetting the sweetness within the toffee and frosting.It will serve 16 generously (just for severe cake monsters!), 20 common servings or 48 tall squares – assume, petit 4 fashion.

Elements

CupsMetric

Pumpkin puree choices – CHOOSE ONE

Not-too-sweet cream cheese frosting

Cook dinner ModeForestall display screen from sleeping

Directions

Pumpkin cake layers

• Preheat oven to 180°C/350°F (160°C fan-forced). Frivolously oil spray or butter grease two 38 × 25 cm / 10 x 15″ baking trays which are 2.5 cm / 1″ deep (jelly roll pans). Line with a sheet of baking paper. (Word 6)

• Batter – In a big bowl, whisk collectively the pumpkin and Moist elements. Add the Dry elements and whisk effectively till mixed.

• Fill trays – Divide the batter between the trays (735g batter every). Unfold out to the perimeters utilizing a spatula then faucet the trays on the counter (assertively!) to unfold the batter out as evenly as you’ll be able to.

• Bake quarter-hour or till a toothpick comes out clear.

• Cool for 10 minutes. Invert onto cooling racks then cool utterly (1 hour+) or refrigerate in a single day.

• Lower – Invert a bit of cake onto a chopping board. Lower in half lengthways. Trim as wanted for degree, even layers. Cowl each bit of cake with its personal sheet of baking paper (trimmed to dimension), with overhang for ease of dealing with.

Assembling

• Platter – Assemble on the platter you plan to serve it on (transferring as soon as assembled is difficult / dangerous).

• Frosting quantities to make use of – one-fifth between every layer, and two-fifths for the highest and sides.

• Layering – Use the paper to switch one piece on the cake platter. Unfold with one-fifth of the frosting, sprinkle with about 1/4 cup of pecan toffee crumble. Prime with one other layer of cake (invert utilizing paper, or use 2 lengthy offset spatulas/knives/rulers to deal with). Repeat twice extra with frosting and pecan crumble.

• Frost floor – Unfold the highest and sides with remaining frosting. Sprinkle the floor with remaining pecan crumble.

• Refrigerate for not less than 1 hour (to stabilise a bit) then minimize slices to serve! Use additional pecan crumble for serving, if you need (I need!).

Toffee pecan crumble

• Toast nuts – Preheat the oven to 180°C/350°F (160°C fan-forced). Unfold the nuts on a tray and roast for 10 minutes. Take away and let cool for not less than 5 minutes.

• Toffee – Unfold the sugar in a big saucepan over medium low warmth. Go away it till you see the perimeters melting into a transparent sugar syrup, then use a chopstick to stir once in a while to encourage the sugar to totally soften. As soon as it turns pale golden, take away from warmth (it should go extra golden within the subsequent step).

• Work quick – Add the pecans and salt into the toffee. Use a rubber spatula to rapidly coat. Unfold onto a baking paper lined tray as finest you’ll be able to earlier than the toffee begins to agency up (don’t be concerned if you cannot although).

• Cool and chop – Cool for an hour till the toffee hardens. Break into massive chunks then use a knife to cut it into small items and toffee pecan mud (that is very nice!). Put aside till required.

Not-too-sweet cream cheese frosting

• Cream butter – Place the cream cheese and butter in a bowl. Beat for two minutes on medium excessive till easy and fluffy. Use the paddle attachment if utilizing a stand mixer.

• Add the icing sugar in 3 batches, beginning the beater on low after every addition, to keep away from a snowstorm. Scrape down the edges as wanted. As soon as the icing sugar is blended in, add the vanilla and salt. Flip the beater as much as excessive and beat for 1 minute.

• Use instantly, or refrigerate till required, even in a single day, although you will have to carry it again to room temp if it chills and hardens, and provides it a very good beat to re-fluff.

Recipe Notes:

1. Utilizing pureed recent pumpkin makes a cake with higher pumpkin flavour. Use 800g – 1kg / 1.6 – 2 lb pumpkin. Peel, take away seeds, minimize into massive chunks. Put in boiling water and prepare dinner for 10 minutes or till very smooth. Drain, go away in colander set over the recent pot on the turned off range to steam dry and absolutely cool (round half-hour). Then blitz to puree (I take advantage of a stick blender) and measure out 1 2/3 cups (400g) and use per recipe.
Canned pumpkin is a well-liked canned vegetable product in America. You may typically discover it within the worldwide part of shops that carry American items. It’s really excellent – it’s simply pure pureed pumpkin.Whereas I’d by no means use some canned vegetable merchandise, I’ll fortunately use canned pumpkin.
2. Sugar – This may be minimize all the way down to 1 1/4 cups for those who’d prefer it barely much less candy, however any much less and the cake layer will dome slightly an excessive amount of, I feel.
3. Salt – I do know this seems like loads but it surely actually brings out the pumpkin flavour on this cake. You should definitely use cooking / kosher salt. In case you solely have desk salt, halve the quantity, you probably have salt flakes, improve by 50%.
4. Cream cheese – In case you can solely discover the spreadable tub kind which is softer, you’ll possible want so as to add a bit extra icing sugar so the icing sugar isn’t too unfastened.
5. Icing sugar – Australia, you should definitely use smooth icing sugar not pure icing sugar (which units onerous).
6. Cake form – This can be made as a tall 3 or 4 layer 20cm/8″ or 23″ cake, in both 3 pans or 2 pans (then minimize every in half). The bake time will range, simply examine with a toothpick:

• 3 x 20cm/8″ pans – 20 to 22  minutes
• 3 x 23cm/9″ pans – 18 to twenty minutes 
• 2 x 20cm/8″ pans – 30 to 35 minutes
• 2 x 23cm/9″ pans  – 25 to half-hour

Storage – This cake will keep recent for five days within the fridge. Implausible even chilly, straight from the fridge – the frosting stays superbly creamy! Leftover toffee pecans will maintain for every week within the fridge in an hermetic container. Sprinkle on ice cream, eat together with your fingers!
Diet assuming 20 servings, together with frosting and half the pecan toffee crumble (it makes greater than you want for the cake, utilizing leftover for serving is elective).

Diet Info:

Serving: 116gEnergy: 504cal (25%)Carbohydrates: 54g (18%)Protein: 4g (8%)Fats: 31g (48%)Saturated Fats: 13g (81%)Polyunsaturated Fats: 4gMonounsaturated Fats: 12gTrans Fats: 0.5gLdl cholesterol: 85mg (28%)Sodium: 298mg (13%)Potassium: 166mg (5%)Fiber: 1g (4%)Sugar: 43g (48%)Vitamin A: 3809IU (76%)Vitamin C: 1mg (1%)Calcium: 68mg (7%)Iron: 1mg (6%)

Key phrases: cream cheese frosting, pumpkin cake, pumpkin layer cake

Did you make this recipe?I like listening to the way you went with my recipes! Tag me on Instagram at @recipe_tin.

Lifetime of Dozer

As I’m writing immediately’s recipe – completely positioned for max daylight and minimal effort!