Pumpkin Pecan Cake
User Reviews
5.0
78 reviews
Excellent
Pumpkin Pecan Cake
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Moist pumpkin cake paired with a caramelly pecan frosting and vanilla buttercream.
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Ingredients
INGREDIENTS
For the Cake:
- 4 eggs large
- 1 1/2 cups white sugar
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 1/2 cup coconut oil
- 1 can pumpkin puree 15 ounce
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- pinch ground cloves
- 1 tsp vanilla
For the Vanilla Buttercream
- 3 tsp vanilla
- 1 lb confectioner's sugar
- 1 cup butter unsalted, room temperature
- 3 tbs heavy whipping cream
For the Pecan Frosting:
- 1 cup pecans toasted
- 1 cup white sugar
- 1 cup evaporated milk
- 3 egg yolks large, lightly beaten
- 1/2 cup butter unsalted, cut into pieces
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
For the Assembly:
- 1/2 cup toasted pecans
Instructions
INSTRUCTIONS
For the Cake:
- Preheat oven to 350 degrees.
- Butter and flour 3 six inch cake pans. (I always wrap mine in cake strips)
- In a mixing bowl, beat together the eggs, sugar, oils, sour cream, vanilla and pumpkin.
- Sift together the flour, baking powder, salt, baking soda, salt and spices; add to wet ingredients and mix thoroughly.
- Spread into prepared pans.
- Bake for approximately 25 minutes or until centers firm up.
For the Pecan Sauce:
- Preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.
- In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
For the Vanilla Buttercream:
- Whip the butter for about 5 minutes, using a paddle attachment (stand-up mixer).
- Beat in the confectioner’s sugar slowly.
- Add the cream and vanilla. Beat until you have an even, fluffy consistency.
For the Assembly:
- Pipe a circle of vanilla buttercream along the perimeter of the cake. Use an ice cream scoop to add pecan frosting to the center of buttercream circle. Do this between each layer.
- Cover the cake with a thin crumb coat.
- Cover the cake with the buttercream and smooth with an offset spatula.
- Using a large closed star tip, pipe dollops around the top of the cake.
- Scoop pecan frosting into the middle circle.
- Add toasted pecans to the bottom.
Notes
- Notes: You could use the extra batter for about 6 cupcakes
Nutrition Information
Show Details
Serving
1slice
Calories
290kcal
(15%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
28mg
(9%)
Sodium
200mg
(8%)
Potassium
34mg
(1%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
4000IU
(80%)
Vitamin C
28.1mg
(31%)
Calcium
50mg
(5%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 290kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 200mg | 8% |
| Potassium | 34mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 4000IU | 80% |
| Vitamin C | 28.1mg | 31% |
| Calcium | 50mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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