Pumpkin Pecan Cake
User Reviews
5
Pumpkin Pecan Cake
Description
This layered Pumpkin Pecan Cake uses a pumpkin puree batter blended with eggs, sugar, oils, sour cream, and a blend of autumnal spices including cinnamon, ginger, nutmeg, allspice, and cloves. The dry ingredients are sifted together and incorporated to form a moist, tender cake. Baking in three 6-inch pans yields evenly baked layers ready for assembly.
The pecan frosting is prepared from toasted chopped pecans combined with a caramel-like sauce made by cooking sugar, evaporated milk, beaten egg yolks, butter, salt, and vanilla, creating a creamy, nutty topping. A classic vanilla buttercream made from confectioners sugar, butter, heavy cream, and vanilla helps to layer and balance the pecan frosting, bringing softness and sweetness.
Decorated with additional toasted pecans, this cake provides a textured contrast between soft cake layers and crunchy nuts. It is ideal for gatherings or special occasions where a seasonal, richly flavored dessert is desired.
The recipe notes mention the option to use leftover batter for cupcakes, offering flexibility in portion sizes or uses.
Ingredients
INGREDIENTS
For the Cake:
- 4 egg 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 15 ounce, puree
- 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 cloves ground
- 1 tsp vanilla
For the Vanilla Buttercream
- 3 tsp vanilla
- 1 lb confectioners 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 large, lightly beaten, yolk
- 1/2 cup butter unsalted, cut into pieces
- 1/8 tsp salt
- 1/2 tsp vanilla extract pure
For the Assembly:
- 1/2 cup pecans toasted
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
- Extra batter can be used to bake about 6 cupcakes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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