pumpkin layer cake

This scratch Pumpkin Spice Layer Cake is the BEST!

Pumpkin Spice Cake~ {Scratch Recipe}

(360 grams.) all-purpose flour

baking powder

(5 grams) baking soda

(6 grams) cinnamon

(2 grams) nutmeg

ginger

(400 grams) granulated sugar

(3 grams) salt

eggs

(54 grams) vegetable oil

(15 ounces 425 grams) pumpkin

(121 g) milk

(6 grams) vanilla extract

(3 sticks) (382 g) unsalted butter, softened

(339 g) cream cheese (no need to soften to room temp)

(4 grams) cinnamon

(1 grams) nutmeg

ginger (2 grams) *sift if clumpy

(8 grams) vanilla extract

This recipe uses the reverse creaming method.)Preheat oven...

This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.

In your mixing bowl add the dry ingredients...

In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.

In another bowl combine eggs, oil, pumpkin, milk...

In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.

Method is important in this recipe so with...

Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.

Bake at 350 degrees 30 - 35 minutes,...

Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.

Using your mixer beat the butter and cream...

Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.

Mini Pumpkin Layer Cake - the cutest pumpkin cake recipe ever! Layers of pumpkin cake with cream cheese frosting, perfect dessert for holidays.

Mini Pumpkin Layer Cake

all-purpose flour

baking soda

salt

cinnamon

nutmeg

cloves

brown sugar

vegetable oil

pumpkin puree

milk

butter, softened

vanilla extract

sugar

Preheat the oven to 350°F (176°C). Grease a...

Preheat the oven to 350°F (176°C). Grease a half sheet pan and line the bottom with parchment paper. Set aside.

In a bowl combine the flour, baking powder,...

In a bowl combine the flour, baking powder, baking soda, salt and spices. Whisk together and set aside.

Fit your stand mixer with a paddle and...

Fit your stand mixer with a paddle and beat the eggs and brown sugar until fluffy. Add the oil and pumpkin, beat until well combined. Gradually mix in the dry ingredients in 3 batches alternating with milk. Do not over mix.

Pour the batter into the sheet pan and...

Pour the batter into the sheet pan and use an off-set spatula to evenly spread it throughout the pan. (This batter pretty much stays where you put it, so if it is spread unevenly it will likely bake that way.)

Bake for 12-15 minutes, or until the cake...

Bake for 12-15 minutes, or until the cake is golden and cooked. Do not over bake. Let cool. Place a sheet of parchment paper on countertop and carefully flip the cake onto it. Peel off the parchment paper and use a 3-inch cutter to cut into rounds. Break the remaining cake (using your hands) into crumbs. The crumbs will be used as the topping.

Whip the cream cheese and butter until light...

Whip the cream cheese and butter until light and fluffy. Add the vanilla and the powdered sugar.

Place one cake round on a piece of...

Place one cake round on a piece of parchment and spread 2 tablespoons of the frosting on top. Repeat with 2 or 3 more layers. Top with cake crumbs and serve immediately

Recipe video above. A big-format 4 layer Pumpkin Cake sandwiched with a not-too-sweet cream cheese frosting, littered all the way through (and on!) with the sparkle and crunch of crushed toffee pecans. Heavenly combination of flavours and textures, this is one of the best cakes I&#39;ve made all year!Salt is key in this recipe - for bringing out the pumpkin flavour and offsetting the sweetness in the toffee and frosting.This will serve 16 generously (only for serious cake monsters!), 20 regular servings or 48 tall squares - think, petit four style.

A Pumpkin Layer Cake with Cream Cheese and Toffee Pecans

pumpkin

oz / 425 grams canned pure pumpkin (, 1 can (Note 1))

white sugar ((or caster/superfine sugar, Note 2))

vegetable

plain/all-purpose flour

tsp baking powder

cinnamon powder

tsp cooking / kosher salt ((Note 3))

/ 18 cream cheese

/ 18 tbsp unsalted butter

(420 grams) soft icing sugar sugar

tsp vanilla extract

pecans

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

Batter - In a large bowl, whisk together the pumpkin and Wet ingredients. Add the Dry ingredients and whisk well until combined.

Fill trays - Divide the batter between the trays (735g batter each). Spread out to the edges using a spatula then tap the trays on the counter (assertively!) to spread the batter out as evenly as you can.

Bake 15 minutes or until a toothpick comes out clean.

Cool for 10 minutes. Invert onto cooling racks then cool completely (1 hour+) or refrigerate overnight.

Cut - Invert a piece of cake onto a cutting board. Cut in half lengthways. Trim as needed for level, even layers. Cover each piece of cake with its own sheet of baking paper (trimmed to size), with overhang for ease of handling.

Pumpkin cake layers

Platter - Assemble on the platter you intend to serve it on (moving once assembled is hard / risky).

Frosting amounts to use - one-fifth between each layer, and two-fifths for the top and sides.

Layering - Use the paper to transfer one piece on the cake platter. Spread with one-fifth of the frosting, sprinkle with about 1/4 cup of pecan toffee crumble. Top with another layer of cake (invert using paper, or use 2 long offset spatulas/knives/rulers to handle). Repeat twice more with frosting and pecan crumble.

Frost surface - Spread the top and sides with remaining frosting. Sprinkle the surface with remaining pecan crumble.

Refrigerate for at least 1 hour (to stabilise a bit) then cut slices to serve! Use extra pecan crumble for serving, if you want (I want!).

Assembling

Toast nuts - Preheat the oven to 180°C/350°F (160°C fan-forced). Spread the nuts on a tray and roast for 10 minutes. Remove and let cool for at least 5 minutes.

Toffee - Spread the sugar in a large saucepan over medium low heat. Leave it until you see the edges melting into a clear sugar syrup, then use a chopstick to stir every now and then to encourage the sugar to fully melt. Once it turns pale golden, remove from heat (it will go more golden in the next step).

Work fast - Add the pecans and salt into the toffee. Use a rubber spatula to quickly coat. Spread onto a baking paper lined tray as best you can before the toffee starts to firm up (don&#39;t worry if you can&#39;t though).

Cool and chop - Cool for an hour until the toffee hardens. Break into large chunks then use a knife to chop it into small pieces and toffee pecan dust (this is really nice!). Set aside until required.

Toffee pecan crumble

Cream butter - Place the cream cheese and butter in a bowl. Beat for 2 minutes on medium high until smooth and fluffy. Use the paddle attachment if using a stand mixer.

Add the icing sugar in 3 batches, starting the beater on low after each addition, to avoid a snowstorm. Scrape down the sides as needed. Once the icing sugar is mixed in, add the vanilla and salt. Turn the beater up to high and beat for 1 minute.

Use immediately, or refrigerate until required, even overnight, though you&#39;ll need to bring it back to room temp if it chills and hardens, and give it a good beat to re-fluff.

Not-too-sweet cream cheese frosting

Hello Dozer - we both are enjoying the sun, me too - there is supposed to be an almighty thunderstorm later - I don't like them, don't think you would either.  You are not allowed cake, are you - but didn't Mommy make a special one today - it's for all her many friends over the ocean who will soon celebrate Halloween - but we can have some here too - it sure looks different and I would love a taste!  All those layers . . . I love the look of cream cheese and the nuts.  Tell Mommy for me and have a sunny weekend :) !

Dozer, hanging loose 😎🤙🥰

Omg, that cake looks incredible !!

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