This pumpkin cake is ideal for Fall! Moist and scrumptious pumpkin cake layers with a tangy cream cheese frosting and crunchy candied pecans.
This put up was initially printed on 10/05/18 and was up to date with new content material on 10/22/21.
Completely happy Thanksgiving!
I hope you’re celebrating it with family and friends. Ryan and I are internet hosting Thanksgiving dinner once more this 12 months — nothing fancy, simply a big roast hen utilizing Ina’s recipe (it’s wonderful) and a few sides. We normally do a turkey on Thanksgiving, however there are at all times so many (too many) leftovers, and it’s simply my dad and mom coming over so we’re choosing a smaller fowl. And, after all, this Pumpkin Cake will likely be served as dessert.
In true Olivia vogue (no less than not too long ago), I meant to get this recipe out weeks in the past so that you just too might have it for Thanksgiving. Alas, it was not meant to be. An excessive amount of life stuff (aka pet) occurring that has put a severe damper on my baking. It’s all good although, she’s lovable (more often than not), and rising so quick that I need to soak within the pet time as a lot as attainable!
Final 12 months I abstained from inundating you with pumpkin recipes and opted for another Fall flavors like Pecan Pie Cake, Chai Cake, and Candy Potato Cake. This 12 months, I’m again with one other Pumpkin Cake recipe for you!
My Pumpkin Spice Latte Cake is one in every of my hottest Fall recipes (for good motive, I believe) so I needed to take that recipe, tweak it for a bigger model, and check out it with some totally different flavors. Dare I say that the pumpkin cake recipe I carry you at the moment is even higher than that one.
Methods to make this Pumpkin Cake Recipe
That is in all probability one of many best cake recipes I’ve on my weblog. It’s a two bowl (one bowl in the event you’re lazy) methodology that doesn’t even require a mixer. All it’s a must to do is:
- Whisk the dry substances collectively (skip this for one bowl)
- Whisk the moist substances & sugar
- Add the dry to the moist and blend till simply mixed
Cake Tip
To make the recipe in a single bowl merely mix all of the moist substances then add the dry substances and blend till mixed.
Paired with a easy cream cheese frosting, it doesn’t get any simpler!
Probably the most difficult a part of this recipe for me, actually, was the candied pecans.
Methods to make Candied Pecans
Who knew making candied pecans could be such a ache within the butt?? The recipe I’ve for you beneath is definitely tremendous straightforward, however I stumbled a few instances in my experimentation.
I had this imaginative and prescient of what I needed the candied pecans to appear to be: shiny and shiny, however not clumped collectively or glued with caramel. A lot of the candied pecan recipes on the market present sugary coated nuts, and that was simply not the look I used to be going for.
I opted to strive a recipe I discovered on-line that appeared to have a method that may work (albeit with some unusual substances – milk??). It had a ton of nice critiques, so certainly it could not fail me. However fail me it did. I ought to have gone with my intestine! The sugar combination completely burned to the underside of my pot earlier than it was even speculated to be prepared. Fortunately I had the sense to not throw $20 of pecans into it.
For try #2 I tweaked this recipe to see if that may work. The recipe is lifeless easy, which is a large win-win for me.
You begin with a frying pan over medium warmth, and toss within the pecans to toast for about 3 minutes or so (till they’re aromatic). Within the meantime, combine the remaining substances in a small bowl and when the nuts are prepared, pour the combination into the pan with the nuts and stir repeatedly for 5-10mins. I used two heatproof spatulas for this, which labored completely.
Now, as you’re candying the pecans, they’ll go from a liquid glaze to grainy and crystallized (aka the look I didn’t need), however you simply hold cooking them and finally they caramelize right into a deep, darkish, wonderful shade. Besides that mine really burned. SIGH. A few of them, anyhow.
My range is the worst. The oven takes without end to bake something, and the burners get WAY too scorching. You actually can not simmer on it. I ought to have lowered my temperature — famous for the long run!
Humorous factor although, as I used to be caramelizing the pecans I really actually appreciated the way in which they appeared within the sugared/crystallized state! A lot that I requested Ryan to select up extra pecans on his manner dwelling so I might redo them but once more.
You’ll discover that I really ended up going with the shiny ones anyway, as a result of they only look so fairly. Though at one level I used to be satisfied they appeared like cockroaches on a cake, and panicked and added some chopped ones to try to cover that truth. I could have messaged 5 of my mates with a pic and a query: “Do these appear to be cockroaches?” That is my life, for actual.
Right here’s a shot with out all the additional chopped pecans…. you may see the place I bought the concept, proper?
ANYhow. I really want the style and texture of the sugared ones somewhat than the caramelized ones, however each are scrumptious, and the great thing about this recipe is which you could determine the way you need them to prove!
This candied pecans recipe is actually a lot simpler and fewer time-consuming than the others recipes on the market, that I ponder why everybody doesn’t make their candied nuts this fashion?? I actually will likely be sooner or later. Some other kind of nuts ought to work equally properly too, in the event you’re not a pecan fan!
I selected to pair this pumpkin cake with a easy cream cheese frosting, however it could go equally properly with a plain vanilla frosting or a cinnamon frosting in the event you’re seeking to amp up the spice much more!
In the event you’re a pumpkin spice fan or simply in search of one thing scrumptious to your Fall & vacation dinner tables, this Pumpkin Cake with Candied Pecans is not going to disappoint!!
In search of extra Pumpkin Recipes?
Often Requested Questions
How can I convert this recipe?
- The recipe as-is may even work in three 6″ pans or two 8″ pans however the layers will likely be thicker so baking time will likely be longer.
- To make cupcakes, all it’s good to do is scale back the baking time — begin checking at 15mins or so. The recipe will make 18-24 cupcakes relying on dimension.
- For different conversions go right here. Bake time could fluctuate relying on pan dimension.
Can I make it prematurely?
- The cooled cake layers might be baked forward of time, double wrapped in plastic wrap, and frozen for as much as 3 months. Take out 2-3 hours earlier than meeting.
- The frosting might be positioned in an hermetic container and refrigerated for 1 week or frozen for 3 months. Carry to room temp and rewhip earlier than utilizing.
- The candied pecans might be positioned in an hermetic container and saved at room temperature for per week or two.
- The completed cake (entire or sliced, saved hermetic) might be frozen for as much as 3 months. Enhance prime with pecans earlier than serving.
Can I get the measurements by weight/grams?
- There’s a Metric possibility within the recipe card. In the event you click on it it would convert every part to grams.
- This conversion is completed mechanically and I can not assure the accuracy however many readers have had success utilizing the metric possibility on my recipes.Â
Suggestions for making this Pumpkin Cake Recipe
- Apr 14, 2022 – Cream Cheese Frosting recipe revised to make a extra steady frosting.
- You may make this pumpkin cake recipe in a single bowl in the event you skip sifting the dry substances and simply add them to the moist without delay. It should work wonderful!
- The candied pecans recipe works two methods: You’ll be able to cease when the nuts appear to be they’re lined in cinnamon sugar (my private fave), or you may hold cooking them till they get a transparent, darkish caramel glaze.
- I put together my cake pans utilizing Home made Cake Launch and line with parchment paper.
- Discover ways to hold your desserts moist utilizing Easy Syrup.
- To assist guarantee your cake layers bake up good and flat, take a look at my Methods to Bake Flat Muffins put up!
Pumpkin Cake with Candied Pecans
This pumpkin cake is ideal for Fall! Moist and scrumptious pumpkin cake layers with a tangy cream cheese frosting and crunchy candied pecans.
Servings 16
Energy 851kcal
ElementsÂ
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Cream Cheese Frosting:
- 1 1/2 cups unsalted butter room temperature
- 6 cups powdered sugar sifted
- 1 1/2 cups cream cheese 12 oz, chilled, full fats, block not tub, cubed
- 2 tsp vanilla
- cornstarch or meringue powder non-obligatory
Meeting:
- 2/3 cup chopped candied pecans
- entire candied pecans
DirectionsÂ
Pumpkin Cake:
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Preheat oven to 350F and grease & flour three 8″ cake pans. Line with parchment.
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In a medium bowl, whisk collectively flour, pumpkin pie spice, baking powder, baking soda, and salt.
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In a big bowl, whisk collectively sugars, oil, pumpkin, vanilla, and eggs.
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Add dry to moist and blend till simply mixed.
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Divide batter evenly between ready pans and bake till a toothpick inserted into the middle comes out largely clear (approx. 30-35 minutes).
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Cool in pans on wire rack for 10mins, then prove onto wire racks to chill utterly.
Candied Pecans:
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Line a big baking sheet with parchment.Â
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Warmth a big frying pan over medium warmth. Add pecans and toast for approx. 3 minutes, stirring typically.
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In a small bowl or measuring cup, mix sugar, cinnamon, water, and vanilla. Stir properly.
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When the pecans are aromatic, add sugar combination into the pan. Stir always over medium warmth for 5-10mins. I used two heatproof spatulas for this.*
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Unfold onto parchment lined baking sheet to chill. Separate them as finest as attainable with the spatulas.
Cream Cheese Frosting:
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Utilizing a stand mixer or hand mixer beat butter till pale and creamy.
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Scale back velocity to low. Add powdered sugar 1 cup at a time and blend on low till properly blended. Enhance velocity to medium and beat for 3 minutes. Add vanilla and proceed to beat on medium for 1 minute.
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Slowly add chilled cream cheese one dice at a time (about 1 tablespoon at a time). Beat properly till blended and guarantee no lumps of cream cheese stay.
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If wanted, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I did not however that is an possibility).
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Run mixer on low for a few minutes to take away any air bubbles.
Meeting:
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Place one layer of cake onto a serving plate or cake stand. High with 1 cup frosting and unfold evenly. Sprinkle 1/3 cup chopped candied pecans excessive of the frosting (reserve the prettiest ones for the highest). Repeat with subsequent layer.
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Place closing cake layer on prime and crumb coat the cake. Chill for 30mins.
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Use the remaining frosting to cowl the skin of the cake. Enhance the highest and sides with a swirl if desired (I used a big offset spatula to do that). Enhance with entire and chopped candied pecans.
Notes
Candied Pecan recipe tailored from The Cafe Sucre Farine.
Energy: 851kcalCarbohydrates: 88gProtein: 6gFats: 55gSaturated Fats: 28gLdl cholesterol: 119mgSodium: 201mgPotassium: 290mgFiber: 3gSugar: 69gVitamin A: 4630IUVitamin C: 1.2mgCalcium: 104mgIron: 2.2mg
The dietary data and metric conversions are calculated mechanically. I can not assure the accuracy of this knowledge. If that is vital to you, please confirm together with your favourite diet calculator and/or metric conversion device.
This put up was initially printed on 10/05/18 and was up to date with new content material on 10/22/21.
