Name: Pumpkin Cake with Walnut Crumble and Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups sugar; 8 oz butter, softened; 16 oz pumpkin puree; 2 1/2 cups flour; 1/2 cup sour cream; 1 tablespoon pure vanilla extract; 1 tablespoon pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 4 large eggs; 24 oz cream cheese, softened to room temperature; 8 oz butter, softened to room temperature; 3 cups confectioners sugar (more if needed); 1 tablespoon vanilla extract; 1 cup pecans, toasted and finely chopped; 1 cup vanilla wafers; 1 cup brown sugar; 4 oz unsalted butter, melted

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Introduction

This pumpkin cake is a delightful combination of moist, spiced layers and a creamy cream cheese frosting topped with a crunchy pecan and vanilla wafer crumble. Perfect for fall gatherings or any time you crave a comforting seasonal treat.

A slice of a five-layer cake sits on a white plate with slightly raised edges, placed on a white marbled surface. The cake slice consists of five golden brown sponge layers, each separated by creamy white frosting and a thin layer of light brown filling that looks slightly textured. The top and sides of the slice are coated with a crumbly light brown topping, which extends slightly beyond the edges of the sponge layers. In the background, the larger full cake covered with the same crumb coating is visible but blurred, also resting on a white plate on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups sugar
8 oz butter (softened)
16 oz pumpkin puree
2 1/2 cups flour
1/2 cup sour cream
1 tablespoon pure vanilla extract
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
24 oz cream cheese (softened to room temperature)
8 oz butter (softened to room temperature)
3 cups confectioners sugar (or more as needed)
1 tablespoon vanilla extract (for frosting)
1 cup pecans (toasted and finely chopped)
1 cup vanilla wafers
1 cup brown sugar
4 oz unsalted butter (melted)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Prepare four 9-inch round cake pans by lining the bottoms with parchment paper and lightly spraying with baking spray. Set aside.
Step 2: Make the crunch topping. Melt the 4 oz unsalted butter. In a food processor, pulse the vanilla wafers until they become fine crumbs and set aside. Pulse the toasted pecans to a fine chop and set aside. In a medium bowl, combine the cookie crumbs, chopped pecans, and brown sugar. Stir in the melted butter until the mixture is fully combined. Transfer the topping mixture to a pie dish and bake it alongside the cake layers during baking time.
Step 3: Prepare the pumpkin cake batter. In a large bowl, beat together the sugar and softened butter for about 5 minutes until light and fluffy, scraping the sides and bottom frequently.
Step 4: Add the pumpkin puree, flour, sour cream, vanilla extract, pumpkin pie spice, baking powder, baking soda, and salt to the butter mixture. Beat just until blended.
Step 5: Add the eggs one at a time, beating on low to medium speed after each addition until just combined.
Step 6: Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Bake the crunch topping at the same time.
Step 8: Allow the cake layers to cool in the pans for about 10 minutes, then remove from pans and cool completely on wire racks before frosting.
Step 9: Prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Step 10: With the mixer on low speed, gradually add the confectioners sugar and vanilla extract. Mix until fully incorporated. If the frosting is too thin, add more confectioners sugar. Refrigerate for 30 minutes before using.
Step 11: Assemble the cake. Place a cake board or cardboard round on a cake stand. Spread about 1/3 cup of frosting on the board to secure the first layer.
Step 12: Level each cake layer using a cake leveler or serrated knife for even stacking. Place the first layer on the cake stand and spread an even layer of frosting over it.
Step 13: Repeat with the remaining cake layers and frosting.
Step 14: Use the remaining frosting to cover the entire cake, including the sides and top, smoothing it evenly.
Step 15: Crumble the baked crunch topping and press the crumbs onto the edges and top of the cake for a beautiful finish.
Step 16: Chill the assembled cake in the refrigerator for 3 to 6 hours to allow the frosting to set before serving.

Tips & Variations

For a different crunch topping, substitute pecans with walnuts or almonds to suit your preference.
If fresh pumpkin puree isn’t available, canned pumpkin puree works perfectly well.
To enhance the spice flavor, add a pinch of cinnamon or nutmeg to the cake batter.
Make sure all dairy ingredients are at room temperature to ensure a smooth batter and frosting.
Use a serrated knife dipped in hot water for easier and cleaner cake layer leveling.

Storage

Store the cake covered in the refrigerator for up to 5 days. To keep the cake moist, wrap it loosely with plastic wrap or use an airtight container. Before serving, allow the cake to come to room temperature for about 30 minutes for the best flavor and texture. Leftover cake can also be frozen for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

A tall slice of layered cake with five distinct layers sits on a white plate over a white marbled surface. The cake alternates between light brown cake layers and creamy white frosting layers, topped with a crumbly, textured brown topping that covers the entire top and spills slightly onto the plate. The texture of the cake looks soft and moist, while the frosting appears smooth and thick. A small triangular piece of cake with the same layering is broken off and resting beside the slice on the plate with crumbs scattered around. In the blurred background, another slice of the cake is visible on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pumpkin cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum or add some separately to help with texture.

Can I prepare the cake layers and frosting in advance?

Absolutely. The cake layers can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated. The frosting can be made a day in advance and kept refrigerated. Assemble the cake on the day you plan to serve it for the freshest results.