Description

This moist and flavorful Pumpkin Cake features a tender pumpkin-infused crumb layered with creamy homemade cream cheese frosting. Topped with a crunchy pecan and vanilla wafer crumble, this cake is perfect for autumn celebrations and holiday gatherings. The recipe includes detailed steps for making the cake layers, cream cheese frosting, and a crunchy topping, culminating in a beautifully assembled and chilled cake ready to delight.

Ingredients

Scale

For the Pumpkin Cake

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

For the Cream Cheese Frosting

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

For the Crunchy Topping

1 cup pecans, toasted and finely chopped
1 cup vanilla wafers
1 cup brown sugar
4 oz unsalted butter, melted

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare four 9-inch round cake pans by lining them with parchment paper and lightly spraying with baking spray. Set aside.
Make Crunch Topping: Melt the butter. In a food processor, pulse the vanilla wafers into fine crumbs and set aside. Pulse the pecans to a fine chop and set aside. Combine the cookie crumbs, chopped pecans, and brown sugar in a medium bowl, then stir in the melted butter until thoroughly combined. Spread this mixture into a pie dish. This will bake alongside the cake layers to become the crunchy topping.
Mix Pumpkin Cake Batter: In a large bowl, beat the sugar and softened butter together for about 5 minutes until light and fluffy, scraping the bowl sides as needed. Add the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, flour, baking powder, baking soda, and salt. Beat just until blended.
Add Eggs: Add the eggs one at a time, beating on low to medium speed just until combined after each addition to avoid overmixing.
Fill Cake Pans: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake Cake and Topping: Place the cake pans and the pie dish with the crunchy topping mixture in the oven. Bake cake layers for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. The topping will bake simultaneously for the same duration.
Cool Cake Layers: Let the cakes cool in their pans for about 10 minutes, then transfer them onto wire racks to cool completely before assembling.
Prepare Cream Cheese Frosting: In a large bowl, beat the cream cheese and softened butter until smooth and creamy. Gradually, with mixer on low, add confectioners sugar and vanilla extract. Mix well. If frosting is too runny, add additional confectioners sugar to thicken. Refrigerate the frosting for 30 minutes to firm before using.
Assemble Cake: Place a cardboard round on a cake stand. Spread about 1/3 cup of frosting on the cardboard to secure the first cake layer. Use a cake leveler or serrated knife to level the cake layers evenly. Set one layer on the cake stand. Spread frosting evenly over this layer. Repeat with remaining layers.
Frost Entire Cake: Use the remaining frosting to cover the top and sides of the assembled cake smoothly.
Add Crunchy Topping: Crumble the baked topping mixture and press it onto the edges and top of the frosted cake.
Chill Cake: Chill the finished cake in the refrigerator for 3-6 hours to allow the frosting to set properly before serving.

Notes

Ensure all dairy ingredients like butter and cream cheese are at room temperature for smooth mixing.
Do not overbeat the batter after adding eggs to prevent a dense cake.
Chilling the frosting helps it hold shape and makes decorating easier.
To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
Use parchment paper in cake pans to ensure easy removal of cake layers without sticking.
Store leftover cake covered in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin cake, cream cheese frosting, fall dessert, pumpkin puree cake, homemade cake, pecan topping