Pumpkin Pecan Cake
Moist pumpkin cake paired with a caramelly pecan frosting and vanilla buttercream.
- Prep time
- 35 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs (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 puree (15 ounce)
- 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 ground cloves
- 1 tsp vanilla
- 3 tsp vanilla
- 1 lb confectioner's sugar
- 1 cup butter (unsalted, room temperature)
- 3 tbs heavy whipping cream
- 1 cup pecans (toasted)
- 1 cup white sugar
- 1 cup evaporated milk
- 3 egg yolks (large, lightly beaten)
- 1/2 cup butter (unsalted, cut into pieces)
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
- 1/2 cup toasted pecans
Instructions
- 1
For the Cake:
- 2
Preheat oven to 350 degrees.
- 3
Butter and flour 3 six inch cake pans. (I always wrap mine in cake strips)
- 4
In a mixing bowl, beat together the eggs, sugar, oils, sour cream, vanilla and pumpkin.
- 5
Sift together the flour, baking powder, salt, baking soda, salt and spices; add to wet ingredients and mix thoroughly.
- 6
Spread into prepared pans.
- 7
Bake for approximately 25 minutes or until centers firm up.
- 8
For the Pecan Sauce:
- 9
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.
- 10
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).
- 11
For the Vanilla Buttercream:
- 12
Whip the butter for about 5 minutes, using a paddle attachment (stand-up mixer).
- 13
Beat in the confectioner’s sugar slowly.
- 14
Add the cream and vanilla. Beat until you have an even, fluffy consistency.
- 15
For the Assembly:
- 16
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.
- 17
Cover the cake with a thin crumb coat.
- 18
Cover the cake with the buttercream and smooth with an offset spatula.
- 19
Using a large closed star tip, pipe dollops around the top of the cake.
- 20
Scoop pecan frosting into the middle circle.
- 21
Add toasted pecans to the bottom.