Pumpkin Spice Layer Cake with Whipped Cream & Pecans
Submitted by roseveitch
Elegant pumpkin spice layer cake with whipped cream frosting and toasted pecans. Butter-based batter with buttermilk, ginger, and allspice. Bakery-style fall celebration cake.
YIELD
1 cakePREP
20 minCOOK
90 minREADY
110 minThis old-fashioned layer cake treats pumpkin like the star ingredient it deserves, building complex flavor through butter, brown sugar, and a trio of warm spices.
Cake flour and buttermilk work magic together to create a tender, fine crumb that practically melts on your tongue.
Toasted pecans add nutty crunch throughout, while the lightly sweetened whipped cream frosting feels airy and elegant instead of cloying.
Chilling the cake layers before frosting ensures they’re firm enough to handle and the whipped cream stays stable and fluffy between the tiers.
Chef Tips
- Sift the dry ingredients twice (yes, really) for the most delicate, lump-free crumb texture
- Add eggs one at a time and beat well after each addition so the batter stays emulsified and smooth
- Chill baked layers for 45 minutes before assembling (cold cake is easier to frost and won’t melt the whipped cream)
- Whip the cream just until stiff peaks form (overwhipping makes it grainy and butter-like)
- Toast pecans at 350F for 5-7 minutes before chopping to intensify their flavor and crunch
Ingredients
Directions
Cream the butter and brown sugar together until light and fluffy.
Add the eggs, one at a time, blending well after each addition.
Sift the flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger together twice.
Add the sifted flour and spices to the egg mixture, then add the buttermilk and mix well.
Add the puréed pumpkin and the chopped pecans and blend thoroughly, scraping the sides and bottom of the bowl to ensure proper mixing.
Divide the batter equally between two buttered and floured layer-cake pans and bake in a preheated 350℉ (180℃) oven for approximately 25 minutes, or until a tester inserted through the center comes out clean.
Cool the layers for 10 minutes.
Remove them from the pans and place them in the refrigerator for 45 minutes, or until cold.
Whip the cream, vanilla extract and confectioners sugar together until peaks form.
Place first layer of cake on cake platter, cover with half of the whipped cream.
Place other cake layer on top and finish frosting cake with remaining whipped cream.
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