Pumpkin Butter Pecan Cake
Pumpkin cake with pecan pie filling and pecan buttercream.
Ingredients
FOR THE CAKE
- 1 1/2 cup (300 g) granulated sugar
- 3/4 cup (165 g) packed brown light brown sugar
- 5 large eggs room temperature
- 1 cup (218 g) vegetable oil
- 1 1/2 teaspoons (6.3 g) vanilla
- 2 cups (400 g) pumpkin purée
- 3 cups (360 g) all-purpose flour
- 1 1/2 tablespoon (18 g) baking powder
- 3 teaspoons (7.8 g) ground cinnamon
- 1 1/2 teaspoon (4 g) ground ginger
- 1 teaspoon (3 g) nutmeg
- 1 teaspoon (6 g) salt
FOR THE FILLING
- 3 tablespoons (42.4 g) unsalted butter softened
- 3/4 cup (165 g) dark brown sugar packed
- 1/2 teaspoon (3 g) salt
- 2 eggs
- 1/2 cup (150 g) light corn syrup
- 1 teaspoon (4.2 g) vanilla extract
- 2 cups (300 g) pecans
FOR THE PECAN BUTTER
- 2 cups (300 g) chopped pecans
- 1 tablespoon (13.6 g) olive oil
FOR THE BUTTERCREAM
- 2 cups (452 g) unsalted butter slightly cold
- 6 cups (750 g) powdered sugar measured and then sifted
- Pecan butter recipe above
- 3 tablespoon (43.3 g) heavy whipping cream
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
Instructions
FOR THE CAKE
- Preheat 325 degrees F. Spray three 8-inch round cake pans with nonstick cooking spray, line the bottoms with parchment paper rounds, and spray again. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
- Evenly distribute batter into the prepared pans (about 20 ounces in each pan), smooth with the back of a spoon and place in the center of the middle rack of the oven, about 1-2 inches apart. Bake until a toothpick inserted into the center comes out with a few moist crumbs on it, about 30 to 35 minutes.
- Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.
FOR THE FILLING
- Preheat your oven to 275 degrees F. Spray a 9x9-inch baking dish with nonstick spray. Set aside.
- Melt the butter in a medium saucepan. Remove from heat.
- Add in the sugar and salt and mix until butter is absorbed. Using a hand mixer, beat in the eggs.
- Add the corn syrup and vanilla and mix for another 20 seconds or so.
- Return the pan to medium heat and stir the mixture until it is shiny and reaches 130 degrees F. Remove from heat and stir in the pecans.
- Pour the mixture into the prepared pan. Bake for about 55 to 60 minutes. Let cool completely before using in the cake.
FOR THE PECAN BUTTER
- Combine the pecans and oil in a food processor and blend until you've created a nut butter.
FOR THE BUTTERCREAM
- In an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes.
- With the mixer on low speed, gradually add the powdered sugar, followed by the pecan butter and cream.
- Turn the mixer to medium-high speed and beat the buttercream for about 3 to 5 minutes.
- Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
ASSEMBLY
- Level each of your cake layers, if needed. Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
- Spread about 1 cup of buttercream across the cake layer.
- Top the buttercream with about 1 cup of the pecan pie filling. Press into the buttercream to ensure you have a level surface.
- Place the second cake layer on top of the pecan pie filling and repeat these steps.
- Place the final cake layer, top side down, on the pecan pie filling.
- Apply a thin coat of buttercream around the entire cake. This is the crumb coat. Freeze the cake at this stage for 15 minutes to set the crumb coat and lock the crumbs into place.
- After the crumb coat is set, finish frosting the cake with the remaining buttercream.