It’s fall! And what screams more fall than pumpkins and maple syrup and pecans? Maybe some other flavors, but these are such classic fall flavors. I was inspired by Mike’s Pumpkin Spice Cupcakes when he posted them on Instagram and wanted to make them! But since I prefer decorating cakes over cupcakes, I decided to try a cake version. Plus, it was going to be my friend’s birthday on the weekend, so a cake seemed appropriate!
In essence, I doubled the cake from Mike’s recipe and halved the buttercream, cause I’m not huge on frosting. And instead of a frosting to fill the inside layer, this cake uses Olivia’s pecan pie cake filling! So truth be told, this is not my own recipe, but a combination of components from other amazing bloggers’ recipes!
But stay with me – this glorious combination, mash up, concoction, what-have-you is seriously something worth trying! It’s both glam and comfort, precisely what’s needed for a small fall get-together or larger (if we weren’t in a pandemic). Oh and did I mention, this cake travels well! I drove 4+ hours with the cake, took a hike, and then we had the cake in the evening.
Anyway, I hope you enjoy this cake! I dare you not to eat it in one sitting!
Pumpkin Layer Cake with Maple Brown Butter Frosting and Pecan Filling
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1/2 tsp salt
- 1 can pumpkin puree, 15 oz
- 1/2 cup milk (or soy milk)
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1/2 cup vegetable oil
- 5 large eggs
Pecan Filling
- 2 Tbsp cornstarch
- 2/3 cup water
- 1 large egg yolk
- 3/4 cup chopped pecans (plus more for garnish)
- 1 Tbsp unsalted butter
- 2 tsp cinnamon
Maple Brown Butter Frosting
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2 Tbsp milk (or soy milk)
- 2 Tbsp maple syrup
Instructions
- Pumpkin Cake: Preheat oven to 350ºF. Grease 2 9 in cake pans.
- In a large bowl, mix together the dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt).
- Whisk together the wet ingredients (pumpkin puree, milk, sugars, oil, eggs).
- Using a spatula mix the wet ingredients into the dry until well combined.
- Divide the batter into the two pans and bake for 35-40 minutes, or until a toothpick comes out clean. Cool to room temperature then run a knife around the cake to lift it out of the pan.
- Pecan Filling: Meanwhile, as the cake bakes, start the filling and frosting. Combine the cornstarch, water, egg yolk, and brown sugar in a pot and cook on medium. Continue to whisk the mixture until it starts to thicken and bubbly, about 5 min.
- Remove from heat and then mix in butter and cinnamon. Finally, stir in the pecans.
- Maple Brown Butter Buttercream: In a small pot or pan, melt the butter and begin to brown it. You'll see specks form, which is when the pan should be removed from heat. Chill to room temperature and then let it harden in the fridge.
- Using an electric whisk, beat the brown butter till fluffy. Then add 1/2 cup of powdered sugar along with the milk and maple syrup. Continue beating and adding the rest of the powdered sugar until a thick, spreadable consistency forms.
- Assembly: Start with the first cake layer. Spread a thin layer of buttercream, about 1/3 of the frosting. Then spread the pecan filling evenly. Layer the second cake on top and spread the rest of the buttercream frosting on top. Decorate with pecans.
Notes
Did you make this recipe?
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