Our classic Pumpkin Spice Cake recipe is still one of my absolute favorites for fall, but the addition of a praline topping to the batter just elevates the flavor factor that much more, and adds a nice sweetness and crunch which I LOVE!

The praline topping is a magical combination of chopped pecans, brown sugar, cream, and butter.



1 cup (217g) light brown sugar, packed into measuring cup
1/2 cup (113g) butter
1/4 cup (58g) heavy cream, or whipping cream
1 cup pecans (120g), chopped
1 1/2 sticks (170g) unsalted butter, slightly softened
2 cups (400g) sugar
1/4 cup (54g) vegetable oil ( I use Canola oil)
4 eggs, room temperature
1 teaspoon (6g) vanilla extract
2 3/4 cups (360g) all purpose flour (plain in the UK)
1 Tablespoon (12g) baking powder
1 teaspoon (5g) baking soda
2 teaspoons (6g) cinnamon
1 teaspoon (2g) nutmeg
1/2 teaspoon ginger
1/2 teaspoon (3g) salt
1 can (15oz) (425g) pumpkin (not pumpkin pie filling
1/2 cup (121g) milk
Instead of using the cinnamon, nutmeg, and ginger, you could also use 1 Tablespoon (6g) Pumpkin Pie Spice
2 sticks (1 cup) (226g) unsalted butter, softened slightly
2 (8oz.) ( 226g )packages cream cheese , softened very slightly - Use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft.
2 teaspoons (8g) vanilla extract
1 teaspoon (3g) cinnamon
1/2 teaspoon (1g) nutmeg
1/4 teaspoon ginger
1/2 teaspoon (2g) salt (optional - it will cut the sweetness, popcorn salt is the best to use as it is fine grained and will dissolve more quickly
6 to 6 1/2 cups (690g - 747g) powdered sugar
Instead of using the cinnamon, nutmeg, and ginger, you could use 2 teaspoons (4g) of Pumpkin Pie Spice instead.
1 cup chopped pecans for covering the top & base of the decorated cake


To a saucepan add the brown sugar, butter and cream. Cook over low heat until the brown sugar dissolves. After the sugar dissolves, cool for a bit and pour equally into the 3 prepared cake pans. Sprinkle evenly with the cup of chopped pecans. Let cool while you prepare the cake layers.
Preheat the oven to 350 degrees
Grease and flour three 8 x 2 inch round cake pans - Cut a waxed paper or parchment paper circle and place in the bottom of each pan.
In a medium size bowl add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk at least 30 seconds to blend. Set aside.
In another bowl, add the pumpkin and milk. Stir to blend and set aside.
In the bowl of your mixer, beat the softened butter until smooth. Add the sugar and mix on medium speed 3 to 5 minutes or until light and fluffy. Add the vanilla and oil and blend.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
Add the flour mixture and the milk mixture alternately. Begin and end with the dry ingredients (3 additions of dry and 2 of wet).
Mix until just combined, do not mix above medium speed or over mix.
The batter will be thick. Spoon the batter evenly over the pecan mixture in the cake pans.
Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes then turn out.
When assembling the cake, place the praline pecan side up for each layer.
Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
Add the vanilla, cinnamon, nutmeg, ginger (and salt if using). Gradually add the powdered sugar beating on low speed until blended. Cover the bowl to keep down the cloud of powdered sugar. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.
Makes approximately 5 cups frosting - will frost a 3 layer 8 or 9 inch cake.
We assembled the cake layers (praline side up) by filling and frosting with Spiced Cream Cheese Frosting. We garnished with about 1 cup chopped pecans over the top of the cake as well as for a border.
If you prefer to work with doctored cake mixes, you can still use the praline topping with our Doctored Cake Mix Pumpkin Spice Cake Recipe! Just as with the scratch version, this Pumpkin Spice Cake has amazing flavor and is perfectly moist!

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel