The Ultimate Show-Stopping Pumpkin Spice Cake
An elaborate and decadent four-layer pumpkin spice cake, perfect for a special occasion. The recipe features two moist, oil-based pumpkin cake layers flavored with a blend of warm spices, which are each split in half to create four layers. The rich filling is a cooked caramel-cream sauce that is simmered until thick, then mixed with semisweet chocolate and toasted pecans. After the cake is layered and chilled, it is finished with a simple, two-ingredient chocolate-honey glaze that drips down the sides.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 6 hours 15 minutes (includes all cooling and chilling)
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking, Making Caramel
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
- Unsalted butter, for the pans
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 (15-ounce) can pure pumpkin
- 1 1/2 cups sugar
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1 1/4 cups vegetable oil
- For the Filling:
- 1 cup sugar
- 1 quart (4 cups) heavy cream
- 1/4 cup dark corn syrup
- 2 tablespoons cold unsalted butter, cut into small pieces
- 8 ounces semisweet chocolate, chopped
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 2 cups pecans, toasted and chopped
- For the Glaze:
- 6 ounces bittersweet chocolate, chopped
- 1 tablespoon unsweetened cocoa powder
- 1 stick (8 tablespoons) unsalted butter, cut into small pieces
- 2 teaspoons honey
Instructions
- Make the Cake Layers: Preheat the oven to 350°F. Butter and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, and spices.
- In a stand mixer, beat the pumpkin, sugar, orange zest, and vanilla. Add the eggs one at a time. With the mixer running, stream in the oil. Add the flour mixture and mix until just incorporated.
- Divide the batter between the prepared pans and bake for about 30 minutes, until a toothpick comes out clean. Let the cakes cool completely on a wire rack.
- Make the Filling: In a large, deep saucepan, cook 1 cup of sugar and 1/4 cup of water over medium-high heat, without stirring, for about 8 minutes until it turns a deep amber color.
- Carefully whisk in the heavy cream. Add the corn syrup, bring to a boil, then reduce heat and simmer, whisking occasionally, for 40 to 50 minutes, until the sauce thickens.
- Remove from the heat and whisk in the butter, chocolate, vanilla, and salt until smooth. Let the filling cool completely, then fold in the pecans. Refrigerate for about 1 hour until firm but spreadable.
- Assemble the Cake: Cut each cooled cake layer in half horizontally to make four layers total.
- Place one layer on a platter and spread one-third of the pecan filling on top. Repeat with the remaining cakes and filling, ending with a plain cake layer on top.
- Refrigerate the assembled cake for about 1 hour to set.
- Make the Glaze and Finish: In a microwave-safe bowl, combine the glaze ingredients (chocolate, cocoa powder, butter, honey). Microwave for 1 minute, then whisk until smooth. Let the glaze cool to room temperature.
- Spread the glaze over the top of the chilled cake, allowing the excess to drip down the sides. Refrigerate for about 10 minutes to set the glaze.
Notes
- This is a multi-component, multi-day recipe that requires significant cooling and chilling times.
- The filling is a cooked caramel sauce that requires a long simmering time (40-50 minutes) to achieve the correct thickness.
- Be very careful when adding the cream to the hot caramel, as it will bubble up aggressively.
- The cake, filling, and final assembled cake all need to be chilled to ensure the layers are firm and stable.
Find it online: https://www.eatswithsoul.com/pumpkin-spice-cake/