Q1: What is the best and easiest way to split a cake layer in half evenly?

The best tool is a long, serrated bread knife . First, place the completely cooled cake layer on a flat surface. Use your non-dominant hand to press gently on the top of the cake to hold it steady. Then, hold your serrated knife parallel to the work surface and, using a gentle, sawing motion, score a line all the way around the outside of the cake. Once you have a guideline, you can continue that sawing motion, working your way into the center of the cake until it is cut all the way through.

Q2: My caramel sauce seized up or tastes bitter. What did I do wrong?

A seized caramel is usually caused by adding a cold liquid to the hot sugar. The key is to add your cream slowly and carefully , while whisking. A bitter caramel is one that has been overcooked. Watch it like a hawk, and the moment it turns a beautiful, deep amber color , you are ready to add the cream.

Q3: Can I make this as a simpler, two-layer cake instead of four layers?

Yes, absolutely! If you are short on time or are nervous about splitting the cake layers, you can simply assemble this as a classic, two-layer cake. You will have a very generous amount of the delicious filling in the center!

Q4: Can I make this cake ahead of time?

Yes! This is the perfect make-ahead cake. The best method is to prepare the components separately and store them as directed in the "Make-Ahead Game Plan" above. You can assemble and chill the cake a full day before you plan to serve it, and then add the final glaze on the day of your party for a beautiful, fresh finish.

Q5: Can I use a different kind of nut instead of pecans?

Of course! This cake would also be absolutely delicious with an equal amount of coarsely chopped, toasted walnuts or even hazelnuts .

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.

Author: Grace
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/