Get ready to fall in love with the most irresistible autumn dessert that will make your taste buds dance with joy! This Pumpkin Pecan Cake with Cinnamon Buttercream Frosting is not just a cake - it's a slice of seasonal heaven that combines the warm, comforting flavors of pumpkin and cinnamon with the rich, nutty crunch of pecans. Imagine cutting into a moist, spiced cake that's topped with the most decadent, creamy buttercream that will have your family and friends begging for seconds. Whether you're hosting a holiday gathering or simply craving a luxurious treat, this show-stopping cake is guaranteed to become your new favorite fall dessert.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups pumpkin puree
- 1 cup chopped pecans
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set this dry mixture aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well until the sugars are fully incorporated with the oil.
- Add the eggs one at a time to the sugar and oil mixture, beating well after each addition until the mixture is smooth and creamy.
- Stir in the pumpkin puree until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped pecans gently into the batter, ensuring they are evenly distributed.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, prepare the cinnamon buttercream frosting. In a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until well combined. Increase the speed to medium and beat until fluffy.
- Add the vanilla extract and ground cinnamon to the frosting, mixing until fully incorporated. If the frosting is too thick, add a tablespoon of milk to reach your desired consistency.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cinnamon buttercream frosting on top of the first layer.
- Carefully place the second cake layer on top of the frosted layer. Use the remaining frosting to frost the top and sides of the entire cake.
- For decoration, you can sprinkle additional chopped pecans on top of the cake or along the sides if desired.
- Slice and serve your delicious Pumpkin Pecan Cake with Cinnamon Buttercream Frosting to enjoy!
Tips
- For the most flavorful cake, use fresh, high-quality spices and make sure they're not expired.
- Allow ingredients like eggs and butter to come to room temperature before mixing to ensure a smoother batter.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender.
- To check cake doneness, insert a toothpick in the center - it should come out clean with just a few moist crumbs.
- Let the cake cool completely before frosting to prevent the buttercream from melting.
- For a more intense pecan flavor, lightly toast the chopped pecans in a dry skillet before adding them to the batter.
- Store the cake in an airtight container in the refrigerator, and let it sit at room temperature for 15-20 minutes before serving for the best texture and flavor.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 75g
Protein: 6g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 95mg
