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Pumpkin Layer Cake with Maple Brown Butter Frosting and Pecan Filling

Prep Time1 hour
Bake Time40 minutes
Total Time3 hours
Course: Dessert
Keyword: maple, pecan, pumpkin
Servings: 12 slices
Cost: $3-4

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

Recipe based on MikeBakesNYC with primary adjustments to quantity and LivForCake filling