Pumpkin Cake with Chocolate Pecan Frosting
Pumpkin Cake with Chocolate Pecan Frosting is layered spiced pumpkin cake with a rich chocolate pecan filling in between each, all topped with a sweet, shiny chocolate glaze. Not only is it a perfect dessert for Fall gatherings, but wonderful for any occasion that calls for a showstopping dessert! It is as impressive as it is decadent!
Servings: 12
Calories: 1024kcal
Ingredients
Pumpkin Cake
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- 1 can (15 ounces) pure pumpkin
- 1 ½ cups (300 g) granulated sugar
- 1 ¼ cups (272.5 g) vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
Chocolate Pecan Filling
- 1 cup (200 g) granulated sugar
- ¼ cup (62.5 g) water
- 4 cups (952 g) heavy whipping cream
- ¼ cup (85 g) light corn syrup
- 1 ½ cups (273 g) semi-sweet chocolate chips
- 2 tablespoons unsalted butter, cold, cubed
- 1 tablespoon vanilla extract
- 1 pinch kosher salt
- 2 cups pecans, chopped
Chocolate Glaze
- ½ cup (1 stick / 113 g) unsalted butter
- 1 cup (182 g) semi-sweet chocolate chips
- 1 tablespoon regular unsweetened cocoa powder
- 2 teaspoons honey
Instructions
Pumpkin Cake
- Preheat oven to 350°F. Lightly spray 2, 9-inch round cake pans with nonstick cooking spray, and line the bottoms with parchment paper. Set aside
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice, and salt. Set aside.
- In a separate bowl, mix the pumpkin, sugar, oil, eggs, orange zest, and vanilla.
- Add the dry mixture to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until the top springs back and a toothpick inserted into the center comes out mostly clean. (A few crumbs are okay!)
- Let the cakes cool in the pans for about 10 minutes. Then, invert them onto a wire rack to cool completely.
- While the cakes are cooling, make the chocolate pecan filling.
Chocolate Pecan Filling
- In a large saucepan over medium-high heat, bring the sugar and water to a simmer. Cook without stirring until deep amber in color, about 8-10 minutes.
- Carefully pour in the heavy cream, whisking until smooth.
- Add the corn syrup and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and cook, stirring occasionally, until the sauce reduces slightly and turns a light brown color, about 40-50 minutes.
- Remove from heat. Stir in the chocolate chips, butter, vanilla, and salt until the chocolate has melted.
- Fold in the chopped pecans.
- Transfer the mixture to a heat-safe bowl. Refrigerate until firm, but still spreadable, about 2 hours.
Chocolate Glaze
- In a medium microwave safe bowl, melt together the butter and chocolate in 30-second increments, stirring between each until smooth.
- Stir in the cocoa powder and honey until fully incorporated. Set aside.
Assembly
- Cut each cake in half horizontally with a serrated knife, creating 4 layers.
- Place one layer on a cake stand or large plate. Spread one-third of the pecan filling on top. Repeat with the remaining layers, leaving the top layer unfrosted.
- Pour the glaze over the cake, letting it drip down the sides. Refrigerate for about 1 hour, or until the glaze is set.
- Slice and serve.
Nutrition
Serving: 1piece | Calories: 1024kcal