I’ve exhausted my pumpkin resources for the year, so this will (sadly) most likely be the last pumpkin recipe for a while. Might as well end it on something big and extravagant like a multi-layer pumpkin cake! There’s a restaurant near me that have serve absolutely massive cakes. Definitely something straight from Matilda. They’re two layers and just so impressive. Each cake layer has got to be at least 4 inches, so the cake with the frosting pushes a full foot in height. I don’t have the cake pans to make a cake 4 inches thick and 2 feet in diameter (and it’s probably a a good thing that I cannot make a cake that large, who would eat it all?). For a normal sized gathering, my cake is much more reasonably sized.
Ingredients
Pumpkin – I like using fresh pumpkin! You can make your own using my recipe, Homemade Pumpkin Puree.
Sugar – This cake is not too sweet, just enough!
Oil – I use vegetable oil in this recipe. It’s much easier to mix into a batter and makes a really moist batter. Also can I say it’s slightly healthier than butter?
Pumpkin Walnut Cake with Chocolate Hazelnut Spread
Equipment
- 2 cake pans 10-inch
Ingredients
Cake
- 3 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 tsp salt
- 1.5 cups oil
- 2 cups pumpkin puree
- 1 tbsp cinnamon
- 1 tsp clove
- 1 tsp nutmeg
- 1 tsp ginger
- 3.5 cups flour all-purpose
- 3 tsp baking soda
Whipped Cream
- 2 cups heavy cream
- 1/4 tsp salt
- 1 tbsp sugar
Other toppings
- 1 cup hazelnut spread
- 1 cup walnuts toasted
Instructions
- Mix together eggs, sugars, salt, oil, pumpkin and baking spices until well combined.
- After no lumps remain, add all-purpose flour and baking powder, mixing until just combined.
- Spray baking pans with non-stick spray and evenly distribute batter into pans.
- Bake at 350F for ~45 minutes until a toothpick comes out clean.
- If baking ahead, the cakes can be removed from the pans, wrapped in plastic, and then placed in the freezer for easier handling when it's time to assemble. Do not assemble the cake until the cake layers have been fully cooled.
- To make the whipped cream, add the heavy cream, salt and sugar to a mixer or mix by hand until stiff peaks are achieved.
- Assemble the cake in the following order: 1st layer of cake, hazelnut spread, half of the toasted walnuts, half of the whipped cream, 2nd layer of cake, rest of the whipped cream, and rest of the walnuts
- Keep refrigerated until time to serve.
Some other pumpkin recipes: Pumpkin Basque Burnt Cheesecake and Pumpkin Cheesecake Bars.