Description
This cake is fall wrapped in frosting—moist pumpkin layers, crunchy toffee bursts, and a dreamy cinnamon cream cheese buttercream. Each bite is warm, spiced, and just the right amount of sweet crunch. Perfect for gatherings, or as a showstopper dessert that makes everyone ask for seconds. Let’s bake something unforgettable.
Ingredients
Cake:
5 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 tsp pumpkin pie spice (or: 2 tsp cinnamon, 1 tsp ginger, ½ tsp cloves, ½ tsp nutmeg)
2 cups packed light brown sugar
1 ⅓ cups granulated sugar
6 large eggs
2 cups vegetable or canola oil
2 (15 oz) cans solid-pack pumpkin
4 tsp vanilla bean paste or extract
2 cups chopped toffee bits
Buttercream:
3 cups unsalted butter, room temp
2 (8 oz) pkgs cream cheese, room temp
½ tsp salt
1 tsp cinnamon
2 tsp vanilla bean paste or extract
14 cups confectioners’ sugar
1 tbsp milk or cream (more if needed)
2 cups chopped toffee bits (for topping)
Instructions
Prep: Preheat oven to 350°F (175°C). Grease and flour 4 round 9-inch cake pans or 2 large sheet pans.
Mix dry: In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
Mix wet: In a large bowl, beat brown sugar, granulated sugar, and eggs until smooth. Add oil, pumpkin, and vanilla; mix until well blended.
Combine: Gradually add dry ingredients to wet mixture. Stir in toffee bits.
Bake: Divide batter evenly into pans. Bake 25–30 min or until a toothpick comes out clean. Cool completely.
Buttercream: Beat butter, cream cheese, salt, cinnamon, and vanilla until creamy. Gradually add sugar, then milk until fluffy.
Assemble: Layer cakes with buttercream between each. Frost outside, sprinkle with toffee bits, and serve.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520 / Slice
- Sugar: 42g / Slice
- Fat: 30g / Slice
- Saturated Fat: 14g / Slice
- Carbohydrates: 58g / Slice
- Protein: 4g / Slice