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Pumpkin Cake with Candied Walnuts Recipe

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4.2 from 6 reviews

This Pumpkin Cake with Candied Walnuts is a moist, spiced layered cake featuring a smooth cream cheese frosting, crunchy, sweet cinnamon walnuts, and a rich homemade caramel drizzle. Perfect for autumn gatherings and holiday celebrations, this cake combines warm spices with seasonal pumpkin puree and textured layers for an elegant, flavorful dessert.

Ingredients

Cake

  • 1 15 oz can pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup neutral oil (such as canola or vegetable oil)
  • 2 large eggs plus 1 egg yolk
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 3/4 cups all-purpose flour (210g)

Candied Walnuts

  • 1 large egg white
  • 2 cups walnuts (whole or pieces)
  • 3 tbsp brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp kosher salt

Caramel

  • 1/2 cup granulated sugar
  • 2 tbsp unsalted butter, room temperature
  • 1/4 cup heavy cream
  • 1/2 tsp kosher salt

Cream Cheese Frosting

  • 8 oz cream cheese, cooled
  • 6 tbsp unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 2 cups powdered sugar (can increase to 3 cups for stiffer frosting)

Instructions

  1. Make the Cake: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, neutral oil, eggs, egg yolk, and vanilla extract until smooth. Add cinnamon, ginger, nutmeg, and cloves, mixing evenly. Sprinkle in baking powder, baking soda, and kosher salt, whisking again. Fold in the all-purpose flour gently until the batter is smooth and fully incorporated.
  2. Bake the Cake: Divide the batter evenly between the two prepared pans, about 575 grams each. Place in the preheated oven and bake for 30-35 minutes. The cake is done when the top is puffed, springs back when lightly pressed, and a toothpick or cake tester inserted in the center comes out clean or with a few moist crumbs. Remove from oven and let cool in the pans for at least 10 minutes before transferring to a wire rack or plate to cool completely.
  3. Prepare the Candied Walnuts: While the cake bakes, prepare a baking sheet lined with parchment paper or a silicone mat. In a small bowl, whisk the egg white lightly until it becomes slightly foamy. Add the walnuts and stir to coat thoroughly. Sprinkle brown sugar, cinnamon, and kosher salt over the walnuts and mix evenly. Spread the walnuts in a single layer on the prepared baking sheet and bake alongside the cake for 25-30 minutes. Stir them halfway through baking to ensure even cooking. Once golden and fragrant, remove from oven, lower oven temperature to 325°F (163°C), and allow walnuts to cool completely. They will crisp as they cool. Once cool, dice the walnuts for use in the filling and garnish.
  4. Make the Caramel: Using a clean, dry saucepan over medium heat, spread the granulated sugar evenly. Let the sugar cook without stirring until it melts around the edges and turns an amber syrup. Gently stir with a rubber spatula to melt any unmelted sugar evenly. Remove from heat and immediately add the room-temperature butter, whisking carefully as the mixture will sizzle. Next, slowly add the heavy cream, whisking continually as the mixture sputters. Stir in kosher salt and set aside to cool to room temperature.
  5. Prepare the Cream Cheese Frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cooled cream cheese until creamy and smooth. Add the room temperature butter and blend for about 30 seconds until fully combined. Mix in vanilla extract and kosher salt, scraping down the bowl as needed. Gradually add powdered sugar, one cup at a time, beating on low speed. Increase speed to medium and beat until the frosting is smooth and creamy, about one minute. For a stiffer, sweeter frosting, increase powdered sugar to 3 cups.
  6. Assemble the Cake Layers: Once the cake layers are completely cooled, slice each layer horizontally in half to create four layers total. Place one piece on a serving plate and spread approximately one-fifth of the cream cheese frosting evenly on top. Sprinkle a generous handful of diced candied walnuts over the frosting, followed by about one-quarter of the caramel sauce. Repeat this layering with the remaining cake pieces, frosting, walnuts, and caramel. Fill any gaps around edges with extra chopped walnuts for stability and presentation.
  7. Finish and Serve: Optionally frost the sides of the cake lightly for a naked cake appearance or leave unfrosted to highlight thick inner layers. Drizzle reserved caramel on top and swirl into the frosting if desired. Sprinkle candied walnuts around the cake perimeter for garnish. Refrigerate the cake covered for up to two days before serving. Serve slices with additional caramel drizzle or extra candied walnuts for extra indulgence.

Notes

  • You can increase the powdered sugar in the frosting to 3 cups if you prefer a stiffer and sweeter frosting.
  • Walnuts can be diced into smaller pieces or roughly chopped depending on your preferred texture in the filling and garnish.
  • Store the cake covered in the refrigerator for up to 2 days for best freshness.
  • Make sure the cream cheese is fully cooled before mixing to avoid a runny frosting.
  • When making caramel, be cautious as hot sugar and mixture can splatter.

Find it online: https://bitezly.com/pumpkin-cake-with-candied-walnuts-recipe/