Praline Pumpkin Torte
A delicious dessert combining pumpkin flavors with a creamy filling and crunchy pecan topping, perfect for fall gatherings.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs, room temperature
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
For the cream cheese frosting
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For the praline topping
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large mixing bowl, beat the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly among the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting
- In a large bowl, beat the cream cheese and unsalted butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Praline Topping
- For the praline topping, melt the sugar and butter in a medium saucepan over medium heat until bubbling. Stir in the heavy cream and pecans. Cook for 2–3 minutes, then remove from heat and let cool slightly.
Assembly
- Assemble the torte by placing one cake layer on a serving plate, spreading frosting on top, and repeating with the second and third layers.
- Drizzle the praline topping over the top of the torte, allowing it to drip slightly down the sides.
- Refrigerate the torte for at least 1 hour before serving to let the layers set. Slice and enjoy!
Notes
Make sure your cream cheese and butter are softened to room temperature for easier mixing. Don't overmix the batter; mix until just combined to keep the torte fluffy. You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and refrigerate until ready to assemble.