Pumpkin Cake with Walnuts

This Pumpkin Cake Recipe with Walnuts is not just any dessert; it captures the spirit of autumn in every delicious bite. Imagine warm spices wafting through your kitchen, as you mix together rich pumpkin puree and crunchy walnuts. This cake feels both comforting and festive, making it a must-have for gatherings, holidays, or those quiet evenings at home.

Thank you for reading this post, don't forget to subscribe!

As you bake, the enticing aroma will fill your space, inviting everyone to sneak a taste. Trust me, nobody can resist the combination of tender cake layers, luscious frostings, and the delightful crunch of toasted walnuts. So let’s roll up our sleeves and create something special together—this recipe is all about making memories in the kitchen, celebrating leftover pumpkin from Thanksgiving, or simply treating yourself to something sweet. Let’s get started!

Why This Recipe Works

This Pumpkin Cake Recipe with Walnuts brings together the warm, comforting flavors of pumpkin, cinnamon, and nutmeg, perfectly paired with the crunch of toasted walnuts. The combination of moist cake layers and rich chocolate and caramel frostings creates a balanced dessert that appeals to the senses, making it a staple for fall gatherings, holidays, and cozy family evenings.

Why You’ll Love This Pumpkin Cake Recipe with Walnuts

Not only is this cake a feast for the eyes, but its rich flavors and textures make it irresistible. The walnuts add a delightful crunch while complementing the cake’s moistness. It’s a treat that invites sharing, ensuring smiles all around, making it a perfect recipe for both dessert lovers and casual bakers alike.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup pureed pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose unbleached flour
• 1/2 cup sour cream
• 1 cup California walnuts, chopped and toasted, divided
• 1/2 cup caramel syrup (such as Hershey’s)
• 1 cup powdered sugar, divided
• 1/3 cup unsweetened cocoa powder
• 1 1/2 tablespoons milk
• 3 tablespoons toffee bits

Preparing the Cake

Preheat and Prepare Baking Pan

Preheat your oven to 350°F (175°C). Spray a high-sided cookie sheet or rimmed baking pan with nonstick cooking spray and set aside.

Cream Butter and Sugar

In a stand mixer or a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 1 minute.

Mix in Wet Ingredients

Add the vanilla extract, eggs, and pureed pumpkin to the sugar mixture. Blend thoroughly until well combined, scraping down the sides of the bowl as needed.

Combine Dry Ingredients

In a separate bowl, measure out all the dry ingredients—cinnamon, nutmeg, salt, baking powder, baking soda, and all-purpose flour. Add these dry ingredients to the wet mixture all at once, mixing on low speed until just combined.

Add Sour Cream and Walnuts

Gently stir in the sour cream and then fold in the chopped and toasted walnuts by hand.

Bake the Cake

Pour the batter into the prepared pan, smoothing the top. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Making the Frostings

Prepare Caramel Frosting

In a mixing bowl, whip together the softened butter, vanilla extract, and caramel syrup until blended. Gradually incorporate 1/2 cup of powdered sugar, mixing until smooth. Scrape the bowl and whip again until light and fluffy, about 1-2 minutes. Divide the frosting into two equal parts and set aside.

Prepare Chocolate Frosting

Using the same bowl, whip the softened butter, vanilla extract, and cocoa powder until smooth. Stir in 1/2 cup of powdered sugar. If the mixture appears too dry, add milk gradually while mixing. Scrape the bowl and whip until light and fluffy, about 1-2 minutes. Divide this frosting into two equal portions as well.

Assembling the Cake

Layer the Cakes

Once the cake has cooled, cut it into four equal strips widthwise. Place the first strip on a serving platter.

Alternate Frosting Layers

Spread half of the chocolate frosting over the first strip, ensuring thicker frosting around the edges and a thinner layer in the center. Add the next strip, followed by half of the caramel frosting. Repeat the layering process until all strips and frostings are used, finishing with caramel frosting.

Garnish and Serve

Top the final layer with the remaining chopped walnuts and sprinkle with toffee bits. Slice, serve, and enjoy this decadent treat!

Storage Tips

To keep your Pumpkin Cake Recipe with Walnuts fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and foil.

Serving Suggestions

Pair this delightful cake with a scoop of vanilla ice cream or serve with a dollop of whipped cream. A warm cup of coffee or spiced chai tea complements the pumpkin flavors beautifully.

Tips for Success

• Ensure the butter is softened to room temperature to create a light and airy batter.
• Don’t overmix once the dry ingredients are added; this keeps the cake tender.
• Test the cake for doneness at the 15-minute mark to prevent overbaking.

Variations

For a twist, consider adding chocolate chips or dried cranberries to the batter. You could also experiment with different nuts, like pecans, for different flavor profiles.

FAQs

1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works well and saves time. Just ensure it’s pure pumpkin, not pie filling.

2. How do I toast walnuts?
Spread walnuts on a baking sheet in a single layer and toast them in the oven at 350°F for about 8-10 minutes, stirring occasionally.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving.

4. Can I make a gluten-free version?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free option.

5. What’s the best way to serve this cake?
Serve it chilled or at room temperature, and consider pairing it with ice cream or coffee.

Elevate your dessert game with this Pumpkin Cake Recipe with Walnuts – it encapsulates the essence of fall in every bite. The depth of flavor from the pumpkin and spices, combined with the creamy frosting and crunchy walnuts, creates a cake that’s not only satisfying but also a wonderful centerpiece for any gathering. Whether it’s a holiday celebration or a cozy family dinner, this cake brings warmth and joy to the table, making every slice an experience to savor.

Print