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Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F and prepare baking pan.
- Cream together butter and sugar until fluffy.
- Mix in vanilla, eggs, and pumpkin until combined.
- Combine dry ingredients and mix with wet ingredients.
- Add sour cream and fold in walnuts.
- Pour into pan and bake for 15-18 minutes.
- Prepare caramel and chocolate frostings separately.
- Layer cake strips with alternating frostings.
- Garnish with walnuts and toffee bits.
Notes
Store the cake in an airtight container for up to 3 days at room temperature.
For longer storage, freeze individual slices wrapped appropriately.
Ensure butter is softened for light batter.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 18
- Sodium: 180
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 40