Pumpkin Toffee Crunch Cake with Cinnamon Cream Cheese Buttercream
Prep Time: 20minutes
Cook Time: 45minutes
Total Time: 1hour5minutes
Servings: 12servings (approx.)
Author: Kara Jane @ I Scream for Buttercream
This pumpkin toffee crunch cake is like a mouth full of fall. Not only is this cake super moist with tons of pumpkin flavor, but it's got bits of crunchy, buttery toffee throughout it, then it's covered in a delicious cinnamon cream cheese buttercream.
2tsppumpkin pie spice(If you don't have pumpkin pie spice, you can substitute with: 1 teaspoon ground cinnamon,1/2 teaspoon ground ginger, 1/4 teaspoon cloves and 1/4 teaspoon ground nutmeg.)
1cuppacked light brown sugar
1cupoil(vegetable or canola oil)
115 ozcan solid pack pumpkin
2tspvanilla bean paste(or vanilla extract)
1cupchopped toffee bits(I used Heath Bits O' Brickle)
For the buttercream:
1 1/2cupsbutter(unsalted, room temp.)
18 oz.pkg. cream cheese
1tspvanilla bean paste(or extract)
1/2tbspmilk or cream(can use more if needed to reach the correct consistency)
1cupchopped toffee bits for sprinkling(just use the rest that's leftover in the bag.)
For the cake:
Preheat the oven to 350 degrees.
Grease and flour two, 8 inch round pans.
Mix the flour, baking powder, baking soda, salt and spices in a large bowl. Whisk well and set aside.
In another bowl, mix together the brown sugar, regular sugar, eggs, oil, pumpkin and vanilla extract. Whisk well.
Pour the liquid mixture into the dry mixture and mix on medium until combined. You can use an electric mixer on medium or just a wooden spoon to mix if you want. Just mix until well incorporated. You don't want to over mix the batter.
Stir in the chopped toffee bits.
Spread the batter into the pans.
Bake at 350 for 40-45 min
Cool cake layers in their pans, on a cooling rack, for about 15 minutes. Then turn out of the pans and directly onto the racks and cool completely before adding buttercream.
For the buttercream:
In a bowl, add the butter and mix well with an electric mixer.
Add the cream cheese and mix well on medium.
Add in the salt, cinnamon, vanilla and three cups of confectioners sugar.
Mix on medium.
Add in the last four cups of confectioners sugar and a 1/2 tablespoon of milk and mix well on medium.
Check the consistency. If it's too thick, add in another 1/2 tablespoon of cream or milk and mix well.
Putting the cake together:
Add a cake layer to your cake board or cake plate.
Cover that layer with buttercream.
Sprinkle toffee bits over the buttercream.
Set the next layer of cake over the previous layer and cover the entire cake with the buttercream.
Sprinkle the top with any remaining toffee bits.
Keep this cake chilled, since it's covered with cream cheese buttercream. You can set it out about 15-20 minutes prior to serving, so that it will soften a bit.