Pumpkin Pecan Layer Cake

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 1/2 cups toasted pecans, chopped
• 1/4 cup candied ginger, chopped

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Mix in pumpkin puree and vanilla extract until fully combined.
6. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
7. Divide batter evenly among prepared pans and smooth tops.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
10. For frosting, beat heavy cream and powdered sugar until stiff peaks form. Add vanilla and continue beating.
11. Place one cake layer on a serving plate, spread with frosting, then top with second layer and repeat.
12. Top the cake with remaining frosting, then sprinkle with toasted pecans and candied ginger.
13. Chill for at least 1 hour before slicing to allow layers to set.