CHAPEL HILL TOFFEE PUMPKIN LAYER CAKE
Ingredients
Pumpkin Cakes
- 2 cups all-purpose flour loose, not packed, and leveled
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 2 teaspoons baking powder leveled
- 1 teaspoon baking soda leveled
- 1 cup vegetable oil
- 4 eggs
- 1 cup brown sugar light or dark, tightly packed
- 1/2 cup granulated sugar
- 1 – 15 ounce can pumpkin puree not pie filling!
- 1 and 1/2 teaspoons vanilla extract
Cream Cheese Frosting
- 1 – 5 ounce box of Chapel Hill Toffee or 2 – 2 ounce boxes finely chopped
- 1/2 cup one stick softened unsalted butter
- 8 ounce block softened cream cheese full fat is best
- 3 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
Pumpkin Cakes
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Preheat the oven to 350°F and spray two 9 inch round cake pans with cooking spray.
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Combine the flour, cinnamon, pie spice, salt, baking powder and baking soda in a large bowl.
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In a separate bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract until combined.
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Pour the wet ingredients into the dry ingredients and whisk until a thick batter has formed.
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Spread the batter evenly into the two greased pans. Bake for 25 minutes. When a toothpick inserted in the center comes out clean, the cakes are done.
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Remove the cakes from the oven and place the pans on wire cooling rack. Allow to cool completely.
Cream Cheese Frosting
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In a large bowl, beat together the butter and cream cheese using an electric mixer on high speed, until well combined and creamy.
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To the cream cheese mixture, add the confectioners’ sugar, salt and vanilla. For 30 seconds, beat on low speed. This mixture will be thick! Then for 2 minutes, beat on high speed. This will loosen up the consistency.
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On a serving platter, slice off the dome of the first cake to make the surface flat. Spread some frosting on top.
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Sprinkle half of the toffee bits on top of the frosting. Using your hand, gently press the toffee bits down into the frosting.
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On a separate plate, flip the second cake over, and spread a thin layer of frosting on the BOTTOM of the cake (which will now be facing up). Flip it back over and place it on top of the first cake. This will ensure that the toffee is surrounded by frosting.
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Cover the entire cake with the remaining frosting and garnish with the remaining toffee bits. You may need to gently press the toffee onto the sides to help it adhere.
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Serve and enjoy!
Recipe Notes
As with any baking recipe, try to be as precise as you can. Measurements are not “heaping,” they should be leveled off and exact.
If you find that the cakes are browning too quickly in the oven, cover them loosely with foil.
If your frosting seems too thick, add a teaspoon of milk and continue beating until the consistency is correct. If it’s too thin, add a teaspoon of confectioners’ sugar.
This cake can be stored (covered and refrigerated) for up to 5 days. The cakes can also be made ahead of time and stored (covered and refrigerated) before frosting.
This batter makes 24-28 cupcakes. Line the cupcake pan with wrappers and fill them 2/3 full. Bake at 350°F 18-21 minutes or until a toothpick inserted in the center comes out clean. Sprinkle toffee bits on top of the frosted cupcakes.
