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Pumpkin Crunch Cake with Caramelized Walnuts and White Chocolate Cream Cheese Frosting Recipe

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4.1 from 74 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 15 minutes plus cooling and refrigeration time
  • Yield: 20 servings

Description

This Pumpkin Crunch Cake is a moist and flavorful layered dessert featuring grated pumpkin, warm spices, and a luscious white chocolate cream cheese frosting. The cake layers are tender and spiced with cinnamon, nutmeg, ginger, and allspice, while caramelized walnuts add a delightful crunch. Perfect for fall celebrations, this cake combines a rich, creamy frosting with the natural sweetness of pumpkin, creating an irresistible treat for holiday gatherings.

Ingredients

Pumpkin Cake

  • 250 grams vegetable oil (1 ⅛ cups)
  • 100 grams buttermilk (⅓ cup)
  • 200 grams brown sugar (1 cup)
  • 50 grams maple syrup (¼ cup)
  • 4 large eggs
  • 500 grams raw pumpkin, grated (3 cups)
  • 1 lemon zest
  • 400 grams cake flour (3 ⅛ cups)
  • 10 grams baking powder (2 teaspoons)
  • 5 grams baking soda (1 teaspoon)
  • 8 grams cinnamon powder (3 teaspoons)
  • 3 grams nutmeg powder (1 teaspoon)
  • 3 grams ginger powder (1 teaspoon)
  • 3 grams allspice powder (1 teaspoon)
  • 5 grams fine salt (¾ teaspoon)
  • 150 grams raisins, optional (1 cup)

Caramelised Walnuts

  • 200 grams walnuts (1 ⅔ cups)
  • 200 grams sugar (1 cup)

Cream Cheese Frosting

  • 600 grams cream cheese, full fat (2 ⅔ cups)
  • 400 grams unsalted butter (1 ¾ cups)
  • 400 grams white chocolate, chopped (2 ½ cups)

Instructions

  1. Prepare the pumpkin: Peel, core, and slice the pumpkin into smaller pieces. Use a food processor to grate the pumpkin finely, then set aside.
  2. Preheat and prepare pans: Preheat the oven to 180°C (350°F). Line three 8-inch (20 cm) round cake pans with baking paper to prevent sticking.
  3. Mix eggs and sugar: Beat the eggs with the salt until frothy. Gradually add the sugar while continuously mixing until the sugar dissolves completely, creating a light mixture.
  4. Add wet ingredients: Pour in the vegetable oil, buttermilk, and maple syrup to the egg mixture. Mix well to combine all wet ingredients thoroughly.
  5. Combine dry ingredients: In a separate bowl, whisk together the cake flour, baking soda, and baking powder along with all the spices: cinnamon, nutmeg, ginger, and allspice.
  6. Make the batter: Add the dry ingredients to the wet mixture and gently whisk or beat with a hand mixer to combine. Avoid over-mixing to keep the cake tender.
  7. Fold in pumpkin and raisins: Using a spatula, fold in the grated pumpkin and optional raisins evenly into the batter without deflating it.
  8. Portion the batter: Divide the batter equally among the three prepared cake pans, approximately 570 grams (26 ounces) per pan if using a kitchen scale.
  9. Bake the cakes: Bake in the preheated oven for 50-55 minutes or until a skewer inserted in the center comes out clean. Cover with foil if tops brown too quickly.
  10. Cool the cakes: Allow the cakes to cool in their pans for 30 minutes, then remove to cool completely on racks. Refrigerate for at least 2 hours or overnight for best results.
  11. Toast walnuts: In a wide pan over medium heat, toast walnuts while tossing until they brown lightly.
  12. Caramelise sugar: Lower the heat and create a well in the pan. Add sugar and let it melt into caramel without mixing excessively (2-3 minutes).
  13. Coat walnuts: Stir the walnuts in the caramel to coat them thoroughly.
  14. Cool caramel walnuts: Spread the coated walnuts on a lined baking tray without clumping. Let cool for at least 2 hours.
  15. Crush walnuts: Place cooled caramel walnuts in a ziplock bag and gently crush with a rolling pin to desired size.
  16. Prepare frosting: Make white chocolate cream cheese frosting according to the detailed recipe, making 4 batches total.
  17. Fill piping bag: Load the cream cheese frosting into a piping bag fitted with a ½ inch nozzle. Use immediately without refrigerating after filling.
  18. Assemble first layer: Place first cake layer on cake board, pipe and spread frosting evenly on top, then sprinkle caramelised walnuts avoiding edges.
  19. Add second layer: Gently place second cake layer on top, repeat frosting and walnut sprinkling process.
  20. Top with final layer and frost: Add final cake layer, fully cover the cake with cream cheese frosting. If applying two layers of frosting, refrigerate cake for 1 hour between layers to set.
  21. Decorate base and cake: Press crushed caramelised walnuts onto the cake base to stick. Finish by decorating with orange and blue cream cheese dollops shaped like pumpkins for a festive touch.

Notes

  • The cake requires at least 2 hours of refrigeration after baking for proper setting before assembly.
  • Cover cake pans with foil if tops brown too fast during baking for an even finish.
  • Caramelised walnuts add texture and a sweet crunch but can be omitted if desired.
  • Use a kitchen scale for accurate batter portions to ensure even cake layers.
  • Frosting should not be refrigerated once placed in the piping bag to maintain perfect piping consistency.
  • For a dense pumpkin flavor, use fresh raw pumpkin grated finely rather than canned.
  • This recipe makes three 8-inch layers suitable for a tall, visually impressive cake.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/pumpkin-crunch-cake-with-caramelized-walnuts-and-white-chocolate-cream-cheese-frosting-recipe/