The Most Delicious Pumpkin Butter Pecan Cake

cakebycourtney.com

JENI

subheading: FOR THE CAKE:

1 ½ cup (300 g) granulated sugar

¾ cup (165 g) packed brown light brown sugar

5 large eggs room temperature

1 cup (218 g) vegetable oil

1 ½ teaspoons (6.3 g) vanilla

2 cups (400 g) pumpkin purée

3 cups (360 g) all-purpose flour

1 ½ tablespoon (18 g) baking powder

3 teaspoons (7.8 g) ground cinnamon

1 ½ teaspoon (4 g) ground ginger

1 teaspoon (3 g) nutmeg

1 teaspoon (6 g) salt

subheading: FOR THE FILLING:

3 tablespoons (42.4 g) unsalted butter softened

¾ cup (165 g) dark brown sugar packed

½ teaspoon (3 g) salt

2 eggs

½ cup (150 g) light corn syrup

1 teaspoon (4.2 g) vanilla extract

2 cups (300 g) pecans

subheading: FOR THE PECAN BUTTER:

2 cups (300 g) chopped pecans

1 tablespoon (13.6 g) olive oil

subheading: FOR THE BUTTERCREAM:

2 cups (452 g) unsalted butter slightly cold

6 cups (750 g) powdered sugar measured and then sifted

Pecan butter recipe above

3 tablespoon (43.3 g) heavy whipping cream

note: his buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

Directions at cakebycourtney.com

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