Nothing says fall quite like spiced pumpkin cake wrapped in a cozy slathering of spiced frosting. Add some pecans into the mix and now we’re really talking. This cake is everything that is glorious and homey about the season. On top of that few things are as impressive as a layer cake. The mere sight of one makes people imagine that you’ve spent the day slaving away in the kitchen. They don’t have to know that this cake comes together surprisingly quickly. Chocolate can be intimidating to work with but if you brave past your fears you’ll find yourself with a velvety smooth frosting that can easily be doubled and frozen for future cakes.

The pumpkin saves this cake from being too sweet while the rich dark chocolate elevates this dish beyond the typical pumpkin based goods that are so prevalent this time of year.

Pumpkin Pecan Cake:

14  TBL(1 3/4 sticks) butter, softened and at room temperature

1 1/2 cups sugar

2 cups flour

1 TBL pumpkin pie spice (or a blend of 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp ginger, and 1/2 tsp allspice)

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 eggs

2 tsp vanilla extract

1 1/2 cups pumpkin puree

1 cup chopped pecans

 

1. Preheat your oven to 350°. Grease two 9″ cake pans and line the bottoms of the pans with parchment paper. Grease the parchment paper.
2. In a large mixing bowl beat the butter with the sugar until it becomes light and fluffy, stopping the machine to scrape down the sides with a spatula if needed to make sure everything gets mixed together.
3. While the butter and sugar are being creamed together whisk the flour with the pumpkin pie spice, baking soda, baking powder, and salt.
4. With the mixer running slowly add one egg at a time to the sugar and butter mixture. Add the vanilla extract and pumpkin puree and mix well. The mixture will look a little broken, trust me it will turn out great! 
5. Add the flour and spice mixture to the rest of the ingredients in three batches, making sure to mix slowly and stopping once the dry goods have all been incorporated. You do not want to over mix!Add the pecans in with the last batch of flour. 
6. Evenly divide the batter amongst the two cake pans and bake for 20 minutes. Rotate the pans and bake for another 15 minutes or until the top of the cake bounces back when pressed and a wooden skewer inserted into the middle comes out clean. 
7. Allow the cakes to cool for at least 10 minutes before running a dull knife along the sides to loosen them from the pans. Invert onto a drying rack, remove the paper, and place right side up once more. Let the cakes cool completely before frosting.

for the Spiced Chocolate Frosting:

6 TBL (3/4 a stick) of butter, softened and at room temperature

2 1/2 cups powdered sugar, sifted

2 tsp ground cinnamon

10 ounces unsweetened baking chocolate, melted and cooled to room temperature

1. Mix everything with an electric or handheld mixer, making sure there are no lumps of powdered sugar or butter.

To assemble the cake cut off the tops of each cake so that they are level. Spread a generous layer of the frosting on top of one of the cakes. Sandwich the two cakes together and cover with the remaining frosting. Feel free to decorate with any leftover pecans.