Pumpkin Praline Torte
Delight in the warm, spiced flavors of fall with this show-stopping Pumpkin Praline Torte, a multi-layered dessert masterpiece perfect for any special occasion. This decadent creation features moist pumpkin spice cake layers infused with cinnamon, ginger, and nutmeg, sandwiched between clouds of luscious cream cheese filling. A crown of homemade praline topping, made with golden-hued caramelized pecans, adds a satisfying crunch and a touch of elegance. With its balance of soft and creamy textures, spiced sweetness, and nutty caramel drizzles, this torte is as indulgent as it is visually stunning. Perfect for Thanksgiving, holiday gatherings, or anytime you're craving a festive dessert, this Pumpkin Praline Torte is sure to be a centerpiece-worthy crowd-pleaser.
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 3 eggs
- 1 cup pumpkin puree
- 0.5 cup whole milk
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 cup whipping cream
- 0.5 cup chopped pecans
- 0.25 cup light corn syrup
- 0.5 cup granulated sugar (for praline)
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Step 2
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Step 3
In a large mixing bowl, cream the granulated sugar, brown sugar, and butter together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 4
Mix in the pumpkin puree until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Step 6
Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Step 7
Cool the cakes in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 8
While the cakes are cooling, prepare the cream cheese filling. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Separately, whip the whipping cream in a chilled bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Set aside in the fridge.
Step 9
To make the praline topping, combine the chopped pecans, light corn syrup, and granulated sugar in a small saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat and let cool.
Step 10
To assemble the torte, place one cake layer on a serving plate. Spread an even layer of cream cheese filling over the cake. Repeat with the second and third layers, finishing with a layer of cream cheese filling on top.
Step 11
Drizzle the praline mixture over the top of the torte, allowing it to drip down the sides for a decorative effect.
Step 12
Refrigerate the torte for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (2350.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8066.9 |
| Total Fat 420.2g | 0% |
| Saturated Fat 230.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 1585.3mg | 0% |
| Sodium 4553.5mg | 0% |
| Total Carbohydrate 1021.4g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 799.7g | |
| Protein 72.6g | 0% |
| Vitamin D 176.7IU | 0% |
| Calcium 873.8mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 1970.1mg | 0% |
Source of Calories