This is a big-format Pumpkin Layer Cake sandwiched with cheese frosting (not too sweet!), littered all the way through (and on) with the sparkle and crunch of crushed toffee pecans. Serves 20 to 48. If you need me, I’ll be in the fridge with a fork!
A big four-layer Pumpkin Cake!
This is the sort of cake you make for gatherings but secretly hope to keep under a dome all week (not that any dome is big enough for this), cutting yourself slivers whenever the craving strikes.
We are talking four soft layers of cinnamon pumpkin cake, each smothered with a cream cheese frosting that’s creamy and tangy rather than cloying, with a sprinkle of finely chopped toffee pecans in every layer for some welcome textural contrast and addictive pops of nutty sweetness.
There is a good amount of frosting in every single bite, so you’ll be extra happy to discover that it’s not too sweet with less than half the sugar of traditional cream cheese frostings.
And it’s BIG!
40cm/15″ long, 8cm / 3.2″ high and weighs 2.5kg (5 lb), to be exact. This is one made for gatherings!
Cut into 16 thick slices for serious cake monsters, 20 regular servings, up to 48 in petit four form which rapidly became one of my favourite things about this cake. More on this below!
UPDATE: A reader asked if she could halve the recipe, and it dawned on me that it’s a brilliant way to make a smaller version of this. Bake the cake on one tray, cut into 4 pieces!
Ingredients
There are 3 parts to this cake:
The pumpkin cake layers – based on my Pumpkin Cake recipe which I originally got from a reader many years ago, and I’ve been loyal ever since! It’s an oil based cake, hand mixed with a whisk, and it’s exceptional: terrific soft crumb that stays fresh for 5 days. Baked on 2 trays which are each cut in half to make 4 layers – see FAQ for other baking pan options and shapes!
Cream cheese frosting – not too sweet! The first version I made used my regular cream cheese frosting and this cake was way too sweet.
Toffee pecans – with so many layers of soft cake and creamy frosting, I just felt like this cake was screaming out for some texture. I could’ve gone plain pecans (and you totally can), but I thought an attention-grabbing cake like this deserved a bit of sparkle and crunch, so I toffeed them!
1. Pumpkin PUREE OPTIONS for the cake
I use fresh because canned pumpkin isn’t easy to find in Australia, it tastes better and takes 8 seconds to puree. 🙂 But canned works perfectly fine!
2. OTHER CAKE INGREDIENTS
I’ve tried using more spice combinations in the past, but I keep coming back to just plain cinnamon. I like that it complements rather than overwhelms the pumpkin flavour. Simple is best!
Flour – Plain / all-purpose flour. I don’t recommend using self-raising flour (also called self-rising flour) as the flour-to-baking-powder ratio used in this recipe is specifically to ensure the cake rises flat rather than doming.
Oil – Any neutral-flavoured oil such as canola or vegetable. Using oil instead of butter keeps the cake moist because butter firms up at room temperature, while oil stays liquid. That’s why oil-based cakes stay softer for longer. The trade-off, of course, is flavour – butter always wins on that front! But in this cake, the pumpkin and cinnamon bring enough that I don’t miss the butter one bit.
Baking powder – Our rising agent, though I use slightly less than in the Pumpkin Cake (3 rather than 4 teaspoons) so the cake comes out flat rather than with a dome.
Cinnamon – For flavour! Pumpkin’s best friend!
Sugar – Regular white sugar or caster/superfine sugar both work.
Eggs – Large eggs (55–60g / 2 oz each), at room temperature. Room temperature eggs blend better into the batter, giving you a smoother, more even crumb. (More on the right eggs for baking here!)
Salt – Just a touch to enhance the flavours. Standard inclusion in sweet recipes these days. 🙂
3. toffee pecans
As mentioned above – you can skip the toffee and just use plain chopped pecans instead. Don’t skip roasting them though, it really brings out the pecan flavour! You could even add some into the batter. 🙂
White sugar – The base of the toffee, it melts into a golden, caramelised coating that hardens as it cools. Just regular white sugar, though caster sugar / superfine will also work just fine.
Pecans – My nut of choice, because it’s a classic pairing with pumpkin cake!
Salt – Not trying to make salted toffee here, but just enough to ensure the toffee does not taste tooth-achingly sweet. It is quite amazing how salt can dial down sweetness!
4. cream cheese frosting
Yes, you need two whole blocks of cream cheese frosting! I didn’t want a buttercream masquerading as a cream cheese frosting today, I wanted a frosting where cream cheese is front and centre because that slight tang just goes so well with pumpkin cake!
Also, dialling up the cream cheese is the reason why I was able to dial down the sugar to half the amount typically used in cream cheese frosting. 🙂
Cream cheese – Use block cream cheese, not the spreadable kind that comes in tubs (it’s too soft). If spreadable is all you can get, add a little extra icing sugar to firm up the frosting.
Unsalted butter – Softened to a pliable state, but not overly soft or starting to melt.
Icing sugar (powdered sugar) – 🇦🇺 In Australia, use soft icing sugar, not pure icing sugar (that one’s for things like royal icing, which sets hard).
Vanilla extract – For a touch of warmth and flavour.
Salt – To bring out flavours and also, it dials down the sweetness a bit.
How to make Pumpkin Layer Cake
There’s a few components to this recipe but none of them are tricky. You can also make all components the day before then assemble the next day, if you feel like breaking up the process or if you stuffed up your schedule and ran out of time to finish it (who me? 😊).
1. Pumpkin cake layers
It’s fine if your trays are slightly smaller, your cake layers will just be thicker and you’ll have a taller cake. I don’t recommend using larger though as the cake layers will be too thin.
This recipe can also be made in 20cm / 8″ or 23cm / 9″ pans to make 4 layer round cakes.
Line trays – Lightly spray or grease two trays then line with baking paper / parchment paper. I use standard jelly roll pans – 38 × 25 cm / 10 x 15″ that are 2.5 cm / 1″ deep (the cakes are 1.5cm / 0.6″ thick.
Other trays and round cake pan options – see FAQ and recipe card notes for different bake times!
Wet ingredients – Whisk the wet ingredients in a large bowl.
Dry ingredients – Add the dry ingredients into the same bowl and whisk until incorporated.
Divide the batter between each tray. Spread to the corners then assertively bang the pan on the counter to spread the batter as evenly as possible (it’s too thick to tilt/spread).
Bake for 15 minutes in at 180°C/350°F oven, or until a toothpick inserted into the middle comes out clean.
Cool in the pan for 10 minutes, then invert onto cooling racks. Fully cool before use.
If storing overnight, cover the surface with baking paper before wrapping with cling wrap as the surface is tacky. Keep in the refrigerator.
2. pecan toffee crumble
My failsafe toffee tips – melt low and slow, use a chopstick to stir rather than a spatula and take it off the stove when it’s pale golden as it will get darker as you toss the pecans. Nobody likes burnt toffee!
(PS If you’re wondering why I use a chopstick – I find it stirs more gently for a more even melt and there’s less surface area for toffee to get stuck to.)
Roast the pecans for 10 minutes in a 180C/350F (160C fan-forced) oven. This step really brings out the pecan flavour so don’t skip it! Let cool on the tray for at least 5 minutes before using.
Make toffee – Spread the sugar in an even layer in a large saucepan over medium heat.
Stir – After 2 minutes or so, you will see the edges melt into a clear sugar syrup. Gently stir using a chopstick (or similar, something thin with minimal surface area) then let the sugar continue melting, stirring two or three more times.
Toffee colour – Once fully melted, let it become a light amber colour then take it off the stove.
Work fast! Add the pecans and salt. Use a rubber spatula to coat in the toffee.
Spread the pecans in a single layer on a baking paper lined tray as best you can. The toffee starts to hard quickly so it can be a battle! But don’t worry if you have pecan clumps, a thinner layer is just easier to chop than giant mounds of hard pecan toffee, and cools faster too.
Cool fully then break up into large chunks by hand.
Chop – Use a knife to chop the toffee pecans. I chop about half pretty finely (I get a fair amount of “dust” which I love!) for use inside the layers. Then I chop the rest marginally larger to use for decorating and serving. Larger pieces inside the cake get in the way of slicing, I find. Toffee is hard!
Resist eating by the handful (it is candy, after all!) and set aside for assembling.
3. Not-too-sweet cream cheese frosting
Beat the cream cheese and butter for 2 minutes on high until creamy and fluffy, scraping down the sides as needed. a minute on high until creamy.
Fluff it! Then add the icing sugar (powdered sugar) in 3 batches, starting the beater on low to avoid a snowstorm. Once it’s incorporated, add the vanilla and salt. Crank the beater up to high and beat for 1 minute until the frosting is fluffy.
Use immediately or refrigerate until required, even overnight. If it’s in the fridge for more than 30 minutes and the frosting becomes hard, leave it out to come to room temperature then give it a fast and furious beat to re-fluff.
4. ASSEMBLE
Top tip: assemble on the platter you intend to serve this cake on. Avoid having to move this once assembled!
Cut each cake into half lengthways, then trim as needed so you have four equal pieces.
For ease of handling (moving around etc), once I have cut the cake I cover each piece with a separate piece of baking paper, then invert onto the cool rack (so the paper acts as a sling to transfer the cake around as needed).
Place a piece of cake on a serving platter. Spread with one-fifth of the frosting. Sprinkle with 1/4 cup of the finely chopped pecans and dust.
Frosting rationing – I use one-fifth of the frosting between each layer, then two-fifths on the top and sides.
Repeat twice more, then place the final cake layer on top. Take care when handling the cake layers to avoid breaking! Use the paper then invert, or use long kitchen utensils to support the cake pieces, like two offset spatulas, long knives or even rulers.
If you start getting a Leaning Tower of Pisa situation, just nudge and press to make the stack as even as possible. I have been known to shove bits of toffee pecans between layers to “prop” up sagging sections. Do it now before you start frosting the top and sides – else it gets messy!
Frost the top and sides with the remaining cream cheese frosting. Sprinkle the top with pecan crumble (I use some of the larger pieces here as I think it looks nicer). Refrigerate for an hour – this helps stabilise the cake – the cut slices as thick as you dare, and serve!
Some logistical matters
I don’t ordinarily close a post with a section on cake logistics, but I feel like it’s got a place here because this is a bit of a large, statement cake that calls for a bit more effort than simple one-bowl cakes. 🙂 So here we go!
It can serve 48 – The cake cuts into 48 tall petit four size pieces that are ideal for passing around as an after dinner treat! Each piece is roughly 4 x 4 x 8 cm tall (1.6 x 1.6 x 3.2″). The cake is actually quite rich so honestly, most people would probably find that piece sufficient for dessert, especially if the main was substantial.
Though actually, it could have the opposite effect and start a stampede as people try to grab seconds and thirds before it’s all gone! 🤣
Think about storage and transportation! This is a long cake – 40cm/15″ long, 8cm / 3.2″ high and weighs 2.5kg (5 lb). It is formidable!! 🙂 If you don’t have a tupperware container large enough, stick skewers in the cake as support poles for a foil tent, then for extra security wrap that in cling wrap.
Getting ahead with the cake – The cake has an excellent shelf life of 5 days because it’s made with oil rather than butter. So you can make the cake well ahead and keep it in the fridge until you’re ready to assemble.
Making the frosting ahead – The frosting can be made even two days before and kept in the bowl until required. Just take it out of the fridge and let it soften on the counter (about an hour, depending on how warm/cold your kitchen is) then give it a swift-and-furious beat to re-fluff (about 1 minute). Then use per recipe.
And lastly, one of my favourite features about this cake (don’t judge me!) is that it’s terrific eaten cold, straight out of the fridge. The cake stays soft, the frosting stays creamy, and you can skip the dreaded 30-minute wait for buttercream to thaw from rock-hard to edible – it kills me every time!
Hope you enjoy! – Nagi x
FAQ – A Very Big Pumpkin Layer Cake
5 days – near perfectly! Store it in an airtight container in the fridge.
I’m afraid I haven’t tried with GF flour.
If you don’t have a 38 × 25 cm / 10 x 15″ , or two of these, that’s ok! There are so many alternatives. 🙂 For the bake times, just check with a toothpick. Don’t fret about exactness, the cake is very moist so it’s forgiving.
Round pans – You can make a formidable 3 or 4 layer round cake! Use 2 or 3 round pans, either 20cm/8″ or 23cm/9″. If using 2 pans, cut each in half to form 4 layers in total. See recipe notes for baking times.
Two 23 x 33cm / 9 x 13″ pans or one full sheet pan (46 x 66 cm (18 x 26 inches) – The cake will be a bit taller, bake for ~ 20 minutes.
Only one pan? Bake the batter twice, separately.
YES! I stick to cinnamon only because I love to let the pumpkin flavour come through. However, if you want a more heavily spiced cake, then add 1/2 teaspoon ginger powder and 1/8 tsp each nutmeg and ground cloves.
Here is an unstructured thought-dump on how creating this cake!
Some time ago, I spotted a clever layered carrot cake made using sheets pans on Instagram by Pancake Princess, a baking website. It reminded me of the iconic Cooks Illustrated Carrot Cake which I’ve made in the past!
I loved the idea of making a cake in a layered loaf-form rather than round, and I originally wanted to try a chocolate-cream version of this (it would look so good!), But, it’s October, there are pumpkins everywhere (Halloween!), so I had it in my head that I wanted to do a pumpkin recipe.
So pumpkin layer cake it is!
I’ve already shared a classic Pumpkin Cake recipe, a recipe I received from one of my first regular readers (Dorothy from Tennessee!) so I wanted to make something different and a little more Look At Me! We are approaching festive season, after all – Thanksgiving! Christmas!
From there, using cream cheese frosting was a no-brainer because it just goes so well with pumpkin. Though because this has a much higher frosting-to-cake ratio than a single layer pumpkin cake, I found it was way too sweet using regular cream cheese frosting, and I wanted more tang to cut through all the richness.
So I dialled up the cream cheese (doubled it), and cut back on the icing sugar / powdered sugar to less than half the amount you’d ordinarily use for the volume of frosting we’re making for this cake. The result is a not-too-sweet cream cheese frosting that I think will be my go-to cream cheese frosting for spreading (it’s a little too soft for piping – icing sugar thickens frosting to give it structure).
As for the Toffee Pecans, with so many layers of soft cake and creamy frosting, I just felt like this cake was screaming out for some texture. I could’ve gone plain pecans (and you totally can), but I thought an attention-grabbing cake like this deserved a bit of sparkle and crunch, so I toffeed them! They have to be chopped because toffee is hard, and the result is a sparkly rubble of sweet amber and nutty goodness that I want to shower on every cake I make from hereon.
This is one of those cakes that I dabbled with on weekends and evenings, and it wasn’t until I knew for sure it was “blog-worthy” that I got JB to have a taste. He declared it too sweet, but loved the way it was constructed and especially enjoyed the toffee pecan crumble.
So I dabbled in a few different cream cheese frostings to dial down the sugar (I make tiny batches using one tablespoon of cream cheese, butter, icing sugar, cream etc). This was actually more annoying to figure out than I expected – icing sugar brings the frosting together and provides structure, so if you massively reduce it, the frosting is too loose or it splits. I tried a cream cheese whip (like in my Pistachio Cake) but it was way too soft for a layer cake. Tried thickening it with some butter and it split. 😅
Anyway, I finally got there with the less-sweet frosting, he gave it the tick of approval, then I wrote up the recipe card you see below so he could make it by reading that. His came out 100% perfectly!
Watch how to make it
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A Very Big Pumpkin Layer Cake – with toffee pecans and cream cheese frosting
Ingredients
Pumpkin puree options – CHOOSE ONE
- 1 2/3 cups (425g) fresh pumpkin puree , I use this (Note 1)
- 15 oz / 425g canned pure pumpkin , 1 can (Note 1)
Cake wet ingredients
- 4 large eggs 50 – 55 g/2oz each), at room temperature
- 1 3/4 cups white sugar (or caster/superfine sugar, Note 2)
- 1 cup vegetable or canola oil (or other neutral flavoured oil)
Cake dry ingredients
- 2 cups plain/all-purpose flour
- 3 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking / kosher salt (Note 3)
Not-too-sweet cream cheese frosting
- 500g / 16oz cream cheese (block type) , at room temperature – 2 blocks (Note 4)
- 250g / 18 tbsp unsalted butter , softened (US: 2 sticks + 2 tbsp)
- 3 cups (360g) soft icing sugar / powdered sugar , sifted (Note 5)
- 1 1/2 tsp vanilla extract
- 1/2 tsp cooking / kosher salt (Note 3)
Pecan toffee crumble
- 1 cup pecans
- 2/3 cup white sugar (superfine / caster sugar works too)
- 1/4 tsp cooking / kosher salt (Note 3)
Instructions
Pumpkin cake layers
- Preheat oven to 180°C/350°F (160°C fan-forced). Lightly oil spray or butter grease two 38 × 25 cm / 10 x 15" baking trays that are 2.5 cm / 1" deep (jelly roll pans). Line with a sheet of baking paper. (Note 6)
- Batter – In a large bowl, whisk together the pumpkin and Wet ingredients. Add the Dry ingredients and whisk well until combined.
- Fill trays – Divide the batter between the trays (735g batter each). Spread out to the edges using a spatula then tap the trays on the counter (assertively!) to spread the batter out as evenly as you can.
- Bake 15 minutes or until a toothpick comes out clean.
- Cool for 10 minutes. Invert onto cooling racks then cool completely (1 hour+) or refrigerate overnight.
- Cut – Invert a piece of cake onto a cutting board. Cut in half lengthways. Trim as needed for level, even layers. Cover each piece of cake with its own sheet of baking paper (trimmed to size), with overhang for ease of handling.
Assembling
- Platter – Assemble on the platter you intend to serve it on (moving once assembled is hard / risky).
- Frosting amounts to use – one-fifth between each layer, and two-fifths for the top and sides.
- Layering – Use the paper to transfer one piece on the cake platter. Spread with one-fifth of the frosting, sprinkle with about 1/4 cup of pecan toffee crumble. Top with another layer of cake (invert using paper, or use 2 long offset spatulas/knives/rulers to handle). Repeat twice more with frosting and pecan crumble.
- Frost surface – Spread the top and sides with remaining frosting. Sprinkle the surface with remaining pecan crumble.
- Refrigerate for at least 1 hour (to stabilise a bit) then cut slices to serve! Use extra pecan crumble for serving, if you want (I want!).
Toffee pecan crumble
- Toast nuts – Preheat the oven to 180°C/350°F (160°C fan-forced). Spread the nuts on a tray and roast for 10 minutes. Remove and let cool for at least 5 minutes.
- Toffee – Spread the sugar in a large saucepan over medium low heat. Leave it until you see the edges melting into a clear sugar syrup, then use a chopstick to stir every now and then to encourage the sugar to fully melt. Once it turns pale golden, remove from heat (it will go more golden in the next step).
- Work fast – Add the pecans and salt into the toffee. Use a rubber spatula to quickly coat. Spread onto a baking paper lined tray as best you can before the toffee starts to firm up (don't worry if you can't though, we're chopping it up).
- Cool and chop – Cool for an hour until the toffee hardens. Break into large chunks then use a knife to chop it into small pieces and toffee pecan dust (this is really nice!). Set aside until required.
Not-too-sweet cream cheese frosting
- Cream butter – Place the cream cheese and butter in a bowl. Beat for 2 minutes on medium high until smooth and fluffy. Use the paddle attachment if using a stand mixer.
- Add the icing sugar in 3 batches, starting the beater on low after each addition, to avoid a snowstorm. Scrape down the sides as needed. Once the icing sugar is mixed in, add the vanilla and salt. Turn the beater up to high and beat for 1 minute.
- Use immediately, or refrigerate until required, even overnight, though you'll need to bring it back to room temp if it chills and hardens, and give it a good beat to re-fluff.
Recipe Notes:
- 3 x 20cm/8″ pans – 20 to 22 minutes
- 3 x 23cm/9″ pans – 18 to 20 minutes
- 2 x 20cm/8″ pans – 30 to 35 minutes
- 2 x 23cm/9″ pans – 25 to 30 minutes
Nutrition Information:
Life of Dozer
As I’m writing today’s recipe – perfectly positioned for maximum sunlight and minimum effort!
Oops … I just read the FAQ section and saw your comments about extra spices! Thank you!
Would You like me to make one for you
Yes please!
What a picture of self indulgence! I hope Dozer is resting well. Perhaps he’s contemplating the cake?
Thank you for this recipe. WOW! Just when one thinks you can’t outdo yourself you come up with another fantastic recipe. I’m going to use fresh pumpkin. Also Dozer is looking great. Glad for any / all Dozer updates. Hope you have a wonderful and relaxing weekend. 🙂
Thanks for your comment Claudia! Please let us know how it turns out 🙂
Can you freeze the cake ok? I really want to try this recipe, sounds amazing but it would fall in me to eat it all ; ). If i can freeze half the cake and defrost and eat the over 4-5 days would help. Thank you
I’d like to know too! I feel like it could as I have frozen carrot cake with cream cheese before and it held up well.
Hi Nagi, am not usually a baker however the pumpkin got me with this cake as I’m also a massive carrot cake fan. For fresh pumpkin, do you have a recommended type as I know they can differ in texture and sweetness.
Hi: I noted in her video the type that she used. In Canada, it’s considered a squash as pumpkin to me are only the big orange ones 🎃 But all countries differ.
Hope that’s somewhat helpful.
I personally find kabocha squash is the best squash to ever exist. But… it’s so hard to find here (especially when all the squashes are unlabelled). So the next best option is red kuri squash which is equally sweet and dense (not watery) and doesn’t taste “vegetable ” the next day (like swede, broccoli), and bonus it’s super easy to identify! (It’s the only red skinned squash in the selection)
Hi Cathy, thanks for reaching out. We used Kent pumpkin here for this recipe.
Looks scrumptious, Nagi! Did you experiment with more spices? I’m afraid I’ll miss the usual pumpkin spices of ginger, cloves, nutmeg but I don’t want to mess it up either.
Yes! I have done it plenty of times in the past, giving it a spice flavouring like what I use for pumpkin pie. I’ve popped it in the FAQ – add 1/2 teaspoon ginger powder and 1/8 tsp each nutmeg and ground cloves in addition to the 2 teaspoons of cinnamon powder. 🙂 – N x
Hi Nagi and Dozer. This cake looks absolutely scrumptious. I can’t wait to bake it for Halloween night with our friends. Problem is, I only have one pan the right size. Could I make it in two batches using the same tray?
Hi Yvonne! If you bake it in one pan I think it will be tricky to cut into 4 layers. I’d suggest baking it twice in the same pan. You could also use 2 x 20cm/8″ or 23cm/9″ round pans, the bake time would be around 20 – 22 minutes I except (check with toothpick) – N x
Hey Nagi, I am not usually a baker but this cake has me wanting to really give it a go. For fresh pumpkin, do you recommend a certain type? I know they vary in texture and sweetness.
There are specific pumpkins for cooking/baking called Sugar Pumpkins or Pie Pumpkins. They’re small and round, about the size of a large grapefruit.
I have to try this! I think I can get canned pumpkin here(Sweden)!
I’d like the pecans and sugar for them in grams though, please?
Measuring cups are not a thing here, metric 100%!
Hi Masja! Above the ingredients, click on Metric and it will show everything in grams! – N x
My apologies, I forgot to add it for the toffee pecans. Just fixed! – N x
Thank you Nagi! 🤩
going to be top of my baking list for our little dog shelter coffee garden Halloweens puppy cuddles fund raiser. I like that its big and I can get lots of slices out of it. Thanks N xx
You have a dog shelter?? You wonderful human, you. Sending so many hugs – N x
I recently made your Cinnamon roll recipe and I think this cream cheese icing would be great on them …I froze a few after baking as there were alot 😂😂
Hi Tiff! To be honest, I think this is a little too soft for cinnamon rolls 🙂 Thanks for the reminder though, I need to update that recipe with fresh photos and video I think!! – N xx
They were super easy even though there were a lot of steps and absolutely delicious
Hello Nagi !
Just like Eha, … I’d love a bite !
Canned pumpkin is not available here, … too bad !
Tonight… 15 minute sausage meat balls as planned, served with rice !
Have a nice sunbathing time Dozer !
Ooooh! I hope you enjoy the meatballs Adeline! – N x
Looks as though you need a new chopping board.
Want me to to make you one?
You mean my wooden one?? Ohhhhh I love it!! Yes it’s old but I like it all wonky and rustic 🙂 Thank you for the offer though Joe, that’s so kind of you!! – N xx
Hello Dozer – we both are enjoying the sun, me too – there is supposed to be an almighty thunderstorm later – I don’t like them, don’t think you would either. You are not allowed cake, are you – but didn’t Mommy make a special one today – it’s for all her many friends over the ocean who will soon celebrate Halloween – but we can have some here too – it sure looks different and I would love a taste! All those layers . . . I love the look of cream cheese and the nuts. Tell Mommy for me and have a sunny weekend 🙂 !
He was definitely not happy that he didn’t score a bite!!! 🙂 Way too rich for him these days!! Hope you have a great weekend too Eha – N x
Dozer, hanging loose 😎🤙🥰
Omg, that cake looks incredible !!
Thanks Lesley!! It’s definitely one of the best I’ve made all year – I’m especially in love with the cream cheese frosting, absolutely love that it’s not as sweet as regular buttercream-style ones! – N x