Pumpkin Hazelnut Crunch Cake with White Chocolate Pumpkin Spice Frosting
All the flavors of fall come together to create a fantastic and unusual cake that is perfect for all of your holiday celebrations. A moist, lightly spiced pumpkin cake is filled with a crispy hazelnut chocolate bar and then topped with a creamy white chocolate pumpkin spice frosting.
Ingredients
Pumpkin Cake
- ⅔ cup vegetable oil
- 4 large eggs room temperature
- 2 cups sugar
- 1 ½ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- 2 teaspoon salt
- 2 teaspoon baking powder
- 3 cups all purpose flour
Chocolate Hazelnut Crunch Filling
- 1 bag semisweet chocolate chips (or chocolate of choice)
- 1 ½ cups toasted rice cereal
- ½ cup hazelnuts finely chopped
White Chocolate Pumpkin Spice Frosting
- ½ cup white chocolate chips
- 2 tablespoon whipping cream
- 1 stick salted butter room temperature and very soft
- 4 oz cream cheese room temperature and very soft
- 1 teaspoon pure vanilla extract
- 1 ¼ cup powdered sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 1 pinch ground nutmeg (under ⅛ tsp)
Instructions
Make the pumpkin cake:
- Preheat the oven to 350 degrees.
- Grease two 9 inch round cake pans.
- In a large bowl combine the vegetable oil, eggs, sugar, and pumpkin puree.
- Mix until just combined with a hand held mixer.
- In a small bowl combine the rest of the dry ingredients and stir well (sift the dry ingredients if preferred).
- Add the dry ingredients to the wet ingredients and mix on low speed for one minute and then medium speed for 2 minutes.
- Divide the batter evenly between the two cake pans.
- Bake at 350 degrees for 33-38 minutes, until the tops are golden brown, the center is set and a toothpick comes out clean when inserted.
- Allow to cool in the pan for about 30 minutes, then remove the cakes from the pans and allow to cool for another 30 minutes.
- Level the cakes if needed by cutting off the tops with a large serrated bread knife to create a level surface for the filling and icing.
Make the Chocolate Hazelnut Crunch Filling
- Line a 9 inch round cake pan with parchment paper with, edges hanging over the sides.
- In a medium, microwave safe bowl, add the chocolate chips.
- Microwave in 30 second increments, stirring between, until the chocolate chips are melted and smooth.
- Add the toasted rice cereal and hazelnuts. Gently stir and fold until well combined.
- Spread ⅔ of the hazelnut crunch filling over one of the cooled cake layers and spread out evenly. Use ⅔ of the filling for a thinner filling, use all of it for a thicker filling. Note: the thicker the filling, the more difficult the cake will be to cut.
- Top with the second cake layer.
- Optional step: refrigerate the cake for about 10 minutes to allow the hazelnut crunch to set up a bit. Or just leave at room temperature for a softer, but easier to cut cake.
Make the White Chocolate Pumpkin Spice Frosting:
- In a small bowl add the white chocolate chips and cream.
- Microwave for about 30-45 seconds until the chocolate just begins to melt.
- Stir well until smooth and creamy. Set aside to cool.
- In a medium bowl combine the butter and cream cheese.
- Cream together with a handheld mixer until well combined.
- Add the cooled white chocolate sauce (make sure it's not hot) and mix well.
- Add the vanilla and mix well.
- Add the powdered sugar, cinnamon, ground ginger, and nutmeg. Mix with a handheld mixer until light and fluffy.
- Spread on the top of the cake for a "naked" cake style.
Notes
This cake make a "naked" style cake with a single layer of frosting on top. If you wish to add frosting to middle and sides of the cake then you will need to make 3 times the amount listed above for the frosting ingredients.
This cake can be stored in the refrigerator for 3-5 days.