A Pumpkin Layer Cake with Toffee Pecans and Cream Cheese Frosting

Steps

1. 1
   Prepare two 38×25 cm (10×15 inch) baking trays, 2.5 cm (1 inch) deep. Lightly oil spray or butter grease them, then line with baking paper.
2. 2
   In a large bowl, whisk together all wet ingredients. Add dry ingredients and whisk well. Divide evenly between the prepared trays, spread level, and tap gently to settle. Bake for 15 minutes at 180°C (160°C fan-assisted oven). Cool for 10 minutes, then invert onto cooling racks and let cool completely.
3. 3
   Make the toffee pecans: In a large saucepan, melt sugar over medium-low heat. Once the edges begin to melt (around 4 minutes) and it reaches a pale gold colour, remove from heat and quickly stir in pecans and salt. Spread onto a baking paper-lined tray. Allow to cool completely, then finely chop (reserve some larger pieces for garnish).
4. 4
   Make the cream cheese frosting: Using a stand mixer with the paddle attachment, beat butter and cream cheese on high speed for 2 minutes. Add icing sugar in 3 batches, starting on low speed each time. Add vanilla extract and salt, then beat on high for 1 minute until smooth.
5. 5
   Assemble the cake: Cut the cooled cakes in half lengthways. Layer them on a serving platter. Spread 1/5 of the frosting on each layer and sprinkle with 1/4 cup toffee pecans. Repeat twice. Frost the top layer with the remaining frosting and garnish with additional toffee pecans. Refrigerate for 1 hour to stabilize slightly before slicing and serving.