I haven’t baked much since I spent four days in early October creating two massive cakes for Sierra’s wedding. So it might seem rather surprising that the first time I pull out my cake pans after such a project, it’s to reprise the very recipes I used for the largest tier of the wedding cake. I, however, am not surprised, as I have been wanting to share this recipe in a normal, human-sized dessert that you can make for you and your family instead of a full wedding guest list.
Before autumn wanes completely, I urge you to make this cake. This cake is rich, moist, and full of pumpkin flavor. This maple cream is studded with these sugared pecans (easily my favorite discovery of the season) and compliments the spicy cake perfectly. And for layer cake, this is pretty easy! No icing to smooth, no crumbs to worry about, no delicate folding dry ingredients into the batter, no piping. You can totally do this.
