Pumpkin Layer Cake with Toffee Pecans and Cream Cheese Frosting

Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly oil or butter two 38 × 25 cm / 10 × 15-inch baking trays, each 2.5 cm / 1 inch deep. Line them with baking paper.

Step 2: In a large bowl, whisk together the pumpkin and wet ingredients. Add the dry ingredients and whisk until combined.

Step 3: Divide the batter between the trays, about 735 g per tray. Spread it to the edges with a spatula, then tap the trays firmly on the counter to spread the batter as evenly as possible.

Step 4: Bake for 15 minutes, or until a toothpick inserted in the cake comes out clean.

Step 5: Cool in the trays for 10 minutes. Invert the cakes onto cooling racks and let them cool completely, for at least 1 hour, or refrigerate overnight.

Step 6: Invert a piece of cake onto a cutting board and cut it in half lengthwise. Trim the pieces as needed to make even layers. Cover each piece with its own sheet of baking paper, trimmed to size and with an overhang for easier handling.

Step 7: Assemble the cake on the platter you plan to serve it on; moving it after assembly is difficult and risky.

Step 8: Set aside one-fifth of the frosting for between each cake layer, and two-fifths for the top and sides.

Step 9: Use the baking paper to transfer one cake piece to the platter. Spread it with one-fifth of the frosting and sprinkle with about 1/4 cup of pecan toffee crumble. Add another cake layer, inverting it with the paper or supporting it with two long offset spatulas, knives or rulers. Repeat twice more with frosting and pecan crumble.

Step 10: Spread the remaining frosting over the top and sides of the cake. Sprinkle the remaining pecan crumble over the surface.

Step 11: Refrigerate for at least 1 hour to help the cake set, then cut into slices to serve. Add extra pecan crumble when serving, if desired.

Step 12: Preheat the oven to 180°C/350°F (160°C fan-forced). Spread the pecans on a tray and roast for 10 minutes. Remove them from the oven and let them cool on the tray for at least 5 minutes.

Step 13: Spread the sugar in an even layer in a large saucepan over medium-low heat. Leave it until the edges begin melting into a clear sugar syrup. Use a chopstick to stir from time to time and encourage the sugar to melt fully. When it turns pale golden, remove the pan from the heat; the toffee will darken more in the next step.

Step 14: Work quickly: add the pecans and salt to the toffee and use a rubber spatula to coat them. Spread the mixture as best you can on a baking-paper-lined tray before the toffee firms up. Uneven clumps are fine; you will chop them up.

Step 15: Cool for 1 hour, until the toffee hardens. Break it into large chunks, then chop with a knife into small pieces and fine toffee pecan crumbs. Set aside until needed.

Step 16: Put the cream cheese and butter in a bowl. Beat on medium-high for 2 minutes, until smooth and fluffy. If using a stand mixer, use the paddle attachment.

Step 17: Add the icing sugar in 3 batches, starting the beater on low after each addition to keep the sugar from scattering. Scrape down the sides as needed. When the sugar is incorporated, add the vanilla and salt. Turn the beater to high and beat for 1 minute.

Step 18: Use the frosting immediately, or refrigerate it until needed, even overnight. If it chills and hardens, bring it back to room temperature and beat it until fluffy again.