Chocolate Cake With Pumpkin Filling Recipe

Name: Chocolate Cake With Pumpkin Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Buttermilk; 1 cup Water; 2/3 cups Canola Oil; 2 cups Sugar; 2 whole Eggs; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 2 cups All-purpose Flour; 3/4 cups Cocoa Powder; FOR THE FILLING:; 8 ounces, weight Cream Cheese, Room Temperature; 1/3 cups Canned Pumpkin; 1/4 cups Sugar; 1/4 teaspoons Cinnamon; FOR THE GANACHE:; 1/2 cups Whipping Cream; 4 ounces, fluid Semi-sweet Chocolate, Chopped

Servings: persons

1 cup Buttermilk
1 cup Water
2/3 cups Canola Oil
2 cups Sugar
2 whole Eggs
1 teaspoon Baking Soda
1/2 teaspoons Salt
2 cups All-purpose Flour
3/4 cups Cocoa Powder
FOR THE FILLING:
8 ounces, weight Cream Cheese, Room Temperature
1/3 cups Canned Pumpkin
1/4 cups Sugar
1/4 teaspoons Cinnamon
FOR THE GANACHE:
1/2 cups Whipping Cream
4 ounces, fluid Semi-sweet Chocolate, Chopped

1
Preheat oven to 350u00b0F. Spray two round 9x2 cake pans with cooking spray and line with parchment. I buy the pre-cut round parchment liners. Then spray the parchment, too.
2
In a large bowl, mix buttermilk, water, oil, sugar, eggs baking soda, and salt with a whisk. Add flour and cocoa powder and whisk until combined.
3
Pour evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Do not overcook.
4
Mix all filling ingredients in a stand mixer (or hand mixer) until smooth. There might be some cream cheese lumpiness, so keep mixing.
5
When cakes are completely cool, you can assemble. Spread filling over one layer of cake and top with a second layer.
6
Make the ganache by bringing whipped cream to a low boil of medium-high heat. Remove from heat and add chocolate. Let it stand for 5 minutes then stir until smooth. Let it cool for about 10 minutes and stir again.
7
Pour ganache over cake, letting it drip down the sides. Put in refrigerator until set.
8
Recipe from Better Homes and Gardens.

1974

kcal

Calories

133

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup Buttermilk, 1 cup Water, 2/3 cups Canola Oil, 2 cups Sugar, and more.

Yes, Chocolate Cake With Pumpkin Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake With Pumpkin Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions