Chocolate Pumpkin Cake Recipe

Name: Chocolate Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake batter; 1 1/2 cups flour; 2/3 cup cocoa; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup buttermilk; 1 cup canned pumpkin; 2 teaspoons vanilla extract; 3/4 cup butter, softened; 1 cup dark brown sugar; 1 cup granulated sugar; 3 large eggs, plus; 1 egg yolk; Frosting; 6 ounces cream cheese, softened; 1 1/2 cups confectioners' sugar; 1/4 teaspoon cinnamon; 3/4 teaspoon vanilla; 1 1/2 cups heavy cream; 1/4 teaspoon orange food coloring; Icing; 4 ounces bittersweet chocolate; 1 tablespoon cold unsalted butter; 3 tablespoons corn syrup; 1/2 cup heavy cream; 1 tablespoon cold butter

Servings: persons

cake batter
1 1/2 cups flour
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 cup butter, softened
1 cup dark brown sugar
1 cup granulated sugar
3 large eggs, plus
1 egg yolk
Frosting
6 ounces cream cheese, softened
1 1/2 cups confectioners' sugar
1/4 teaspoon cinnamon
3/4 teaspoon vanilla
1 1/2 cups heavy cream
1/4 teaspoon orange food coloring
Icing
4 ounces bittersweet chocolate
1 tablespoon cold unsalted butter
3 tablespoons corn syrup
1/2 cup heavy cream
1 tablespoon cold butter

1
Cake:
2
Preheat the oven to 350 degrees. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
3
Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
4
Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.
5
Frosting:
6
Beat cream cheese using a mixer set on medium-high speed until fluffy. Add confectioners sugar, cinnamon and vanilla and beat on low speed until well combined. In a separate bowl beat heavy cream confectioners sugar and orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combinted. Spread 1 cup between the two layers and use the remaining for frosting the top and sides of the cake. cake. Chill the whole cake after frosting for 30 minutes.
7
Glaze:
8
Bring heavy cream to boil, pour over chocolate, butter and corn syrup. Let stand 3 minutes and whisk until smooth. Cool 3 to 5 minutes until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides.

2324

kcal

Calories

142

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 27 ingredients. The key ingredients include: cake batter, 1 1/2 cups flour, 2/3 cup cocoa, 2 teaspoons baking powder, and more.

Yes, Chocolate Pumpkin Cake 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.

Chocolate Pumpkin Cake

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