Chocolate Pumpkin Cake Recipe

Name: Chocolate Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup all purpose flour; 3/4 cup unsweetened cocoa; 1 1/2 tsp. baking soda; 1/4 tsp. salt; 1 cup lowfat buttermilk; 3/4 cup canned pure pumpkin; 2 tsp. vanilla extract; 3/4 cup butter, room temperature; 2 cup granulated sugar; 3 large eggs

Servings: persons

2 cup all purpose flour
3/4 cup unsweetened cocoa
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup lowfat buttermilk
3/4 cup canned pure pumpkin
2 tsp. vanilla extract
3/4 cup butter, room temperature
2 cup granulated sugar
3 large eggs

1
Preheat oven to 350. Grease two 8-in. round cake pans. Line bottoms with parchment paper. Grease. Dust pans with flour.
2
Whisk flour, cocoa, baking soda and salt in large bowl. In medium bowl, whisk buttermilk, pumpkin and vanilla.
3
In large bowl, beat butter and sugar until blended. Increase speed to high; beat 5 min. or until pale and fluffy, occasionally scraping sides down.
4
Reduce speed to med-low; add eggs one at a time. Add flour mixture alternately with buttermilk mixture. Beat until batter is just smooth.
5
Divide batter evenly among pans. BAKE CAKES 30 - 35 MIN. Cool in pans on wire rack 10 min. Loosen layers from pans and invert on wire rack. Completely cool, 45 min.
6
Proceed to decorate with brown butter frosting or any other.

1468

kcal

Calories

Fat

157

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 10 ingredients. The key ingredients include: 2 cup all purpose flour, 3/4 cup unsweetened cocoa, 1 1/2 tsp. baking soda, 1/4 tsp. salt, 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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