Chocolate Pumpkin Cake Recipe

Name: Chocolate Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buttermilk; 1 cup water; ⅔ cup cooking oil; 2 cups sugar; 2 eggs; 1 teaspoon baking soda; ½ teaspoon salt; 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 (8 ounce) package cream cheese, softened; ⅓ cup canned pumpkin; ¼ cup sugar; ¼ teaspoon ground cinnamon; ½ cup whipping cream; 4 ounces semisweet chocolate, chopped; red seedless grapes or whole blackberries or raspberries, toasted hazelnuts or shredded orange peel

Servings: persons

1 cup buttermilk
1 cup water
⅔ cup cooking oil
2 cups sugar
2 eggs
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 (8 ounce) package cream cheese, softened
⅓ cup canned pumpkin
¼ cup sugar
¼ teaspoon ground cinnamon
½ cup whipping cream
4 ounces semisweet chocolate, chopped
red seedless grapes or whole blackberries or raspberries, toasted hazelnuts or shredded orange peel

1
Prepare oven and pans: Preheat oven to 350F Grease and flour two 9-inch round baking pans; set aside.
2
Combine ingredients: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt.
3
Using a large wire whisk, whisk until well combined.
4
Add flour and cocoa powder; whisk vigorously until smooth.
5
Divide batter between prepared pans.
6
Do the touch test: Bake for 30 to 35 minutes until top springs back when lightly touched in center.
7
Cool in pans on a wire rack for 10 minutes.
8
Remove from pans and cool completely.
9
Prepare pumpkin cream filling: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened.
10
Place one cake layer on plate.
11
Spread filling over top.
12
Top with second cake layer.
13
Make chocolate glaze: In a saucepan bring whipping cream just to boiling over medium-high heat.
14
Remove from heat.
15
Add chocolate (do not stir).
16
Let stand 5 minutes.
17
Stir until smooth.
18
Cool 15 minutes or until slightly thickened.
19
Pour over cake, allowing glaze to drip down sides.
20
Chill until set, about 30 minutes.
21
Top with desired toppers.

1866

kcal

Calories

122

Fat

188

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 16 ingredients. The key ingredients include: 1 cup buttermilk, 1 cup water, ⅔ cup cooking oil, 2 cups sugar, 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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