Chocolate Pumpkin Cake And Cupcakes Recipe

Name: Chocolate Pumpkin Cake And Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 2 tablespoons all-purpose flour; 1 cup good-quality cocoa; 2 tablespoons good-quality cocoa; 1 tablespoon baking powder; 1 1/2 teaspoons baking soda; 2 1/4 teaspoons ground cinnamon; 3/4 teaspoon fresh-grated nutmeg; 3/4 cup buttermilk; 1 1/2 cups pumpkin puree; 1 1/2 teaspoons vanilla extract; 1 1/8 cups unsalted butter, softened; 1 1/2 cups firmly packed dark brown sugar; 1 1/2 cups granulated sugar; 5 large eggs

Servings: persons

2 1/2 cups all-purpose flour
2 tablespoons all-purpose flour
1 cup good-quality cocoa
2 tablespoons good-quality cocoa
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2 1/4 teaspoons ground cinnamon
3/4 teaspoon fresh-grated nutmeg
3/4 cup buttermilk
1 1/2 cups pumpkin puree
1 1/2 teaspoons vanilla extract
1 1/8 cups unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups granulated sugar
5 large eggs

1
Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2
Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
3
Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.).
4
Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

1927

kcal

Calories

104

Fat

242

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 15 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 2 tablespoons all-purpose flour, 1 cup good-quality cocoa, 2 tablespoons good-quality cocoa, and more.

Yes, Chocolate Pumpkin Cake And Cupcakes 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 And Cupcakes

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