Chocolate Pumpkin Cake With Orange Cream-Cheese Fro

Name: Chocolate Pumpkin Cake With Orange Cream-Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour, plus; 2 teaspoons 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; ORANGE CREAM-CHEESE FROSTING; 1 (8 ounce) package cream cheese, softened; 1/4 cup unsalted butter, softened; 3 tablespoons fresh orange juice; 1 teaspoon grated orange zest; 1/2 teaspoon pure vanilla extract; 4 cups confectioners' sugar; 1/4 teaspoon orange food coloring

Servings: persons

2 1/2 cups all-purpose flour, plus
2 teaspoons 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
ORANGE CREAM-CHEESE FROSTING
1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
3 tablespoons fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 teaspoon orange food coloring

1
Heat oven to 350u00b0F; 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, cinnamon, and nutmeg in a large bowl and set aside.
3
Beat butter and sugar together in a large bowl with an electric mixer set on medium speed until fluffy.
4
Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light.
5
Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
6
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 375u00b0F; place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes).
7
When cakes are cool, 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 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.
8
To prepare frosting: Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy - about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes or cake.

2878

kcal

Calories

124

Fat

441

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

Yes, Chocolate Pumpkin Cake With Orange Cream-Cheese Frosting 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 Pumpkin Cake With Orange Cream-Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions