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1
Preheat oven to 350F Line two 8-inch round cake pans with parchment paper and lightly grease the bottom and sides of both.
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2
Set up two large mixing bowls so that the batter for both cakes can be prepared at the same time.
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3
For the pumpkin cake:.
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4
In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt.
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5
In a large measuring cup, or a medium bowl, whisk together eggs, vegetable oil, melted butter, pumpkin puree, milk and vanilla extract until all ingredients are well combined.
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6
Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible.
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Pour into a prepared pan.
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8
For the chocolate cake:.
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9
In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt.
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10
Sift in cocoa powder and whisk to combine.
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11
In a large measuring cup, or a medium bowl, whisk together eggs, vegetable oil, melted butter, pumpkin puree, milk and vanilla extract until all ingredients are well combined.
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12
Whisk in melted chocolate.
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13
Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible.
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14
Pour into a prepared pan.
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15
Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
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16
The baking time is the same for one cake as it is for two cakes in the oven at the same time.
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17
Turn cakes out of their pan and onto wire racks to cool completely before frosting.
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18
For the Maple Cream Cheese Frosting.
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19
Combine all ingredients in a large bowl and beat at high speed until smooth, gradually adding the confectioners sugar until a thick and spreadable consistency is reached.
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20
Additional confectioners sugar may need to be added to thicken frosting, especially if humidity is high in your area.
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21
To assemble the cake, slice both the pumpkin cake and the chocolate cake in half horizontally.
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22
Place a chocolate round on a cake stand or serving platter, spread with a thin layer of cream cheese icing, and place a pumpkin layer on top.
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23
Make sure to spread the frosting all the way to the edges of the cake rounds.
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24
Spread the pumpkin layer with frosting and repeat with remaining chocolate and pumpkin layers.
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25
Use remaining frosting to cover the top and sides of the cake.
