Pumpkin Chocolate Chip Cake with Buerre Noisette Bu

Name: Pumpkin Chocolate Chip Cake with Buerre Noisette Buttercream for the Yule Log Tree Stump
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter, plus more for greasing the pans, softened; 1 1/4 cups sugar; 1 teaspoon vanilla extract; 2 large eggs; One 15-ounce can pumpkin puree; 2 1/4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1 1/2 cups chocolate chips; Beurre Noisette Buttercream, recipe follows

Servings: persons

1/4 cup unsalted butter, plus more for greasing the pans, softened
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
One 15-ounce can pumpkin puree
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups chocolate chips
Beurre Noisette Buttercream, recipe follows

1
Preheat the oven to 350 degrees F and grease two 9-inch round cake pans.
2
In a stand mixer, cream together the butter and sugar until light and fluffy.
3
Mix in the vanilla.
4
Add the eggs one at a time, beating after each addition.
5
Mix in the pumpkin puree.
6
In a separate bowl, mix together the flour, baking powder, cinnamon, nutmeg, cloves and salt.
7
Add the flour mixture to the pumpkin mixture and mix until thoroughly incorporated.
8
Stir in the chocolate chips.
9
Divide the batter between the pans and bake until a toothpick inserted in the center of each comes out clean, 25 to 30 minutes.
10
Let cool for 10 minutes before flipping onto wire racks to cool completely.
11
Spread the Beurre Noisette Buttercream on the top of one of the cake rounds and top with the other.
12
Beurre Noisette Buttercream:
13
1/2 cup (8 tablespoons) unsalted butter
14
3 cups confectioners' sugar
15
1 1/2 teaspoons vanilla extract
16
3 to 4 tablespoons heavy cream or milk
17
Melt the butter in 1-quart saucepan over medium heat.
18
Continue cooking, stirring occasionally and watching closely, until the butter turns golden brown, 5 to 7 minutes.
19
Remove from the heat.
20
Cool completely.
21
Combine the browned butter, confectioners' sugar and vanilla in a medium bowl.
22
Beat at medi-um speed, gradually adding enough heavy cream for the desired spreading consistency.

1022

kcal

Calories

Fat

156

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 13 ingredients. The key ingredients include: 1/4 cup unsalted butter, plus more for greasing the pans, softened, 1 1/4 cups sugar, 1 teaspoon vanilla extract, 2 large eggs, and more.

Yes, Pumpkin Chocolate Chip Cake with Buerre Noisette Buttercream for the Yule Log Tree Stump 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!

Pumpkin Chocolate Chip Cake with Buerre Noisette Buttercream for the Yule Log Tree Stump

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions