Chocolate-Pumpkin Layer Cake With Brown-Sugar

chefs-mate chefs-mate 0 Comments
Servings: 12 Difficulty: Advanced
Jump To Recipe Print Recipe
A rich, spiced chocolate cake layered with warm, gooey brown sugar frosting for a decadent autumn dessert.
Chocolate-Pumpkin Layer Cake With Brown-Sugar recipe image
Chocolate-Pumpkin Layer Cake With Brown-Sugar recipe image
Print Recipe

Chocolate-Pumpkin Layer Cake With Brown-Sugar

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 359.4

Description

This Chocolate-Pumpkin Layer Cake is a harmonious blend of deep cocoa notes and warm pumpkin spice, creating a moist and tender crumb that is perfect for fall gatherings. The cake is infused with pure pumpkin puree and aromatic spices like cinnamon and nutmeg, offering a comforting, home-baked quality. It is elevated by a luscious brown sugar frosting that stays soft and caramel-like, providing a sticky-sweet contrast to the chocolate base. Ideal for Thanksgiving dinners, birthday parties, or simply as an indulgent treat on a crisp evening, this cake brings together the best of holiday flavors. The combination of textures and tastes makes it a standout dessert that appeals to both chocolate lovers and fans of seasonal baking.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease two 9-inch round cake pans and line the bottoms with waxed paper or parchment paper.
  3. In a medium bowl, whisk together flour, cocoa powder, pumpkin-pie spice, baking powder, and baking soda. Set aside.
  4. In a large bowl, beat butter and 2 cups granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition until the mixture resembles mayonnaise.
  6. With the mixer on low speed, gradually beat in 1 can (16 ounces) solid-pack pumpkin puree, 1/2 cup milk, and 2 teaspoons vanilla extract. The mixture may look curdled; this is normal.
  7. Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined. Scrape down the sides of the bowl with a rubber spatula 2 or 3 times during mixing.
  8. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Allow cakes to cool in pans on a wire rack for 10 minutes.
  11. Run a knife around the edges to loosen, then invert onto the wire rack. Remove pans and peel off waxed paper. Let cakes cool completely.
  12. For the frosting, combine 1 cup brown sugar, 1/2 cup butter, and 1/4 cup milk in a medium saucepan. Bring to a gentle boil over medium heat, stirring until butter melts and sugar dissolves.
  13. Remove from heat. Using a hand-held electric mixer, gradually beat in 2 cups confectioners' sugar and 1 teaspoon vanilla extract until smooth. If frosting cools and sets, beat again until smooth.
  14. Place one cake layer upside down on a serving plate. Spread with warm frosting.
  15. Place the second cake layer right side up on top. Frost the sides and top of the cake.
  16. Cover with plastic wrap or store in a cake keeper at room temperature for up to 5 days.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 359.4kcal
% Daily Value *
Total Fat 16.5g26%
Saturated Fat 5.6g28%
Cholesterol 0.0mg0%
Sodium 325.9mg14%
Total Carbohydrate 51.0g17%
Dietary Fiber 6.4g26%
Sugars 0.5g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, baking, boiling, brownsugar, butter, cake, chocolate, chocolatepumpkin, cocoa, dessert, flour, holiday, international, layer, margarine, powder, pumpkin, pumpkinpie, room, soda
Recipe Card powered by WP Delicious