This decadent Chocolate-Pumpkin Layer Cake is the ultimate fall dessert, combining deep cocoa notes with warm pumpkin pie spices like cinnamon, nutmeg, and ginger. The cake layers are moist and tender, thanks to solid-pack pumpkin puree, while the brown-sugar frosting adds a caramel-like richness that soaks slightly into the warm cake. It’s a show-stopping centerpiece for Thanksgiving, holiday gatherings, or any chilly evening when you crave something comforting and indulgent. The combination of chocolate and pumpkin creates a unique flavor profile that is both familiar and exciting. Serve it with a cup of coffee or tea for a perfect seasonal experience.
Chocolate-Pumpkin Layer Cake With Brown-Sugar Frosting
Description
This decadent Chocolate-Pumpkin Layer Cake is the ultimate fall dessert, combining deep cocoa notes with warm pumpkin pie spices like cinnamon, nutmeg, and ginger. The cake layers are moist and tender, thanks to solid-pack pumpkin puree, while the brown-sugar frosting adds a caramel-like richness that soaks slightly into the warm cake. It&# 226;ÂÂs a show-stopping centerpiece for Thanksgiving, holiday gatherings, or any chilly evening when you crave something comforting and indulgent. The combination of chocolate and pumpkin creates a unique flavor profile that is both familiar and exciting. Serve it with a cup of coffee or tea for a perfect seasonal experience.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Lightly grease two 9-inch round cake pans and line the bottoms with waxed paper.
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In a medium bowl, whisk together all-purpose flour, cocoa powder, pumpkin-pie spice, baking powder, and baking soda. Set aside.
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In a large bowl, beat butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy, about 3-4 minutes.
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Add eggs one at a time, beating well after each addition until the mixture resembles mayonnaise.
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Reduce mixer speed to low. Add pumpkin puree, milk, and vanilla extract, mixing just until combined. The mixture may look curdled; this is normal.
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Gradually add the flour mixture to the wet ingredients, mixing on low speed until just incorporated. Scrape down the sides of the bowl with a rubber spatula as needed.
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Divide the batter evenly between the prepared cake pans and smooth the tops.
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Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
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Allow cakes to cool in pans on a wire rack for 10 minutes. Then run a knife around the edges to loosen, invert onto the rack, remove pans, and peel off the waxed paper. Let cool completely.
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For the frosting, combine brown sugar, butter, and milk in a medium saucepan. Bring to a gentle boil over medium heat, stirring until butter melts and sugar dissolves. Remove from heat.
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Immediately beat in confectioners' sugar and vanilla extract using a hand-held electric mixer until smooth and creamy. If using a stand mixer, pour the hot mixture into the bowl and beat until smooth.
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Place one cake layer upside-down on a serving plate. Spread with a generous layer of warm frosting.
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Place the second cake layer right-side up on top of the first. Spread remaining frosting over the top and sides of the cake.
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Cover with plastic wrap or store in a cake keeper. Can be stored 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.
