Chocolate Pumpkin Cake
Homemade and piled high, this 4 layer Chocolate Pumpkin Cake will be the hit of your holiday dessert table. Crafted with contrasting layers of chocolate and pumpkin, this cream cheese frosted cake is perfect for fall.
Ingredients
Chocolate Cake
- 1 cup all-purpose flour unbleached
- 1/3 cup unsweetened cocoa powder plus more for dusting baking pan
- 1 tbsp black cocoa powder (optional for color)
- 3/4 tsp baking soda
- 1/2 tsp espresso powder (optional for flavor)
- 1/4 tsp sea salt fine
- 1/3 cup olive oil extra virgin
- 1 cup granulated sugar
- 1 large egg room temperature
- 1/2 cup buttermilk room temperature
- 1 tsp vanilla extract pure
Pumpkin Cake
- 1 cup all-purpose flour, unbleached plus more for dusting baking pan
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt fine
- 1/2 cup olive oil extra virgin
- 1/2 cup dark brown sugar packed
- 1 cup pumpkin puree
- 2 large eggs room temperature
- 1 tsp vanilla extract pure
Cream Cheese Frosting
- 12 ounces full fat cream cheese softened to room temperature
- 1 cup unsalted butter softened to room temperature
- 3 cups powdered sugar packed
- 2 tsp vanilla extract pure
- 2 tbsp pumpkin butter
- 1 tbsp chocolate chips melted and cooled
Instructions
Chocolate Cake
- Preheat oven to 350 degrees. Grease the bottom and sides of an 8-inch cake pan with butter then dust pan with cocoa powder. Set aside.
- In a large mixing bowl, whisk together flour, both cocoa powders, baking soda, espresso powder, and salt. Set aside
- In a separate bowl, whisk together oil, sugar, egg, buttermilk and vanilla until combined.
- Add dry ingredients to wet then stir with a spoon until just combined. Avoid overmixing.
- Pour batter into baking pan, level the top with a spatula then bake for 25 - 30 minutes or until a tester inserted in the center comes out clean. Avoid overbaking.
- Place cake pan on a wire rack to cool completely.
Pumpkin Cake
- Preheat oven to 350 degrees. Grease and flour the bottom and sides of an 8-inch cake pan. Set aside.
- In a large mixing bowl, whisk together flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Set aside
- In a separate bowl, whisk together oil, brown sugar, pumpkin, eggs and vanilla.
- Add dry ingredients to wet then stir with a spoon until just combined. Avoid overmixing.
- Pour batter into baking pan, level the top with a spatula then bake for 25 - 30 minutes or until a tester inserted in the center comes out clean. Avoid overbaking.
- Place cake pan on a wire rack to cool completely.
Cream Cheese Frosting
- Beat cream cheese with an electric mixer until smooth and creamy – approximately 2 minutes.
- Add butter and continue beating until combined. Scrape down the sides of the bowl with a spatula as needed.
- Reduce mixer speed to low then add powdered sugar and vanilla. Beat on low until combined then beat on high until light and fluffy.
Assembly
- After cakes have cooled completely, turn them out from their pans then level tops with a cake leveler or serrated knife.
- Next, cut each cake in half horizontally (keeping the layers an even thickness).
- Gently cover each layer with plastic wrap then place in the freezer to chill for 30 minutes. Note: This step helps keep your frosting free of cake crumbs.
- After layers have chilled, gently remove plastic wrap and place 1 chocolate cake layer on a cake stand then frost top with cream cheese frosting. Stack a pumpkin cake layer onto the chocolate, frost the top of the pumpkin layer then repeat the stacking and frosting process for the remaining 2 cake layers.
- If desired, dollop pumpkin butter and melted chocolate onto top layer of frosting then swirl into the cream cheese with a spoon.
Store
- Cover and store leftover cake in the refrigerator up to 5 days.