Decadent Chocolate Pumpkin Layer Cake with Orange Cream Cheese Frosting
Celebrate the cozy flavors of fall with this indulgent cake that merges rich chocolate with the earthy sweetness of pumpkin. Originally inspired by a contest-winning creation, this cake combines layers of moist, spiced chocolate pumpkin cake with a luscious orange cream cheese frosting. Whether for a festive autumn gathering or a special dessert treat, this cake promises to be a crowd-pleaser that leaves everyone wanting the recipe. Delight in the seasonal tastes and the harmony of textures in each bite.
18
Servings
333
Calories
13
Ingredients
Ingredients
all-purpose flour
2 1/2 cups + 2 tablespoons (sifted)
good-quality cocoa
1 cup + 2 tablespoons (sifted)
baking powder
1 tablespoon
baking soda
1 1/2 teaspoons
ground cinnamon
2 1/4 teaspoons
fresh-grated nutmeg
3/4 teaspoon
buttermilk
3/4 cup
pumpkin puree
1 1/2 cups
vanilla extract
1 1/2 teaspoons
unsalted butter
1 1/8 cups (softened)
dark brown sugar
1 1/2 cups (firmly packed)
granulated sugar
1 1/2 cups
large eggs
5
Instructions
1
1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly butter three 8-inch round cake pans. Cut out parchment paper circles to fit the bottoms of the pans, place them inside, and butter the parchment. Set the prepared pans aside.
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2. Combine Dry Ingredients: In a large bowl, sift together 2 1/2 cups all-purpose flour, 1 cup cocoa powder, 1 tablespoon baking powder, 1 1/2 teaspoons baking soda, 2 1/4 teaspoons ground cinnamon, and 3/4 teaspoon fresh-grated nutmeg. Set aside.
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3. Mix Wet Ingredients: In a separate medium bowl, whisk together 3/4 cup buttermilk, 1 1/2 cups pumpkin puree, and 1 1/2 teaspoons vanilla extract. Set this mixture aside.
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4. Cream Butter and Sugars: In another large bowl, use an electric mixer set to medium speed to beat 1 1/8 cups softened unsalted butter, 1 1/2 cups dark brown sugar, and 1 1/2 cups granulated sugar until the mixture is light and fluffy.
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5. Add Eggs: Add 5 large eggs to the butter mixture one at a time, mixing well after each addition until the batter is smooth.
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6. Combine All Ingredients: Gradually incorporate the dry ingredients and the buttermilk mixture into the butter mixture, alternating between the two, and mix until well-blended and smooth.
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7. Divide Batter and Bake: Evenly divide the cake batter among the prepared pans. Bake in the preheated oven for approximately 35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cakes to cool in their pans for 20 minutes before inverting onto wire racks to cool completely. For cupcakes, preheat oven to 375°F (190°C), place liners in standard cupcake tins, fill each with 1/4 cup batter, and bake for about 22 minutes.
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8. Assemble Cake: Once the cake layers are completely cooled, level the tops with a serrated knife if necessary. Place one layer on a serving plate, spread one-third of the frosting evenly across the top, followed by the second and third layers, frosting each. To prevent layer shifting, you can insert skewers into the cake before frosting the top layer.
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9. Chill and Serve: Once assembled, refrigerate the cake until ready to serve. This not only sets the frosting but also enhances the flavors. Enjoy your decadent creation!
Nutrition Information
15.5g
Fat
45.5g
Carbs
4.4g
Protein
2.2g
Fiber
28.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Pumpkin Layer Cake?
It is an indulgent autumn-themed cake that combines rich chocolate with earthy pumpkin, layered with a luscious orange cream cheese frosting.
How many servings does this recipe yield?
This recipe makes approximately 18 servings.
What is the calorie count per serving?
Each serving contains approximately 333 calories.
What temperature should the oven be for baking the cake?
The oven should be preheated to 350°F (175°C) for the layer cakes.
What size cake pans are required?
The recipe calls for three 8-inch round cake pans.
How should I prepare the cake pans?
Lightly butter the pans, line the bottoms with parchment paper circles, and butter the parchment.
What spices are used in the chocolate pumpkin cake?
The recipe uses 2 1/4 teaspoons of ground cinnamon and 3/4 teaspoon of fresh-grated nutmeg.
How much pumpkin puree is needed?
The recipe requires 1 1/2 cups of pumpkin puree.
Can I turn this cake into cupcakes?
Yes, you can fill standard cupcake liners with 1/4 cup of batter and bake them at 375°F (190°C) for about 22 minutes.
How long should the cake layers bake?
The cake layers should bake for approximately 35 minutes or until a skewer inserted in the center comes out clean.
What is the protein content per serving?
There are 4.4 grams of protein in each serving.
What type of frosting goes with this cake?
This cake is paired with a luscious orange cream cheese frosting.
How should I cool the cakes after baking?
Allow the cakes to cool in their pans for 20 minutes before inverting them onto wire racks to cool completely.
What ingredients are in the wet mixture?
The wet mixture consists of 3/4 cup buttermilk, 1 1/2 cups pumpkin puree, and 1 1/2 teaspoons vanilla extract.
How many eggs are required for the batter?
The recipe requires 5 large eggs, added one at a time.
What is the fat content per serving?
Each serving contains 15.5 grams of fat.
How do I ensure the cake layers don't shift when frosting?
You can insert skewers into the cake layers before frosting the top layer to prevent them from shifting.
Should I store this cake in the refrigerator?
Yes, the cake should be refrigerated until ready to serve to set the frosting and enhance the flavors.
What type of sugar is used in the batter?
The recipe uses a combination of 1 1/2 cups dark brown sugar and 1 1/2 cups granulated sugar.
How much flour is needed for the recipe?
You will need 2 1/2 cups plus 2 tablespoons of all-purpose flour.
Is buttermilk used in this recipe?
Yes, the recipe requires 3/4 cup of buttermilk.
How much cocoa powder is used?
The cake uses 1 cup plus 2 tablespoons of good-quality cocoa powder.
What is the total carbohydrate content per serving?
Each serving contains 45.5 grams of carbohydrates.
How much sugar is in each serving?
There are 28.3 grams of sugar per serving.
What tool should I use to level the cake layers?
Use a serrated knife to level the tops of the cooled cake layers if necessary.
How much butter is required for the cake batter?
The recipe calls for 1 1/8 cups of softened unsalted butter.
What is the dietary fiber content?
The cake provides 2.2 grams of fiber per serving.
Should the dry ingredients be sifted?
Yes, sifting together the flour, cocoa, baking powder, baking soda, and spices is recommended for a smooth batter.
How do I combine the wet and dry ingredients?
Gradually incorporate the dry ingredients and the buttermilk mixture into the creamed butter mixture, alternating between the two.
Is this a good recipe for holidays?
Yes, it is tagged as a holiday treat and is specifically designed for festive autumn gatherings.