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Chocolate Pumpkin Cake

I may be a little obsessed with pumpkin! Ok, maybe a lot obsessed! Hahaha, I can't help it, pumpkin is so good!

In keeping with the spirit of the season and my obsession, I have this great recipe for chocolate pumpkin cake!

One word...DELICIOUS! You can easily use this recipe for cupcakes and with the orange colored cream cheese frosting, these would be great on your dessert table at your next Halloween or Thanksgiving gathering!

Chocolate Pumpkin Cake

Adapted from Country Living


2 1/2 c. whole wheat flour

2 tbsp. whole wheat flour

1 c. good-quality cocoa

2 tbsp. good-quality cocoa

1 tbsp. baking powder

1 1/2 tsp. baking soda

2 1/4 tsp. ground cinnamon

3/4 tsp. fresh-grated nutmeg

3/4 c. Buttermilk

1 1/2 c. pumpkin purée

1 1/2 tsp. vanilla extract

stick unsalted butter

1 1/2 c. dark brown sugar

1 1/2 c. granulated sugar

5 large eggs

*Orange Cream-Cheese Frosting (see note)


Heat oven to 350 degrees. Grease three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly spray the parchment paper. Set aside.

Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. In a separate bowl mix the buttermilk, pumpkin, and vanilla and set aside. Using a handheld mixer beat the butter and sugar together in a large bowl, until fluffy. Add eggs, one at a time, beating well until the mixture is smooth. Alternately add the flour mixture and buttermilk mixture, blending well.

Divide the batter among the pans and bake until a toothpick inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan on a rack for 30 minutes. (For cupcakes: Heat oven to 375 degrees. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)

Trim each of the layers till they are clean and somewhat even. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers.

**Orange Cream Cheese Frosting

1/2 cup butter

6 ounces cream cheese softened

2 teaspoons vanilla extract

2 cups confectioners' sugar

1 to 2 tsp of orange extract

3-4 drops of orange food coloring (I use Wilton bright gel food color “Orange”)

Heat butter in a microwave-safe dish in microwave on high for 7 seconds. Transfer butter to a bowl and beat with cream cheese, orange and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes. Gradually stir confectioners' sugar into cream cheese mixture to make a smooth frosting. Add food coloring and mix well.

#Chocolate #Pumpkin #Cake #Yummy #Fall #Halloween #Recipe

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