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Chocolate Pumpkin Cake with Cream Cheese Frosting

Chocolate Pumpkin Cake with Cream Cheese Frosting

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Chocolate Pumpkin Cake with Cream Cheese Frosting

Canned pumpkin gives this rich chocolate cake a fudgy texture and keeps the whole thing moist.
By Liz Swartz
Chocolate Pumpkin Cake with Cream Cheese Frosting

Chocolate Pumpkin Cake with Cream Cheese Frosting
 
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Total Time
 
Canned pumpkin gives this rich chocolate cake a fudgy texture and keeps the whole thing moist.
Author:
Recipe Type: Dessert
Ingredients
for the cake
  • 1½ cup flour
  • ⅔ cup cocoa
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • 1 cup canned pumpkin
  • 2 tsp vanilla extract
  • ¾ cup butter, softened
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 egg yolk
for the frosting
  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
Instructions
for the cake
  1. Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
  2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
  3. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean--about 35 minutes. Cool layers completely before icing.
for the frosting
  1. beat the cream cheese by hand or in an electric mixer until soft, then add the other ingredients and beat until completely smooth.
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