Description
Canned pumpkin gives this rich chocolate cake a fudgy texture and keeps the whole thing moist.
Ingredients
Units
Scale
for the cake
- 1 1/2 cup (360 ml) flour
- 2/3 cup (160 ml) cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120 ml) buttermilk
- 1 cup (240 ml) canned pumpkin
- 2 tsp vanilla extract
- 3/4 cup (180 ml) butter, softened
- 1 cup (240 ml) dark brown sugar
- 1 cup (240 ml) granulated sugar
- 3 large eggs
- 1 egg yolk
for the frosting
- 8 oz (225 g) cream cheese, room temperature
- 8 tbsp (1 stick) unsalted butter, cut into pieces, room temperature
- 1 cup (240 ml) confectioners' sugar
- 1 tsp pure vanilla extract
Instructions
for the cake
- Line the bottoms of two 8-inch cake pans with parchment paper and lightly butter.
- 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.
- 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
- beat the cream cheese by hand or in an electric mixer until soft, then add the other ingredients and beat until completely smooth.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420