Best 6 Pumpkin Chocolate Layer Cake Recipes

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Pumpkin chocolate layer cake is a delicious and decadent dessert that is perfect for any occasion. It combines the classic flavors of pumpkin and chocolate in a unique and unforgettable way. With its moist and fluffy layers, creamy frosting, and rich chocolate ganache, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or just starting out, this recipe is easy to follow and will guide you through the process of creating a stunning and delicious pumpkin chocolate layer cake that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-PUMPKIN LAYER CAKE



Chocolate-Pumpkin Layer Cake image

This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise. Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. For those who like to plan ahead, it can be made and frozen - iced and all. Just put the entire finished cake on a plate or a baking sheet, unwrapped, and freeze it overnight until it is hard. Then it can be wrapped without damage to the frosting, and returned to the freezer. Layers can also be wrapped well and stored, to be iced later.

Provided by Florence Fabricant

Categories     cakes, dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 18

20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing
2 cups flour, more for dusting
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3 eggs
1 1/2 cup plain pumpkin purée, canned, frozen or fresh
1 cup semisweet chocolate chips
1 cup chopped pecans
2 1/2 cups confectioners' sugar
10 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
1 teaspoon vanilla extract
Milk or cream

Steps:

  • Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
  • Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.
  • Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.
  • In a large bowl, blend remaining 12 tablespoons butter and confectioners' sugar together. Blend in chocolate and vanilla extract and beat until smooth. If the frosting is too thick, add cream or milk by the tablespoon, blending well after each addition, until it reaches spreading consistency.
  • Place one cake layer, smooth side up, on a platter. Ice top. Place second layer, smooth side down, on top; ice top and sides of cake.

Nutrition Facts : @context http, Calories 765, UnsaturatedFat 19 grams, Carbohydrate 94 grams, Fat 46 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 24 grams, Sodium 290 milligrams, Sugar 86 grams, TransFat 1 gram

PUMPKIN-CHOCOLATE LAYER CAKE



Pumpkin-Chocolate Layer Cake image

This cake was born after I adapted Sue Case's Pumpkin Cake III from this site. I made a lot of changes to come up with this creation, which received raving reviews in this house. I was pretty excited, this won a contest over at Mixing Bowl last year. I'll be making it for Thanksgiving every year!

Provided by amandascookin

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 12

Number Of Ingredients 23

2 cups all-purpose flour
¼ cup unsweetened cocoa
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
¼ teaspoon ground allspice
2 cups white sugar
¾ cup canola oil
½ cup applesauce
1 (15 ounce) can pumpkin puree
1 teaspoon pure vanilla extract
4 large eggs
1 ounce semisweet chocolate, finely chopped
1 (8 ounce) package cream cheese, softened
½ cup sifted confectioners' sugar
2 ½ teaspoons pure vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup heavy whipping cream
2 ounces semisweet chocolate, finely chopped
5 ounces bittersweet chocolate, coarsely chopped
5 tablespoons powdered sugar
5 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk flour, cocoa, baking powder, baking soda, cinnamon, salt, and allspice together in a small bowl for the cake.
  • Combine sugar, oil, and applesauce in a large bowl with an electric mixer on low speed. Add pumpkin and vanilla extract. Beat in eggs on medium speed, 1 at a time, mixing well after each addition. Add flour mixture gradually until combined; finish mixing with a rubber spatula.
  • Pour batter into the prepared cake pans. Sprinkle chopped semisweet chocolate over the top of each. Swirl chocolate into the batter using a metal spatula.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Cool in pans for 5 minutes. Loosen the sides, invert, remove parchment paper, and let cool on wire racks, about 30 minutes.
  • Meanwhile, combine cream cheese, powdered sugar, and vanilla extract for the filling in a mixing bowl. Beat using an electric mixer, increasing speed, until creamy. Remove 2/3 of the mixture and set aside. Add cocoa to remaining mixture; beat until creamy.
  • Beat heavy cream in another bowl on medium-high speed until stiff peaks form. Fold 2/3 of the whipped cream into the white cream cheese mixture. Fold remaining 1/3 of whipped cream into the chocolate cream cheese mixture.
  • Cut each cooled cake layer in half horizontally. Spread 1/2 of the white cream cheese mixture onto 1 layer of cake, to about 1/4-inch from the edge. Sprinkle 1/3 chopped semisweet chocolate over filling, gently pressing down with fingers. Add next layer; spread with chocolate cream cheese mixture and sprinkle with 1/3 of chopped semisweet chocolate; press down. Add third cake layer, spread with remaining white cream cheese. Sprinkle with remaining chocolate, pressing gently. Top with last layer.
  • Place bittersweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add in powdered sugar and butter. Whisk until smooth. Pour over the top of the cake. Spread glaze evenly across the top and on the sides.

Nutrition Facts : Calories 695.5 calories, Carbohydrate 76.2 g, Cholesterol 122.9 mg, Fat 41.2 g, Fiber 4.4 g, Protein 8.5 g, SaturatedFat 17.3 g, Sodium 554.8 mg, Sugar 53.1 g

GANACHE-TOPPED PUMPKIN LAYER CAKE



Ganache-Topped Pumpkin Layer Cake image

My dreamy pumpkin cake with cream cheese filling and rich homemade chocolate ganache is perfect for any autumnal gathering. -Michelle Sorensen, Bountiful, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

3 large eggs, room temperature
1 cup sugar
3/4 cup canned pumpkin
3/4 cup all-purpose flour
1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1/2 cup heavy whipping cream
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
GANACHE:
1 cup dark chocolate chips
1/2 cup heavy whipping cream

Steps:

  • Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and salt; fold into egg mixture. Transfer to prepared pans, spreading evenly., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to a wire rack; remove paper. Cool completely. , For filling, in a large bowl, beat cream until stiff peaks form. In another large bowl, beat cream cheese and confectioners' sugar until blended; fold in whipped cream. Spread between cake layers. Refrigerate at least 1 hour., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth; cool slightly. Press plastic wrap onto surface of ganache; cool to room temperature. Spread over cake. Refrigerate until serving.

Nutrition Facts : Calories 331 calories, Fat 18g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 150mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN PIE LAYER CAKE



Pumpkin Pie Layer Cake image

This recipe combines the familiar flavors of pumpkin pie and a classic layer cake. Buttery vanilla cake layers flavored with pumpkin spice sandwich a decadent pumpkin pudding, then the cake is enrobed in a luxurious sweet whipped cream frosting. A perfect marriage of cake and pie.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 22

1 cup milk
1 cup canned pure pumpkin puree
1/2 cup granulated sugar
2 tablespoons cornstarch
2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
Pinch of salt
2 sticks unsalted butter, plus more for the pans
2 1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup milk
2 cups cold heavy cream
1/2 cup confectioners' sugar
2 teaspoons nonfat milk powder
2 teaspoons pure vanilla extract
Pumpkin pie spice, for sprinkling

Steps:

  • Make the pumpkin filling: Combine the milk, pumpkin, granulated sugar, cornstarch, egg yolks, vanilla, pie spice and salt in a medium saucepan. Cook over medium heat, whisking occasionally, until bubbles start to form around the edges, about 5 minutes. Continue cooking, whisking constantly and getting into the corners of the saucepan, until the mixture thickens to a pudding-like consistency, about 5 more minutes. Transfer to a heatproof bowl; press plastic wrap directly on the surface and refrigerate until cooled, 1 1/2 to 2 hours.
  • Meanwhile, make the cake: Preheat the oven to 325˚ F. Butter two 9-inch round cake pans; line the bottoms with parchment paper and butter the paper. Lightly dust the pans with flour, tapping out the excess. Combine the flour, baking powder, pie spice and salt in a large bowl and whisk to combine.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk in two batches; beat until just combined.
  • Divide the batter between the 2 pans. Bake until light golden brown on top and the center springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the racks to cool completely. Remove and discard the parchment.
  • Put 1 cake layer on a cake stand or platter. Spread the pumpkin filling on top, leaving a 1/2-inch border. Top with the second cake layer.
  • Make the whipped cream: Combine the heavy cream, confectioners' sugar, milk powder and vanilla in a large metal bowl (for the best results, chill the bowl beforehand). Beat with a mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Spread the whipped cream all over the cake and refrigerate until ready to serve, at least 20 minutes. Sprinkle with pumpkin pie spice before serving.

PUMPKIN LAYER CAKE



Pumpkin Layer Cake image

This spiced pumpkin cake is enhanced by layers of a delectably rich frosting that features cream cheese and goat cheese. Quince, available in the fall, has a fragrant, apple-like flavor. If you can't find fresh ones, use pears or apples instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Yield Makes one 8-inch layer cake

Number Of Ingredients 15

2 sticks unsalted butter, room temperature, plus more for pans and parchment
2 3/4 cups unbleached all-purpose flour, plus more for parchment
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
2 cups packed light-brown sugar
3 large eggs
1 1/2 cups solid-pack pumpkin (not pie filling)
1 teaspoon pure vanilla extract
3/4 teaspoon grated peeled fresh ginger
1/2 cup buttermilk
Goat Cheese Frosting
Quince-Ginger Compote(optional)

Steps:

  • Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with parchment rounds. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  • With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, 3 to 4 minutes. Beat in eggs, 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat until just combined, scraping down sides of bowl as needed.
  • Divide batter evenly between prepared pans. Bake until cakes are golden brown, edges pull away from sides of pans, and a cake tester comes out clean, about 35 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
  • Place bottom layer on a cake stand or platter, and spread evenly with half the frosting. Top with second layer, and spread remaining frosting over top. Top cake with some quince-ginger compote, and serve remainder on the side.

PUMPKIN AND CHOCOLATE LAYER CAKE



Pumpkin and Chocolate Layer Cake image

The cake is moist and satisfying, as well as spicy and chocolaty. As if the flavor weren't enough, this cake looks very dramatic and makes a great centerpiece for a seasonal party.

Provided by Crunchycookie23

Categories     Dessert

Time 1h5m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 33

1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/4 cup vegetables or 1/4 cup olive oil
1/4 cup butter, melted and cooled
3/4 cup pumpkin puree
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cocoa powder
2 large eggs
1/4 cup vegetables or 1/4 cup olive oil
1/4 cup butter, melted and cooled
3/4 cup pumpkin puree
1/2 cup milk
1 teaspoon vanilla extract
2 ounces bittersweet chocolate, melted
2 (8 ounce) packages cream cheese, room temperature
1/2 cup butter, room temperature
1/4 cup maple syrup
1/3 cup milk
1 teaspoon vanilla extract
3 -4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°F Line two 8-inch round cake pans with parchment paper and lightly grease the bottom and sides of both.
  • Set up two large mixing bowls so that the batter for both cakes can be prepared at the same time.
  • For the pumpkin cake:.
  • In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt.
  • In a large measuring cup, or a medium bowl, whisk together eggs, vegetable oil, melted butter, pumpkin puree, milk and vanilla extract until all ingredients are well combined.
  • Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible. Pour into a prepared pan.
  • For the chocolate cake:.
  • In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt. Sift in cocoa powder and whisk to combine.
  • In a large measuring cup, or a medium bowl, whisk together eggs, vegetable oil, melted butter, pumpkin puree, milk and vanilla extract until all ingredients are well combined. Whisk in melted chocolate.
  • Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible. Pour into a prepared pan.
  • Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. The baking time is the same for one cake as it is for two cakes in the oven at the same time.
  • Turn cakes out of their pan and onto wire racks to cool completely before frosting.
  • For the Maple Cream Cheese Frosting.
  • Combine all ingredients in a large bowl and beat at high speed until smooth, gradually adding the confectioners' sugar until a thick and spreadable consistency is reached. Additional confectioners sugar may need to be added to thicken frosting, especially if humidity is high in your area.
  • To assemble the cake, slice both the pumpkin cake and the chocolate cake in half horizontally. Place a chocolate round on a cake stand or serving platter, spread with a thin layer of cream cheese icing, and place a pumpkin layer on top. Make sure to spread the frosting all the way to the edges of the cake rounds. Spread the pumpkin layer with frosting and repeat with remaining chocolate and pumpkin layers.
  • Use remaining frosting to cover the top and sides of the cake.

Nutrition Facts : Calories 665.3, Fat 31.3, SaturatedFat 18.3, Cholesterol 148.1, Sodium 638.2, Carbohydrate 89.3, Fiber 1.3, Sugar 61.1, Protein 9

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling later on.
  • Use Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it's important to follow that instruction. This will help the ingredients mix together more easily and evenly.
  • Cream the Butter and Sugar: When creaming butter and sugar together, be sure to do it until the mixture is light and fluffy. This will help incorporate air into the batter, which will make the cake lighter and more tender.
  • Don't Overmix the Batter: Once you've added the dry ingredients to the wet ingredients, mix just until the batter is combined. Overmixing can toughen the cake.
  • Bake the Cake at the Right Temperature: The temperature of your oven can greatly affect the outcome of your cake. Be sure to preheat your oven to the correct temperature before you start baking.
  • Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help prevent the frosting from melting.

Conclusion:

With these tips in mind, you're sure to create a delicious and beautiful pumpkin chocolate layer cake that will impress your friends and family. This cake is perfect for any occasion, from birthdays to holidays. So gather your ingredients and equipment, and get ready to bake a cake that everyone will love!

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