Halloween Chocolate Pumpkin Cake

by Danielle Fletcher

How super delicious and sweet is this Chocolate Pumpkin Cake! It is my own personal opinion that anything made with chocolate is a winner.  I mean, seriously how could anyone possibly  resist this cake. So, why resist the urge – go head and add a little sweet bewitching and pumpkin goodness to your Halloween dessert table.

Halloween Recipes {Chocolate Pumpkin Cake}

Here’s the recipe!

Halloween Recipes {Chocolate Pumpkin Cake}

Chocolate Pumpkin Cake

How super delicious and sweet is this Chocolate Pumpkin Cake! It is my own personal opinion that anything made with chocolate is a winner.  I mean, seriously how could anyone… The Sweet Side Halloween Chocolate Pumpkin Cake European Print
Serves: 1 Cake Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 1/2 cup(s) all-purpose flour
  • 2 tablespoon(s) all-purpose flour
  • 1 cup(s) good-quality cocoa
  • 2 tablespoon(s) good-quality cocoa
  • 1 tablespoon(s) baking powder
  • 1 1/2 teaspoon(s) baking soda
  • 2 1/4 teaspoon(s) ground cinnamon
  • 3/4 teaspoon(s) fresh-grated nutmeg
  • 3/4 cup(s) buttermilk
  • 1 1/2 cup(s) pumpkin purée
  • 1 1/2 teaspoon(s) vanilla extract
  • 2 1/4 stick(s) unsalted butter, softened
  • 1 1/2 cup(s) (firmly packed) dark brown sugar
  • 1 1/2 cup(s) granulated sugar
  • 5 large eggs

Instructions

  1. Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
  2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
  3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
  4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

 

 

Halloween Recipes {Chocolate Pumpkin Cake}


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Enjoy!

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