Home · Recipes · Desserts & Baking · Cake Recipes Chocolate Pumpkin Cake Author: Maryanne CabreraPublished: Oct 15, 2011Updated: Sep 5, 2023 View Recipe33 ReviewsThis post may contain affiliate links. Read our disclosure policy. Chocolate pumpkin cake is perfect for any Halloween celebration! Two layers of chocolate pumpkin cake frosted with pumpkin spice buttercream and finished with a rich chocolate glaze. Table of Contents Chocolate Pumpkin Cake with Chocolate DripMore Pumpkin RecipesTools and EquipmentIngredients and SubstitutionsSwiss ButtercreamDIY Pumpkin Spice MixAssemble Pumpkin Layer CakeTips for Coloring FrostingGanache Chocolate DripMore Autumn Inspired Cake RecipesChocolate Pumpkin CakeView moreView less Chocolate Pumpkin Cake with Chocolate Drip It’s time. We waited all year for all the festive holiday desserts to make their grand appearance! Kick off the autumn season and bring on the Halloween spirit with this easy to make chocolate pumpkin cake. This isn’t your typical pumpkin cake. It is much better because it’s loaded with chocolate! It’s a chocolate cake batter with the addition of pumpkin puree. The puree makes the cake very moist, similar to the effects of adding applesauce to baked good. Puree is an excellent way to achieve moisture with adding more fats such as oil or butter. At first, the pumpkin flavor is quite subtle. It’s a pumpkin cake for those that aren’t the biggest fans of pumpkin. Fans of pumpkin spice lattes will love the buttercream frosting. It’s flavored with warm pumpkin spices and a touch of vanilla. More Pumpkin Recipes Pumpkin French Toast Leave a Review Maple Pumpkin Butter 27 Reviews Easy Pumpkin Tart 18 Reviews Tools and Equipment This recipe makes a two layer 8-inch round cake AND a dozen standard cupcakes. It’s perfect for parties and gatherings! Two 8-inch round cake pans Standard 12 cavity muffin tin Stand mixer or electric hand mixer Mini offset spatula Rotating cake turntable Kitchen thermometer Ingredients and Substitutions The following ingredients have the most frequently asked questions covered. Unsweetened Cocoa Powder: There are several choices of cocoa powder to choose from- natural cocoa, Dutch-processed, or black cocoa. For this recipe, I suggest using natural cocoa powder. Instant Espresso Powder: This optional ingredient helps to intensify the chocolate flavor of the cake. Omit, if you don’t have it, or want the pumpkin flavors to be more present. Buttermilk: Use low-fat buttermilk. It’s a sweet and tangy milk that has a similar texture to heavy cream. If you don’t have buttermilk, use 1/2 cup milk mixed with 1/2 tablespoon of vinegar or lemon juice. Canned Pumpkin Puree: Recipe works best with canned pure pumpkin puree. Read the label! Don’t get pumpkin pie puree. I don’t recommend homemade pumpkin puree because it tends to have more liquid. Pumpkin Spice Mix: Also labeled as “pumpkin pie spice mix,” is a combination of cinnamon, cloves, nutmeg, and allspice. Use a store-bought mix or whip together your own. Orange Food Gel Coloring: Highly recommend using food gel paste color. Refrain from using standard liquid food color. It adds too much moisture which could cause the buttercream to separate. Swiss Buttercream Silky smooth Swiss buttercream is used to frost and sweetened the chocolate pumpkin cake. Swiss buttercream does require a bit more effort than the standard American buttercream. However, Swiss buttercream is much lighter in texture and far less sweet than American buttercream. Swiss buttercream is a stable buttercream made by mixing softened butter into Swiss meringue. This version is flavored with a mixture of pumpkin pie spice mix and vanilla extract. Use store-bought spice mix or whip together your own. Baking TipDIY Pumpkin Spice MixMake your own spice mix using this simple recipe: 1 Tablespoon ground cinnamon 1 teaspoon ground nutmeg 3/4 teaspoon ground ginger 3/4 teaspoon ground cloves or ground allspice Assemble Pumpkin Layer Cake Level cake rounds. Place one cake layer on cake cardboard round. Add buttercream. Use a mini offset spatula to spread buttercream into an even layer. Add second cake layer. Press firmly down to ensure cake attaches to buttercream layer below. Spread thin layer of buttercream over top of second cake layer. Spread a thin layer of buttercream to crumb coat the assembled two layer cake. Place in the fridge for about 15-30 minutes to allow buttercream to harden. Tips for Coloring Frosting Coloring buttercream frosting can be a little tricky. For the best results, use food gel coloring. Gel food color or gel paste food color is more concentrated in color than liquid food coloring. The gel color will not affect the texture or consistency of the frosting. Unlike, standard liquid food coloring which could add too much moisture causing the buttercream to separate. I used this orange color by the brand AmeriColor. For all natural food coloring, try freeze dried pumpkin or freeze dried sweet potato. Simply process the freeze dried pumpkin to a fine powder. Mix with the frosting until thoroughly incorporated. Ganache Chocolate Drip Ganache is a mixture of scalded heavy cream combined with chopped chocolate. There are many variations of ganache ranging in different consistencies. Ingredient proportions determines the ganache consistency. This cake uses a loose ganache that is perfect for creating “chocolate drips.” Add chopped dark chocolate, unsalted butter, and light corn syrup in a heat safe bowl. Pour just boiled heavy cream over the chocolate. Let the mixture sit. Then, use a spatula to gently stir mixture until smooth. Allow mixture to sit cool for 5-10 minutes to thicken. Then, pour or spoon over the assembled chilled cake. Use any kind of dark chocolate or semi-sweet chocolate. Light corn syrup adds shine and ensure the chocolate doesn’t harden. More Autumn Inspired Cake Recipes Brown Butter Pumpkin Cake Pumpkin Snickerdoodle Cookies Pumpkin Bread Rolls Death By Chocolate Cake Chocolate Pumpkin Cake No ratings yet Chocolate pumpkin cake is perfect for any Halloween celebration! Two layers of chocolate pumpkin cake frosted with pumpkin spice buttercream and finished with a rich chocolate glaze. Yield: makes two 8-inch cake layers and 12 cupcakes Prep Time: 35 minutes minutesCook Time: 35 minutes minutesAssembly Time: 30 minutes minutesTotal Time: 1 hour hour 40 minutes minutes Servings: 24 Print Recipe Pin Recipe Rate Recipe IngredientsCake:▢ 2 ½ cups all-purpose flour (325 g)▢ 1 cup unsweetened cocoa powder (80 g)▢ 1 Tablespoon baking powder▢ 1 ½ teaspoons baking soda▢ ¼ teaspoon fine sea salt▢ 2 teaspoons ground cinnamon▢ ½ teaspoon instant espresso powder optional▢ ½ cup buttermilk▢ ¼ cup sour cream (58 g)▢ 1-15 oz can pumpkin puree▢ 2 teaspoons vanilla paste or pure vanilla extract▢ 1 cup + 2 Tablespoons unsalted butter (254 g), softened, room temp▢ 1 ½ cup light brown sugar (300 g), packed▢ 1 ½ cup granulated sugar (300 g)▢ 5 large eggs, room tempPumpkin Spice Frosting:▢ 6 large egg whites▢ 1 ½ cup granulated sugar (300 g)▢ 2 cups unsalted butter (454 g)▢ ¼ teaspoon fine sea salt▢ 1/2 teaspoon pumpkin pie spice mix▢ 1 teaspoon vanilla paste▢ 5 drops of orange gel paste coloringChocolate Glaze:▢ 4 oz dark chocolate, chopped▢ 1 Tablespoon unsalted butter▢ 3 Tablespoons light corn syrup▢ 1/2 cup heavy cream Instructions Cake:Preheat oven to 350℉. Line two 8-inch cake pans with parchment paper and grease lightly. Line 12 muffins tins.Sift together dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, cinnamon and espresso powder. Set aside.In a medium bowl, whisk together buttermilk, sour cream, pumpkin puree and vanilla. Set aside.Using a stand mixer, cream together butter and sugars with a paddle attachment. Add eggs one at a time, making sure to scrape down bowl between eggs.In three additions, alternate adding dry mixture and wet mixture to butter. Scrape down bowl occasionally to make sure all ingredients are fully incorporated.Fill muffins tins ⅔ full with batter. Divide remaining batter between the two-8in round pans. Bake cupcakes for 20-25 minutes, or until toothpick inserted in the center comes out clean. Bake cake rounds for 30-35 minutes, or until toothpick inserted in the center comes out clean. Let cake rest for a couple minutes in pan before unmolding and allowing to cool completely.Frosting:In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a double boiler. Make sure water does not touch the bottom of the bowl. Whisk sugar egg mixture until it reaches a temperature of 160° F. *Alternatively, if you don't have a thermometer, heat until all the sugar has melted. You can test this by dipping your pointer finger into the warm mixture and rubbing it against your thumb. The mixture should be smooth. You should not be able to feel the granules of sugar.Return bowl to the stand mixer. With a whisk attachment, beat mixture at medium speed until it cools to room temperature. Reduce speed to low and add butter one tablespoon at a time. Once all the butter has been incorporated, add salt, spice mix, and vanilla. Increase speed to medium-high and continue to beat until buttercream is light and fluffy.Glaze:Place chocolate, butter, and corn syrup in a medium bowl.Bring heavy cream to a boil and pour over chocolate. Let sit for 1 minute. Using a rubber spatula, gently stir until smooth. Stir in small circles in the same spot and gradually increase size of circle. Let glaze sit for 5 minutes until it slightly thickens.Pour glaze over the chilled frosted cake and allow glaze drop over the sides. Let chill in the fridge for 15-30 minutes to set up before serving. NutritionCalories: 493kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 215mg | Potassium: 173mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1056IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Stephanie @ Eat. Drink. Love. says: October 15, 2011 I live in Florida, so I know what you mean about the weather! This cake looks incredible and I bet it tastes incredible too! Reply
Carolyn says: October 15, 2011 That is one gorgeous cake. Love the orange with all the dark chocolate dripping down! Reply
The Galley Gourmet says: October 15, 2011 What a beautiful cake! This is the first cream cheese frosting that I have seen without sugar. I bet the tang compliments the sweetness of the cake nicely. Thank you for sharing:) Reply
Lisa says: October 15, 2011 What a gorgeous and perfect cake for Halloween! Very intrigued by the sugarless cream cheese frosting, but it makes sense with the rich cake and all that chocolate on top. Brilliant! Reply
lisaiscooking says: October 15, 2011 We don’t have fall weather here either, but I did have pumpkin spice latte today. Your cake looks fantastic! Love the pumpkin, spice, chocolate, and of course cream cheese flavors together. Reply
the little epicurean says: October 16, 2011 Thanks everyone! Oops! Its not a sugarless frosting. I forgot to include the 2 cups of sifted confectioners sugar/powdered sugar in the list of ingredients. Thanks for point that out! The chocolate cake is pretty rich enough that a sugarless frosting could be amazing. I’ll have to try it out! Reply
thesmartcookiecook.com says: October 16, 2011 Wow, what a beautiful cake! And so festive for Halloween :) Chocolate and pumpkin = deliciousness! Reply
Cassie @ Bake Your Day says: October 16, 2011 So stunning. Those colors just pop off of the page! Reply
Juls says: October 16, 2011 Wow! Halloween is not big at all here but hell, I’d use this as a dessert centrepiece anytime! It looks fabulous! As Cassie above says the colours just pop off the page and the flavours sounds fantastic! Reply
Tina says: October 16, 2011 This is a great use of fall flavor and makes a stunning presentation. I would love to grace my holiday table with this. Well done! Reply
Sweet Tooth says: October 16, 2011 Interesting cake. Never had a pumpkin cake before and this one looks so good I have to go out and find a canned pumpkin! :) Reply
Candee says: October 16, 2011 The cake itself was pretty good. It’s not a bad cake, but I don’t know if I’ve made better, or I was overly excited for it. But the cake was good. The frosting…wasn’t as good. I’m not sure what it was, but I did not like it. I even added more sugar, but I don’t know. Luckily, I put it on the cupcakes before the whole cake. I haven’t made the glaze yet, but I’m sure that’ll be fine. Reply
megan @ whatmegansmaking says: October 16, 2011 This is a beautiful cake!! I can never get my icing that smooth – I haven’t figured out the secret yet. Just gorgeous :) Reply
Lindsey@Lindselicious says: October 16, 2011 This cake is a stunner!!! Love it, it looks so yummy. Reply
the little epicurean says: October 17, 2011 @Megan- It took me a while to get the hang of icing cakes. Everyone has their little tricks for icing. When I was first learning, I was taught to warm up my offset spatula to get a smooth finish on the final coat.@Candee- I’m sorry you didn’t like the cake, but thank you for trying out my recipe! I’m a big fan of cinnamon, nutmeg and allspice that is usually found in pumpkin pie spice mix–maybe that’s a little strong for some people. Reply
Candee says: October 17, 2011 I gotta retract a little what I said. After using a different frosting (I ended up using just a Vanilla Buttercream instead of cream cheese) it was much better. You can really taste the pumpkin. I also let it chill over night in the fridge, so this morning when I took a bite out of it cold, it was really good. I’m a huge fan of pumpkin, and love Fall so I can eat all these pumpkin-y things. The only change I made besides the frosting, is that I didn’t have orange, so I used green. Reply
Maggie says: October 19, 2011 Oh my gosh, this is a beautiful cake! Nice job. I am going to try your trick of heating up an offset spatula for the final coat. Do you heat it up in warm water? Just discovered your blog and love it…I am off to read more now! :-) Reply
katreece @ The Chocolate Addict says: October 23, 2011 Love this, awesome color, so perfect for Fall. Great photos, love the drippyness :) Reply
Alexa Gates says: October 24, 2011 Just made this cake for my grandma’s birthday this weekend :) It turned out beautiful! Thank you for posting this because it really made her day special :) Reply
the little epicurean says: October 25, 2011 @ Alexa Gates- I’m glad you and your family enjoyed the cake! Thanks for visiting my blog :) Reply
oli says: November 20, 2011 I made this for work and everyone loved it. I had powdered buttermilk on hand and used that. I found I had to increase the baking time by almost a 1/2 hour. I don’t know if I used the store bought buttermilk if that would have made a difference. So this is a keeper. Reply
FoodEpix says: December 27, 2011 Looks delicious. Would love for you to share your pictures with us over at foodepix.com. Reply
autoshowcase says: October 9, 2012 This is a terrific recipe that turned out beautiful. I used Espresso instead of regular coffee and also in the ganache and added a shot of Kahlua to give it a little pop. Everyone raved about it and I will make it again and again. Thanks so much! Reply
I'll Make It Myself! (@IllMakeItMyself) says: October 27, 2013 I should have chopped the chocolate very fine, because I had to melt it a little over heat and the chocolate bit got a little goopy. It still worked well enough for the “draping” but I would shaved or finely chop the chocolate next time. My mistake! The cake and orange icing turned out great, and it tasted amazing! Reply
Gazette says: October 28, 2014 Hi, I can’t see the ground coffee used in the recipe!? sorry I live in UK :. What is the heavy cream? thick double cream? creme fraiche? many thanks. Reply
Lori says: October 15, 2023 How would I reduce these ingredients to make just the cake and not the cupcakes too? Thanks! Reply
Maryanne Cabrera says: October 16, 2023 If you follow the recipe as is, you can make three 8-inch cake rounds. Otherwise, in order to simply make two 8-inch cake rounds you would have would to reduce the recipe by a third. If you need help with the measurements, email me at maryanne@thelittlepicurean.com