Chocolate Pumpkin Cake Recipe

A slice of chocolate pumpkin cake with a bit missing.

No ratings yet

Chocolate Pumpkin Cake Recipe

Chocolate Pumpkin Cake is a moist 9x13 sheet cake with cocoa and pumpkin spice, topped with chocolate buttermilk frosting that sets fudgy.

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Cake

2 cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin spice
2 large eggs
¾ cup vegetable oil
1 cup pumpkin purée
½ cup hot water

Chocolate Buttermilk Frosting

½ cup unsalted butter
¼ cup unsweetened cocoa powder
1 tablespoon pumpkin pie spice
⅓ cup buttermilk
1 teaspoon vanilla extract
3 ½ cups confectioners’ sugar, sifted

Instructions

Preheat oven to 350° F. Grease a metal 9 x 13-inch baking dish and set aside.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt and pumpkin spice. Add the eggs, oil, pumpkin puree and hot water and whisk to combine.
Pour the batter into the prepared baking dish. Bake for 32 - 35 minutes or until a toothpick inserted in the middle comes out clean.
To make the frosting, melt the butter in a saucepan over medium-low heat. Add the cocoa powder, pumpkin pie spice, buttermilk and vanilla and whisk to combine. Add the powdered sugar and whisk until smooth. Add more or less buttermilk based on the consistency you desire.
Remove from heat and pour over the cooled cake. Spread the frosting and top with sprinkles quickly since frosting sets up fast.

Notes

Recipe Tips.

Use pumpkin purée, not pumpkin pie filling.
Don’t overbake, pull the cake when a toothpick comes out clean so it stays moist.
Let the cake cool before frosting so the frosting doesn’t melt right off.
Pour frosting while it’s warm and spread quickly, it sets fast.
Have sprinkles ready, add them right away so they stick.

Store. Cover and refrigerate for up to 5 days. Let slices sit at room temperature for 10 minutes for the softest texture.

Freeze. Freeze the unfrosted cake (best) or frosted slices for up to 2 months. Wrap tightly. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Nutrition