Imagine sinking your fork into a decadent chocolate cake that whispers the warm, cozy secrets of fall - this isn't just any dessert, this is a culinary masterpiece that will transform your ordinary baking routine into an extraordinary flavor adventure! Our Chocolate Cake with Pumpkin Buttercream Frosting is the showstopping recipe that will have your friends and family begging for seconds, proving that sometimes the most unexpected flavor combinations create pure magic in the kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup pumpkin puree
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and no lumps remain.
- In a separate bowl, beat the eggs. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until they are thoroughly blended.
- Pour the wet ingredients into the dry ingredient mixture. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well incorporated.
- Carefully add the boiling water to the batter, stirring gently until the water is completely integrated. The batter will be thin, which is normal for this recipe.
- Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes. Test for doneness by inserting a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove cakes from the oven and let them cool in the pans for 10 minutes. Then turn out onto wire racks to cool completely.
- For the pumpkin buttercream, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, pumpkin puree, and cinnamon. Beat until smooth and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of pumpkin buttercream on top.
- Place the second cake layer on top and frost the entire cake with the remaining pumpkin buttercream, creating smooth, even layers.
- Optional: Garnish with a light dusting of cocoa powder or cinnamon, or decorate with chocolate shavings for added elegance.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and serve at room temperature.
Tips
- • Always bring eggs and milk to room temperature before mixing to ensure smoother batter integration • When adding boiling water, mix gently to maintain the cake's delicate texture • Use a toothpick test to check cake doneness, but remove from oven when just a few moist crumbs cling • Allow cakes to cool completely before frosting to prevent buttercream from melting • For ultra-smooth frosting, use an offset spatula and rotate your cake stand while applying • Refrigerate the cake briefly to help the frosting set and make slicing easier • Store leftover cake in an airtight container in the refrigerator for up to 4-5 days
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 5g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 55mg
