CHOCOLATE PUMPKIN CAKE AND CUPCAKES
I found this recipe in Country Living Magazine about 4 yrs ago. I tried it out when my Ex's job had a contest requiring you to decorate, and use a pumpkin. I actually gutted, and carved a pumpkin. Lined the inside, and then layered the cake cubes with the Orange Cream Cheese Frosting. We actually won 2nd Place! Every time I make this cake, everyone asks for the recipe. Enjoy!
Provided by jennifer a.
Categories Dessert
Time 1h10m
Yield 1 One 8-inch 3-layer cake or 36 cupcakes, 18 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.).
- 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.
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Ladla Sardar
[email protected]This cake was a disaster! It was dry, the frosting was too runny, and it didn't taste like pumpkin at all. I would not recommend this recipe.
katrina fracas
[email protected]This cake was a bit too sweet for me, but it was still good. I would make it again, but I would reduce the amount of sugar.
Catherine Monteiro (Kitty)
[email protected]This cake was easy to make and turned out great! I loved the chocolate and pumpkin flavors together.
Brian obrien Chilongo
[email protected]This cake was amazing! It was moist and flavorful, and the frosting was the perfect finishing touch. I will definitely be making this again.
Galaxygaurd
[email protected]This cake was a disappointment. It was dry and the frosting was too sweet. I would not recommend this recipe.
Matthew 2021 HD reacting to
[email protected]The frosting was a little runny, but the cake itself was delicious. I would definitely make this again, but I would use a different frosting recipe.
Simash Sunuwar
[email protected]This cake was a little too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
lumi nec
[email protected]I'm not a huge fan of pumpkin, but this cake was amazing! The chocolate and pumpkin flavors were perfectly balanced and the cake was so moist.
rocky botha
[email protected]These cupcakes were so easy to make and they turned out so cute. I used a mini muffin tin and they were the perfect size for a party.
Absolom Andile
[email protected]I made this cake for Thanksgiving and it was a huge success! Everyone loved it, even my picky uncle. The cake was moist and flavorful, and the frosting was the perfect finishing touch.
Ahmed AbdAlwhab
[email protected]The cupcakes were adorable and the perfect size for a party. I loved the chocolate ganache frosting, it was rich and decadent.
Baaba Funcky
[email protected]This chocolate pumpkin cake was a hit at my Halloween party! It was moist, delicious, and the perfect combination of chocolate and pumpkin flavors. I will definitely be making this again.