Imagine sinking your fork into a decadent chocolate cake that's about to blow your taste buds away - this isn't just any ordinary dessert, it's a seasonal sensation that combines the rich, velvety depths of chocolate with the warm, comforting embrace of pumpkin cream cheese frosting. Perfect for autumn gatherings or when you're craving a show-stopping treat that will have everyone begging for the recipe, this cake is your ticket to dessert superstardom!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 2 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, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and free of lumps.
- In a separate medium bowl, beat the eggs. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until thoroughly blended.
- Pour the wet ingredient mixture into the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until 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 chocolate cake 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 cool in the pans for 10 minutes. Then turn out onto wire racks to cool completely, about 1 hour.
- For the frosting, beat the softened cream cheese in a large bowl until smooth and creamy. Add pumpkin puree, powdered sugar, and cinnamon. Mix until fully combined and no lumps remain.
- Once the cake layers are completely cool, place one layer on a serving plate. Spread a thick layer of pumpkin cream cheese frosting on top.
- Carefully place the second cake layer on top. Cover the entire cake with the remaining frosting, creating smooth, even layers.
- For best results, refrigerate the cake for 30 minutes before serving to allow the frosting to set. Slice and serve chilled.
Tips
- Room Temperature Matters: Ensure eggs and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender.
- Boiling Water Trick: The boiling water helps activate the cocoa and creates an incredibly moist chocolate cake.
- Cooling is Crucial: Allow cake layers to cool completely before frosting to prevent melting and sliding.
- Refrigeration Hack: Chilling the cake before serving helps the frosting set and enhances flavor melding.
- Storage Tip: This cake can be stored covered in the refrigerator for up to 5 days, making it perfect for make-ahead entertaining.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 45mg
