Imagine a dessert that captures the essence of fall in every single bite - rich, decadent chocolate perfectly balanced with the warm, comforting flavor of pumpkin. This Chocolate Pumpkin Layer Cake is not just a dessert; it's a culinary experience that will transform your ordinary autumn evening into an extraordinary celebration of flavors. Whether you're hosting a dinner party or craving a luxurious treat, this cake promises to be the showstopper that leaves everyone asking for your secret recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 4 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, ensuring the sides are also lightly greased.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and remove any lumps.
- In a separate large bowl, combine granulated sugar, brown sugar, pumpkin puree, vegetable oil, and eggs. Whisk vigorously until the mixture is smooth and well incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can result in a tough cake.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then carefully turn out onto a wire rack to cool completely.
- Once completely cooled, trim the cake layers if needed to create a flat surface for stacking.
- Optional: Prepare a brown sugar frosting or cream cheese frosting to layer between the cake rounds and cover the exterior.
- Carefully stack the layers, spreading frosting between each layer and covering the entire cake. Garnish with chocolate shavings or a dusting of cocoa powder if desired.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and pumpkin puree, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense, tough cake.
- Check Cake Doneness: Use the toothpick test - insert it into the center, and it should come out with just a few moist crumbs.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting and ensure clean, beautiful layers.
- Make Ahead Friendly: This cake actually tastes better the next day, so feel free to prepare it in advance.
- Frosting Hack: For a professional finish, do a crumb coat first by applying a thin layer of frosting, then refrigerate for 15 minutes before adding the final frosting layer.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 7g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
