Imagine a dessert that captures the essence of fall in every single bite - rich, decadent, and utterly irresistible. This Chocolate Pumpkin Layer Cake with Brown Sugar Frosting is not just a cake; it's a culinary experience that transforms ordinary baking into an extraordinary adventure. Whether you're hosting a dinner party, celebrating a special occasion, or simply craving a slice of pure comfort, this recipe promises to elevate your dessert game and leave your guests begging for more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 batch chocolate pumpkin layer cake
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, approximately 3-4 minutes.
- In a separate bowl, sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the pumpkin puree and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk, until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, mixing until smooth and spreadable.
- Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting. Top with the second cake layer.
- Frost the entire cake with the remaining brown sugar frosting, creating smooth, even layers.
- Optional: Garnish with chocolate shavings, chopped nuts, or a light dusting of cocoa powder before serving.
- Refrigerate for at least 1 hour before serving to allow the frosting to set.
Tips
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender.
- Check Cake Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting and sliding.
- Frosting Consistency: If the frosting is too thick, add a little more cream; if too thin, add powdered sugar.
- Make Ahead: This cake actually tastes better the next day, so feel free to prepare it in advance.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
