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This Chocolate Pumpkin Cake is the Perfect Dessert for Halloween

This Chocolate Pumpkin Cake is the Perfect Dessert for Halloween

As you look for the perfect Halloween treat, your search stops here. If you’re looking for a delicious cake that brings together chocolate and pumpkin in a way that makes your mouth water, look no further than this one. This delicious chocolate pumpkin cake is easy to make and only needs about an hour in the oven. It’s a sweet treat that will make a great end to your Halloween celebrations. Check out the recipe below for a scary-good cooking adventure!


1 1/2 cups of flour
1 cup of cocoa
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
2 teaspoons of vanilla extract
3/4 cup of butter
1/2 a cup of buttermilk
1 cup of canned pumpkin
1 cup of dark brown sugar
1 cup of granulated sugar
3 large eggs
1 egg yolk

Frosting Ingredients:

6 ounces of cream cheese
1/4 teaspoon of cinnamon
1.25 cups of confectioners sugar
2 1/5 teaspoons of cocoa
1 teaspoon of vanilla extract
1 1/2 cups of heavy cream
1/4 teaspoon of orange food coloring
4 ounces of bitter chocolate
1 tablespoon of unsalted butter
3 tablespoons of corn syrup


To start, line two 8-inch round cake pans with parchment paper and grease them lightly. Mix the chocolate, baking soda, baking powder, salt, and baking powder into the flour. In a different bowl, mix together buttermilk, pumpkin from a can, and vanilla extract. Set aside.

In another bowl, beat melted butter, dark brown sugar, and white sugar until light and fluffy. Add the eggs and egg yolks slowly, then add the flour mixture and the buttermilk mixture in thirds, rotating between the two.

Pour the batter into the pans that have already been made, and bake for about 35 minutes. Let the layers cool down before you frost them.

To commence, prepare two 8-inch round cake pans by lining them with parchment paper and lightly greasing. Sift the flour thoroughly and combine with cocoa, baking soda, baking powder, and salt. In a separate bowl, blend buttermilk, canned pumpkin, and vanilla extract, and set aside.

In another bowl, beat softened butter, dark brown sugar, and granulated sugar until light and fluffy. Incorporate eggs and egg yolk gradually, followed by alternating additions of flour mixture and buttermilk mixture in thirds.

Pour the batter into the prepared pans and bake for about 35 minutes. Allow the layers to cool before frosting.

How to make the frosting:

Begin by beating softened cream cheese until fluffy. Incorporate confectioners sugar, cocoa, cinnamon, and vanilla, blending until combined. In a separate bowl, whip heavy cream, confectioners sugar, and orange food coloring until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

Apply the frosting by starting with a cup between the layers and using the remainder for the top and sides of the cake. Chill for approximately 30 minutes.

Put chopped bitter chocolate, unsalted butter, and corn syrup in a heat-safe bowl to make the glaze. Pour 1/2 cup of heavy cream that has been heated to boiling over the chocolate. Let it sit for 3 minutes, then stir it until it’s smooth. Let the glaze sit for about 5 minutes to thicken up a bit, then pour it in the middle of the iced cake and let it slowly drip down the sides.


In the spirit of Halloween, don’t worry about the drips. They make the effect more spooky.