A doctored up box cake mix starts off this chocolate pumpkin cake… but the pumpkin cream cheese frosting and pumpkin spice cake mix make it over the top! This easy layer cake is perfect for Thanksgiving dessert.
Chocolate Pumpkin Cake Recipe
A few weeks ago we shared a pumpkin spice cake with chocolate chips in it. Many people in the Facebook world did NOT like chocolate chips and pumpkin. I, however, love it! So I’m sharing with you today this gorgeous chocolate pumpkin cake. Isn’t it a beauty?
Chocolate Pumpkin Cake
This cake has a unique flavor combination of chocolate, pumpkin and coffee. Think of your favorite fall coffee shop drink…in the form of a cake!
We kept this cake easy and used a box cake mix. Don’t add the ingredients on the back of the box. Add the ingredients listed in the recipe below. Blend it all up using a hand mixer until it is nice and smooth.
Next it is time to fill the pans. We used 3 6″ round cake pans so the cake would be tall. If you’d like it to have a bigger diameter, bake the cake in 2 8 or 9″ round pans.
Pumpkin Spice Cream Cheese Frosting
Cream cheese is one of my favorite frostings…and when you add pumpkin puree, brown sugar and cinnamon? Even better. I find cream cheese frosting one of the easiest frostings to make. Make sure your butter and cream cheese are softened to room temperature, but don’t melt them. If you melt the butter, your frosting will have a strange texture. The brown sugar in the frosting will give the frosting just a little bit of texture, but we think it totally works with the streusel topping. And it deepens the flavor, too!
Pumpkin Spice Streusel
For a little bit of a different look, we made a pumpkin spice streusel. This streusel is a little different because it is baked. Mix all of the ingredients together and spread them on a baking sheet. Bake the streusel, then allow it to cool. If you have any large clumps, break them up. Make sure the streusel is cooled completely before you put it on the cake.
How to Assemble the Cake
We’ve made this into a naked cake which means just a little bit of Frosting. If you are one who likes loads of frosting, I suggest doubling it!
Here are the cake layers:
- Frosting all over
Not hard, right? You’ll obviously need to go easy on the frosting and streusel for the middle layers so that you have enough to cover the sides and top.
This is one close encounter I wouldn’t mind.
How to Store Cake
Cake is safe to store at room temperature for 24 hours. After you’ve cut the cake, you should store it in an airtight container and refrigerate it.
Other Pumpkin Cake Recipes
- Pumpkin Spice Earthquake Cake
- Pumpkin Spice Layer Cake
- Easy Pumpkin Dump Cake
- Pumpkin Angel Food Cake
- Pumpkin Chai Spice Cake
TOOLS TO MAKE THIS CAKE
- KitchenAid Stand Mixer: The best mixer for cakes, cookies and frostings!
- Beater Blade with Scraper: The best invention ever!
- 6″ Round Cake Pans: You’ll need 3 for this recipe.
- Cake Spatula: To get that frosting nice and smooth.
- Wire Cooling Racks: This will help your cakes cool more quickly.
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
- Parchment Paper: To easily remove cakes for cake rolls.
A doctored up box cake mix starts off this chocolate pumpkin cake... but the pumpkin cream cheese frosting and pumpkin spice cake mix make it over the top! This easy layer cake is perfect for Thanksgiving dessert.
- 1 box chocolate cake mix
- 1 cup canned pumpkin puree
- ½ cup hot coffee
- 2 large eggs
- 3 tablespoons butter (melted)
- 1 teaspoon cinnamon
- 8 ounces cream cheese frosting (softened)
- ½ cup butter (softened)
- 1 cup brown sugar (packed)
- ¼ cup canned pumpkin puree
- 1 teaspoon cinnamon
- 1/2 cup all-purpose flour
- 6 tablespoons light brown sugar (packed)
- 1 tablespoon pumpkin pie spice
- 3 tablespoons unsalted butter (melted)
- A pinch of salt
Preheat oven to 350° Fahrenheit. Line 3 5- or 6-inch cake pans with parchment paper and spray with nonstick cooking spray; set aside.
Using a hand mixer, mix cake mix, eggs, pumpkin, coffee, butter and cinnamon together in a large bowl until combined.
Divide the batter between the prepared pans and bake 27-32 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool 10 minutes, then remove cakes from pans to a cooling rack to cool completely.
Using a mixer, beat together the cream cheese and butter until creamy.
Add the brown sugar, pumpkin, and cinnamon and beat until smooth and creamy. Set aside.
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment.
Combine all ingredients in a medium bowl until clumps form.
Spread on parchment lined baking sheet and bake for 5-7 minutes.
Cool completely on baking sheet.
Break up any larger chunks if needed.
Trim the domed tops off the cakes as needed. Place one layer of cake on a cake plate.
Top with a thin layer of buttercream and a sprinkling of streusel.
Repeat with the next 2 layers. The pattern should be: 1st cake, frosting, streusel, 2nd cake, frosting streusel, 3rd cake.
Spread a thin crumb coat layer of buttercream over the entire cake, smoothing it out as best as possible.
Immediately press some of the streusel on the bottom third of the cake, pressing it into the frosting.
Spread the remaining streusel on the top of the cake.
Store the cake uncovered at room temperature for up to a day. Refrigerate the cake in an airtight container after it has been cut.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**