Chocolate-Pumpkin Layer Cake with Brown-Sugar Frosting
Submitted by cdnclub
Chocolate pumpkin layer cake with a warm brown-sugar frosting that sets to a fudgy crust. Cocoa and pumpkin pie spice make this two-layer cake rich, moist, and irresistible for fall baking.
YIELD
12 servingsPREP
30 minCOOK
45 minREADY
90 minCocoa and pumpkin pie spice do something magical together in this two-layer cake. The pumpkin keeps the crumb impossibly moist while the chocolate brings depth, and that cooked brown-sugar frosting? It goes on warm and silky, then sets into a thin, fudgy crust that cracks just slightly when you slice.
A few things to know: the batter will look curdled after you add the pumpkin and milk. That’s normal. Keep mixing and the flour pulls everything together into a smooth, thick batter. Room-temperature eggs and butter matter here because cold ingredients won’t emulsify properly, and you’ll end up with a dense cake instead of a tender one.
The frosting is the trickiest part. It’s a cooked frosting, meaning you boil the brown sugar, butter, and milk together, then beat in confectioners’ sugar while everything is still hot. Work fast because it sets quickly. If it starts to crust before you finish, just beat it again until smooth.
Kitchen Tips
- Line your pans with waxed paper and grease them. This cake is tender and will stick without both steps.
- Let layers cool completely before frosting. Warm cake melts the frosting right off.
- If the frosting starts setting while you spread it, place the saucepan over low heat for a few seconds and beat again.
Variations
- Swap pumpkin pie spice for a mix of cinnamon and a pinch of cayenne for a spicier kick.
- Add toasted pecans between the layers for crunch and a nutty contrast to the chocolate.
- Use cream cheese frosting instead if you want something tangier and more forgiving to work with.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Lightly grease two 9-inch round cake pans.
Line bottoms with waxed paper.
Mix flour, cocoa powder spice, baking powder and baking soda.
Beat butter and granulated sugar in a large bowl with electric mixer until pale and fluffy.
Beat in eggs one at a time until mixture looks like mayonnaise.
With mixer on low speed, beat in pumpkin, milk and vanilla (mixture will look curdled).
Gradually beat in flour mixture, scraping down sides of bowl with rubber spatula 2 or 3 times.
Divide batter between prepared pans.
Smooth tops.
Bake 40 to 45 minutes until pick inserted in the center comes out clean.
Cool in pans on wire rack 10 minutes.
Run knife around cakes to loosen.
Invert on wire rack, remove pans, peel off waxed paper and let cakes cool completely.
FROSTING: Put brown sugar, butter and milk in a medium-size saucepan and bring to a gentle boil Stir until butter melts, sugar is disolved and mixture is smooth. Using a hand-held electric mixer gradually beat confectioners’ sugar and extract into hot Or pour hot mixture into a bowl and beat in sugar and extract with a stand mixture. Immediately place 1 cake layer upside-down on serving plate. Spread with warm frosting (if frosting cools it will set and a crust may form on the surface. Beat again until smooth.) Place other layer right side up over sides and top. Cover with plastic wrap or store in cake keeper.
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