This Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream is the ultimate fall dessert! It’s a moist and delicious cake recipe that’s full of chocolate and pumpkin flavor!
The Ultimate Pumpkin Cake Recipe
Fall baking is here friends and I am loving it!! Get a load of this ultra easy and incredibly perfect chocolate pumpkin cake with a thick layer of fabulous pumpkin spice buttercream. can you tell I am a little excited about this recipe? Lol!
I’ve always been a fan of jazzing up cake mixes and this is another quick and simple dessert that will have your guests ooing and ahhing. Hope you enjoy!
Here’s your line up πΒ Add powdered sugar to the left by the butter and cinnamon π
How to Make The Best Pumpkin Cake
I love this recipe, because you add everything to the mixer πΒ Start with the cake mix.
In no particular order, add your oil.
Buttermilk.
4 large eggs.
1/2 cup sour cream.
Find yourself a 15 ounce can of pumpkin. I love this particular brand from Trader Joes.
Reserve 2 tablespoons of pumpkin for the buttercream.
Set the 2 tablespoons of canned pumpkin aside for the buttercream.
Add the remainder of the canned pumpkin to the mixer.
Give it all a good mix, until well combined, about 1-2 minutes.
Stir in your chocolate chips.
Divide evenly between prepared bread pans.
Spread evenly and bake at 350 degrees F. for 55-65 minutes.
Love!!
While the cakes are cooling, prepare your buttercream π
Ahhh, pumpkin spice buttercream. This stuff is deadly.
I will admit…the cakes are good even without the frosting. Perfectly moist and fabulous.
I happen to be a buttercream girl, so bring on the Pumpkin Spice Buttercream π
Enjoy friends π
Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream
Equipment
- Oven
Ingredients
Double Chocolate Pumpkin Cake
- 1 box devils food cake mix
- 1 box instant chocolate pudding small box
- 1/2 cup canola oil or vegetable oil
- 1/2 cup buttermilk or milk
- 4 large eggs
- 1/2 cup sour cream
- 15 oz canned pumpkin reserving 2 tbsp for buttercream
- 2 cups semi-sweet chocolate chips
Pumpkin Spice Buttercream
- 2 sticks unsalted butter softened
- 2 tbsp reserved pumpkin
- 1/4 tsp ground cinnamon
- 4-5 cups powdered sugar
- 2-4 tbsp milk
Instructions
Double Chocolate Pumpkin Cake
- Preheat oven to 350 degrees F. and spray two 9x5 inch bread pans with non-stick cooking spray.
- In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips--mix all ingredients until well combined, about 1 to 2 minutes.
- Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.
Pumpkin Spice Frosting
- Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency.
- Frost over cooled cakes, slice and serve.
Notes
Nutrition
________________________________
Hope you enjoy π Have a great day!