Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream

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 ๐Ÿ™‚  Add powdered sugar to the left by the butter and cinnamon ๐Ÿ™‚

I love this recipe, because you add everything to the mixer ๐Ÿ™‚  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 ๐Ÿ™‚

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 ๐Ÿ™‚

Enjoy friends ๐Ÿ™‚

[ziplist]

Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream

1 box devils food cake mix

1 small box instant chocolate pudding

1/2 cup canola or vegetable oil

1/2 cup buttermilk or milk

4 large eggs

1/2 cup sour cream

15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)

2 cups semi-sweet chocolate chips

Pumpkin Spice Buttercream

2 sticks unsalted butter, softened

2 tablespoons reserved pumpkin

1/4 teaspoon ground cinnamon

4 to 5 cups powdered sugar

2 to 4 tablespoons milk

1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.

2. 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.

3. While cakes are baking prepare the buttercream. 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.

Makes 16 servings

Note:  This recipe can be used to make 24 cupcakes as well. Bake at 350 for about 15-20 minutes, until baked through.

Note:  This recipe can also be used to make two 9 inch cakes for layered cakes. I’d start the bake time at 30 minutes at 350  and check often from there ๐Ÿ™‚

________________________________

Hope you enjoy ๐Ÿ™‚ Have a great day!

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109 Responses
  1. I happen to be a buttercream girl, too!! and wow, amazing bowl of fluffy goodness.

    I do love cake and brownies, of course, but I like to say that I eat those things just so I can get to enjoy more frosting ๐Ÿ™‚

    What a great recipe and love that it’s all dump ‘n mix. Love you for always keeping things easy!

    1. Nicky S

      Sorry, didn’t see the bottom of recipe…thanks so much for the recipe…can’t wait to make this this weekend!

  2. Kristen Mattern

    I am loving this recipe especially the Buttercream. It has never occurred to me to add pumpkin to a Buttercream. Clever! will be making that for sure this weekend. Thanks!

  3. Oh my word! You can just tell how moist this cake is from the photos alone! And I am a huge fan of using sour cream as my secret ingredient in all baking confections. Looking forward to meeting you this weekend in Nashville!

  4. Suzanne

    If I were at home right now, I would be baking this cake! Darn job gets in the way of everything… This cake looks AMAZING – I love, love, love all things pumpkin and chocolate. A combination made in heaven!

  5. Shanna

    Love this!! I think you have buttercream on the brain because in the ingredients for the cake you listed “buttercream or milk” I’m assuming you meant buttermilk but that made me laugh out loud. I do adore buttercream and cannot wait to try the pumpkin spice buttercream you created here!!! Thanks for another amazing recipe!

  6. WenDee Riffe

    ok–i am being serious here…i love pumpkin~~anything pumpkin!! however…i have never made anything choc and pumpkin!!?? is it really worth it!!?? can you even tell that there is pumpkin in the choc?? i would think that i would over-power the flavor??!! be honest–should i give this a try?? i love your blog!! i follow you every-day!!! thanks for your honesty

    1. WenDee, I made the cake last night. I cannot taste the pumpkin because as you said the chocolate overpowers the pumpkin taste.

      Maybe the pumpkin gave the cake its moistness. Plus the pumpkin gave the cake the added benefit of a serving of vegetables.

      I would make this cake again.

  7. Jenny,
    It was lovely to meet you “again”at Todd & Diane’s. I like the cake, I used to have a handful of recipes that used cake mix… always a hit. Just put out my Fall decorations so it’s time to start baking Halloween treats.

    Happy Thursday,
    Geez Louise

  8. I looked at the pic of the cake by itself and thought, “that would be great even without the frosting!” And then you write, “To be honest, the cake is great even without the frosting.” So there. Great minds think alike. ๐Ÿ™‚

  9. Erin M

    Just wondering when/if you put in the pudding mix? I’m assuming you dump it in at the beginning with the cake mix–just not seeing it in the recipe (only in the ingredient list). Thanks!

  10. Holy. I am really loving chocolate cake mix right now with bananas but pumpkin seems like the season appropriate switch. Thank god I have pumpkin on hand to make this.. like now.

  11. Marianne

    OH MY GOODNESS. This cake just looks oh so very yummy. I’m pretty new to baking so I am wondering- My devils food cake mix I have on hand says on the front of the box that the mix includes a package of pudding. Should I still add the separate pudding box to the recipe then?
    Thanks for the awesome recipe, can’t wait to try it out this weekend! I just love the fall season- and nothing says fall like pumpkin! yum yum yum!

  12. yeni

    This is the perfect recipe to bake for my son’s preschool. They’re having a Harvest event this month and I think the kids would love this as cupcakes. Thanks for sharing!

  13. Ashley Smith

    Omg.. Looks so yummy… I don’t like sour cream, so I was wondering what can you use instead of sour cream. Thank you love all your stuff.

    1. Hi Ashley, you could substitute yogurt, however I will say, you can not tell there is sour cream in the cake whatsoever, it just adds moisture to the cake. Give it a try ๐Ÿ™‚

      1. Bethany

        Could you use plain greek yogurt instead of the sour cream? I just got back from the store with all the other ingredients and discovered I don’t have enough sour cream. The last think I want to do is go back to the store right now! lol

  14. Angela H.

    My GOSH! How do you NOT weigh 300lbs. ?!!?! I love pumpkin and this looks yummy, so I will just have to try. ๐Ÿ™‚

  15. Emily Craig

    Made this last night – such a quick recipe to put together! It tastes wonderful – the cake is so moist and the frosting is heavenly!!

  16. Erika

    I made this recipe yesterday. After the cake came out, I didn’t even make the buttercream because this cake was AMAZING all by itself. SO GOOD!! Thank you for your awesome recipes and your beautiful pictures. I admit, the pictures of the cake made me want to make it before I even read the recipe. You rock!

    1. Love to hear it Erika, so glad you enjoyed the recipe. I could eat the cake all by itself too ๐Ÿ™‚ Thanks for sharing and for your sweet comments ๐Ÿ™‚

  17. JACQUELYNN STEELE

    Man this looks great. I am going to make it next week. I think it would be great with pecans and some other carrot cake ingredients.
    Thanks for posting this. Have a great week.

  18. Laura

    I absolutely love the taste of this recipe! I about died over the frosting (more went in my mouth than on the cupcakes) but I had trouble getting the cooking time right. I cooked my cupcakes 25 minutes and they were still all gooey on the bottom. They were also super flat, like undercooked flat. Any advice?

  19. Suzanne

    I made this cake this past weekend. Clearly I did something wrong for the buttercream b/c it separated and ended up looking like grease – tasted okay although too sweet for me. Oh well, we scraped it off and ate the cake. Oh my heavenly, moist, pumpkin-y, chocolatey goodness!!!! I will make this cake again sans icing. It doesn’t need it!

  20. Lara

    Just a hint, found JELL-O instant Pumpkin Spice pudding over the weekend (for 97 cents!) and will be using that instead of the chocolate pudding mix in this recipe…double-chocolate & double-pumpkin bread and am already drumming up other pumpkin-happy recipes for fall with this new addition! ๐Ÿ™‚ Happy Baking!

  21. I made this last night and mine lives up to your pictures! It tastes just as good as it looks.

    I don’t like cinnamon and chocolate together. So left out the cinnamon and added vanilla extract and some unsweetened cocoa powder. Perfection. After reading the comments, I will add pumpkin pie spice to the frosting. I do like pumpkin pie spice and chocolate together. Weird, eh?

  22. Erica

    For the frosting, it says “milk” Is that regular milk or the buttermilk? Want to make sure I make it right! Thanks!

  23. Heather

    Just tried this recipe the other day and brought to a dinner with friends. I made it into a bundt cake and the cake was amazingly moist. I wish it had a bit more pumpkin flavor but it was detectable. The frosting consistency was great but I felt it lacked that pumpkin edge so I threw in a bit of vanilla, allspice, nutmeg and cinnamon. I could have added a bit more but it helped to bring out the pumpkin flavor. That being said, it got praise from the others. Thanks for another great idea, Jenny!

  24. Heather

    Just tried this recipe the other day and brought to a dinner with friends. I made it into a bundt cake and the cake was amazingly moist. I wish it had a bit more pumpkin flavor but it was detectable. The frosting consistency was great but I felt it lacked that pumpkin edge so I threw in a bit of vanilla, allspice & nutmeg. I could have added a bit more but it helped to bring out the pumpkin flavor. That being said, it got praise from the others. Thanks for another great idea, Jenny!

  25. Hi there! Could you please define “small box instant chocolate pudding mix”? I have a box here that’s 180g but I have a feeling that’s too much mix, based on the Jell-O box in your photo. Hoping to make this tomorrow…Thanks!

    1. Kendall

      I also had the larger box on hand, and only used about 2/3 of it, but that still seemed like a bit much…my cake turned out incredible moist and tender (to the point of it falling apart). I wouldn’t even use the full package of the small one. Maybe 1/4 cup of the mix.

  26. Maureen Dever

    This is the best recipe ever! I’ve already made them twice already and everyone I share them with loves them!

  27. Emmy

    I saw this last week and am sooo excited to make it for team snack at work this week…that is, if I don’t eat it all before!

  28. Margo

    I’m so bummed…I picked up chocolate pudding…the COOKING kind, not instant. I have no idea what the difference is and don’t want to totally blow the recipe. Wish I knew if I could use the pudding I have…was making this tonight for tomorrow! –sad!

  29. Gabrielle

    Baking the cake at the moment! I added a bit more cinnamon and nutmeg to the buttercream….So delicious!!
    Thanks for the great recipe ๐Ÿ™‚

  30. This recipe is going to be on my to do list this Halloween!
    Although i’m not a big lover of Pumpkin, i could be tempted to give this a go.
    Im sure my kids would enjoy making it let alone eating it ๐Ÿ™‚
    Thanks!

  31. Connie W

    I made the cake! It was delish! I love pumpkin though and would love to taste a little more pumpkin in the cake. Any suggestions on how to tweek the recipe a bit to get a bit more pumpking flavor? Or can I just add more pumpkin?

  32. Kendall

    I tried this recipe out last night…wow it is so super moist and rich, I couldn’t even finish one slice (granted, it was a big slice). I did the loaves, and brought one to work for my co-workers, they all loved it. It was a bit hard to get the cake out of the pan, though, the slices just kind of fell apart so the result was not very pretty, but tasty none the less.

  33. Jennifer

    I made this recipe, and adjusted to make it gluten free, dairy free, and corn free. It was very good and I re-posted and linked your recipe to my blog. Thank you so much for posting all your recipes. I can easily adapt them to fit our dietary restrictions but I just do not possess the talent it takes to create them. I am so impressed.

  34. I’ve already posted saying this was amazing but my brother just called it ‘ridiculous’ as he ate his third piece. He also said it was ‘perfectly fluffy’ but still moist. It really is amazing.

  35. Iโ€™m doing a special feature on my blog this month called 30 days of desserts which each day I feature a different dessert from different bloggers featuring their recipe and blog (etsy shops, fb pages, etcโ€ฆ). I came across your blog and was wondering if you would be interested in participating! Just let me know!

    Thanks,
    Summer Jo Brooks
    Author of Believing Boldly

  36. Amy

    I’ve had this recipe stored up for over a month to make for my boyfriend’s bday…i’ve been so excited for it! it was my first time making buttercream and when i applied to the cake (cake was totally cooled), the buttercream separated into oily parts ๐Ÿ™ what did i do wrong!?

  37. Becky

    I made this cake for my dessert party that I hosted this weekend. It was a big hit! People commented on how moist the cake was and how the buttercream balanced everything out! I will definitely make this again. Thanks!

  38. Shelbi

    I read a review that the pumpkin flavor didn’t come through in the cake, do you think using a pumpkin spice pudding instead of chocolate would bring it out more? I happen to have some and I WILL be making this cake for Thanksgiving ๐Ÿ™‚ Thanks for a beautiful recipe

  39. Hi! I have had this recipe bookmarked since you posted it and I am about to make it tomorrow, but with everything else to make, I want to use a store-bought frosting. Would you recommend anything in particular? If I buy a standard vanilla or white frosting, do you think I could still mix the pumpkin and spices into it to make it pumpkin flavored?? Thanks in advance ๐Ÿ™‚

  40. Stacia

    I made this for Thanksgiving! It was delicious. The frosting was a bit sweet, and we couldn’t taste the spice so I added more cinnamon,nutmeg and cloves! Made a big difference. Thanks!

  41. I have the cinnabun cake in the oven as I type and have a question for you regarding the ‘pin it’ button at the end of your posts.
    I have been trying to add that to my posts without luck. It is too cool and I want it. I’ve read the directions on the site and it’s missing a step for me. It assumes I know what I’m doing! LOL! Have you posted a tutorial on how you’ve added this feature? Any quick tips?
    Thanks!
    Rita

  42. Carolyn

    This one looks amazing-can’t wait to give it a try–I wonder if I could use a cream cheese buttercream pumpkin frosting instead?

  43. Francesca

    Jenny – I’m going to make this for my nephew’s birthday, but need to know how many ounces the cake mix should be? Thanks! Next up is your Starbucks Lemon Loaf…what are the ounces on that cake mix?

  44. Francesca

    I made this over the weekend and the cake was delicious!! I substituted 1/2 cup water with 3/4 tsp. melted butter for the milk (didn’t have any).

    The buttercream didn’t turn out that great. It was overly sweet…and I like sweet. I ended up adding an extra 1/4 tsp. cinnamon for more flavor. I also substituted water for the milk. My buttercream separated a bit just like others have commented on. It just didn’t come together very well…it certainly didn’t look anything like Jenny’s fluffy buttercream in the pictures.

    I’d certainly make the cake again, but would probably uses a pumpkin spice cream cheese frosting instead.

  45. Francesca

    Forgot to mention in my previous comment that I used a 16.25oz. cake mix and 3.9oz. pudding (I know some people, myself included, asked about ounces).

    I had another piece of this cake (w/o frosting) last night (made it on Friday) and it was JUST as delicious if not MORE so. I left it out on the counter wrapped in plastic and sealed inside a plastic baggy. So incredibly moist…melts in your mouth! Reallllly wish the frosting had been better.

  46. Rebekah

    I am DEFINITELY going to have to try this! It looks FANTASTIC!! The buttercream frosting sounds delicious!
    I have one question though… I saw where several people mentioned that the cake itself doesn’t taste very “pumpkiny”. So I was curious if you substituted the Jell-o pumpkin spice pudding for the chocolate pudding in the recipe if it might bring out the pumpkin flavor a little bit more???? Just an idea, but I don’t know if it would be very good or not. It might taste weird.

  47. Abby

    Oh dang! I made this last night … brought one cake in to work and will take the other to Thanksgiving dinner at my aunties. My co-workers scarfed this down in a matter of minutes! I will totally make this again! (I substituted 0% fat Greek yogurt for the sour cream.)

  48. Dawn K.

    baking in the oven right now for my 14 year old’s birthday cake. (doing the layered) He requested something pumpkin and this is what I found. I had to come back to your website since the Chocolate Peanut Butter Cookie Dough cake was such a hit for my husband’s birthday back in June!!!

  49. Abby

    Ok. I have made this cake about 5 times and I LOVE it. It’s so easy and SO impressive! My friends request it ๐Ÿ™‚

  50. Stacy

    This is my go-to not from scratch chocolate cake recipe. We love it! I use this recipe every year for my kids’ birthday cupcakes. I usually switch out the frosting for a regular vanilla buttercream, but the pumpkin one you suggested is delicious as well! I have successfully switched out the sour cream for plain Greek yogurt when That is all I had on hand.

  51. Janie

    I have made this several times and it is so good.. the only problem I have is the bread will fall after I take it out of the oven. It is fine in the oven and for about 5 minutes after I take it out .. then it falls .. None of my other breads do this . I cant figure it out .. any suggestions .

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