Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream

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 🙂  Add powdered sugar to the left by the butter and cinnamon 🙂

How to Make The Best Pumpkin Cake

I love this recipe, because you add everything to the mixer 🙂  Start with the cake mix.

In no particular order, add your oil.


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.


While the cakes are cooling, prepare your buttercream 🙂

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 🙂

Enjoy friends 🙂

Image of a Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream Being Sliced

Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream

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!
Course: Dessert
Cuisine: American
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Calories: 593kcal
Author: Jenny
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  • Oven


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


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.


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


Calories: 593kcal | Carbohydrates: 70g | Protein: 5g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 346mg | Potassium: 328mg | Fiber: 4g | Sugar: 54g | Vitamin A: 4909IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg
Keywords: best chocolate cake recipe, chocolate cake frosting, fall cake, pumpkin cake, pumpkin cake recipe, pumpkin dessert, pumpkin dessert recipe


Hope you enjoy 🙂 Have a great day!

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109 Responses
  1. Hannah

    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.

  2. 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.

  3. Hannah

    I skipped the buttercream and it was delicious. It is so moist (hate that word) and chocolatey.

  4. 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.

  5. 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?

  6. Nic

    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 🙂

  7. GardenOfDaisies

    I made this cake today and it was delicious! I have a post ready to be published tomorrow about it. If you have time, I hope you will stop by.

  8. 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 🙂

  9. 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!

  10. 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!

  11. Maureen Dever

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

  12. Meghan

    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.

  13. Sylvie @ Gourmande in the Kitchen

    Oh do I love buttercream and these have got a nice thick layer – perfection!

  14. 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!

  15. 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!

  16. Erica

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

  17. susan

    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?

  18. 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! 🙂 Happy Baking!

  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. 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?


    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.

  22. Marla

    Girl, I am so in love with fall baking and everything pumpkin too! Love the cake 🙂 Hope Nashville was a blast!

    1. Jenny

      Nashville has been so much fun, wish you were here!! Looking forward to our next lunch 🙂

  23. 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. Jenny

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

  24. 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!!

  25. Rachel @ The Avid Appetite

    you had me at pumpkin spice buttercream! I also love that you made these in loaf pans…so much more fun than in a traditional 13×9″ pan!

  26. Laura W

    That just looks mouthwatering and absolutely yummy! What a great combination of flavors. Your photos are so clear.

  27. Angela @

    Wow this look absolutely delicious! Think I’ll make it this weekend! 🙂

  28. Angela H.

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

  29. Sook

    Oh my gosh! I must have this! I love pumpkin and chocolate together… so great! Saving the recipe!

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