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
Keyword best chocolate cake recipe, chocolate cake frosting, fall cake, pumpkin cake, pumpkin cake recipe, pumpkin dessert, pumpkin dessert recipe
Prep Time 25 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 16slices
Calories 593kcal
Author Jenny
Equipment
Oven
Ingredients
Double Chocolate Pumpkin Cake
1boxdevils food cake mix
1boxinstant chocolate puddingsmall box
1/2cupcanola oilor vegetable oil
1/2cupbuttermilkor milk
4large eggs
1/2cupsour cream
15ozcanned pumpkinreserving 2 tbsp for buttercream
2cupssemi-sweet chocolate chips
Pumpkin Spice Buttercream
2sticksunsalted buttersoftened
2tbspreserved pumpkin
1/4tspground cinnamon
4-5cupspowdered sugar
2-4tbspmilk
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
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 :)