Chocolate Cake with Pumpkin Cream Cheese Frosting

This is such a delicious, rich chocolate cake topped with light, airy and smooth pumpkin cream cheese frosting. Rich chocolate cake goes perfectly with this heavenly frosting. This frosting is not too sweet and it is meant to be that way. Delicate frosting and a hint of cinnamon is just what this chocolate cake needed.

Chocolate Cake with Pumpkin Cream Cheese Frosting

This is such a delicious, rich chocolate cake topped with light, airy and smooth pumpkin cream cheese frosting.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 45 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 10

Calories: 534kcal

Author: Lyuba Brooke

Ingredients

• ▢ Cake:
• ▢ 1 cup unsweetened cocoa powder
• ▢ 1½ cups hot water
• ▢ 2½ cups all purpose flour
• ▢ 1¼ cup white granulated sugar
• ▢ 1 tsp. ground cinnamon
• ▢ 1½ tsp. baking powder
• ▢ 1 tsp. baking soda
• ▢ ¼ tsp. salt
• ▢ ¾ cups vegetable oil
• ▢ 2 tsp. vanilla extract
• ▢ 3 eggs room temperature
• ▢ ½ cup sour cream
• ▢ Frosting:
• ▢ ½ cup unsalted butter room temperature
• ▢ 8 oz. cream cheese softened
• ▢ 1/3 cup pumpkin puree
• ▢ 2 cups powdered sugar
• ▢ ½ tsp. cinnamon

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Instructions

• Chocolate Cake:
• Preheat the oven to 350 degrees. Spray three 8-inch round cake pans with cooking spray and lightly dust it with flour.
• Mix hot, boiling water with unsweetened cocoa powder. Stir well and set aside.
• In a bowl of an electric mixer, combine flour, sugar, cinnamon, baking powder, baking soda, and salt. Mix until combined.
• Whisk together the vegetable oil, vanilla, eggs, and sour cream.
• On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium, and beat for about two minutes.
• Lower the speed to low again, and slowly pour in the hot cocoa. Mix until just combined. Turn off the mixer.
• Using the spatula, scrape the sides and the bottom, and continue mixing with the spatula until the batter is smooth.
• Divide the batter between the three 8-inch round cake pans, equally, and bake for 18–20 minutes. Insert a toothpick in the center to make sure the cake is baked through. If it comes out clean, cake is done.
• Cool completely before frosting.
• Frosting:
• Beat butter in a bowl of an electric mixer, on medium-high speed, for about 2 minutes, until light and fluffy. Add cream cheese, and beat on medium-high speed, until smooth, 1–2 minutes.
• Scrape bottom and sides of the bowl, and add pumpkin puree. Beat for a couple more minutes.
• Lower the speed to low, and beat in powder sugar and cinnamon.
• Turn up the speed back to medium-high and beat 3–4 minutes, until the frosting is light, smooth, and fluffy.
• Refrigerate 15–20 minutes and then transfer into a piping bag.
• Make sure cake is completely cooled before adding frosting.

Nutrition

Calories: 534kcal | Carbohydrates: 81g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 103mg | Sodium: 284mg | Potassium: 327mg | Fiber: 5g | Sugar: 50g | Vitamin A: 2004IU | Vitamin C: 0.5mg | Calcium: 103mg | Iron: 3mg

Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

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