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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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 layers with Pumpkin Cream Cheese Frosting with pumpkin in the background

close up view of chocolate cake with pumpkin cream cheese frosting on orange doilies with 2 pumpkins in the background

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
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Calories: 534kcal
Author: Lyuba Brooke

Ingredients

  • Cake:
  • 1 cup unsweetened cocoa powder
  • cups hot water
  • cups all purpose flour
  • cup white granulated sugar
  • 1 tsp. ground cinnamon
  • 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

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 or tag #willcookforsmiles!

 Chocolate Cake layers with Pumpkin Cream Cheese Frosting with pumpkin in the background

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Cover of the pumpkin lovers cookbook which has a sandwich cut in half and a pumpkin behind it

(Find it HERE)

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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

5 from 1 vote (1 rating without comment)

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