Recipes Food

Chocolate Pumpkin Cake

Ingredients 

FOR THE CAKE:

  • 1 box chocolate cake mix
  • 1 cup canned pumpkin puree
  • ½ cup hot coffee
  • 2 large eggs
  • 3 tablespoons butter (melted)
  • 1 teaspoon cinnamon

FOR THE FROSTING:

  • 8 ounces cream cheese frosting (softened)
  • ½ cup butter (softened)
  • 1 cup brown sugar (packed)
  • ¼ cup canned pumpkin puree
  • 1 teaspoon cinnamon

FOR THE STREUSEL:

  • 1/2 cup all purpose flour
  • 6 tablespoons light brown sugar (packed)
  • 1 tablespoon pumpkin pie spice
  • 3 tablespoons unsalted butter (melted)
  • A pinch of salt

Instructions 

MAKE THE CAKE:

  • Preheat oven to 350° Fahrenheit. Line 3 5- or 6-inch cake pans with parchment paper and spray with nonstick cooking spray; set aside.
  • Using a hand mixer, mix cake mix, eggs, pumpkin, coffee, butter and cinnamon together in a large bowl until combined.
  • Divide the batter between the prepared pans and bake 27-32 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool 10 minutes, then remove cakes from pans to a cooling rack to cool completely.

MAKE THE FROSTING:

  • Using a mixer, beat together the cream cheese and butter until creamy.
  • Add the brown sugar, pumpkin, and cinnamon and beat until smooth and creamy. Set aside.

MAKE THE PUMPKIN SPICE STREUSEL:

  • Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment.
  • Combine all ingredients in a medium bowl until clumps form. 
  • Spread on parchment lined baking sheet and bake for 5-7 minutes.
  • Cool completely on baking sheet. 
  • Break up any larger chunks if needed.

ASSEMBLE THE CAKE:

  • Trim the domed tops off the cakes as needed. Place one layer of cake on a cake plate.
  • Top with a thin layer of buttercream and a sprinkling of streusel.
  • Repeat with the next 2 layers. The pattern should be: 1st cake, frosting, streusel, 2nd cake, frosting streusel, 3rd cake.
  • Spread a thin crumb coat layer of buttercream over the entire cake, smoothing it out as best as possible.
  • Immediately press some of the streusel on the bottom third of the cake, pressing it into the frosting.
  • Spread the remaining streusel on the top of the cake.
  • Store the cake uncovered at room temperature for up to a day. Refrigerate the cake in an airtight container after it has been cut.

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