Triple Chocolate Pumpkin Cake with Pumpkin Spice Buttercream
I actually already made this last week, blog draft included, but thought it would go nice with my Dragons of Autumn Twilight book review. Sadly, I still haven’t been able to finish it (my god, Outlander is such a long ass read as well!), so I’m going to post this recipe without the book. I made a healthier version of this cake today anyways, so I hope THAT one can go together with the book :). Thus, if you’re like, maaaan, that’s a lot of calories/trashy food in this one: stay tuned for the healthier version upload next week!
About 16 slices
For the cake:
- 1 box of Betty Crocker’s Devil’s food cake mix (or another chocolate cake mix if they don’t sell any Betty Crocker in your country)
- 1 small box instant chocolate pudding
- 1/2 cup (115 ml) coconut oil
- 1/2 cup (115 ml) buttermilk or milk
- 4 large eggs
- 1/2 cup (115 ml) sour cream
- 15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
- 2 cups (300g) semi-sweet chocolate chips
For the buttercream:
- 2 sticks unsalted butter, softened
- 2 tablespoons reserved pumpkin
- 1/4 teaspoon ground cinnamon
- 4 to 5 cups powdered sugar
- 2 to 4 tablespoons milk
Step 1: Preheat oven to 350 degrees F (180°C) and rub two 9×5 inch (23x13cm ish) bread pans with coconut oil.
Step 2: 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.
Step 3: While cakes are baking, prepare the buttercream (I say you can also make it right before serving because the cakes need to be cooled down before spreading the buttercream on top anyways). Place butter, the reserved 2 tablespoons of pumpkin, and cinnamon into stand or electric mixer. Mix on high speed until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream has a nice consistency. Frost over cooled cakes, slice and serve!
I strongly suggest to only put the frosting on there if you’re planning on eating the whole cake right away, because A.it looks like shit, B. I put it in the fridge because of the frosting and then the cake was dry as fuck the next day (heating it in the oven again is an option to make it moister, but with frosting, it’ll melt all around the cake). Also, know that this is a WHOLE lot of buttercream. I actually already divided the number of buttercream ingredients into two and it STILL was a ridiculous amount of frosting. FOR THE BEST RESULTS, I WOULD RECOMMEND JUST MAKING A LITTLE OF IT AND SPREADING IT ON A SLICE OF CAKE RIGHT BEFORE EATING IT
Note: This recipe can be used to make 24 cupcakes as well. Bake at 350F/180 °C for about 15-20 minutes, until baked through.
I got the original recipe from http://picky-palate.com/2011/10/06/double-chocolate-pumpkin-cake-with-pumpkin-spice-buttercream/
Oh my Gosh, this looks amazing! I am totally going to make this. I need a new cake for the holidays, so I guess I will have to test this one out (Oh, darn…). Thanks for posting this.
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Hi, I am making this cake for Thanksgiving. But I made three cake layers rather than putting them in bread pans. So far they look great! I haven’t done the frosting, yet.
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Sounds good! Yeah, the whole separate bread pan thing didn’t work as great for me to begin with. Plus you will probably get a humongous cake by layering it! Happy Thanksgiving! 🙂