Two different cakes come together to make a beautiful autumn treat
It was my wedding anniversary last week… congrats to us! I wanted to make a special cake that brought together my favourite – chocolate, and one of my hubbie’s favourites – pumpkin. Are they too different? Will they taste weird together? Not at all. Just like us, it’s a perfect union!
O.K. I must say that when this cake arrived at the table it was a bit of a ‘plain jane’. But don’t be fooled my friends by its humble covering, just one slice revealed the glorious beauty that lay inside…
This Pumpkin & Chocolate Layer Cake is amazing!!! For those of you who read my blog for healthy, simple, 30-minute meals… turn away now. The cake layers themselves are simple, you just have to make two different cakes which takes a bit more time and effort, but is totally worth it.
This is the first time I have tried a Whipped Brown Sugar Icing, but I saw this recipe on ihearteating.com and had to give it a try. It’s really really decadent, but the perfect thing to bring these two flavours together.
I hope you enjoy this Pumpkin & Chocolate Layer Cake as much as we did. Cheers to the coming years and all the delicious cakes ahead!
Pumpkin & Chocolate Layer Cake with Whipped Brown Sugar FrostingEMAIL Recipe Share on Facebook
- 1 cup sugar
- ½ cup canola oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup pumpkin purée
- 6 Tbsp unsweetened cocoa powder, plus more for pans
- • 3/4 cup all-purpose flour
- • 3/4 cup sugar
- • ¼ tsp + pinch baking soda
- • ¼ tsp + pinch baking powder
- • ¼ tsp + pinch salt
- • 1 large eggs
- • 6 Tbsp buttermilk
- • 6 Tbsp water
- • 2 Tbsp canola oil
- • 1/2 tsp vanilla extract
Whipped Brown Sugar Icing
- • 7 Tbsp all-purpose flour
- • 1 ¼ cup milk
- • 1 ½ Tbsp pure vanilla extract
- • 1 ½ cup salted butter, at room temperature
- • 1 ½ cup brown sugar, packed
- • Pinch of salt
- Preheat oven to 350ºF. Butter 2 – 8” layer round pans. Dust one with flour and one with cocoa.
TO MAKE PUMPKIN LAYER:
- Combine sugar, canola oil and eggs in a mixing bowl; mix well.
- Whisk flour, baking soda, cinnamon, baking powder and salt in another bowl.
- Stir into oil mixture; beating well. Stir in pumpkin.
- Pour into the flour prepared pan. Bake for 35-40 minutes. Cool completely before turning out.
TO MAKE CHOCOLATE LAYER
- Combine cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of a mixer. Beat on low until combined.
- Add egg, buttermilk, water, oil and vanilla. Increase speed to medium and beat until very smooth, about 3 minutes.
- Pour into cocoa prepared pan. Bake until set about 30-35 minutes. Let cool completely before turning out.
- When both layers are fully cooled, take the one pumpkin layer and cut it in half, then the one chocolate layer and cut it in half so you have 4 sections of cake. Frost with Whipped Brown Sugar Icing alternating one chocolate section, pumpkin, chocolate and finish with pumpkin.
Whipped Brown Sugar Icing (from ihearteating.com)
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens.
- Remove from heat and let it cool to room temperature. Stir in vanilla.
- While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 3 minutes. Add the completely cooled milk mixture.
- Beat for 5 minutes on medium-high to high until it looks like whipped cream.
Sweet of the Month 2015 is sponsored by the awesome folks at Manitoba Canola Growers. All twelve recipes this year will contain canola oil, with it’s clean neutral flavour and powerful omega-3 fats… yah! Thanks in advance for supporting the great products that support EIEO.
Wowser – that head on shot of the cake slice is an award winner!! This looks amazing. Makes me want to eat cake!
Are each of the two chocolate layers and the two pumpkin layers cooked separately (4 pans, each with a thin layer)? Or is it two pans and each is sliced in two?
Good question Shawn, I am glad to make that clear for everyone. No you are not creating 4 layers. The recipe makes ONE Pumpkin layer and ONE Chocolate layer. You may be asking “why not bake the two layers together in the oven at once”? I did try that and the chocolate layer was ready a bit sooner than the pumpkin layer. I could not get it out of the oven without effecting the pumpkin layer negatively. But, you could give it a try yourself…
So still don’t understand. The 4 layers are just for the photo, or did you split the cakes in half?
Sorry Juanita, yes you make one pumpkin layer and cut it in half, then one chocolate layer and cut it in half. I will add that step to the directions. Thanks!
Oh wow that looks amazing! Might try this for Thanksgiving!!!
June @ How to Philosophize with Cake
That whipped brown sugar icing sounds amazing! I have to try that 🙂 The cake sounds delicious, with all those layers:D
The cake turned out great – but something went wrong with my icing. It looks like Godzilla created it. However, it is still good enough to eat (I just won’t share with anybody LOL)
Just found out I’m lactose intolerant sigh, could I substitute soy milk for the milk? Thank you
Yes you can!
In the chocolate layer it says “1 eggs”. Is that supposed to be 2? In the instructions it is plural again, so I wasn’t sure.
Sorry to take so long to get back to you Amy, it is ONE egg. I have corrected the typo in the instructions, thanks!
What size can pumpkin puree?
You will need 1 cup for the recipe so buy a size that will give you at least that much. If you buy a really large can, you will have some left over for a pie or muffins!
Loved this cake!! Just in case anyone is wondering, we made it in 4 9 inch pans (all I had & worried about cutting a thinner layer in half) and it turned out perfectly! Did about 15 minutes for the cake layers to bake. Will definitely make this again & again!!!
Are you hand mixing or using a hand held mixer for this?
I just hand mixed the pumpkin layer.