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Pumpkin & Chocolate Layer Cake with Whipped Brown Sugar Frosting

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Ingredients
  

PUMPKIN LAYER

  • 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

CHOCOLATE LAYER

  • 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

Instructions
 

  • 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 eggs, 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.