This Homemade Pumpkin Chocolate Cake is moist over the top. It will literally have you and your taste buds begging for “just one more bite.”

cake on white plae with blue and white napkin

We’re not joking when we say that this Homemade Pumpkin Chocolate Cake is rich in flavor and in taste. It’s so good, though, that this dessert recipe might actually change your mind on the fact that pumpkin desserts should only happen during the fall.

This dessert recipe makes us want to have pumpkin flavors and desserts all year long! And we have a feeling that you’re going to feel the exact same way! Combining chocolate and pumpkin is a winning duo time and time again.

Layered chocolate cake with pumpkin cream cheese filling

This layered chocolate cake may look difficult but it really isn’t. It’s really quit an easy cake to make. It looks complicated because of all the layers. I mean when we make they are usually two or maybe three layers cakes. This cake has six! So you see it just looks complicated but really it’s not at all. And then it has those luscious pumpkin cream cheese filling/ frosting in between each and every layer!

Pumpkin Cream Cheese Filling

This pumpkin cream cheese filling also acts as the chocolate cakes frosting. This works out really well. It means it saves you time in the fact that your not making a filling and a frosting.

We love the fact that it is light enough and not one of those real heavy frostings. We absolutely love this filling/frosting. We have used it for many different cakes and also as a filling for a few muffins. It is good enough to just eat off the spoon.

The pumpkin gives it a very light texture. More so than your regular cream cheese frosting. If your a pumpkin lover this pumpkin cream cheese filling or frosting is a must try!

Layered Chocolate Cake

This layered chocolate cake has many layers but you can also make is with fewer layers if you like. What is the difference between a cake and a torte? A torte is a German word for a layered cake.

Cakes like this are normally called a torte because it has so many layers but you can make he layers a little thicker if you like. This layered cake offers moist and chocolate cake that is sandwiched between layers of a homemade pumpkin cream cheese filling

Can I Make This Cake In Advance?

You sure can. You can make the cake part in advance and then wrap them individually in plastic wrap. store them in the fridge or on your counter as long as it is cool in your kitchen.

I normally store the cake in the fridge. I just find it just as easy. I make the frosting/ filling the morning that I need the cake or sometimes even the night before. This cake is tall so just make sure you have enough room in your fridge once it is put together. We also have a three season porch that we sometimes use during the Holidays for extra room for desserts ect. when we need room.

How to Make Homemade Pumpkin Chocolate Cake

Preheat oven to 350 degrees. Spray 6 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
Mix wet ingredients together well.
Then mix all of the dry ingredients together in another bowl.
Add all the dry ingredients and stir to combine until just mixed but smooth. Do not overmix.
Add in the hot water and mix just until combined.
Divide batter evenly between the six cake pans and bake for 25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Set cakes aside to let them cool in the pans for 30 minutes, then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan at all. Turn out the cake to a wire rack to finish cooling.
Level the cakes using a leveler to remove the curved top. You can eat cake tops, or use in another recipe like cake pops or cake truffles.

PIN IT!!

cake on a white plate and white cake serving plate

How to Make Pumpkin Cream Cheese Filling/Frosting

Using a hand-held mixer, whip the cream cheese until smooth.
Slowly add in the powdered sugar and blend until all the sugar is incorporated.
Add in the pumpkin and heavy cream and blend with a mixer.
Reserve a small amount of filling if you want to decorate the top of the cake with an icing bag.

What is the purpose of softening cream cheese to room temperature?

Cream cheese can be a bit fickle. And if you don’t have it at room temperature, it will leave all these tiny little lumps when you’re getting ready to use it for baking. However, softening it to room temp will eliminate that worry from happening and create a smooth and creamy dessert every single time.

I remember the first time I didn’t get my cream cheese to room temperature many years ago. I had no Idea what the problem was. And softening in the microwave just doesn’t work well. Getting it to room temperature is really the way to go.

layer cake on white plate with blue and white napkin

Can you freeze this Homemade Pumpkin Chocolate Cake?

You can, although we doubt that you’ll have a need for that. While you might have a little bit of this dessert leftover, there is a good chance it will get eaten quickly over the following few days. We normally make this dessert for Holiday’s or for company so we rarely have leftovers.

However, if you do need to freeze it, I recommend doing so in pieces so that you can unthaw the portion that you want to eat so you don’t have to do the whole cake every single time.

Put a couple of pieces of the pumpkin chocolate cake in a freezer-proof container and make certain that it’s airtight. Once done, you can place in your freezer to have later on without any sort of issues.

Have fun creating this delicious dessert. I can’t wait to hear what you think about the combination of flavors!