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cake on white plae with blue and white napkin

Homemade Pumpkin Chocolate Cake

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."

Course Dessert
Cuisine American
Keyword Cakes, dessert, layer cake, Thanksgiving, Holiday
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12 Servings

Ingredients

FOR THE CAKE:

  • 4 cups granulated sugar
  • 2 cup vegetable oil
  • 8 large eggs
  • 4 teaspoons vanilla extract
  • 6 cups all purpose flour
  • 2/3 cup cocoa powder
  • 3 cups hot water
  • 4 teaspoons baking powder
  • 2 teaspoon baking soda

FOR THE FILLING AND FROSTING:

  • 16 ounces cream cheese softened to room temperature
  • 15 ounces can pumpkin puree
  • 5 cups powdered sugar
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves

Instructions

FOR THE CAKE:

  1. 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.

  2. Mix wet ingredients.

  3. Mix all of the dry ingredients in a separate bowl.

  4. Add the dry ingredients into the wet ingredients and stir to combine until just mixed but smooth. Do not overmix.

  5. Slowly mix in the hot water until well combined.

  6. 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.

  7. 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.

  8. Level the cakes using a leveler to remove the curved top. Save the tops to snack on, or use in another recipe like cake pops or cake truffles.

FOR THE FILLING AND FROSTING:

  1. 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.

  2. 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.

ASSEMLING THE CAKE:

  1. Start with one of the layers top side down on a cake plate. Add 1/6 of the filling to the top, and spread it evenly over the cake.

  2. Repeat this process with the remaining cake layers and the filling. Scrape the filling along the outside of the cake to lightly frost it.

  3. Decorate the top of the cake if desired. We like adding nuts.