Pumpkin Chocolate Dessert Cake

This pumpkin chocolate cake recipe yields a moist sponge cake and an exceptionally creamy frosting, making it the perfect treat for the colder seasons.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 613 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon baking soda
• 2 cups white sugar
• 2 teaspoons baking powder
• 1 cup confectioners' sugar
• 3 eggs, beaten
• 1 (15 ounce) can pumpkin
• 0.5 cup butter
• 0.5 cup heavy cream
• 0.75 cup butter
• 1.5 tablespoons pumpkin pie spice
• 2.6666700839996 cups all-purpose flour
• 0.66666698455811 cup unsweetened cocoa powder
• 0.33333298563957 cup applesauce
• 0.33333298563957 cup heavy cream

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch Bundt pan.

Step 2

Mix flour, cocoa powder, pumpkin pie spice, baking powder, and baking soda together in a medium bowl. Beat 2 cups sugar, ¾ cup butter, eggs, and applesauce with an electric mixer in a large bowl until smooth. Beat in ½ cup heavy cream and pumpkin: stir into flour mixture until blended. Spread evenly in the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate.

Step 4

Meanwhile, bring brown sugar, ½ cup butter, and ⅓ cup heavy cream to a boil in a medium saucepan. Cook and stir to combine until smooth and sugar is dissolved. Whisk in confectioner's sugar: drizzle over cake immediately.