Ingredients for Chocolate Pumpkin Cake And Cupcakes
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- ½ teaspoon ground nutmeg
- 1 cup buttermilk
- Pumpkin Puree
- Vanilla Extract
- Unsalted Butter
- Dark Brown Sugar
- Granulated Sugar
- 4 large eggs
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How to Make Chocolate Pumpkin Cake And Cupcakes
- Preheat oven to 350°F (175°C).
- Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Set aside.
- In a medium bowl, whisk together 1 cup buttermilk, 1 (15-ounce) can pumpkin puree, and 1 teaspoon vanilla extract. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Gradually add the dry ingredients and the wet ingredients to the creamed butter mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, trim the tops of the layers to create even surfaces.
- Frost the layers with your favorite orange cream cheese frosting (recipe not included, but easily searchable online!).
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
140g
Fat
39g
Carbs
17g
