This isn't your average pumpkin dessert, it's the ultimate fall cake. Soft, fluffy pumpkin layers are infused with cozy spices and topped with a dreamy chocolate frosting that makes every bite irresistible. It's a dessert that's as beautiful as it is delicious.
Learn more tasty recipes from Amanda Seamans on StirTasteSmile!
The secret to this frosting's luxurious texture and depth of flavor lies in Luker's Santander 65% Dark Chocolate and Natural Cocoa Powder, it's rich, smooth, and full of deep chocolate flavor that pairs nicely with the soft, spiced pumpkin layers.
Preheat the oven to 350°F / 177°C. Grease and line with parchment paper three 8 inch metal cake pans.
In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat the eggs until well combined. Add the sour cream, vegetable oil, pumpkin puree, brown sugar, and vanilla extract. Mix until smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Be careful not to over mix.
Pour the batter evenly into 3 cake pans, spreading it out evenly.
Bake cakes at a time for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool, then place a plate over the pan and flip it to release the cake.
Add the powdered sugar and mix on low speed at first to avoid a sugar cloud, then increase to medium high until everything comes together.
Mix in the sour cream and beat for about 1-2 minutes until the frosting is light and fluffy.*
Place the first cake layer on a plate or serving stand and spread about ¾ cup of frosting evenly over the top. Add the second layer and repeat, finishing with the third layer on top. Use the remaining frosting to coat the sides and top of the cake.
Recipe Note:
Notes:
*If the texture feels too stiff, add a little more sour cream. If it’s too soft, mix in a bit more powdered sugar until it’s just right.
Serving Recommendations:
It is recommend to serve the cake right away while everything is soft and tender. If you need to refrigerate it, take it out a few hours before serving so the texture stays smooth and the cake isn’t cold or firm.
Storage: Recommendations:
Room Temperature - Store covered at room temperature for up to 2 days.
Refrigerator: Keep covered in the refrigerator for up to 3 days. Let slices come to room temperature before serving for the best texture.
Freezer: Wrap slices or the whole cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temp before enjoying.
Learn more recipes from Amanda Seamans on her blog StirTasteSmile and view delicious recipe videos here.
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