Chocolate Pumpkin Layer Cake with Chocolate Frosting and Candy Corn Decoration
Cake recipe from I am Baker
11/2 cups flour
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of buttermilk, room temperature
1 cup canned pumpkin
1cup brown sugar
1 cup white sugar
1 tablespoon vanilla
3/4 cup butter, room temperature
4 eggs, room temperature
Heat oven to 350 and prepare 8" round, or square pans with cooking spray. Line bottom with parchment paper for easier removal.
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a small bowl combine buttermilk, and pumpkin and mix together until incorporated.
In a mixer, beat together the sugars, butter and vanilla until light and fluffy. Then add the eggs, one at a time until fully incorporated.
Alternately add the flour and the buttermilk mixtures to the sugar mixture, beginning and ending with the flour mixture.
Mix on low for 1 minute, until fully combined then divide batter between the pans. Bake for 18-26 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let cool on wire rack for 5 minutes then remove from pan and let cool.
Frost cake with Hershey's Perfectly Chocolate Frosting or your favorite frosting. Then decorate with candy corn candy in whatever way you like.
I think that you will love this cake even if you do not like pumpkin, the pumpkin does not alter the chocolate flavor, it simply makes the cake more moist. So basically this is a delicious chocolate cake with creamy chocolate frosting and candy corn decorations.
What did you do this weekend? Did you do anything fun? Make anything delicious? If so please share.
I hope that you have a fabulous week.
Savvy Southern Style