Easy Halloween Chocolate Pumpkin Cake
If you are celebrating Halloween and you are searching for an easy and quick dessert, here is an awesome idea that I am glad to share with you, an Easy Halloween Chocolate Pumpkin Cake. A moist chocolaty pumpkin cake topped with chocolate ganache and decorated with a white chocolate spiderweb. The cake is bursting with fall flavors due to the spice mix used to flavor the cake. The chocolate and pumpkin spice are a great combo and I highly recommend trying this Chocolate Pumpkin Cake this season.
To print the recipe check the full recipe on my blog:
#chocolatepumpkincake #halloweencake
0:00 - Intro
0:52 - Preparing chocolate pumpkin cake batter
2:50 - Pan Size
3:09 - Baking Time
3:13 - Preparing chocolate glaze
3:59 - Makin the spider web
5:12 - Enjoying the cake
Ingredients
1 cup (125g) all-purpose flour
⅓ cup (40g) unsweetened cocoa powder
3/4 tsp (4g) baking soda
1/2 tsp (2g) salt
1/2 tsp (1g) cinnamon
1/4 tsp (1g) ginger
1/4 tsp (1g) nutmeg
1/8 tsp cloves
1 egg
⅓ cup (70g) granulated sugar
¼ cup (50g) brown sugar
1/4 cup (60g) vegetable or canola oil
1 tsp (5g) vanilla extract
1 1/4 cup (300g) pumpkin puree
1/2 cup (80g) roughly chopped semisweet chocolate
Chocolate Glaze
4 oz (120g) semi-sweet chocolate
5 oz (140g) whipping cream
For decoration
1.5 oz (45g) white chocolate
Oreo crumbs
A mini oreo, for the spider, optional
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Super Squishy, Spiced Pumpkin Layer Cake | Cupcake Jemma
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Sally is back this week with the best pumpkin cake you will EVER have - like ever! It beautifully spiced, filled with silky soft cinnamon cream cheese buttercream and finished with crunchy cinnamon pie crumb and a drizzle of caramel! She'll even show you how to make these super cute sugar paste pumpkins! don't forget to tag us in your snaps over on Instagram using #cupcakejemma!
Pumpkin puree recipe just here ????????
Caramel recipe just here ????????
600g Self Raising Flour
390g Caster Sugar
390g Light Brown Sugar
1 tsp Bicarb
1 ½ tsp Salt
4 tsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
980g Tinned Pumpkin
480g Vegetable Oil
8 Eggs
Pie Crumb
110g Plain Flour
Pinch Sea Salt
10g Caster Sugar
10g Demerara Sugar
1 tsp Cinnamon
60g Melted Butter
Cream Cheese Icing
125g Soft Butter
¼ tsp Salt
200g Cream Cheese (at room temp)
700g Icing Sugar
2 tsp Cinnamon
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Even if You Don't Like Pumpkin You'll Like this Pumpkin Cake
My soft, spiced, melt-in-your-mouth pumpkin cake takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper!
Recipe:
Ingredients
Pumpkin Cake
1 cup butter 2 sticks, softened to room temperature (226g)
1 cup sugar (200g)
½ cup brown sugar (100g)
½ cup canola oil vegetable oil would also work (120ml)
2 cups pumpkin puree* (488g)
4 large eggs
1 Tablespoon vanilla extract
¼ cup milk (60ml)
2 ½ cups flour (310g)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons pumpkin spice
1 teaspoon cinnamon
Cream Cheese Frosting
8 oz cream cheese softened (225g)
½ cup unsalted butter softened (113g)
3 ½ cups powdered sugar (315g)
1 vanilla bean or 1 tsp vanilla extract
1/8 teaspoon salt
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
2 8” round cake pans (Affiliate Link):
Cake leveler (Affiliate Link):
Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C) and prepare 2 8 cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
00:19 Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
01:06 Add oil and beat to combine.
01:15 Stir in pumpkin.
01:49 Add eggs, stirring well after each addition, and then add vanilla extract.
02:50 Add milk and stir to combine. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
03:12 In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
03:48 Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
04:23 Divide batter evenly into prepared cake pans and bake on 350F (175C) for 35-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
05:42 Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.
Cream Cheese Frosting**
06:06 In KitchenAid (or with hand mixer) cream together butter and cream cheese.
06:25 Stir in vanilla bean seeds (or vanilla extract) and salt. Scrape down the sides and bottom of the bowl to ensure ingredients are well-combined.
06:51 Gradually add powdered sugar to mixture until well-combined.
07:50 Once cakes have cooled, ice/assemble cakes by generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.
Notes
*This is slightly more than 1 15oz can of pumpkin puree. Make sure that you buy 100% pumpkin and not pumpkin pie filling **This cake was frosted in a semi-naked style, which means not a lot of frosting was used. If you want to completely frost the whole cake, I recommend increasing by 50% and you may wish to omit the heavy cream for a firmer frosting.
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How to Make Pumpkin Cakes
How to Make Pumpkin Cakes
Full Recipe:
These delicious, delightful, and moist pumpkin cakes are filled with all your favorite fall spices have a layer of cream cheese frosting inside, and just so happen to look like little pumpkins!
I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea!
Let me know what you think in the comments!
You can follow me on Insta @preppykitchen
Pumpkin Cake #shorts
My soft, spiced, melt-in-your-mouth pumpkin cake takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper!
Recipe:
Ingredients
Pumpkin Cake
1 cup butter 2 sticks, softened to room temperature (226g)
1 cup sugar (200g)
½ cup brown sugar (100g)
½ cup canola oil vegetable oil would also work (120ml)
2 cups pumpkin puree* (488g)
4 large eggs
1 Tablespoon vanilla extract
¼ cup milk (60ml)
2 ½ cups flour (310g)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons pumpkin spice
1 teaspoon cinnamon
Cream Cheese Frosting
8 oz cream cheese softened (225g)
½ cup unsalted butter softened (113g)
3 ½ cups powdered sugar (315g)
1 vanilla bean or 1 tsp vanilla extract
1/8 teaspoon salt
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
2 8” round cake pans (Affiliate Link):
Cake leveler (Affiliate Link):
Instructions
Preheat oven to 350F (175C) and prepare 2 8 cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
Add oil and beat to combine.
Stir in pumpkin.
Add eggs, stirring well after each addition, and then add vanilla extract.
Add milk and stir to combine. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
Divide batter evenly into prepared cake pans and bake on 350F (175C) for 35-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.
Cream Cheese Frosting**
In KitchenAid (or with hand mixer) cream together butter and cream cheese.
Stir in vanilla bean seeds (or vanilla extract) and salt. Scrape down the sides and bottom of the bowl to ensure ingredients are well-combined.
Gradually add powdered sugar to mixture until well-combined.
Once cakes have cooled, ice/assemble cakes by generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.
Notes
*This is slightly more than 1 15oz can of pumpkin puree. Make sure that you buy 100% pumpkin and not pumpkin pie filling **This cake was frosted in a semi-naked style, which means not a lot of frosting was used. If you want to completely frost the whole cake, I recommend increasing by 50% and you may wish to omit the heavy cream for a firmer frosting.
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How to Make Chocolate Pumpkin Cake with Caramel Pecan Topping
GET THE FULL RECIPE HERE:
Do you think chocolate and pumpkin make a surprisingly delightful combination? imperialsugar.com. We know you will say yes when you make this Chocolate Pumpkin Cake With Caramel Pecan Topping. As the pumpkin puree replaces the fat in the recipe, this cake is completely free of butter or oil with an end result that is still super moist and tender. The pumpkin does not overpower the chocolate flavor of the cake so Chef Eddy made sure the frosting is bursting with pumpkin flavor. #dessert #imperialsugar #recipe #pumpkin #cake #caramel #pecan #chocolate
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