Pumpkin Cake with Mocha Fudge Frosting Recipe - Hot Chocolate Hits
Ditch the Pumpkin Pie and grab some of this pumpkin cake instead. Studded with chocolate chips, walnuts and swirled with mocha fudge frosting, the coffee-chocolate combo complements the cinnamon-nutmeg flavor perfectly.
Get the full recipe + pumpkin puree recipe here:
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Hi! Welcome to Hot Chocolate Hits. I'm Vedika, a High School student and I love to cook. On my channel, you'll find a collection of my favorite desserts and meals, as well as interviews with foodies I admire. Join me and subscribe!
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Pumpkin Cake Roll Recipe - Laura Vitale - Laura in the Kitchen Episode 508
To get this complete recipe with instructions and measurements, check out my website:
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Super Moist Pumpkin Cake Recipe with Cream Cheese Frosting
Pumpkin Cake Recipe
Ingredients:
all purpose flour - 2 cups
cinnamon powder - 2 teaspoons
baking powder - 2 teaspoons
baking soda - 1 teaspoon
eggs - 3 (large) room temperature
oil - 1 cup
pumpkin/kalabasa - 1 3/4 (boiled and mashed)
sugar - 1 cup
frosting:
cream cheese - 8 oz room temperature
powdered sugar - 1 cup
unsalted butter - 1/2 cup or 8 tablespoons
(softened)
vanilla extract - 2 tablespoons
others:
sprinkles or candy's to decorate - optional
extra butter - 1 teaspoon to grease the pan
11×7x2 - baking pan
parchment paper
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Amazing Pumpkin Cupcakes Recipe
Soft and moist, these Pumpkin Cupcakes are so delicious! Packed with pumpkin flavor and topped with a delightful cream cheese frosting, these cupcakes are perfect for pumpkin lovers. Perfectly spiced, these cupcakes are made not just with pumpkin pie spice but with pumpkin purée as well. They're easy and foolprood so you basically need to make them!
RECIPE:
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How to Make Earthquake Pumpkin Cake
This Easy Earthquake Pumpkin Cake Recipe is one of the best fall dessert recipes! Doctored up cake mix is swirled with a cream cheese filling, making a rich, gooey earthquake cake that’s 100% over-the-top and downright delicious.
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INGREDIENTS
Pumpkin Cake
1 box white cake mix
1/2 cup vegetable oil
1/2 cup water
1 cup pumpkin puree
1/2 cup brown sugar
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/8-1/4 tsp ground allspice
1 tsp vanilla extract
3 eggs
Cream Cheese Filling
8 oz cream cheese at room temperature
3 cups powdered sugar
1/2 cup butter melted
Additional Ingredients
1 cup pecans
1 cup shredded coconut sweetened
1/4 cup milk chocolate chips optional
1/4 cup butterscotch chips optional
DIRECTIONS
Preheat oven to 350 degrees and grease a 9x13 baking pan.
Sprinkle coconut and pecans over the bottom of the baking pan. Set aside.
In a bowl, mix cake mix, vegetable oil, water, pumpkin brown sugar, pumpkin pie spice, cinnamon, all spice, vanilla extract and eggs together. Mix until well combined. Pour batter over the coconut and pecans.
In a separate bowl, whisk (by hand or with a mixer) cream cheese, melted butter, and powdered sugar together. Once combined, dollop spoonfuls of the mixture on top of the pumpkin cake batter.
Using a knife or toothpick, swirl the cream cheese and pumpkin cake together.
Sprinkle chocolate chips and butterscotch chips on top and swirl the chips in with the cake.
Bake for 35-36 minutes. The cake should be set on top but the center should still jiggle lightly when the cake pan is gently tapped.
Allow to cool before serving. Due to the cream cheese in the cake, I prefer to eat this cake cold, but it can be eaten warm or at room temperature as well.
Store leftovers in the fridge.
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Pumpkin Shaped Cake | Holiday Centerpiece | How to make recipe
Alyena will show you how to make this beautiful realistic pumpkin shaped cake perfect for your Halloween, Thanksgiving, or holiday table centerpiece. The pumpkin spice cake, the cream cheese frosting, and the fondant pumpkin stem, vines, and accessories are so realistic. This large pumpkin shaped cake (two bundt cakes) is made to impress your guests. It is delicious and once cut into, you will find some candy treats inside.
Pumpkin Cake Recipe:
(Double Recipe makes two bundt cakes)
2 cups of butter (softened)
2 cups of white sugar
2 cups of brown sugar
8 eggs
3 cups of pumpkin puree
4 tsp of vanilla extract
6 cups of all purpose flour
4 tsp pumpkin pie spice (Homemade Recipe Below)
2 Tbsp baking powder
1 tsp salt
1 tsp baking soda
2 cups of buttermilk
Homemade Pumpkin Spice Recipe:
1 Tbsp cinnamon
1/2 ginger
1/2 nutmeg
1/4 ground cloves
2 cups of chopped pecans
Pumpkin Cake Instructions:
1. Mix the butter and sugars together, scraping down the sides
2. Add in the eggs, one at a time
3. Add in the pumpkin puree and vanilla
4. Add the pumpkin pie spice, baking powder, salt, and baking soda to the flour. Whisk it to incorporate all.
5. With mixer on low speed, alternate adding your flour mixture and then your buttermilk until it is all mixed in.
6. Mix in your pecans
7. Grease and flour your bundt pans
8. Pour half of your pumpkin spice cake batter into each pan
9. Bake at 350 degrees for 50 minutes to an hour or until a toothpick comes out clean.
10. When cake is cool, cut the flat top off so it meets in the center perfectly.
Cream Cheese Frosting Recipe:
3 block of cream cheese
1 1/2 cups of butter
6 cups of powdered sugar (sifted)
5 tsp vanilla extract
Orange food coloring
Cream Cheese Frosting Instructions:
1. Beat cream cheese, butter, vanilla until smooth
2. Slowly add powdered sugar until smooth
3. Remove a little white icing for the center of the cake
4. Slowly add in your orange food coloring
How to create the Stem, vines, and leaves:
We used chocolate fondant bought from Michael's. We molded to the shapes we wanted, then we used edible paint to give them more color dimension. To see more of how to make them, visit
She is an amazing cake designer and we learned how to make ours from her video.
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00:00 Introduction
00:14 Making the pumpkin spice cake
04:24 Making the cream cheese frosting
06:45 Decorating the pumpkin cake
08:38 Cutting and Tasting the pumpkin cake