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Layered Chocolate Pumpkin Cake

Feed your sweet tooth with this Layered Chocolate Pumpkin Cake! Chocolate and pumpkin team up to make a delicious treat!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings: 12 Slices
Calories: 1230 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 4 Cups granulated sugar
  • 2 Cups vegetable oil
  • 8 eggs
  • 4 tsp vanilla extract
  • 6 Cups all-purpose flour
  • 2/3 Cup cocoa powder
  • 3 Cups hot water
  • 4 tsp baking powder
  • 2 tsp baking soda
For the Frosting
  • 16 oz cream cheese softened, room temperature
  • 15 oz pumpkin puree
  • 5 Cups powdered sugar
  • 1/2 Cup heavy whipping cream
  • 1 tsp vanilla
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Spray 6 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
  3. Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. Do not overmix.
  4. Divide batter evenly between the six cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  5. Set cake aside to let it cool in the pans for 30 minutes to an hour, and then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan at all before removing the cake from the pan.
  6. Level the cakes using a leveler to remove the curved top. Toss top, or use in another recipe like cake pops or cake truffles.
  7. Using a hand-held mixer, whip the cream cheese until smooth.
  8. Slowly add in the powdered sugar and blend until all the sugar is incorporated.
  9. Add in the pumpkin and heavy cream and blend with a mixer.
  10. Reserve a small amount of icing/filling if you want to decorate the top of the cake with an icing bag.
  11. To assemble the cake, start with one of the layers top side down on a cake plate.
  12. Add 1/6 of the filling to the top, and spread it evenly over the cake.
  13. Repeat this process with the remaining cake layers and the filling.
  14. Scrape the filling along the outside of the cake to lightly frost it.
  15. Decorate the top of the cake if desired.

Notes

  • Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition Information

Calories 1230kcal (62%) Carbohydrates 173g (58%) Protein 14g (28%) Fat 57g (88%) Saturated Fat 41g (205%) Cholesterol 164mg (55%) Sodium 387mg (16%) Potassium 481mg (14%) Fiber 5g (20%) Sugar 118g (236%) Vitamin A 6327IU (127%) Vitamin C 1mg (1%) Calcium 163mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 12Slices

Amount Per Serving

Calories 1230

% Daily Value*

Calories 1230kcal 62%
Carbohydrates 173g 58%
Protein 14g 28%
Fat 57g 88%
Saturated Fat 41g 205%
Cholesterol 164mg 55%
Sodium 387mg 16%
Potassium 481mg 10%
Fiber 5g 20%
Sugar 118g 236%
Vitamin A 6327IU 127%
Vitamin C 1mg 1%
Calcium 163mg 16%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.