Chocolate Pumpkin Cake

Share With Your FriendsPin on PinterestShare on YummlyShare on FacebookShare on StumbleUponTweet about this on TwitterShare on Google+

UPDATED:  See this recipe made into Chocolate Pumpkin Cupcakes!

Are you seeing pumpkin everywhere like I am?  Every other pin on pinterest.  Every other blog post.  Every headline is something pumpkin related.

And I love it.  I say it every year, but I adore fall.  The weather, the changing colors, the smells, and most of all, the food!

And I love this cake.

I have been wanting to make my Chocolate Pumpkin Cupcakes into a cake for awhile, but wanted to try something different.  So this cake was inspired by a Ho-Ho.  Or a Ding-Dong.  Whatever its called, it is cake and a whipped cream filling.

And this cake, well… all that beautiful whipped deliciousness up there… is Pumpkin Whipped Cream.

Pumpkin Whipped Cream


  • 1 cup pumpkin puree
  • 1-2 cups powder sugar
  • 2 tsp cinnamon
  • 1/4tsp all-spice
  • 1 1/2 cups heavy cream


  1. Add heavy cream to a stand mixer and whip on med to medium high speed until soft peaks. (usually about 2 minutes)
  2. While the cream is mixing, place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined.
  3. Once cream is at soft peak stage, add powder sugar in a 1/2 cup at a time. After one cup, turn off mixer. Gently fold in pumpkin puree mixture to cream. If the consistency is not firm enough, add more powder sugar, about a 1/4 cup at a time until you reach desired consistency.


*If you want a Vegan version, Marla from Family Fresh Cooking made this one!

Want to know what it tastes like?  Light, airy, delectable pumpkin pie.  Its pretty much the awesomest thing I have ever made.  I know I say that all the time but this time I mean it.

Have you noticed I am sorta obsessed with the square/rectangular cakes lately?  I got 4 square cake pans for $4 and I sure have made use of them lately!

Ok, so wanna know how this cake came together?

I started by make my Chocolate Pumpkin Cake in 2 square cake pans.  As soon as those bad boys were in the oven I started making my favorite Ganache recipe.

After the cakes were out of the oven and cooled, I placed one on my cake stand and one on a baking sheet.  I poured just enough ganache over each of them to cover the top of the cake, hardly letting any spill over. (You can have it spill over as much as you want!)

I then let them sit overnight.  (They were ready to assemble in about an hour.  You just want the ganache to be tacky, not runny, somewhat firm.  If it gets hard even better.  But it was late and I was sleeeeeeeepy.)

The next day I made the Pumpkin Whipped Cream.  Place it in the fridge for about 15 minutes before assembling cake.

Now, I was pretty nervous that my light and airy whipped cream was not going to stand the weight of a cake on top of it.  So I took a plastic straw and cut it into 4 pieces.  I inserted those pieces near the four corners of the cake and then covered it in a thick layer of the whipped cream.

Trying to keep your fingers out of the ganache (not that I speak from experience or anything) carefully place the other square cake on top of the cake covered in whipped cream.  It should be pretty sturdy.

I put the remainder of my Pumpkin Whipped Cream is a plastic disposable pastry bag with a 1M tip.  Just pipe out little clouds of pumpkin heaven and cover in India Tree Chocolate Sprinkles.

I really cant say enough good things about this cake.  Its one of the best tasting cakes I have ever made.  The taste, the textures, the cake to whipped cream ratio… it just all works together perfectly.

I want you to make this cake.  But even if you cant make the cake, make the Pumpkin Whipped Cream.  Put in on a piece of pie or eat it straight from the bowl, either way you are going to be transported to your happy place.





    Leave a Reply

    Your email address will not be published. Required fields are marked *

  1. says

    Wow! I really have to try that frosting. I love all things, “whipped” and have been experimenting with light tasting frostings. Must try this flavor combo, too! I am in awe of the image of the slice of cake — great job!

  2. Ann says

    This cake looks heavenly! But am I seeing 4 layers of ganache in the cut piece not 2 or is it just my eyes hoping for more chocolate? :-)

  3. Barb says

    Is it just me or did you not post cake recipe. Link says go to vupcake recipe which says it’s in a friends book. I wanted to make this for my 8 year olds grandsons celebration. He’s getting baptized after accepting JESUS as his Savior.

    • says

      The very top link in the post “See this recipe made into Chocolate Pumpkin Cupcakes” is a link to the cake recipe. There is also a recipe for the cake on the page you are describing.

  4. Shay says

    Can you please put a quick link in the comments that takes you to the cake? I see the cupcakes and caramel recipe….sorry if I am missing it.

  5. Hayley says

    I just bought all of the ingredients to make this amazing cake but I cant find the recipe for the cake itself, just the cupcakes. If you follow the cupcake recipe, do you have to douple the recipe or just divide batter into the two square pans? Also, what temp and for how long?

    Thank you!
    Can’t wait to try it!

  6. avie says

    Is there a difference in taste and texture for pumpkin choco cake and a simple chocolate cake? Do you taste the pumpkin for the punpkin choco cake?

  7. Linda says

    Since pumpkin “everything” season is fast approaching I discovered this recipe today. I don’t see where it was answered about the cut piece of cake with a total of 4 layers of ganache. This looks devine. Can’t wait to make it!