Pumpkin Cake with Chocolate Pecan Frosting is layered spiced pumpkin cake paired with rich chocolate pecan frosting. Switch up your chocolate routine and pair it with some pumpkin and pecans this year because this cake is a winner! I promise you will not be disappointed. If you love the combination of chocolate and pumpkin as much as I do, be sure to try my chocolate pumpkin cake next!
Pumpkin Cake with Chocolate Pecan Frosting
Pumpkin season is upon us! This is one of my favorite times of the year. As soon as the air starts to get a little cooler I officially declare it fall in my house and begin searching for my newest takes on pumpkin recipes. My husband once told me that he didn’t “get” chocolate and pumpkin. That it just seemed a bit weird. So, of course, I made it my life’s mission to convert him to a chocolate and pumpkin cake lover. Well, I am happy to report that I have succeeded! And THIS cake is part of the reason why! The moist layers of spiced pumpkin cake, pair perfectly with the velvety chocolate ganache glaze and crunchy pecans. Try my pumpkin chocolate bread for another amazing chocolate pumpkin recipe!
Cake Ingredients
Pumpkin: Be sure you are using Pure Pumpkin (formerly known as pumpkin puree), not pumpkin pie filling for this recipe. Pure pumpkin is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added.
Spices: I used a combination of cinnamon, ginger, cardamom and allspice in this cake. These spices all pair together so nicely, especially when added to pumpkin!
More Pumpkin Desserts
Pumpkin Cake with Chocolate Pecan Frosting
Ingredients
Pumpkin Cake
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- 1 can (15 ounces) pure pumpkin
- 1½ cups (300 g) granulated sugar
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1¼ cups (272.5 g) vegetable oil
Chocolate Pecan Filling
- 1 cup (200 g) granulated sugar
- ¼ cup (62.5 g) water
- 4 cups (952 g) heavy cream
- ¼ cup (85 g) dark corn syrup
- 8 ounces (227 g) semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter, cold, cubed
- 1 tablespoon vanilla extract
- pinch kosher salt
- 2 cups pecans, chopped
Chocolate Glaze
- ½ cup (1 stick / 113 g) unsalted butter, cubed
- 6 ounces (170 g) bittersweet chocolate, chopped
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons honey
Instructions
Pumpkin Cake
- Preheat the oven to 350°F. Lightly spray 2, 9-inch round cake pans with nonstick cooking spray, and line the bottoms with parchment paper. Set aside
- In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice, and salt. Set aside.
- In a separate bowl using a hand mixer on medium speed, mix together the pumpkin, sugar, orange zest, and vanilla until combined.
- Add the eggs, one at a time, fully incorporating between each addition. Pour in the vegetable oil and continue to mix until incorporated.
- Add the dry mixture to the wet mixture and mix together until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until the top springs back and a toothpick inserted into the center comes out mostly clean. (A few crumbs are okay!)
- Let the cakes cool in the pans for about 10 minutes, then invert them onto a wire rack to cool completely.
Chocolate Pecan Filling
- In a large saucepan over medium-high heat, bring the sugar and water to a simmer. Cook without stirring until deep amber in color, about 8-10 minutes.
- Carefully pour in the cream, whisking constantly until smooth.
- Add the corn syrup and bring the mixture to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens slightly, about 40-50 minutes.
- Remove from heat and stir in the chocolate, butter, vanilla, and salt until smooth. Let the mixture cool completely.
- Fold in the chopped pecans.
- Cover and refrigerate the filling mixture until firm but still spreadable, about 1 hour.
Chocolate Glaze
- In a medium microwave safe bowl, melt together the butter and chocolate in 30-second increments, stirring between each until smooth.
- Stir in the cocoa powder and honey until fully incorporated. Set aside.
Assembly
- Cut each cake in half horizontally with a serrated knife, creating 4 separate layers.
- Put 1 layer onto a cake stand or large plate. Spread one-third of the pecan filling over the top.
- Repeat for each layer, leaving the top of the cake unfrosted. Pour the ganache over the top of the cake, allowing it to drip down all sides of the cake.
- Refrigerate until set, about 1 hour. Slice and serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Photos by Tornadough Alli
Looks wonderful but instructions are not complete. I’ll wing it and replay when I’ve tried it. Assuming you iced the top layer and poured glaze over cake. Thanks😋