Pumpkin Cake with Chocolate Pecan Frosting is layered spiced pumpkin cake with a rich chocolate pecan filling in between each, all topped with a sweet, shiny chocolate glaze. Not only is it a perfect dessert for Fall gatherings, but wonderful for any occasion that calls for a showstopping dessert! It is as impressive as it is decadent! While enjoying this Pumpkin Cake, don’t forget to try my Pumpkin Chocolate Bread, too; it is another delicious fall treat perfect for cozying up with a warm cup of coffee!
Ingredients & Substitutions
- 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!
- Chocolate Chips: I used semi-sweet chocolate chips in both the chocolate pecan filling and chocolate glaze. If you don’t have semi-sweet chocolate chips, try milk chocolate, dark chocolate, or even white chocolate chips for a lovely contrast!
- Pecans: For the filling, I chopped up 2 cups of pecans. If you don’t have pecans but still want that nutty crunch, use walnuts, almonds, hazelnuts, macadamia nuts, or cashews.
- Glaze: The glaze is a smooth, shiny mixture made from butter, semi-sweet chocolate, cocoa powder, and honey. It melts perfectly over the cake, creating a sweet and glossy finish that drips down the sides. Milk Chocolate Ganache or Caramel Sauce (or both😀) would be delicious alternatives you could try, too!
Can I Substitute Pumpkin Pie Spice For The Individual Spices In Pumpkin Cake?
Yes, you can use pumpkin pie spice instead of the individual spices! (I happen to have a wonderful recipe for pumpkin pie spice you could use!) For this recipe, use 2 to 2 ½ teaspoons of pumpkin pie spice to replace the cinnamon, ginger, cardamom, and allspice. This will give your cake the same warm, spiced flavor but with a more convenient, pre-mixed option.
Can I Make This Pumpkin Cake Without Nuts?
Yes, you can make the Pumpkin Cake with Chocolate Pecan Frosting without nuts! Simply omit the pecans from the filling. If you want to add some texture, I recommend substituting the nuts with chocolate chips (who can argue with more chocolate?) or a sprinkle of crushed cookies. Or, leave it as is for a nut-free version.
How To Store Pumpkin Cake With Chocolate Pecan Frosting
If you plan to eat the cake within a couple of days, you can store it at room temperature. Cover the cake tightly with plastic wrap or store it in an airtight container to prevent it from drying out. For a little longer storage, keep the cake in the refrigerator, wrapped in plastic wrap, for up to 4-5 days.
Can I Freeze Pumpkin Cake With Chocolate Pecan Frosting?
Yes, you can freeze your Pumpkin Cake with Chocolate Pecan Frosting! If the cake isn’t frosted yet, wrap each layer tightly in plastic wrap and aluminum foil, then freeze. If it’s already frosted, freeze the whole cake for 1-2 hours to harden the frosting, then wrap it tightly in plastic wrap and foil. To thaw, leave the cake at room temperature for 3-4 hours.
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
- 1 ½ cups (300 g) granulated sugar
- 1 ¼ cups (272.5 g) vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
Chocolate Pecan Filling
- 1 cup (200 g) granulated sugar
- ¼ cup (62.5 g) water
- 4 cups (952 g) heavy whipping cream
- ¼ cup (85 g) light corn syrup
- 1 ½ cups (273 g) semi-sweet chocolate chips
- 2 tablespoons unsalted butter, cold, cubed
- 1 tablespoon vanilla extract
- 1 pinch kosher salt
- 2 cups pecans, chopped
Chocolate Glaze
- ½ cup (1 stick / 113 g) unsalted butter
- 1 cup (182 g) semi-sweet chocolate chips
- 1 tablespoon regular unsweetened cocoa powder
- 2 teaspoons honey
Instructions
Pumpkin Cake
- Preheat 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, mix the pumpkin, sugar, oil, eggs, orange zest, and vanilla.
- Add the dry mixture to the wet mixture, mixing 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.
- While the cakes are cooling, make the chocolate pecan filling.
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 heavy cream, whisking until smooth.
- Add the corn syrup and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and cook, stirring occasionally, until the sauce reduces slightly and turns a light brown color, about 40-50 minutes.
- Remove from heat. Stir in the chocolate chips, butter, vanilla, and salt until the chocolate has melted.
- Fold in the chopped pecans.
- Transfer the mixture to a heat-safe bowl. Refrigerate until firm, but still spreadable, about 2 hours.
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 layers.
- Place one layer on a cake stand or large plate. Spread one-third of the pecan filling on top. Repeat with the remaining layers, leaving the top layer unfrosted.
- Pour the glaze over the cake, letting it drip down the sides. Refrigerate for about 1 hour, or until the glaze is set.
- Slice and serve.
Did you make this recipe?
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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😋