• Pumpkin Cake with Chocolate Pecan Filling

    filed under: Cakes on November 27, 2017

    This Pumpkin Cake with Chocolate Pecan Filling is heaven in every bite. Spiced pumpkin cake paired with rich chocolate pecan frosting and stacked in a beautiful layer cake. So good!

    That chocolate pecan frosting is TO DIE FOR!

    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!

    That chocolate pecan frosting is TO DIE FOR!


    I have to talk about that chocolate glaze for a second. It’s a smooth and velvety chocolate ganache glaze that just puts it a little more over the top but in the tastiest of ways. Watching it drip down the sides of the cake definitely made my mouth water!

    Pumpkin Cake with Chocolate Pecan Filling


        Pumpkin Cake

        • 3 c all-purpose flour
        • 2 tsp. baking soda
        • 2 tsp. baking powder
        • 1/4 tsp. salt
        • 1 tsp. ground cinnamon
        • 1/2 tsp. ground ginger
        • 1/2 tsp. ground cardamom
        • 1/4 tsp. ground allspice
        • 1 (15 oz) can pumpkin
        • 1 1/2 c granulated sugar
        • 2 tsp. grated orange zest
        • 1 tsp. vanilla extract
        • 4 large eggs
        • 1 1/4 c vegetable oil

        Chocolate Pecan Filling

        • 1 c sugar
        • 1/4 c water
        • 1 qt heavy cream
        • 1/4 c dark corn syrup
        • 2 tbsp. cold unsalted butter, cut into chunks
        • 8 oz semisweet chocolate, chopped
        • 1 tbsp. McCormick vanilla extract
        • pinch of salt
        • 2 c pecans, chopped

        Chocolate Glaze

        • 6 oz bittersweet chocolate, chopped
        • 1 tbsp. unsweetened cocoa powder
        • 1 stick unsalted butter, cut into chunks
        • 2 tsp. honey


        Pumpkin Cake

        1. Preheat the oven to 350 degrees F. Lightly spray two 9" round cake pans and line the bottoms with parchment paper.
        2. In large bowl whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, allspice, set aside.
        3. In another bowl combine the pumpkin, sugar, orange zest and vanilla and beat on medium speed with hand mixer until smooth.
        4. Add the eggs, one at a time, beating until each one is incorporated. Slowly add in your vegetable oil.
        5. Add the flour mixture and mix just until incorporated.
        6. Divide the batter between your 2 pans and bake in oven for about 30 minutes or until top springs back and toothpick comes out clean.
        7. Let cool in pans for about 10 minutes, then on wire rack until completely cooled.

        Chocolate Pecan Filling

        1. To make the filling, combine the sugar and water in a large saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8-10 minutes.
        2. Carefully whisk in your cream continuously whisking until smooth.
        3. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly about 40 to 50 minutes.
        4. Remove from the heat and whisk in the butter, chocolate, vanilla and salt until smooth.
        5. Let cool completely, then fold in your pecans.
        6. Cover and refrigerate until firm but spreadable, about 1 hour.

        To Assemble Cake

        1. Cut each cake in half horizontally with a serrated knife to make 4 layers.
        2. Put 1 layer on a cake stand or turntable and spread one-third of the pecan filling on top.
        3. Repeat for each layer, leaving top of cake unfrosted.
        4. Refrigerate until set, about 1 hour.

        Chocolate Glaze

        1. Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl and microwave in 30-second increments stirring until smooth.
        2. Let cool to room temperature.
        3. Remove your cakes from the refrigerator and then spread your glaze on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.

        That chocolate pecan frosting is TO DIE FOR!

        Switch up your chocolate routine and pair it with some pumpkin and pecans this year because this Pumpkin Spice Cake with Chocolate Pecan Filling is a winner.

        Ever wanted to try a REAL pumpkin cake? This recipe is unlike anything you have ever seen!

        Check out my other favorite Chocolate Pumpkin Cake here!

        Photos by Tornadough Alli

        Leave a Reply

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

        This site uses Akismet to reduce spam. Learn how your comment data is processed.


        Thank you for the perfect recipe! You solved my problem – what’s new to cook from a pumpkin.

        I love pumpkin spice cake
        Really delicious

        this recipes an cakes look so decadent..scrumptous..mouthwatering

        Don't Pass on Dessert!