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That chocolate pecan frosting is TO DIE FOR!
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4.34 from 3 votes

Pumpkin Cake with Chocolate Pecan Frosting

This Pumpkin Cake with Chocolate Pecan Frosting is heaven in every bite. Spiced pumpkin cake paired with rich chocolate pecan frosting and stacked in a beautiful layer cake. So good!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cake, pumpkin dessert
Servings: 12
Calories: 837kcal
Author: Amanda Rettke


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

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

Chocolate Pecan Filling

  • 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.
  • Carefully whisk in your cream continuously whisking until smooth.
  • 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.
  • Remove from the heat and whisk in the butter, chocolate, vanilla, and salt until smooth.
  • Let cool completely, then fold in your pecans.
  • Cover and refrigerate until firm but spreadable, about 1 hour.

To Assemble Cake

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


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Calories: 837kcal