The frosting on this amazing pumpkin chocolate cake is so rich and creamy that it can make you want to cry.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 (9-inch) Bundt cake |
Ingredients
- 2 ⅔ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 ½ tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup butter
- 2 cups white sugar
- ⅓ cup applesauce
- 3 eggs, beaten
- ½ cup heavy cream
- 1 (15 ounce) can pumpkin
- 1 cup brown sugar
- ½ cup butter
- ⅓ cup heavy cream
- 1 cup confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch Bundt pan.
- In a medium bowl, mix flour, cocoa powder, pumpkin pie spice, baking powder, and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into flour mixture just until blended. Spread evenly in the prepared pan.
- Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
- Place brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in confectioner’s sugar and drizzle over cake immediately.
Nutrition Facts
| Calories | 613 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 17 g |
| Sodium | 334 mg |
| Sugars | 64 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
The cake is delicious but is geared towards a more mature palate due to the complex flavors. The adults loved it while the kids gave mixed reviews.
The cake turned out great. Moist and very dense. I also substituted evaporated milk for heavy whipping cream because I had it. Also added Chocolate morsels. Will make it again. Thanks for the delicious recipe.
I took some of the suggestions from other reviews. I added 1 tsp vanilla to the cake batter. I made sure to sift my dry ingredients including the confectioner’s sugar when making the glaze. I also allowed the glaze to cool/thicken a little before adding it to the cake. The cake also takes a lot longer than 40 minutes to bake at least it did for me, but doing these things made for one awesome cake.
We didn’t care for it. We felt the combination of the chocolate and pumpkin just tasted muddled and wasn’t enjoyable. The recipe was clear and the cake looked great. We just aren’t fond of the combination of flavors.
Cake is moist, but lacking in flavor. I added some kosher salt to the frosting, which was delicious. Cake and icing eaten together is good, cake on its own is “meh.”
This cake was delicious! I made it diabetic friendly and non dairy by using monk fruit sugar and coconut milk. I used maple buffalo yogurt and chocolate truffle mix for the glaze.
I followed the directions and was a bit disappointed. I found this cake to be a bit drier than I would’ve expected with the apple sauce and pumpkin purée. The flavor was pleasant, but I didn’t care for the caramel sauce. I read another comment on the sauce being grainy, and thought perhaps it wasn’t cooked long enough, but nope. All in all, I doubt I would make this again, unless I made some changes to make it more moist and a different topping.
You only need about half the drizzle topping. Other than that….excellent.
So easy and delicious! Will definitely make again.
I made this cake for a fall dinner party, all loved it. No changes except did cook about 10 minutes longer.
Good just the way it is.
The flavor is there. Very moist and a really solid bundt cake. The other review is right about the sauce not sticking.
Very tasty, but I think the timing is off. It definitely took longer to bake than 40 minutes, closer to 50 or 55. I agree that you need to sift the confection sugar because it does lump but the taste was delicious. We thought the pumpkin flavor was subtle and went well with the chocolate. Will make again.
The cake is not sweet as others have commented on. I also did not taste the pumpkin spice flavor. I had to bake it an additional 25 minutes until the toothpick inserted in the cake came clean. I took others recommendations to sift the confectioners sugar and also waited for it to cool a bit before pouring on the cake. The frosting makes the cake!!
Outstanding recipe!! I had to make this dairy free for a gathering due to a dairy allergy. I used Silk Dairy-Free Soy Creamer and Earths Balance butter sticks. I did not have pumpkin pie spice so I had to make my own. The cake turned out moist and delicious. I did add vanilla flavoring to the cake and to the icing. I had to cook the cake about 55-60 minutes. This was a huge hit from the crowd of kids to adults. When I make it again, I will not make it dairy free, I am not a fan of heavy cream so I will use regular coffee cream, such as Land O Lakes Half & Half. I will make again.
NO changes and yes I will make it again
Very tasty!! The frosting is carmel-y and soo good. Really moist. Looking at adjusting cooking time for mini bundts, maybe 15 minutes instead of 40. The big bundt was very done at 40 minutes.
Great cake but ingredient list says half a cup butter and directions say three quarters of a cup. I used the half cup and that worked. Please correct. Also it makes too much glaze. I will half amounts next time.
Loved this cake! Perfect balance of chocolate and pumpkin spice. I used white whole wheat flour instead of regular flour which helped me rationalize that it was healthier. I also didn’t have “pumpkin spice” so I just used what you would for a pumpkin pie per the side of the can and doubled the amount. to equal the quantity of what this recipe calls for. Made it for Thanksgiving and it was a hit! I agree with others to let the topping cool so it will stick to the cake better.
Wow this cake is delicious! It was not difficult to make at all, espically for me as I do not bake frequently. It came out of the pan with ease. I only had problems with the frosting. Next time I will be allowing it to cool down before pouring it onto the cake. It was so runny it didn’t stay on the cake much. I also would soft the powder sugar before putting it into the frosting, it clumped some. I her then that this is a new favorite cake of ours. Extremely moist. Not too much chocolate or pumpkin, a very nice mix. Next time I might add chocolate chips like other people have mentioned yum!!!!!
Pretty simple and easy. I doubled the recipe and made muffins with the extra. I cut the time in half for the muffins. Icing isn’t as pretty on the muffins but tastes just as good.