Chocolate Pumpkin Cake With Orange Cream-Cheese Frosting
- Ready In:
- 1hr 20mins
- Ingredients:
- 22
- Serves:
-
18
ingredients
- 591.47 ml all-purpose flour, plus
- 9.85 ml all-purpose flour
- 236.59 ml good quality cocoa
- 29.58 ml good quality cocoa
- 14.79 ml baking powder
- 7.39 ml baking soda
- 11.09 ml ground cinnamon
- 3.69 ml fresh-grated nutmeg
- 177.44 ml buttermilk
- 354.88 ml pumpkin puree
- 7.39 ml vanilla extract
- 266.16 ml unsalted butter, softened
- 354.88 ml firmly packed dark brown sugar
- 354.88 ml granulated sugar
- 5 large eggs
-
ORANGE CREAM-CHEESE FROSTING
- 226.79 g package cream cheese, softened
- 59.14 ml unsalted butter, softened
- 44.37 ml fresh orange juice
- 4.92 ml grated orange zest
- 2.46 ml pure vanilla extract
- 946.36 ml confectioners' sugar
- 1.23 ml orange food coloring
directions
- Heat oven to 350°F; lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
- Make the batter: Sift the flour, cocoa, baking powder, cinnamon, and nutmeg in a large bowl and set aside.
- Beat butter and sugar together in a large bowl with an electric mixer set on medium speed until fluffy.
- Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light.
- Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
- Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean - about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375°F; place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes).
- When cakes are cool, trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer). Refrigerate until ready to serve.
- To prepare frosting: Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy - about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes or cake.
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RECIPE SUBMITTED BY
I live along the central coast of California, about a 15 minute drive from the sea. I love gardening and have a yard full of flowers and herbs. Antique roses are my new thrill. I enjoy painting portraits in oil, watercolor, or pastel. I have lived all over the country and am very happy to be in such a beautiful area now. It is knockout gorgeous here! I especially enjoy making everyday meals eventful, and cooking for those I love! I have one wonderful son who lives on the East coast, and two very cool Siamese cats named Mia and Kai.