Pumpkin Chocolate Pound Cake combines pumpkin’s earthy richness with chocolate’s decadence in a moist and flavorful pound cake.
As the leaves turn to brilliant shades of orange and the air becomes crisp and cool, it’s time to embrace the flavors of fall. One delightful treat that captures the essence of autumn is this cake. It combines the earthy richness of pumpkin with the decadence of chocolate in a moist and flavorful pound cake. Whether you’re hosting a cozy gathering or simply looking for a delicious way to celebrate the season, this cake is sure to delight your taste buds.
This cake is not just a seasonal indulgence; it’s a celebration of the flavors that define the fall. The velvety pumpkin puree provides a subtle earthiness, while the chocolate adds a delightful richness that complements the pumpkin perfectly. The result is a cake that’s moist, tender, and bursting with flavor.
About Pumpkin Puree
Don’t be tempted to use pumpkin pie filling because it has fillers that will make this cake fail. Traditional pumpkin puree in a 15 oz can in your supermarket is the one to get. If you happen to get organic pumpkin puree, it might not be as moist as the regular one, so you will have to add additional milk to the batter. In the recipe below, milk is marked as optional.
This cake is based on the Haunted Halloween Pumpkin Fortress Cake. You can see in that recipe what the batter should look like.
Decorating the Cake
You are welcome to decorate this cake any way that you want. If you don’t want to use the gel colors, feel free not to do so. With the yellow and red color added to the frosting, it makes a perfect cake for Halloween or Thanksgiving.
Use colored sugar and small candies to decorate. If you wish, you can fill the center of the cake with fresh fruit.
Pumpkin Chocolate Pound Cake Recipe
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Pumpkin Chocolate Pound Cake
Equipment
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Ingredients
~~ Moist Ingredients ~~
- 1 cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 cup brown sugar, packed
- 4 large egg , at room temperature
- 15 ounce pumpkin puree, 1 can
- ½ teaspoon red gel color
- ½ teaspoon black gel color
- ¾ cup milk, if needed
~~ Dry ingredients ~~
- 2 cups flour , all purpose
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon Espresso Powder
- ¼ cup cocoa
~~ Frosting ~~
- 2 cups powdered sugar
- ¼ cup milk
- ⅛ teaspoon *Fiori di Sicilia
- Yellow food coloring
- Red food coloring
Instructions
- Preheat the oven to 350 °F (177 °C).
- 1 cup unsalted butter, 3/4 cup granulated sugar, 1 cup brown sugar, 4 large egg, 15 ounce pumpkin pureeBeat the butter until it is nice and fluffy. Add the sugars and continue to beat until the butter is very fluffy. Add the egg and beat. Add the pumpkin.
- 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoons baking soda, 1 1/2 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon salt, 1 teaspoon Espresso Powder, 1/4 cup cocoaSift the dry ingredients into a separate bowl and add them right to the wet ingredients. Stir gently until the ingredients are fully combined.
- 3/4 cup milkIf the batter is too dry, add milk until the batter is thick but can still be poured from a spoon.
- 1/2 teaspoon red gel color, 1/2 teaspoon black gel colorAdd the coloring and beat until it is thoroughly combined.
- Thoroughly spray your pan with Bakers Joy, ensuring you get ALL the nooks and crannies.
- Spoon the batter into the pan and bake it for one hour. Let the cake cool on a rack for at least two hours. Move the cake to a cake plate.
Assemble the Cake:
- 2 cups powdered sugar, 1/4 cup milk, 1/8 teaspoon Fiori di Sicilia, Yellow food coloring, Red food coloringMix the powered sugar, milk, colors and Fiori di Sicilia in a stand mixer. Beat the frosting until it is nice and fluffy, adding more milk or powdered sugar until it reaches the correct consistency.
