Pumpkin Chocolate Pound Cake
Pumpkin Chocolate Pound Cake. This indulgent dessert combines pumpkin's earthy richness with chocolate's decadence in a moist and flavorful pound cake.
Calories per serving: 568kcal
Ingredients
~~ Moist Ingredients ~~
- 1 cup (227 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 cup (220 g) brown sugar, packed
- 4 (4) large egg , at room temperature
- 15 ounce (425.24 g) pumpkin puree, 1 can
- ½ teaspoon (0.49 teaspoon) red gel color
- ½ teaspoon (0.49 teaspoon) black gel color
- ¾ cup (177.44 ml) milk, if needed
~~ Dry ingredients ~~
- 2 cups (250 g) *flour , all purpose
- 2 teaspoons (1.97 teaspoons) baking powder
- ½ teaspoons (0.49 teaspoons) baking soda
- 1 ½ teaspoon (1.48 teaspoon) pumpkin pie spice
- 1 teaspoon (0.99 teaspoon) ground cinnamon
- 1 teaspoon (0.99 teaspoon) salt
- 1 teaspoon (0.99 teaspoon) Espresso Powder
- ¼ cup (21.5 g) cocoa
~~ Frosting ~~
- 2 cups (240 g) powdered sugar
- ¼ cup (59.15 ml) milk
- ⅛ teaspoon (0.12 teaspoon) *Fiore di Sicilia
- Yellow food coloring
- Red food coloring
Instructions
- Preheat the oven to 350 °F (177 °C).
- Beat 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.
- Sift the dry ingredients into a separate bowl and add them right to the wet ingredients. Stir gently until the ingredients are fully combined.
- If the batter is too dry, add milk until the batter is thick but can still be poured from a spoon.
- Add 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:
- Mix 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.
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