Midnight Pumpkin Layer Cake | Best Dessert Recipes for Fall
This stunning pumpkin layer cake with dark cocoa and rich frosting is a must-have for fall dessert recipes.
Servings: 12 servings
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 3/4 cups (350g) granulated sugar
- 1 cup (220g) light brown sugar, packed
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 1 tbsp vanilla extract
- 2 cups (490g) canned pumpkin puree
- 1 cup (240ml) buttermilk
- 3/4 cup (90g) dark unsweetened cocoa powder, sifted
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, mix both sugars, oil, eggs, and vanilla until smooth.
- Add pumpkin puree and mix until combined.
- Gradually alternate adding the flour mixture and buttermilk, beginning and ending with flour.
- Pour one-third of the batter into a separate bowl and stir in the cocoa powder.
- Divide the plain pumpkin batter evenly into the cake pans. Spoon the chocolate batter over each and gently swirl with a knife.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.