Yesterday was my daughter’s 10th birthday. She’s an old soul. She’s quiet and kind and brilliant and creative. She marches to the beat of her own drum and doesn’t let others influence the way she thinks. She’s most often found with her nose in a book or doing research on some project she’s creating, for fun. She loves volleyball and basketball and rollerblading down ramps or inventing new machines.
Last year she asked for a dark chocolate, flourless pear cake. This year she wanted to go out for sushi and be surprised by her cake. So I made her a double layer chocolate chunk pumpkin cake and a vanilla cream cheese frosting. This was the absolute tastiest cake, ever! You’re going to love this recipe! She was so excited!
What’s better? We made this gluten free (you don’t have to) and it was definitely the best gluten free cake I’ve ever tasted. My oldest daughter has Celiac Disease so finding gluten free baked goods that aren’t dense is often difficult. If you’ve ever baked gluten free, you’ll know what I mean.
We added some dark chocolate curls to the top to make it prettier. Because, why not? Friends, you MUST make this cake this fall. Don’t delay.
More recipes to try:
Chocolate Chunk Pumpkin Cake With Cream Cheese Frosting
Ingredients
Cake Ingredients
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 ½ cups canned pumpkin puree
- 4 eggs room temperature
- 2 cups flour sifted and leveled
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 ¾ cups sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup dark chocolate cut into chunks
Frosting Ingredients
- 24 oz cream cheese softened
- 1 cup butter softened
- 9 ¾ cups powdered sugar
- 1 ½ tablespoons vanilla extract
Garnish
- 8 oz dark chocolate bar (optional)
Instructions
Cake Instructions
- Preheat oven to 350°F.
- Line the bottom of 2 round 8" cake pans with parchment paper.
- In a large bowl, mix flour, baking powder, baking soda, sugar, cinnamon, ginger, nutmeg and cloves together.
- In a separate medium bowl, whisk eggs, oil, pumpkin puree and vanilla extract.
- Pour wet ingredients into the dry ingredients. Mix gently until dry ingredients are just combined. Do not overmix.
- Gently fold in chocolate chunks.
- Pour batter into 2 cake pans equally.
- Bake for 30 minutes or until a toothpick is inserted and comes out clean or with dry crumbs on it.
- Set cake pans on cooling rack. Allow to cool completely.
Frosting Instructions
- In a large bowl combine cream cheese, butter and vanilla with an electric mixer. Slowly add the powdered sugar about ½ cup at a time.
Cake Assembly
- Remove cake from cake pans. Using a serrated knife, cut off the top of the cake if it's domed. This will allow the cakes to sit flat and not slide once frosted.
- Place one cake on a cake plate. Frost the top of the cake until it's about ½" thick.
- Place the other cake round on top of the frosting. Frost around the top and sides of the cake.
- Top the cake with chocolate shavings. (optional)
Notes
Nutrition
Love This Recipe?
Make sure to share it with me on Instagram @andreasnotebook and follow on Pinterest @andreasnotebook for more!
Comments & Reviews
Aish Das-Padihari says
The cake looks absolutely delicious. Love naked cakes.
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I’m confused on why when using GF flour the amount is doubled??
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