Sweetapolita

Whipping Up a Sweet + Styley Life

Midnight Pumpkin Layer Cake

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Happy spiced-cake season, friends!

And while I’ve never really subscribed to limiting dessert-making to seasonally appropriate goodies, who the heck can resist an autumn-inspired cake, bar, cookie, or pie–not me (remember this and this?). The heart-warming fragrance in the house while they bake is alone enough of a reason to bake every spiced sweet we can think of. So in the name of autumn (and the name of awesomeness), I created this ooey-gooey, glossy, decadent, Midnight Pumpkin Layer Cake. Actually, I created 4 ooey-gooey, glossy, decadent Midnight Pumpkin Layer Cakes (and I wonder why it takes me so long to post sometimes), because the first 3 were all of those things, but they weren’t “it.” You know? The next question is, what did I do with the first 3, right? Ahem. #nomorejeansforsweetapolita

So here’s what I came up with: 2 layers of moist, spiced pumpkin cake sandwiching a layer of dark chocolate cake and layers of chocolate chip cream cheese filling and homemade salted caramel, all frosted in the most luxurious (thanks Tamar from Instagram for that adjective–you were right, there really is no other word for this!) dark chocolate glossy frosting I have ever experienced. A few simple edible gold stars to bring a hint of twilight to our “midnight” frosting, and we have officially have the Midnight Pumpkin Layer Cake.

Midnight Pumpkin Layer Cake by Sweetapolita

Let’s take a minute to talk about this frosting. Oh, this amazing, rich, dark-as-night, over-the-top chocolaty frosting. Made on the stove top with butter, granulated sugar, cocoa powder, heavy whipping cream, sour cream, and vanilla, it’s a dream to make, and clearly a dream to eat. I use my favourite extra dark cocoa powder, which lends to the intensity of the frosting, both visually and in taste, and the sour cream offers richness and a slight tang that balances out the extreme chocolate flavour (yet the actual taste of sour cream is not present).

I first came across a recipe for glossy chocolate frosting here, but I found that no matter what I did (I tried the recipe twice) the frosting was too thin for me (very possible that it was because of my own occasional nerdiness–perhaps I didn’t do something correctly since hers appears quite thick), so I modified the recipe to ensure a thicker version that holds up to frosting a taller cake and is stable enough for piping. I can’t even get over this stuff.

Midnight Pumpkin Layer Cake by Sweetapolita

So here’s a close-up of what’s going on inside this cake–whoa! As I stare at this photo, I can’t decide if it’s the most beautiful hot-mess of deliciousness, or if it’s just, well, a hot mess. Haha. This is how this cake looks inside when it’s freshly assembled and hasn’t had time to offer clean, precise cuts, and when I don’t spend time styling the guts to ensure that they’re somewhat tidy, but, really, don’t we all just want to get up all in there and live happily ever after? After making it 3 times already, I was so eager to share that I just went for the gloriously gooey look.

The cream cheese filling is essentially my cream cheese frosting recipe, but with a generous handful of mini chocolate chips. It’s creamy-as-can-be and offers that notable tang that helps balance the sweetness of the salted caramel. What I love about using cream cheese filling/frosting in a cake is that it suddenly offers a cheesecake-like quality without having to go through the process of actually making a cheesecake layer for the cake (which in itself is amazing, but is a lot more involved than whipping up a quick batch of this filling). And if you’re ever not sure if a cream cheese filling would work for a cake you’re creating, just ask yourself if the flavours/ingredients you’re using would work in an actual cheesecake–you’ll find that the answer is almost always “yes.”

Midnight Pumpkin Layer Cake by Sweetapolita

Here’s the recipe for this decadent autumn-inspired layer cake (see below the recipe for my notes). It’s so much easier to make than it looks, and I’m thinking that, together, we can kick up the ooh-and-ahh factor at family gatherings this season. Who’s with me? ★

Print
Midnight Pumpkin Layer Cake
Moist spicy pumpkin cake layered with dark chocolate cake, salted caramel, chocolate chip cream cheese filling, and topped with glossy, rich, and super-creamy dark chocolate frosting.
Ingredients
For the Chocolate Cake Layer:
  • 3/4 cup 80 g all-purpose flour
  • 3/4 cup 150 g sugar
  • 1/2 cup 60 g best-quality dark cocoa powder (see Sweetapolita's Notes)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 120 ml buttermilk, room temperature
  • 1/3 cup 80 ml hot coffee
  • 3 tablespoons 45 ml vegetable oil
  • 1 egg room temperature
  • 1 teaspoon pure vanilla extract
For the Spiced Pumpkin Cake Layers:
  • 1 cup 200 g granulated sugar
  • 1/2 cup 120 g packed light brown sugar
  • 3 eggs room temperature
  • 3/4 cup 180 ml vegetable oil (or sunflower oil)
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups 300 ml pumpkin puree (canned)
  • 2 cups 260 g all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon salt
For the Salted Caramel:
  • 1 cup 200 g sugar
  • 1/4 cup 60 ml water
  • 1 teaspoon lemon juice
  • 1/2 cup 120 ml heavy cream
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • Generous pinch of sea salt
For the Chocolate Chip Cream Cheese Filling:
  • 1/2 cup 115 g unsalted butter, room temperature
  • 1 1/2 cups 190 g confectioners' sugar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1 8 oz 250 g package of cream cheese, cut into cubes, very soft
  • 3/4 cup 120 g mini chocolate chips
For the Glossy Dark Chocolate Frosting:
  • 1/2 cup 115 g unsalted butter
  • 1 1/2 cups 300 g sugar
  • 1 1/4 cups 150 g best-quality dark cocoa powder, sifted (see Sweetapolita's Notes)
  • Generous pinch of salt
  • 3/4 cup 180 ml heavy whipping cream
  • 1/2 cup 120 ml sour cream (full fat)
  • 2 teaspoons pure vanilla extract
  • Edible gold stars for decorating (see Sweetapoilta's Notes)
Instructions
For the Chocolate Cake Layer:
  1. Preheat oven to 350° F. Spray an 8-inch round cake pans with cooking spray and line the bottom with a parchment paper round.
  2. Into a large bowl, sift flour, sugar, cocoa powder, baking powder, baking soda and salt.
  3. In a medium measuring cup with a spout, combine the buttermilk, coffee, oil, egg, and vanilla.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Transfer the batter to the prepared cake pan.
  5. Bake on the middle rack until a toothpick or skewer inserted into the center comes out with a few crumbs, about 20 minutes. Try not to over-bake. Let cake cool in the pan for 10 minutes and then turn onto a wire rack until completely cool.
For the Spiced Pumpkin Cake Layers:
  1. Spray two 8-inch round cake pans with cooking spray and line the bottoms with a parchment paper rounds.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed (I use #6 on KitchenAid) until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to pumpkin/egg mixture.
  4. Evenly distribute batter into the prepared pans (weigh them if possible with digital kitchen scale for 560 g per pan), smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or skewer inserted into the center comes out clean, about 25 minutes.
  5. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack and cool them completely.
For the Salted Caramel:
  1. In a medium saucepan over medium heat, stir the sugar, water, and lemon juice until combined. Brush down the sides of the saucepan with a wet pastry brush and increase the heat to medium-high.
  2. Stop stirring, and let the mixture bubble until it reaches an amber colour, about 8 minutes. Promptly remove the saucepan from the heat and add the heavy cream and butter (be careful, as this will bubble and steam aggressively for a moment). No need to stir.
  3. Clip a candy thermometer onto the saucepan and return the mixture to medium-high heat until it reaches 248°F). Transfer the caramel to the heatproof bowl and stir in the vanilla and sea salt. As the caramel reaches room temperature it will become thick and spreadable. Store in a sealed jar in refrigerator for up to 2 weeks.
For the Chocolate Chip Cream Cheese Filling:
  1. In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium speed until very light and fluffy, about 2 minutes.
  2. Add confectioners' sugar, vanilla, and salt, and beat on low speed until well combined. Increase the speed to medium and beat until very light and fluffy once again, about 6 more minutes. Add the softened cream cheese and beat until combined, about 1 more minute. Stir in the chocolate chips. Keep refrigerated for up to 3 days.
For the Glossy Dark Chocolate Frosting:
  1. In a medium saucepan over medium heat, melt the butter. Using a wooden spoon, stir in the sugar, sifted cocoa powder, and salt and until everything is combined. The mixture will be very thick and grainy.
  2. Add the heavy whipping cream and sour cream and whisk until well combined. Continue to heat the mixture until hot to the touch, about 5 minutes. Remove from the heat and whisk in the vanilla. Transfer the frosting to a heatproof bowl and let cool. Cover the frosting and refrigerate until spreadable, about 3 hours.
Assembly of the Midnight Pumpkin Layer Cake:
  1. Prepare the frostings and fillings by ensuring they are all at a spreadable consistency (if your caramel is too thick, you can microwave for about 10 seconds to soften). Put a dollop of chocolate frosting on an 8-inch round cake board (or cake plate) or 10-inch scalloped cake board.
  2. Put one of pumpkin layers top-up on the cake board or plate, and use a a small offset palette knife to spread one-half of the chocolate chip cream cheese filling evenly across layer. Use a clean small offset palette knife to spread one-half of the caramel on top, leaving about 2-inches away from perimeter of cake layer (the caramel will spread a bit more when cake is assembled). Place the chocolate cake layer on top and repeat with another layer of frosting and caramel. Put the final pumpkin cake layer top-down. Cover the cake with plastic wrap and wiggle the layers into place. Refrigerate the cake until stable, at least 30 minutes.
  3. Using a turntable, if possible, frost entire outside of cake with a layer of glossy chocolate frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 15 minutes. Repeat with another layer of frosting. Holding a tall pastry comb in your dominant hand, press it gently against the side of the cake at a 45° angle, and keep it steady. Use the other hand to slowly rotate the turntable until you have gone all the way around the cake.
  4. Fit a medium pastry bag with a medium-large closed star tip, such as 1M, and fill with the remaining chocolate frosting. Pipe a border around the top of the cake. Sprinkle on gold edible stars, if desired.
  5. Store cake in refrigerator and remove about 2 hours before serving. The cake will keep refrigerated for up to 3 days.

Sweetapolita’s Notes:

  • For the chocolate cake and the glossy chocolate frosting I used Cacao Barry Cocoa Powder Extra Brute (extra dark), but you can use any good-quality dark cocoa powder you prefer.
  • For the gold star sprinkles, I use these Edible Gold Stars.
  • You can make the cake layers up to 1 day ahead, wrap tightly in plastic wrap and keep at room temperature.
  • You can make the caramel up to one week ahead–keep covered in refrigerator. You can microwave the caramel in 10-second intervals when you need to use it for spreading in the cake. I recommend doubling the recipe for this caramel and using the rest of the batch on ice cream, waffles, pancakes, and more. It’s truly amazing.
  • You can make the cream cheese frosting up to 1 day ahead, and keep covered in the refrigerator. Bring to room temperature before using.
  • You can make the glossy chocolate frosting up to 3 days ahead and keep covered in the refrigerator.
  • You’re awesome. Now go make the heck out of this cake!

See you soon!

Share the Sweetness!

Comments

  1. Wow! This will be coming with me to Thanksgiving dinner FOR SURE!!! Pie is nice, and I make lots of those, but sometimes I just want to make a big beautiful cake. I LOVE LOVE LOVE your cakes. I haven’t made one yet that is not p.e.r.f.e.t.i.o.n !!!!! Thank you for continually coming out with more and more for me to make! Can’t wait to own your book. 1st thing on my Christmas list!

    Reply

  5. Wow! This cake is so unique and beautiful! I love the contrast with the gold star sprinkles! Thanks again for inspiring me with your cakes! Still hoping you can let me know your nail polish brand/ colors from your recent posts- the ice cream cake and the macaron cake. Thanks Rosie!

    Reply

    • Thanks so much, Sara! So glad you commented, because I couldn’t recall which Instagram photo you mentioned the nail polish, and I wanted to tell you that I believe it’s “Flirt” by Revlon. I have a lot of pinky toned nail polishes, but that one goes on like a dream, and it’s a lovely mauve pink. Hope that helps! xo

      Reply

  6. Looks like flour is missing in the ingredient list for the pumpkin layer. I was planning to make your ginger-pecan-spice cake from last year but this might have trumped it. Looks amazing!

    Reply

  13. amazing cake, amazing flavours, all the best ones, salted caramel, chocolate, pumpkin, spice and cream cheese – looks wonderful. just want to dive right in!

    Reply

  15. It looks delicious!! But I need yo ask you one thing: what is the heavy cream? I don’ t know if de have that un spain, or the Récipe ti make it…thanks so much!!

    Reply

  26. I am in awe of how dark you got your chocolate frosting – I never expanded my cocoa powder collection to include dark chocolate. The last time I needed a dark cake palette I had to add black food coloring to my chocolate frosting. Now I know the more natural trick to getting that beautiful color. :) Thanks for this recipe!

    Reply

  27. The gold edible stars, do you know if they will melt into a buttercream? I’m icing a cake in one of your vanilla butter creams the night before the event and am not sure if the stars will melt in.

    Next on the list is this cake! Looks divine!!

    Reply

    • Hi Christine! These gold edible stars (by Wilton) do really well with buttercream–I use them often, and they don’t dissolve or melt at all. You should be just fine preparing it the night before!

      Reply

  35. Any suggestions of how to turn this into cupcakes? I would love to make this for my halloween party but in smaller sized treats. Looks delicious!

    Reply

  36. Hi Ms. Rosie…. wondering if the dark glossy chocolate frosting can be used like ganache, like you pour it on top of a frosted cake? hmmm…. i can imagine it now :)

    Reply

  37. Hi! You are a real inspiration. In fact, thanks to your blog, I’ve made myself, my family and friends very happy! We love your recipes and you’ve awakened the baker(ess) in me!!

    I’m trying to reduce sugar in my diet, and wondered if I could reduce the sugar amounts in your recipes? would it be ok to cut the cake dough sugar amounts by 1/3?

    Many thanks!

    Reply

  38. A pumpkin cake in “glossy” frosting in autumn just sounds and looks quite appetising!
    P.S. I baked your choco choco birthday cake for my 16th birthday and it came out really good.
    :) looking forward to making this cake

    Reply

  39. Hi Ms. Rosie…. wondering if the dark glossy chocolate frosting can be used like ganache, like you pour it on top of a frosted cake? hmmm…. i can imagine it now :)

    Reply

  42. I am in the middle of making this amazing cake! I thought the first batch of salted caramel tasted medicinal, so I made a second and left out the lemon juice. That juice sure made for a beautiful smooth caramel but the taste in batch #2 is better. I’m questioning my vanilla, but it is pure. I have drooling Facebook friends who live 90 miles away that are asking for free delivery of a slice. Thank you for creating this cake! You are awesome. I guarantee mine won’t be as beautiful, but I’m sure it will taste great.

    Reply

  43. Not too sure what I did to the frosting (or did not do). It is not glossy, and it has some lumps in it now after it cooled. Rats. Tips? I am wondering if a whisk would have been a useful tool here or to run it in the KitchenAid for a minute while warm. The TASTE, however, is way too good. I used raw cacao powder instead of cocoa powder so the chocolate is intense. We eat this tomorrow…

    Reply

  45. I made this today. My frosting was a bit lumpy so I strained it and it was glossy and beautiful to look at. Sadly, while the assembled cake was in the fridge for the 30 minute chill before frosting, the chocolate layer split apart, causing the top letter to slide off and split as well. The cake was an irreparable mess. Luckily I wasn’t making it for anyone but my family to enjoy. I’m not sure what to do differently next time. We enjoyed it anyways – it’s surprisingly not that sweet with the bitterness of the caramel and cocoa frosting.

    Reply

    • Hi Karen,
      I’m so sorry to hear about the chocolate cake layer splitting. I’ve received a bunch of reader emails who have had success with the cake, but a few who have commented here who had their chocolate layer split as well. I’ve adjusted the chocolate cake recipe to create a less fragile layer–thanks for you input. For the frosting I personally didn’t whisk it, but I can see the potential for lumps, depending on the cocoa powder used. I have added that the cocoa powder be sifted, as well as the mixture be whisked–I have just made a batch of the frosting using that method to be sure, and it was lump-free. Thanks for the comment!

      Reply

  46. Hi Rosie,
    Love your recipes, you’re a genius. Do you think the frosting would freeze well? I made the frosting to cover a different cake and have half leftover.
    Keep up the fantastic work.

    Reply

  47. My experience seemed to be much of the same as the others who tried this recipe. My chocolate cake also split in the middle and caused my top layer to slide, even when chilled. I make wedding cakes for a living and they are all from scratch, I know I didn’t over or under bake it. I also found it to be a tad bit too bitter for my tastes. However, the pumpkin cakes were so delicious and moist. The caramel was beautiful but the vanilla taste was very over powering, I made a second batch with no vanilla and combined them and it was fine. The cream cheese filling was very delicious and the dark frosting turned out beautiful and shiny but none of my family would eat it. I love dark chocolate and treats made with it but this was just a little too overpowering. There was too much going on in the cake and just didn’t work well together. It made for a pretty cake sliced but next time I would opt for just the pumpkin layer with cream cheese and caramel. I do love all of your recipes and I love trying new things so it was fun anyways!

    Reply

    • Sorry to hear that, Amber. I personally love the combination, but of course it’s totally personal preference. I didn’t experience splitting of the chocolate cake, but a few people have, so I’ve reduced the vegetable oil to create a less fragile cake. For the caramel, I do enjoy the full teaspoon of vanilla in there, but just in cast others find that too much, I’ve reduce it as well. Thanks for your comments!

      Reply

  48. Hello! I ended up attempting this cake on Halloween, as it just looked so gorgeous and so delicious. Unfortunately, I got a late start, but followed the recipe in the exact order posted, which was one of my mistakes! I don’t make cakes often so had not anticipated that the frosting was going to have to set. Unfortunately, when transferring my chocolate cake layer for assembly, it had started to split, and then completely split once the entire cake was assembled (sans frosting). It still tastes absolutely delicious though, and I will surely try this again! :)

    Reply

  49. Hi
    How much vanilla in the chocolate layer? Vanilla is mentioned in the instructions but not in the ingredients. Also how is the cake pan prepared for the chocolate layer?

    Reply

  50. Hi Rosie! I am a HUGE fan of yours! Your raspberry chocolate ganache (freezer-box style) cake is absolutely heavenly! My favorite cake I’ve ever eaten, I believe.

    However, I’ve had a really hard time baking your cake recipes at my high altitude of 4700 feet. I’m hoping you’ve heard from other fans of your blog with tips on how to alter your recipes so they will work at high altitude? It KILLS me not to be able to make your fabulous cake recipes! Any tips or alterations would be SOOOOO appreciated!

    Thanks so much for sharing your fantastic yummy ideas with the world!

    Reply

  51. Im going to replace the pumpkin cake with a french vanilla cake since we dont care for pumpkin. It just reminds me of a Milky Way Midnight candy bar thats why im going with a french vanilla. Cant wait

    Reply

  52. oh my gosh… I saw this and knew I had to make it….then BAKED referred back to it and I just could not wait.. I made it for a coworkers last day…While I am well known as the unit baker.. there was an uprising for more cake…even the security guards were calling me on my next night shift… it was AH-MAZ-ING!

    Reply

  53. Hello there! thought you might be a little too busy so my comment was left unanswered. But i really want to know if the dark glossy chocolate frosting can be used like ganache, like you pour it on top of a frosted cake? Thank you, Ms. Rosie :)

    Reply

  54. Hello there! thought you might be a little too busy so my comment was left unanswered. But i really want to know if the dark glossy chocolate frosting can be used like ganache, that i can pour on top of a frosted cake? Thank you, Ms. Rosie :)

    Reply

    • Hi Alma!
      When first prepared, the frosting is very pourable, while thicker and more gelatinous than ganache. I can’t see why you couldn’t use it to pour on top of a frosted cake–I think it would work well! You may want to make a half-batch, if it’s just for one cake, though. I hope this helps, Alma! xo

      Reply

  56. This is an eye-catching cake! I am so interested to do it but i think there’s a lot of ingredients needed. Is there any alternative ingredients for this? Thank you.

    Reply

  57. I’m going to try this for Thanksgiving. It looks terrific. My question is about the chocolate cake, which calls for mixing room temperature buttermilk, hot coffee and egg. The hot coffee doesn’t curdle the egg? Can I use room temperature coffee instead to minimize the risk? Or is there so much buttermilk that the heat of the coffee is not an issue? Thanks very much.

    Reply

  58. This cake is absolutely delicious. It came together perfectly with your directions and everyone loved it! Easy to make, too! I’d never had pumpkin and chocolate together, but it was perfect, and OMG the frosting – YUM. :-)

    Reply

  59. Hello Rosie, I am embarking on making this one. Will make the cakes tomorrow. Just made the caramel. It is still warm so it is nice and fluid. But as soon as it cools down it gets fairly hard.. I assume that is ok right? It taste like weathers original candy

    Reply

      • Ok great thank you. I was just wondering if it will get hardened once I spread it .. since it will cool down then also. I get the moisture from layers around it will not let it harden.
        Today is cakes baking time and cream cheese frosting time! Caramel done and Glossy Dark Chocolate Frosting done .. cake to be shared/eaten on Saturday.
        Thank you for all your guidance/help and the wonderful recipe and the very detailed way in which you list everything out.

        Reply

  61. I made this cake last weekend and brought it to work. It was gone by Tuesday morning. It came out perfectly. I thought the flavors worked extremely well together. Dark choc frosting with the cocoa Barry was grat!

    Reply

  62. Questa torta la dovevo proprio provare!! Non solo è bellissima, ma la ricetta perfetta! E’ uscita bellissima e buonissima. Grazie e complimenti.

    Un saluto grande dalla Sardegna – Italia :*

    Reply

  65. Tried the pumpkin spice layer as cupcakes and they turned out AMAZING!!! Topped them with a fresh pumpkin spice and vanilla bean Swiss meringue buttercream. It has a nice domed top when filling a little over 2/3 full, which is what I prefer. It made 20 cupcakes but if you didn’t fill as full I’m sure you could squeeze out 24. Thank you for the perfect pumpkin spice cupcake!!!

    Reply

  66. I made the chocolate frosting and it doesn’t seem firm enough. It has been chilling for 24 hrs. I haven’t constructed the cake yet but the frosting looks like it might slide off the cake. Any suggestions to thicken it?

    Reply

  67. Hello! Your cake is so beautiful! My daughter pronounced that this chocolate frosting recipe was “perfect”. I am wondering what I did wrong, however. I chilled the frosting overnight, but it is sliding off the cake now that I’ve frosted it. Did I somehow measure incorrectly? Is this a symptom of too much liquid?

    Reply

  68. This cake was great . thank you again! I happened to have the dark cocoa powder and the frosting turned out just like your pictures. My only stumbling block was the caramel. Next time I guess I will cook it less .. not wait till it reaches 248 deg . . maybe stop at 230? Thank you Rosie.

    Reply

  69. This is an amazing cake, Rosie! Just started my second one for a surprise birthday cake; the first one was a real wowzier (and before you posted any adjustments).

    Reply

  70. I made this cake for my sister’s birthday and it was a hit!! First everyone said how beautiful this cake was and they couldn’t believe that there is no food coloring in it. After they tasted it, they were raving about it the rest of the night. Everyone loved the great flavors and that it is so super moist.
    Thank you so much for this amazing recipe and that I could make my sister and her friends happy with it! (I saved one piece for tomorrow and I will enjoy every single bite)

    Reply

  72. Just made this cake for a Christmas party. It was a fun night of baking and assembling to get it all together. The dark chocolate frosting and pumpkin spice layers were absolutely to die for. I have left over frosting that I plan on using as a thin layer on brownies. If I were to make it again, I would omit the caramel and the chocolate cake layer. It looked pretty with the contrasting color, but the chocolate cake flavor got lost amongst everything else going on and wasn’t worth the extra effort. Additionally, the caramel was a little too sweet and overpowering (and I even cut down the sugar in the cream cheese frosting by half a cup AND only used half the caramel).
    Definitely a fun project either way!

    Reply

  73. Made the cake for New Year’s Eve/Day family celebration. Your recipe was spot on and worked perfectly. Everyone was impressed and delighted with the cake and the baker. Thank you!

    Reply

  74. Just made this cake tonight and it’s amazing! The flavors in the pumpkin spice cake are spot on – I’ve never had a pumpkin cake as good as this one. I ended up baking the chocolate cake for 40 minutes and the pumpkin for 30 minutes. Also, I baked a crunch layer into each cake (following the Pumpkin Crunch Cake from “Ask Chef Dennis”). Delicious!

    Reply

  75. This cake is fantastic! I actually baked it correctly the first time and had no problems. All of your recipes are really well. I use a chocolate cake of yours as my go-to chocolate cake. Keep on posting!

    Reply

  77. Hi Rosie, this cake looks so amazing. I’m going to make this for my mum’s 60th birthday party next week… fingers crossed it all works out as I need to make two of these cakes to feed the hordes!

    What temperature does the oven need to be for the pumpkin cake? Sorry if you’ve already answered this elsewhere, but I couldn’t any mention of it when I searched the page.

    Also, being in Australia, we don’t have canned pumpkin. I made the purée tonight and froze it, but I think I might end up being a 1/4 cup short of what I need – I don’t really want to have to purée another whole pumpkin. Do you have any ideas for Any substitutes I could use to make up for my pumpkin shortage?

    One last question (I promise!)… do you think I could make either of these cakes ahead of time and freeze them?

    Reply

  78. Hi

    Just wondering if the chocolate and pumpkin layers can be frozen. I mean individually, and then of course defrosted prior to assembling the cake?

    Reply

  79. Love this!!! Great flavors! My only problem is the caramel is soooo stiff I can barely cut thru the layers! Anyone else run into this!

    Reply

  80. Hi Rosie – I made this cake over the weekend for my girlfriend’s Halloween party. It was a hit!!!! Visually stunning! moist, I couldn’t stop eating the frosting and the cream cheese choc chip filling – OMG!!!!

    the only thing is that the frosting didn’t firm up that much. I’m not sure what happened.I followed the instructions.

    Another hit Rosie!! thank you

    Reply

  81. I made the caramel for this cake today and it is not spreadable at all at room temperature. Not sure what I did wrong. Any thoughts?

    Reply

  84. Made this last weekend and there was only one word for it – awesome!!!!!! Thanks for sharing a great recipe!

    Reply

  85. This sounds like an amazing cake! I’d like to make a variation on it, instead of two layers of the pumpkin spice make it chocolate, red velvet, and pumpkin spice. Based off your recipe, to be able to do this would I have to just cut the ingredients for the pumpkin layers in half?

    Reply

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