Pumpkin Chocolate Dessert Cake

This delicious dessert cake will be a must-have at your next party. Pumpkin Chocolate Dessert Cake combines the moist, rich flavor of pumpkin cake with the sinful decadence of chocolate cake and then tops it with a creamy frosting. This one will be a hit!

Pumpkin Chocolate Dessert Cake

4.2 from 14 votes

Cake-lovers rejoice: this unique Pumpkin Chocolate Dessert Cake strikes the perfect balance between autumn delight and sweet chocolatey indulgence. Combining two of the season’s most popular flavors, this cake is sure to become a household favorite.


  • 2 2/3 cups all-purpose flour

  • 2/3 cup unsweetened cocoa powder

  • 1 1/2 tablespoons pumpkin pie spice

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 3/4 cup butter

  • 2 cups white sugar

  • 1/3 cup applesauce

  • 3 eggs, beaten

  • 1/2 cup heavy cream

  • 1 (15 ounce) can pumpkin

  • 1 cup brown sugar

  • 1/2 cup butter

  • 1/3 cup heavy cream

  • 1 cup confectioners’ sugar


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
  • In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder, and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
  • Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow cooling in the pan over a wire rack. Invert cake onto a serving plate.
  • Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner’s sugar, and drizzle over the cake immediately.

Frequently Asked Questions

Q: What gives this cake its flavor? A: This Pumpkin Chocolate Dessert Cake has an incredibly moist pumpkin cake base that is packed with flavor. It also features a delicious and rich chocolate ganache topping. Combined, the flavors of pumpkin and chocolate make this cake one of a kind.

Q: How does this cake get its unique texture? A: The texture of the cake comes from the combination of the pumpkin puree, vegetable oil, and eggs. The pumpkin puree adds plenty of moisture, while the vegetable oil creates a texture that is both airy and light. The eggs act as a binding agent, helping the cake ingredients stay together.

Q: What measurements are used for the ingredients? A: All measurements in this recipe are in the imperial system. The ingredients you will need are: 1.5 cups of all-purpose flour, ½ teaspoon of baking soda, ¼ teaspoon of salt, ¾ cup of granulated sugar, ½ cup of vegetable oil, 1 cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, 2 eggs, 1 cup of semi-sweet chocolate chips, and ½ cup of heavy cream.

Q: What temperature should the oven be set to? A: The oven should be preheated to 350° F.

Q: How long do I bake the cake? A: The cake should be baked for 35-40 minutes.

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