Go Back
black chocolate pumpkin cake slice

Black Chocolate Pumpkin Cake

Deep rich chocolate flavor with subtle notes of pumpkin spice with a decadent dark chocolate buttercream!

Ingredients
  

CAKE

  • 2 cups all purpose- flour
  • 3/4 cups granulated sugar
  • 1/4 cup light brown sugar packed
  • 3/4 cup black cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup creamer, nut milk, or whole milk
  • 1 cup oil vegetable or grapeseed
  • 2 eggs room temperature
  • 1 cup pumpkin puree
  • 1 1/2 teaspoon pumpkin pie spice

FROSTING

  • 1 cup unsalted butter room temperature
  • 1 cup black cocoa powder
  • 4 cups powdered sugar sifted
  • 2 teaspoons black food coloring
  • 1/4 cup cream or milk
  • pinch of kosher salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract

Instructions
 

CAKE

  • Preheat oven to 350° F degrees. Line 2 8" cake pans with parchment paper and spray with oil, lightly dust pan with flour and set aside.
  • In a bowl of a stand mixer fitted with a paddle attachment- combine flour, sugars, cocoa, baking powder, baking soda, salt , pumpkin pie spice and whisk on low-medium to combine for 10 seconds
  • Add oil, creamer/milk, eggs, pumpkin puree to the mixing bowl and mix on medium speed for 3-4 minutes or until mixed. Scrape the sides of the bowl to ensure everything is mixed.
  • Pour batter evenly into prepared baking pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool in pan on a cooling rack for 20 minutes before removing from the pan.

FROSTING

  • In a bowl of a stand mixer fitted with a paddle attachment- beat the butter on medium speed for 2-3 minutes or until light and creamy. Add the cocoa and cinnamon and mix until combined. Add pinch of salt.
  • 1 cup at a time, add the sifted confectioners sugar and mix until fully incorporated.
  • With the mixer on low, slowly stream in the cream and vanilla extract. Add black food coloring. Turn the mixer on medium and whip until light and airy. Buttercream should be spreadable. Allow to sit for 2+ hours or overnight to achieve the blackest color frosting.