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How To make Chocolate Pumpkin Layer Cake with Brown Sugar Frosting
2 3/4 c All-purpose flour
3/4 c Cocoa powder
1 tb Pumpkin-pie spice
2 ts Baking powder
1 ts Baking soda
1 c Butter or margarine, at room
-temperature 2 c Granulated sugar
4 lg Eggs, at room temperature
1 cn (16 ounces) solid-pack
-pumpkin 1/2 c Milk
2 ts Vanilla extract
Timing Tip: Can be stored at room temperature up to 5 days. Cake 1. Heat oven to 350 degrees F. Lightly grease two 9-inch round cake
pans. Line bottoms with waxed paper. 2.CAKE: Mix flour, cocoa powder spice, baking powder and baking soda. 3. Beat butter and granulated sugar in a large bowl with electric mixer until pale and fluffy. Beat in eggs one at a time until mixture looks like mayonnaise. 4. With mixer on low speed, beat in pumpkin, milk and vanilla (mixture will look curdled). Gradually beat in flour mixture, scraping down sides of bowl with rubber spatula 2 or 3 times. 5. Divide batter between prepared pans. Smooth tops. Bake 40 to 45 minutes until pick inserted in the center comes out clean. 6. Cool in pans on wire rack 10 minutes. Run knife around cakes to loosen. Invert on wire rack, remove pans, peel off waxed paper and let cakes cool completely. 7. FROSTING: Put brown sugar, butter and milk in a medium-size saucepan and bring to a gentle boil. Stir until butter melts, sugar is disolved and mixture is smooth. 8. Using a hand-held electric mixer gradually beat confectioners' sugar and extract into hot mixture. Or pour hot mixture into a bowl and beat in sugar and extract with a stand mixture. 9. Immediately place 1 cake layer upside-down on serving plate. Spread with warm frosting (if frosting cools it will set and a crust may form on the surface. Beat again until smooth.) Place other layer right side up over sides and top. Cover with plastic wrap or store in cake keeper. Serves 12. Per serving: 824 cal, 7 g pro, 128 g car, 34 g fat, 156 mg chol with butter, 76 mg chol with margarine, 496 mg sod. Recipe From: Woman's Day magazine 11/26/91
How To make Chocolate Pumpkin Layer Cake with Brown Sugar Frosting's Videos
How to Make Pumpkin Cakes
How to Make Pumpkin Cakes
Full Recipe:
These delicious, delightful, and moist pumpkin cakes are filled with all your favorite fall spices have a layer of cream cheese frosting inside, and just so happen to look like little pumpkins!
I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea!
Let me know what you think in the comments!
You can follow me on Insta @preppykitchen
Pumpkin Chocolate Chip Cake with BROWN BUTTER Cream Cheese Frosting - Everyday Jane
This MOIST and fluffy pumpkin cake with specks of chocolate chips does not disappoint! It is perfectly spiced, soft, and topped with luxurious brown butter cream cheese frosting. Much easier than pumpkin pie, but still gives you all the FALL FEELS.
Ingredients for the cake:
1/2 cup buttermilk
2 large eggs
1 ½ cup pumpkin puree
½ cup olive oil
¼ cup maple syrup
2 tsp vanilla
2 ¼ cup all purpose flour
3/4 cup sugar
1 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
¾ tsp cinnamon
¼ tsp ginger
¼ tsp allspice
1 cup mini semi sweet chocolate chips
Brown Butter Cream Cheese Frosting
¾ cup butter, browned
4oz (half a brick) cream cheese
1 tsp vanilla
1 tbsp milk or vanilla
1 ½ cup powdered sugar
make at 350 degrees F for 25-35 minutes or until a toothpick comes out clean.
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instagram: @everyday.jane
Is it Time For Pumpkin Spice Cake Yet? Glen And Friends Cooking
Is it Time For Pumpkin Spice Cake Yet? Glen And Friends Cooking
Are you looking for thanksgiving desserts that aren't pie? Thanksgiving cake recipes that use pumpkin pie spice? This Pumpkin Spice Layer Cake features an easy browned butter frosting, but could easily be paired with any cream cheese frosting. So if you are looking for Thanksgiving dessert ideas / Thanksgiving dessert recipes, watch Glen cook and show you how to make pumpkin spice cake.
Here is the link to the frosting:
Pumpkin Spice Layer Cake With Browned Butter Frosting
Cake Ingredients:
250 mL (1 cup) butter
375 mL (1½ cups) packed brown sugar
4 large eggs
One 425g (15-ounce) can pumpkin puree
750 mL (3 cups) all-purpose flour
25 mL (1½ Tbsp) ground cinnamon
25 mL (1½ Tbsp) ground ginger
2 mL (½ tsp) ground allspice
2 mL (½ tsp) ground nutmeg
1 mL (1/8 tsp) ground cloves
1 mL (1/8 tsp) ground mace
7 mL (1½ tsp) baking soda
5 mL (1 tsp) baking powder
7 mL (1½ tsp) coarse salt
Method:
Preheat the oven to 180ºC (350°F).
Butter two 9” cake pans and line the bottoms with parchment paper.
Cream together the butter and sugar until light and fluffy, then beat in eggs one at a time.
Beat in the pumpkin.
In a medium bowl combine flour, cinnamon, ginger, allspice, nutmeg, cloves, mace, baking soda, baking powder and salt.
At low speed, beat in the dry ingredients.
Divide the batter into the pans and bake for about 30-40 minutes, just until a tester comes out clean.
Let the cakes cool in the pans for 20 minutes, then invert onto a rack to cool completely.
Frost.
Easy Browned Butter Frosting:
Frosting
310 mL (1¼ cups) butter, room temp, divided
75 mL (⅓ cup) no fat milk powder
150 mL (⅔ cup) 35% cream
5 mL (1 tsp) salt
5 mL (1 tsp) vanilla extract
500g (1Lb) icing sugar
Frosting Method:
Cook ¼ cup butter in a small pan over medium heat until it begins to foam.
Stir in the dry milk powder and cook, stirring constantly, until mixture turns a dark brown colour.
Remove from heat and stir in cream, then let cool to room temp.
In a stand mixer whip remaining butter on high until light and fluffy.
Whip in salt, and vanilla.
Add about ⅔ of the icing sugar, little at a time on low speed.
Whip in brown butter mixture, then add enough of the rest of the icing sugar to a consistency you like.
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The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
Get the recipe:
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How to Make Brown Sugar Pecan Cake with Chocolate Ganache
Looking for an “any occasion” cake? This Brown Sugar Pecan Cake with Chocolate Ganache is a recipe you will want to hang on to all year long. A tender brown sugar cake frosted with a delectable chocolate ganache and topped with pecan caramel topping. Yes please! Birthday celebrations, dinner parties, anniversaries – this cake is always a good idea. #imperialsugar #pecancake #layercake #brownsugarpecancake #chocolateganache
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Easy Pumpkin Layer Cake
This Pumpkin Layer Cake is the perfect way to enjoy pumpkin season! Soft, moist, and delicious, it’s loaded with warm spices and filled and frosted with a rich, velvety cream cheese frosting. Finish it off with a drizzle of caramel sauce and you’ve landed in dessert heaven.
Copy this link into your browser for the full recipe:
#pumpkincake #pumpkinrecipe #pumpkinseason
#dessert #desserts #dessertshorts #dessertrecipe #dessertrecipes #baking #dessertideas #lifeloveandsugar #lifeloveandsugarrecipe #shorts #bakingshorts #homemade #homemadefood #homemadecooking #homemaderecipe