“This cake is simply delicious, I made it for Thanksgiving and my family was passing over Pumpkin Pie to eat it! It came out of the October 2007 issue of Country Living.”

Ingredients Nutrition


  1. Heat oven to 375°F.
  2. Line the bottoms of two 8 or 9-inch cake pans with parchment paper and lightly butter.
  3. Sift the flour, cocoa, baking powder, baking soda, and salt together.
  4. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
  5. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
  6. Beat in the eggs and yolk, one at a time.
  7. Reduce the mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
  8. Pour the batter into the prepared pans.
  9. Bake until a tester, inserted into the center, comes out clean--about 35 mins (NOTE: if you're using nonstick cake pans, check around 25 mins as they cook faster).
  10. Cool layers completely before icing.
  11. Frosting:.
  12. Beat cream cheese using a mixer on medium-high speed until fluffy.
  13. Add 1 1/2 cups confectioners' sugar, cocoa, cinnamon and vanilla and beat on slow speed until well combined.
  14. In a separate bowl, beat heavy cream with 3/4 cup confectioners' sugar and the food coloring on medium-high speed to soft peaks.
  15. Gently fold the whipped cream into the cream cheese mixture until well combined.
  16. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake.
  17. Chill for 30 mins and proceed to the glaze.
  18. Glazing:.
  19. Place chopped bittersweet chocolate, butter, and corn syrup in a medium heatproof bowl. Bring heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes.
  20. Gently stir, using a whisk, until smooth.
  21. Let sit for 3-5 min, until the glaze thickens slightly.
  22. Pour the glaze onto the center of the frosted cake and use the back of a spoon to spread it out to the edges of the cake, allowing some to spill over.

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