Chocolate Pumpkin Cake & Cupcakes: Rich Autumn Flavor in Every Bite

Indulge in warmly spiced layers topped with zesty orange cream cheese frosting.

By Medha deb

Created on Sep 21, 2025

Indulge in warmly spiced layers topped with zesty orange cream cheese frosting.

Chocolate Pumpkin Cake & Cupcakes Recipe

With the arrival of cooler weather, the culinary world eagerly welcomes the comforting flavors of pumpkin and warming spices. Elevate your seasonal baking with this irresistible chocolate pumpkin cake or cupcakes, featuring layers of rich chocolate, moist pumpkin purée, and aromatic spices crowned with a luxurious orange cream cheese frosting. Whether you’re preparing for a festive occasion or indulging in a cozy family treat, this versatile recipe delivers crowd-pleasing results in both cake and cupcake forms.

Recipe Overview

Yield: One triple-layer 8-inch cake or 36 cupcakes
Prep Time: 35 minutes
Bake Time: 22–35 minutes, depending on cake or cupcake format
Difficulty: Intermediate
Flavor profile: Moist, chocolatey, warmly spiced with cinnamon and nutmeg, featuring tangy orange frosting

Ingredients

Cake & Cupcake Batter

Butter: 18 Tbsp. (2 1/4 sticks), unsalted, at room temperature, plus extra for greasing pans
All-Purpose Flour: 2 1/2 cups + 2 Tbsp.
Cocoa Powder: 1 cup + 2 Tbsp., good-quality, unsweetened
Baking Powder: 1 Tbsp.
Baking Soda: 1 1/2 tsp.
Ground Cinnamon: 2 1/4 tsp.
Fresh-Grated Nutmeg: 3/4 tsp.
Buttermilk: 3/4 cup
Pumpkin Purée: 1 1/2 cups
Vanilla Extract: 1 1/2 tsp.
Dark Brown Sugar (firmly packed): 1 1/2 cups
Granulated Sugar: 1 1/2 cups
Large Eggs: 5

Orange Cream Cheese Frosting

Cream Cheese: 12 oz., softened
Butter: 6 Tbsp., unsalted, softened
Confectioners’ Sugar: 4 cups
Vanilla Extract: 2 tsp.
Orange Juice: 2 Tbsp.
Orange Zest: 1-2 tsp., finely grated
Food Coloring: Orange (optional, for festive appearance)

Directions

Step 1: Prepare Cake Pans or Cupcake Tins

For cake: Preheat oven to 350°F. Lightly butter three 8-inch cake pans. Cut circles of parchment paper to fit and line the base of each pan. Butter parchment paper for easy release.
For cupcakes: Preheat oven to 375°F. Line standard cupcake tins with paper liners and lightly spray the liners with nonstick cooking spray.

Step 2: Make the Batter

Sift dry ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, cinnamon, and nutmeg.
Combine wet ingredients: In a medium bowl, whisk buttermilk, pumpkin purée, and vanilla extract until smooth.
Cream butter and sugars: Beat butter, dark brown sugar, and granulated sugar in a large bowl using an electric mixer at medium speed until fluffy and pale.
Incorporate eggs: Add eggs, one at a time, beating well after each addition for a light batter.
Combine mixtures: Alternately add the flour mixture and buttermilk-pumpkin mixture to the butter-sugar-egg mixture, blending well after each batch. Begin and end with flour mixture for optimal batter smoothness.

Step 3: Bake

For cake: Divide batter evenly among prepared cake pans. Bake for about 35 minutes, or until a wooden skewer inserted into the center emerges clean. Cool cakes in pans for 20 minutes, then remove and allow to cool completely on a wire rack.
For cupcakes: Fill each liner with about 1/4 cup batter (do not overfill). Bake for about 22 minutes until centers spring back and a toothpick tests clean. Allow to cool 10 minutes in pan, then transfer to a rack.

Step 4: Make Orange Cream Cheese Frosting

Beat cream cheese and butter together until smooth, light, and fluffy.
Gradually incorporate confectioners’ sugar to avoid lumps.
Mix in vanilla extract, freshly grated orange zest, and orange juice for optimal flavor and consistency.
Optional: Tint frosting with orange food coloring for festive autumn appeal.

Step 5: Assemble and Frost

For cake: If necessary, trim tops for level layers with a serrated knife. Place one layer on a cake plate, top with frosting, and repeat for remaining layers. To secure—and prevent sliding—insert three skewers trimmed to just below the cake’s height before icing the top.
For cupcakes: Frost each cooled cupcake with generous swirls of orange cream cheese frosting.
Tip: Starting with chilled frosting and spreading it to about 1/2 inch from the edge helps prevent overdrip.
Chilling helps slicing: Chill the assembled cake before slicing for cleaner presentation. To serve, allow slices to reach room temperature for maximum flavor and tenderness.

Pro Tips for Success

Ensure room-temperature butter and eggs for maximum batter aeration and moistness.
Sift flour and cocoa powder to avoid lumps and ensure a uniform crumb.
Canned pumpkin purée yields the moistest crumb and the easiest blend with buttermilk and spices.
Use high-quality cocoa powder for deep chocolate flavor.
If baking cupcakes, spraying or greasing liners helps prevent sticking thanks to the moist batter.
Allow cake layers or cupcakes to cool completely before frosting to prevent melting.
Decorate with festive sprinkles, orange zest curls, or candied pumpkin seeds for extra flair.

Serving & Storage Suggestions

Serve at room temperature for the best flavor and cake tenderness.
To make ahead, bake cakes or cupcakes up to 2 days before serving. Refrigerate, well wrapped, and frost just before serving.
Leftover cake or cupcakes keep well for 3–4 days in the refrigerator. Allow to come to room temperature before serving.
This recipe is perfect for Thanksgiving, Halloween, and all autumn festivities.

Variations & Customizations

Layer Cake: Create a dramatic triple-layer presentation. Trim layers for neat stacking, and frost with bold orange cream cheese frosting.
Cupcakes: Great for parties, bake sales, and easy portion control. Garnish with orange frosting and seasonal sprinkles.
Spice Adjustments: Add a pinch of allspice or ginger for extra warmth. For bolder pumpkin flavor, slightly increase pumpkin purée and reduce buttermmilk.
Frosting Alternatives: Traditional vanilla buttercream or chocolate ganache also pair well if you prefer less citrusy notes.

Nutrition Information (Approximate per serving)

Nutrient	Cake Slice (1/12)	Cupcake (1 of 36)
Calories	450	210
Total Fat	21g	9g
Carbohydrates	60g	28g
Protein	6g	2.5g
Sugar	40g	18g

Frequently Asked Questions (FAQ)

Q: Can I use homemade pumpkin purée?

A: Yes, homemade pumpkin purée can be used, but ensure it is well-drained for the right moisture balance. Canned pumpkin is recommended for consistency of texture and moisture.

Q: Can the cake or cupcakes be made ahead?

A: Absolutely. Both cakes and cupcakes can be baked up to two days in advance, wrapped tightly, and refrigerated. For best flavor, frost just before serving.

Q: How do I slice the cake cleanly?

A: Chill the cake thoroughly before slicing. Use a long, sharp knife and clean the blade between each cut for polish and neat layers.

Q: Can I freeze leftovers?

A: Yes. Wrap cake or cupcakes tightly in foil or an airtight container; freeze for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and serve.

Q: Can I make this recipe gluten-free?

A: Substitute a high-quality gluten-free baking flour blend to replace the all-purpose flour. Results may vary slightly but remain delicious.

Troubleshooting & Expert Tips

If cake or cupcakes sink in the middle, check oven temperature with an oven thermometer and do not overmix the batter.
If the frosting is runny, refrigerate briefly until firm enough to spread. Add extra confectioners’ sugar for desired thickness.
Mixer speed: Beating butter and sugar sufficiently—until pale and fluffy—creates excellent texture.

Why This Recipe Shines for Autumn

The chocolate-pumpkin combination offers a unique twist on classic fall flavors. Pumpkin’s natural moisture keeps both cakes and cupcakes tender for several days, making these desserts ideal for make-ahead entertainment and busy schedules. The addition of spice and citrus beautifully balances chocolate’s richness. Whether baking for a holiday dinner or a simple autumn weekend, this recipe’s versatility, ease, and crowd-pleasing taste ensure it will become a seasonal favorite year after year.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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