Chocolate Pumpkin Cake and Cupcakes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Have your cake and cupcakes, too: One recipe yields chocolatey pumpkin spice cupcakes or a triple-layer cake.
Ingredients
2 1/2 c. all-purpose flour
2 tbsp. all-purpose flour
1 c. good-quality cocoa
2 tbsp. good-quality cocoa
1 tbsp. baking powder
1 1/2 tsp. baking soda
2 1/4 tsp. ground cinnamon
3/4 tsp. fresh-grated nutmeg
3/4 c. buttermilk
1 1/2 c. pumpkin purée
1 1/2 tsp. vanilla extract
2.25` stick unsalted butter
1 1/2 c. dark brown sugar
1 1/2 c. granulated sugar
5 large eggs
Orange Cream-Cheese Frosting
Instructions
Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
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