Chocolate Pumpkin Cake with Cinnamon Chocolate Glaze
Indulge in the rich, autumn-inspired flavors of this Chocolate Pumpkin Cake with Cinnamon Chocolate Glaze. Moist and decadent, this cake brings together the earthy sweetness of pumpkin puree and the deep, velvety notes of cocoa, with a hint of warm cinnamon spice that whispers fall in every bite. Topped with a luscious cinnamon-infused chocolate glaze that shimmers with a glossy finish, this dessert is as stunning as it is delicious. Perfect for cozy gatherings or holiday celebrations, this easy-to-follow recipe takes just an hour to make and yields a show-stopping treat for 12. Whether you’re a fan of chocolate, pumpkin, or both, this cake is guaranteed to wow your taste buds and elevate your dessert table.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Granulated sugar
- 1 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 0.75 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
- 0.25 cup Powdered sugar
- 0.5 teaspoon Ground cinnamon (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or spray with non-stick baking spray.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In another large bowl, whisk together the granulated sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Pour the milk into the batter and stir until fully incorporated. The batter should be smooth and slightly thick.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
To make the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat.
Add the semi-sweet chocolate chips, powdered sugar, and ground cinnamon to the warm cream. Let sit for 1-2 minutes, then whisk until smooth and shiny.
Once the cake has cooled completely, pour the cinnamon chocolate glaze over the top, allowing it to drip down the sides.
Let the glaze set for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 34.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
