Chocolate Pumpkin Spice Layer Cake with Chocolate Cream Cheese Icing
Warm pumpkin spice cake layers deepened with cocoa and finished with rich chocolate cream cheese icing and a ganache drizzle — my go-to for making Thanksgiving dessert feel a little different.
- Prep Time
- 25 min
- Cook Time
- 28 min
- Total Time
- 53 min
- Servings
- 12 servings
Every year I try to bring something a little different to Thanksgiving, and this year it's a chocolate pumpkin spice layer cake — rich, cozy, a little dramatic, and one of my favorite fall desserts in a long time. Between the mac 'n cheese, broccoli casserole, this cake, and a rotating cast of cookies, I always end up assigned to the carbs-and-desserts department, so I wanted something that looked impressive without eating up my entire day before the holiday.
We head to my brother's house every year, and my sister-in-law is the real hosting hero of the family — juggling the turkey, five sides, homemade rolls, and a full dessert spread while somehow still looking festive and unbothered. Showing up with a good cake feels like my small contribution to her holiday magic.
Pumpkin and chocolate might sound like an odd pairing, but they work beautifully together here — the pumpkin spice brings the nostalgic fall warmth, the cocoa adds depth, and the chocolate cream cheese icing ties it all together. It's the kind of cake people ask for seconds of even after swearing they couldn't eat another bite.
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour*
- 1/2 cup unsweetened dark cocoa
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 1 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 15 oz. can pumpkin
- 1 cup vegetable oil
- 4 eggs
- 1 tsp. vanilla extract
For the Chocolate Cream Cheese Icing
- 16 oz. cream cheese, softened
- 1 lb. unsalted butter, softened
- 5 cups powdered sugar
- 1 cup unsweetened cocoa
- 2 tbsp. vanilla
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- 1Preheat oven to 350 degrees. In a medium mixing bowl or standing mixer, whisk together the flour, cocoa, both sugars, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- 2Add the pumpkin, vegetable oil, eggs, and vanilla, and beat at medium speed for about 1 minute, until smooth.
- 3Coat three 8-inch round cake pans with cooking spray and divide the batter evenly between them. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with just a couple of crumbs.
- 4Cool in the pans for 10 minutes, then turn the cakes out onto cooling racks to cool completely.
- 5For the icing: beat the cream cheese and butter together at high speed for 3 minutes, until creamy. Add the powdered sugar, cocoa, and vanilla, and continue mixing for another 3-4 minutes, until smooth.
- 6For the ganache: place the chocolate chips in a small bowl. Heat the heavy cream for 45-60 seconds, until bubbling hot. Pour over the chocolate chips, let sit for 30 seconds, then whisk vigorously until melted and smooth.
- 7Once the cake layers are completely cool, ice and stack as desired. Spread the ganache over the top and let it drizzle down the sides.
Tips
- I make all my cakes gluten-free these days, so I typically swap in a gluten-free all-purpose flour or oat flour for the regular flour.
Storage & Reheating
Bake the layers a day ahead, wrap them up, and ice the next morning — this cake is very make-ahead friendly. Store in the refrigerator for 4-5 days or in the freezer for up to 3 months.
