Description
This decadent Chocolate Pumpkin Cheesecake Cake combines rich chocolate cake layers with a creamy, spiced pumpkin cheesecake center, all enveloped in a luscious chocolate cream cheese frosting. Perfect for fall or holiday celebrations, this show-stopping dessert blends the warmth of autumn spices with indulgent chocolate flavors.
Ingredients
Scale
For the Pumpkin Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons all-purpose flour
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 5 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Prepare the Pumpkin Cheesecake Layer: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, cloves, and flour; mix until well combined. Pour the mixture into the prepared pan and bake for 45 to 50 minutes, or until the center is set. Allow to cool completely, then refrigerate for at least 4 hours or overnight for best results.
- Bake the Chocolate Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla extract, mixing until smooth. Stir in hot coffee gradually until the batter is thin and combined. Divide the batter evenly between the pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
- Make the Frosting: In a large bowl, beat the softened butter and cream cheese together until fluffy and smooth. Gradually add powdered sugar and cocoa powder while continuing to beat. Mix in heavy cream and vanilla extract until the frosting is smooth and spreadable.
- Assemble the Cake: Place one chocolate cake layer on a serving plate. Carefully remove the chilled pumpkin cheesecake from the springform pan and place it atop the first chocolate cake layer. Add the second chocolate cake layer on top of the cheesecake. Spread the chocolate cream cheese frosting evenly over the entire cake, covering the top and sides. Chill the assembled cake for at least 1 hour before slicing to allow the frosting to set.
Notes
- This cake is best made a day ahead to allow the flavors to meld and develop fully.
- For easier handling when layering, freeze the pumpkin cheesecake for 1 hour prior to assembling.
- Decorate the cake with chocolate shavings, whipped cream, or a light dusting of cinnamon for an elegant presentation.
- Use good quality cocoa powder and fresh spices to maximize flavor.
- Make sure all ingredients are at room temperature for smooth blending and even baking.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 720
- Sugar: 64 g
- Sodium: 520 mg
- Fat: 37 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 110 mg
