- 2 1/2 cup(s) all-purpose flour
- 2 tablespoon(s) all-purpose flour
- 1 cup(s) good-quality cocoa
- 2 tablespoon(s) good-quality cocoa
- 1 tablespoon(s) baking powder
- 1 1/2 teaspoon(s) baking soda
- 2 1/4 teaspoon(s) ground cinnamon
- 3/4 teaspoon(s) fresh-grated nutmeg
- 3/4 cup(s) buttermilk
- 1 1/2 cup(s) pumpkin purée
- 1 1/2 teaspoon(s) vanilla extract
- 2 1/4 stick(s) unsalted butter, softened
- 1 1/2 cup(s) (firmly packed) dark brown sugar
- 1 1/2 cup(s) granulated sugar
- 5 large eggs
- Orange Cream-Cheese Frosting,
- 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.
- Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
- Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
- Make our Orange Cream-Cheese Frosting.
- 1 package(s) (8-ounce) cream cheese, softened
- 1/4 cup(s) (1/2 stick) unsalted butter, softened
- 1 tablespoon(s) fresh orange juice
- 1 teaspoon(s) grated orange zest
- 1/2 teaspoon(s) pure vanilla extract
- 4 cup(s) confectioners' sugar
- 1/4 teaspoon(s) orange food coloring
- Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
- Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
- Add the food coloring and gently stir until the color is uniform.
- Chill the frosting until ready to ice the cupcakes or cake
Glaze: After topping with an Orange Cream-Cheese Frosting, give your cake a cascading chocolate glaze. Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth to the edges to allow it to drip over the sides. Spread gently with the back of a spoon or an offset spatula. If more glaze is needed, add only a little at a time.
Boy you'll be popular after you bake this gem of a cake
Tips & Techniques
Start with chilled frosting and ice the layers to 1/2 inch from the edge to prevent too much dripping.