Pumpkin Layer Cake Chocolate Frosting
If fall had a flavor, it would absolutyly be pumpkin... and this pumpkin cake wrapped in silky chocolate frosting is the perfect cake to make for all your fall celebrations!
Servings: 12 servings
Ingredients
- 2 cups granulated sugar
- 4 large eggs
- 2 3/4 cups all purpose flour
- 1 cup whole milk
- 1 cup canned pumpkin puree
- 1/2 cup butter, melted
- 1/4 cup oil, I use avocado oil, vegetable oil is another option
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat the oven to 350°
- Prepare 2- 8" round pans with pan release or baking spray and lightly flour if desired.
- In a large bowl of a mixer, or mix by hand. Place the Sugar and eggs into the bowl and mix well to combine.
- Add in the flour, milk, pumpkin, butter, oil, baking powder, vanilla, and pumpkin pie spice until smooth, mix until the batter is well blended and all ingredients are incorporated.
- Pour the cake batter evenly into each cake pan and spread it smoothly.
- Place both cake pans on the middle rack in the center of the oven.
- Bake at 350° for about 30 minutes, test about 15 minutes to be sure it's not done, test with a toothpick, when it comes out clean. Place cake pans on a wire rack and cool for 10 minutes.
- Remove the cakes from the pans by turning the cakes onto the wire rack. Cool completely.