A Butterscotch Pumpkin Chocolate Cake is a deliciously rich dessert that combines the flavors of spiced pumpkin, deep chocolate, and sweet butterscotch in one indulgent cake. This cake is perfect for fall, offering a comforting blend of autumnal flavors with a decadent twist.
Butterscotch Pumpkin Chocolate Cake Recipe
Ingredients:
For the Chocolate Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) whole milk
- 1 cup (240ml) boiling water
For the Pumpkin Filling:
- 1 ½ cups (360g) pumpkin puree
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup (120ml) heavy cream
For the Butterscotch Sauce:
- ½ cup (110g) unsalted butter
- 1 cup (200g) brown sugar
- ½ cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Whipped Cream (Optional):
- 1 ½ cups (360ml) heavy cream
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- Chocolate shavings or curls (optional)
- A drizzle of extra butterscotch sauce
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans.
2. Prepare the Chocolate Cake:
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until smooth and combined.
- Slowly stir in the boiling water (the batter will be thin, but that’s okay).
- Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Pumpkin Filling:
- In a medium bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, cloves, and heavy cream until smooth.
- Set aside to thicken slightly while the cakes are cooling.
4. Make the Butterscotch Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar and heavy cream, and bring to a gentle boil, stirring constantly.
- Cook for 4-5 minutes, until the sauce thickens slightly.
- Remove from heat and stir in the vanilla extract and a pinch of salt. Allow it to cool before using.
5. Assemble the Cake:
- Once the cake layers have cooled, place one layer on your serving plate.
- Spread the pumpkin filling over the top of the first layer.
- Drizzle some butterscotch sauce over the pumpkin filling for extra flavor.
- Place the second cake layer on top.
6. Frost and Decorate (Optional):
- If using whipped cream, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Frost the top and sides of the cake with the whipped cream.
- Drizzle the cake with extra butterscotch sauce and sprinkle with chocolate shavings or curls for decoration.
7. Serve:
- Refrigerate the cake for at least 1-2 hours to allow the flavors to meld. The cake can be served chilled or at room temperature.
- Slice and enjoy!
This Butterscotch Pumpkin Chocolate Cake is a fantastic dessert for autumn gatherings or special celebrations. The combination of rich chocolate, spiced pumpkin, and buttery butterscotch will have everyone asking for seconds!