I finally wrote down the secret to my Pumpkin Cake that tucks a ribbon of sweet cream cheese beneath a chocolate ganache I couldn’t keep to myself.

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I kept thinking a pumpkin cake needed something unexpected, so I layered sweet cream cheese in the middle and let glossy ganache take over the top, and the result surprised me. The pumpkin puree keeps the crumb oddly dense but not heavy, while that cream cheese center sneaks in a tang you didn’t ask for.

People taste it and blink, then ask what I did differently. If you like fall flavors but still want a bold twist, this Pumpkin Cake might be your new favorite, it’s messy and imperfect and exactly the kind of thing I love to serve.

Ingredients

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Pumpkin puree gives vitamin A and fiber, adds moistness and subtle sweet flavor.
Flour provides carbs and structure, makes cake rise, not much protein though.
Eggs add protein, bind ingredients, help leavening, and enrichs the batter.
Sugars sweeten heavily, add moisture, tender crumb, but raise calories.
Oil keeps cake moist everyday, butter adds flavor and slight richness.
Cream cheese gives tang, fat and creamy texture, so filling is rich.
Chocolate and cream make a glossy, rich topping, adds bitter sweet chocolate notes.
Spices like cinnamon, ginger, nutmeg add warm aroma and cozy fall flavor.

Ingredient Quantities

For the cake:

2 1/2 cups (312 g) all purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

3 large eggs room temperature

1 (15 ounce) can pumpkin puree NOT pumpkin pie filling

1/2 cup vegetable oil

1/4 cup unsalted butter melted (optional)

1 teaspoon vanilla extract

1/4 cup buttermilk or plain yogurt

For the cream cheese filling:

8 ounces cream cheese softened

1/4 cup unsalted butter softened

1 1/2 to 2 cups powdered sugar sifted

1 teaspoon vanilla extract

Pinch fine salt

For the chocolate ganache:

8 ounces semisweet or bittersweet chocolate chopped

3/4 cup heavy whipping cream

1 tablespoon unsalted butter (optional for shine)

Pinch coarse salt to finish (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round pans and line bottoms with parchment, or use a 9×13 pan if you prefer, then set aside; let eggs, cream cheese and butter come to room temperature while you work.

2. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves in a bowl, make sure there are no lumps.

3. In a large bowl beat 1 1/2 cups granulated sugar with 1/2 cup packed light brown sugar, then add 3 large eggs one at a time, mixing after each; stir in 1 (15 oz) can pumpkin puree (NOT pie filling), 1/2 cup vegetable oil, 1/4 cup melted unsalted butter if using, 1 teaspoon vanilla extract and 1/4 cup buttermilk or plain yogurt until combined but do not overmix.

4. Fold the dry ingredients into the wet mixture just until combined and smooth, scrape the bowl so there are no streaks, batter should be pourable but not thin.

5. Divide batter evenly between prepared pans and bake 25 to 30 minutes for 9 inch rounds (longer for a 9×13) or until a toothpick comes out with only a few moist crumbs; cool in pans 10 minutes then turn out onto wire racks to cool completely.

6. For the cream cheese filling beat 8 ounces softened cream cheese with 1/4 cup softened unsalted butter until smooth, add 1 teaspoon vanilla extract and a pinch of fine salt, then gradually add 1 1/2 to 2 cups sifted powdered sugar until you get a spreadable but stable filling; chill a bit if it seems too soft.

7. Level cake tops if needed, place one cake layer on a serving plate and spread the cream cheese filling evenly over it, then top with the second cake layer and press gently to adhere.

8. Make the ganache by heating 3/4 cup heavy whipping cream until it just simmers, pour it over 8 ounces chopped semisweet or bittersweet chocolate in a heatproof bowl, let sit 1 to 2 minutes then stir until smooth; stir in 1 tablespoon unsalted butter if you want extra shine.

9. Let the ganache cool until thickened but still pourable, then pour over the top of the cake letting it drip down the sides; sprinkle a pinch of coarse salt over the top if you like that contrast.

10. Chill the cake 30 minutes to set the ganache and filling, store in the refrigerator because of the dairy, bring to room temperature 20 to 30 minutes before serving for best flavor; tips: spoon and level flour instead of scooping, sift powdered sugar to avoid lumps, dont use pumpkin pie filling, and warm ganache slightly if it firms up too much.

Equipment Needed

1. Oven and two 9 inch round cake pans (or one 9×13) plus parchment paper
2. Large and medium mixing bowls
3. Electric hand mixer or a sturdy whisk
4. Measuring cups and spoons (and kitchen scale if you like precision)
5. Rubber spatula and wooden spoon for folding and scraping
6. Fine mesh sieve or sifter for flour and powdered sugar
7. Small saucepan or microwave safe bowl with a heatproof bowl for ganache
8. Cooling rack, serrated knife or cake leveler, and an offset spatula for spreading

FAQ

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No, don’t use pumpkin pie filling. It has added sugar and spices so it will throw off the cake texture and flavor. Use pure pumpkin puree from a can or homemade strained roasted pumpkin.

Q: What pan should I use and how long do I bake it? A: For two round cakes use two 8 or 9 inch pans, bake at 350 F (175 C) about 25 to 35 minutes until a toothpick comes out with a few moist crumbs. For a 9 by 13 inch pan expect about 30 to 40 minutes. Ovens vary so start checking early.

Q: I dont have buttermilk, what can I use instead? A: Plain yogurt works great and is listed, or make a quick buttermilk: stir 1 teaspoon lemon juice or vinegar into 1 cup milk, let sit 5 minutes, then measure what you need. It helps keep the cake tender.

Q: How do I stop the cream cheese filling from oozing or making the cake soggy? A: Keep the filling and cake layers chilled before assembly. Chill the cream cheese mix so it firms up, fill the cake, then chill the whole cake at least 30 minutes before pouring the ganache. That keeps the filling in place.

Q: My ganache is too thick or too thin, how can I fix it? A: If it’s too thick warm it gently over low heat or stir in a splash more warm cream until pourable. If it’s too thin let it cool in the fridge a bit to thicken, or add a little more chopped chocolate then warm gently. Adding the tablespoon of butter at the end makes it shinier.

Q: How should I store or freeze the cake? A: Because of the cream cheese filling and ganache store the cake in the fridge covered for up to four days. You can freeze unfrosted baked layers wrapped well for up to two months, thaw in the fridge overnight then fill and frost.

Pumpkin Cake With Chocolate Ganache Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier, slightly denser cake; if you only have regular whole wheat use half whole wheat half all purpose to avoid a heavy loaf. Or use a 1:1 gluten free baking blend (add 1/4 tsp xanthan gum if the blend doesnt include it) — expect a slightly crumblier crumb.
Granulated sugar: replace with coconut sugar 1:1 for similar sweetness and caramel notes, or use maple syrup at about 3/4 cup per cup sugar and reduce other liquids by ~3 tbsp, bake a bit lower and watch for extra browning.
Vegetable oil: use melted coconut oil 1:1 for a similar texture with a mild coconut note, or swap applesauce 1:1 to cut fat and add moisture; applesauce can make the cake denser so you might reduce buttermilk by 1 tbsp.
Cream cheese (filling): swap for mascarpone 1:1 for a silkier, less tangy filling, or use full fat Greek yogurt (strain first) at about 3/4 the volume (roughly 6 oz yogurt for 8 oz cream cheese) for a lighter filling, add a bit more powdered sugar to taste.

Pro Tips

1) Measure flour by spooning it into the cup or better yet use a scale, dont shove the cup in the bag or you’ll end up with a dry cake. Level it off with a knife, consistency matters more than eyeballing.

2) Bring eggs, cream cheese and butter fully to room temp before you start, it makes the filling smooth and the batter mix up faster. If the cream cheese is still cold, nuke it in 5 second bursts and press it smooth with a spoon.

3) Fold the dry into the wet just until you can’t see streaks, overmixing = tough cake. If your batter looks lumpy or heavy, a couple gentle strokes with a spatula usually fixes it, dont go to the mixer.

4) If the cream cheese filling seems too soft chill it briefly then re-whip, or add a couple tablespoons more powdered sugar until it holds shape. Sifting the powdered sugar and beating on medium speed keeps the filling silky and lump free.

5) For the ganache heat the cream just to a simmer, pour over the chopped chocolate and let it sit 1 to 2 minutes before stirring, that avoids grainy ganache. If it firms up too fast warm it gently in short bursts or set the bowl over simmering water till spreadable, then pour and chill to set.

Pumpkin Cake With Chocolate Ganache Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally wrote down the secret to my Pumpkin Cake that tucks a ribbon of sweet cream cheese beneath a chocolate ganache I couldn't keep to myself.

Servings

servings

Calories

715

kcal

Equipment: 1. Oven and two 9 inch round cake pans (or one 9×13) plus parchment paper
2. Large and medium mixing bowls
3. Electric hand mixer or a sturdy whisk
4. Measuring cups and spoons (and kitchen scale if you like precision)
5. Rubber spatula and wooden spoon for folding and scraping
6. Fine mesh sieve or sifter for flour and powdered sugar
7. Small saucepan or microwave safe bowl with a heatproof bowl for ganache
8. Cooling rack, serrated knife or cake leveler, and an offset spatula for spreading

Ingredients

For the cake:
2 1/2 cups (312 g) all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 large eggs room temperature
1 (15 ounce) can pumpkin puree NOT pumpkin pie filling
1/2 cup vegetable oil
1/4 cup unsalted butter melted (optional)
1 teaspoon vanilla extract
1/4 cup buttermilk or plain yogurt
For the cream cheese filling:
8 ounces cream cheese softened
1/4 cup unsalted butter softened
1 1/2 to 2 cups powdered sugar sifted
1 teaspoon vanilla extract
Pinch fine salt
For the chocolate ganache:
8 ounces semisweet or bittersweet chocolate chopped
3/4 cup heavy whipping cream
1 tablespoon unsalted butter (optional for shine)
Pinch coarse salt to finish (optional)

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9 inch round pans and line bottoms with parchment, or use a 9×13 pan if you prefer, then set aside; let eggs, cream cheese and butter come to room temperature while you work.
Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves in a bowl, make sure there are no lumps.
In a large bowl beat 1 1/2 cups granulated sugar with 1/2 cup packed light brown sugar, then add 3 large eggs one at a time, mixing after each; stir in 1 (15 oz) can pumpkin puree (NOT pie filling), 1/2 cup vegetable oil, 1/4 cup melted unsalted butter if using, 1 teaspoon vanilla extract and 1/4 cup buttermilk or plain yogurt until combined but do not overmix.
Fold the dry ingredients into the wet mixture just until combined and smooth, scrape the bowl so there are no streaks, batter should be pourable but not thin.
Divide batter evenly between prepared pans and bake 25 to 30 minutes for 9 inch rounds (longer for a 9×13) or until a toothpick comes out with only a few moist crumbs; cool in pans 10 minutes then turn out onto wire racks to cool completely.
For the cream cheese filling beat 8 ounces softened cream cheese with 1/4 cup softened unsalted butter until smooth, add 1 teaspoon vanilla extract and a pinch of fine salt, then gradually add 1 1/2 to 2 cups sifted powdered sugar until you get a spreadable but stable filling; chill a bit if it seems too soft.
Level cake tops if needed, place one cake layer on a serving plate and spread the cream cheese filling evenly over it, then top with the second cake layer and press gently to adhere.
Make the ganache by heating 3/4 cup heavy whipping cream until it just simmers, pour it over 8 ounces chopped semisweet or bittersweet chocolate in a heatproof bowl, let sit 1 to 2 minutes then stir until smooth; stir in 1 tablespoon unsalted butter if you want extra shine.
Let the ganache cool until thickened but still pourable, then pour over the top of the cake letting it drip down the sides; sprinkle a pinch of coarse salt over the top if you like that contrast.
Chill the cake 30 minutes to set the ganache and filling, store in the refrigerator because of the dairy, bring to room temperature 20 to 30 minutes before serving for best flavor; tips: spoon and level flour instead of scooping, sift powdered sugar to avoid lumps, dont use pumpkin pie filling, and warm ganache slightly if it firms up too much.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.