Better Homes And Gardens Glazed Pumpkin Pecan Cakes

chocolate pumpkin cake

Charles Schiller

Have your cake and cupcakes, too: One recipe yields this chocolatey pumpkin spice triple-layer cake, or 36 cupcakes.

Cal/Serv: 347

Yields: 18 servings

Prep Time: 0 hours 15 mins

Total Time: 1 hour 10 mins

18 tbsp.

(2 1/4 sticks) unsalted butter at room temperature, plus more for cake pans

2 1/2 c.

plus 2 tablespoons all-purpose flour

1 c.

plus 2 tablespoons good-quality cocoa

1 tbsp.

baking powder

1 1/2 tsp.

baking soda

2 1/4 tsp.

ground cinnamon

3/4 tsp.

fresh-grated nutmeg

3/4 c.

buttermilk

1 1/2 c.

pumpkin purée

1 1/2 tsp.

vanilla extract

1 1/2 c.

dark brown sugar, firmly packed

1 1/2 c.

granulated sugar

large eggs

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Prepare cake pans: Heat oven to 350°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.)
Make Orange Cream-Cheese Frosting.
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.

Tip:Start with chilled frosting and ice the layers to 1/2 inch from the edge to prevent too much dripping.

For the perfect slice of cake: Chilling the cake allows you to cut a cleaner slice. It's best to slice the cake using a long, thin, sharp knife and wipe the blade clean between cuts. Let cake slices come to room temperature to enjoy the best flavor and texture.

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