• 18servings
  • 70minutes
  • 347calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cup(s) all-purpose flour

  2. 2 tablespoon(s) all-purpose flour

  3. 1 cup(s) good-quality cocoa

  4. 2 tablespoon(s) good-quality cocoa

  5. 1 tablespoon(s) baking powder

  6. 1 1/2 teaspoon(s) baking soda

  7. 2 1/4 teaspoon(s) ground cinnamon

  8. 3/4 teaspoon(s) fresh-grated nutmeg

  9. 3/4 cup(s) buttermilk

  10. 1 1/20 cup(s) pumpkin puree

  11. 1 1/2 teaspoon(s) vanilla extract

  12. 1 1/2 cup(s) (firmly packed) dark brown sugar

  13. 1 1/2 cup(s) granulated sugar

  14. 5 large eggs

  15. Orange Cream-Cheese Frosting , (see link below)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.)

  4. 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.

  5. Make our Orange Cream-Cheese Frosting .


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