Dessertscountryliving5.0
Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting
Rich brown sugar cake is made even tastier with a touch of chocolate and a fall-spiced cream cheese frosting. Pecan halves make a yummy decorative garnish.
👥 10 Servings⏱️ Prep & Cook: 4h⏳ Prep: 1h 50m👤 Marian Cooper Cairns and Mary Allen Perry📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●saucepan
📝 Preparation Steps
1
Make the cake: Heat oven to 350°F. Grease and flour 3 (9-inch) round cake pans. Stir together flour, baking powder, salt, and baking soda in a bowl. In a separate bowl stir together sour cream, buttermilk, and vanilla. In a third bowl, stir together unsweetened cocoa and hot water until cocoa is dissolved; stir in chocolate syrup until combined.
2
Beat butter on medium speed with an electric mixer until creamy, 1 to ⏱️ 2 minutes. Gradually beat in brown sugar and granulated sugar until light and fluffy, 2 to ⏱️ 4 minutes. Beat in egg yolks, 1 at a time, just until combined after each addition Reduce mixer speed to low and beat in flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, just until combined and scraping down sides of bowl as needed. Beat in cocoa mixture.
3
Beat egg whites in a large bowl on high speed with an electric mixer until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into prepared pans. Drop pans lightly on counter to release large air bubbles.
4
Bake until a wooden pick inserted in center comes out clean, 18 to ⏱️ 20 minutes. Cool in pans on wire racks, ⏱️ 10 minutes; then invert on racks and cool completely.
5
Make the frosting: Stir together pumpkin purée and cream in a small saucepan. Cook over medium heat, stirring constantly, until warm. 3 to ⏱️ 4 minutes. Remove from heat and stir in white chocolate until melted. Stir in pumpkin pie spice. Chill until thickened and completely cold, at least ⏱️ 2 hours.
6
Beat cream cheese and butter on medium speed with an electric mixer until creamy, 1 to ⏱️ 2 minutes. Reduce mixer speed to low and gradually beat in confectioners' sugar until blended. Add pumpkin mixture, beating just until blended. Stir in chopped pecans and walnuts until combined. Spread frosting between layers and over top and sides of cake. Store cake in refrigerator. Garnish with pecan halves.
cream cheese, softened1 (8-ounce) packagepecan halves, for garnish
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...