Three Layer Pumpkin Buttercream Cake Recipe
Three rich, moist chocolate layers sandwiched between fluffy pumpkin buttercream and cloaked in sweet, gooey chocolate ganache. A sprinkle of chopped walnuts provides the perfect crunch to top this Three Layer Pumpkin Buttercream Cake!
How to Make the Best Three Layer Pumpkin Buttercream Cake
This Three Layer Pumpkin Buttercream Cake is the ultimate autumn dessert that combines rich chocolate cake with the delicate, seasonal flavors of pumpkin. Three moist chocolate cake layers are generously filled with silky pumpkin buttercream frosting, creating a perfect marriage of flavors that captures the essence of fall baking.
The magic of this cake lies in its balance—the deep, slightly bitter chocolate cake provides the ideal contrast to the sweet, creamy pumpkin buttercream. Each layer is carefully crafted to ensure moisture and flavor in every bite, while the velvety chocolate ganache brings everything together with an elegant, gooey finish.
Top it all off with a sprinkle of chopped walnuts for a delightful crunch and you’ve got a show-stopping dessert that’s sure to impress at any autumn gathering. Whether you’re baking for Thanksgiving, Halloween, or just because you love pumpkin spice, this indulgent layer cake is a recipe you’ll return to year after year.
Three Layer Pumpkin Buttercream Cake
Three rich, moist chocolate layers sandwiched between fluffy pumpkin buttercream and cloaked in sweet, gooey chocolate ganache. A sprinkle of chopped walnuts provides the perfect crunch to top this Three Layer Pumpkin Buttercream Cake!
Ingredients
Three Layer Chocolate Cake
Pumpkin Buttercream
Chocolate Ganache
Instructions
Three Layer Chocolate Cake
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and baking soda.
- In another bowl, beat eggs and mix in oil, milk, and vanilla extract.
- Combine wet and dry ingredients, stirring until just blended.
- Stir espresso powder into boiling water until dissolved, then add to batter.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Pumpkin Buttercream
- Beat softened butter until creamy.
- Add pumpkin purée and mix well.
- Gradually add confectioner's sugar, beating until light and fluffy.
- Add vanilla extract and heavy cream, beating until the frosting reaches desired consistency.
Chocolate Ganache
- Heat heavy cream until just beginning to simmer.
- Pour over chocolate chips and let sit for 1 minute.
- Stir until smooth and glossy.
- Cool for a few minutes before using to frost the cake.
Assembly
- Place one cake layer on serving plate.
- Spread a layer of pumpkin buttercream over the cake.
- Top with second cake layer.
- Spread remaining buttercream over top and sides of cake.
- Pour or spread chocolate ganache over the top, allowing it to drip down the sides.
- Sprinkle chopped walnuts over the top for garnish.
Notes
- This cake is best served at room temperature for optimal flavor.
- Can be made one day ahead and stored in an airtight container.
- For easier frosting, chill the pumpkin buttercream for 30 minutes before using.