Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting

Make this cake at your next Fall feast, Thanksgiving, or Halloween party.

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 3, 2014

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chocolate brown sugar butter cake with spiced pumpkin frosting

Johnny Miller

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.

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Yields:: 10 - 12 serving(s)
Prep Time:: 1 hr 50 mins
Total Time:: 4 hrs

Ingredients

For Cake

Shortening, for cake pans
2 1/2 c.
all-purpose flour, spooned and leveled
2 tsp.
baking powder
1/2 tsp.
kosher salt
1/4 tsp.
baking soda
1
(8-ounce) container sour cream
1/2 c.
buttermilk
2 tsp.
pure vanilla extract
2 tbsp.
unsweetened cocoa powder
1/4 c.
hot water
2/3 c.
chocolate syrup
1 c.
(2 sticks) unsalted butter, at room temperature
1 1/4 c.
firmly packed dark brown sugar
1 c.
granulated sugar
4
large eggs, separated

For Frosting

1/2 c.
pumpkin purée
1/4 c.
heavy cream
2
(4-ounce) white chocolate baking bars, chopped
1 tsp.
pumpkin pie spice
1
(8-ounce) package cream cheese, softened
1/2 c.
(1 stick) unsalted butter, at room temperature
1
(1-pound) box confectioners' sugar, sifted
1/2 c.
toasted chopped pecans
1/2 c.
toasted chopped walnuts
pecan halves, for garnish

Directions

1. Step 1Make 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. Step 2Beat 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. Step 3Beat 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. Step 4Bake 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. Step 5Make 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. Step 6Beat 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.

Partially frozen cake layers are especially easy to fill and frost. If you over-beat the frosting, thin it to a spreadable consistency by adding 1 to 2 teaspoons hot water.