The buttermilk makes this pumpkin chocolatecake light, soft and crumbly and the melted chocolate on top makes it perfect for Halloween and not only.
This is the most Halloween-ish I can get.
It may not be spooky,it may not be scary, it may not have a web and 8 legs but it’s my Halloween treat.
Take it or leave it, although I highly advice you to take it.
The cake is soft, moist, crumbly and topped with some melted pumpkin spice kisses, a duo fit forHalloween.
From the moment they first mention Sandy will be rolling into town soon, I think most of the people in my neck of the woods got out of the house and did their grocery shopping.
By the time I got to the store there were empty shelves, you’d think they were going out ofbusinessthat’s how empty it was. Milk? Egg? Butter? you kidding me? nowhere to be found!
I just don’t get it. Why would you pile up food in the fridge if you know the power might go out? When there’s a storm announced I try to keep perishable food as low as possible since I don’t want to throw anything. Maybe they have big enough cooler to host all that food, maybe. well, I don’t.
The only two “milk” bottles left at the store were two cartons of buttermilk, which is perfectly fine with me. I love buttermilk more than milk, actually except baking with milk or pouring some in my tea/coffee I don’t drink any.
Now my husband and our little lady bug, on the other hand, they have to have some milk at every meal. Not yesterday. I’ll probably go to the store in a little bit hoping they brought some milk.
With just a few ingredients on hand (good thing I bought lots of candy last week) i took out my Taste of home magazines and Baking book hoping to find something I can whip without too much fuss.
If you’re a fan of Taste of Home magazines and books, you know what I’m talking about. They never disappoint. Sometimes the recipe needs just a little bit of tweaking, but most of the time they are spot on Lemon Sugar Cookies, Walnut Blondies, Tiramisu Brownies, Triple Chocolate Brownie Cookies just to name a few.
This pumpkinchocolatecake calls for 1 egg and 1 stick of butter and a buttermilk-water combo. With absolutely no milk in the house, that sounds like a must try recipe.
And I’m so glad I did. I don’t know if I would have given this recipe a try wasn’t for my lack of milk.
The buttermilk keeps the cake moist, makes it crumbly and light. Top it with some melted Hershey’s Pumpkin Spice kisses and let it rain while you stay inside, with a cup of tea, reading and enjoying one of these square cakes
Pumpkin chocolate cake
Yields one 11X7 baking pan
The buttermilk makes this cake light, soft and crumbly and the melted chocolate on top makes it perfect for Halloween and not only.
10 minPrep Time
25 minCook Time
1 hrTotal Time
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Ingredients
- 1/2 cup (113 grams) room temperature butter
- 1 cup of sugar
- 1 egg
- 1 1/2 cup (180 grams) all purpose flour
- 1/2 cup (40 grams) unsweetened cocoa powder
- 1 tbsp pumpkin pie spices
- 1 tsp baking soda
- pinch of salt
- 1/2 cup water
- 1/2 cup buttermilk
- Half bag of Hershey's Pumpkin Spice Kisses
Instructions
- Heat the oven to 375F. Line a 11X7 pan with parchment paper and set aside.
- In a mixing bowl cream butter and sugar until light and fluffy.
- Add the egg, scraping the sides of the bowl. In a separate bowl mix the flour, cocoa, baking soda, salt and pumpkin pie spices.
- In a cup mix the water with the buttermilk.
- Add the dry ingredients to the butter mixture alternately with the buttermilk-water combo.
- Mix until well combines.
- Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
- Leave to cool completely.
- Meanwhile unwrap the Hershey's Kisses and melt them in a microwave safe bowl (about 45 seconds)
- When the cake is completely cooled you either cut it into squares and pour some melted chocolate on top of each piece of cake or you pour the chocolate on top of the cake and cut it into squares after. It's your decision, I choose the first.
- Enjoy!
7.6.8
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
If you enjoyed this Pumpkin chocolate cake you may also like :
Pumpkin Eggnog Chocolate Cupcakes with Pumpkin Cream Cheese Frosting
Pull apart Nutella pumpkin bread
Pumpkin kissed brownie surprise cookies
Sending love your way,
Roxana
FAQs
If you find that your pumpkin cake is too moist, isn't holding it's shape and is gummy in certain areas, it's usually caused by too much liquid in your recipe.
What is a secret ingredient for cakes? ›
To summarize, applesauce is a secret weapon for creating moist and healthier cakes. Its natural sweetness and moisture make it a great substitute for high-fat ingredients like oil or butter. So go ahead, embrace the power of applesauce and elevate your cakes to new levels of deliciousness!
What is pumpkin cake made of? ›
1. In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt. 2. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
How do bakeries get their cakes so moist? ›
Jump to:
- Use Buttermilk Instead of Milk.
- Add Vegetable Oil.
- Use Instant Clearjel or Instant Pudding Mix.
- Use the Right Recipe.
- Don't Overbake.
- Bake in Sheet Pans Instead of individual Cake Pans.
- Use a Simple Syrup or Glaze.
Use Your Ingredients Wisely
- Choose Fresh Leavening. ...
- Opt For Full-Fat Dairy. ...
- Reach For The Right Flour. ...
- Don't Double Down. ...
- Use Eggs And Butter At Room Temperature. ...
- Measure Accurately. ...
- Avoid Over Baking.
A leavening agent is baking soda, yeast or baking powder. It's that magical ingredient that makes your cakes rise.
What is the main ingredient that makes a cake moist? ›
USE VEGETABLE OIL. While butter undoubtedly imparts excellent flavor, vegetable oil can really elevate a cake when it comes to moisture. Replacing butter with vegetable oil in your cake recipes typically yields moist results.
What ingredient makes cake fluffy? ›
Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.
Which pumpkin is best for cakes? ›
Queensland Blue Pumpkins
The QLD blue is perfect in baked dishes and also lends itself really well to boiling, making it great for mashes and soups.
What is Princess cake made of? ›
Swedish Princess Cake (Prinsesstårta) is a classic Scandinavian torte with layers of sponge cake, raspberry jam, vanilla custard, and whipped cream. It is traditionally dome-shaped and covered with a layer of sweet marzipan tinted green. Princess Cake has been on my baking bucket list for ages.
A traditional Halloween cake is call barnbrack, which is a fruit cake. Each family member gets a piece. Great interest is taken in the outcome of this activity. There is a piece of rag, a coin and a ring in each cake, with each item having a meaning behind it.
How do you frost a cake without destroying it? ›
Tip: Fill a large pastry bag fitted with a very large tip with frosting. This makes for easy frosting distribution without tearing the cake crumb. Starting on the outside edge of the cake, apply pressure to the bag and trace a thick line of frosting around the edge of the cake, making a spiral towards the center.
How to decorate a cake with pumpkins? ›
Fit three piping bags with Wilton Tips 8B (for the larger pumpkins) and 4B (for the smaller ones), then fill them with the orange, blue, and white buttercreams. Pipe pumpkins in a crescent moon design on top of the cake, then pipe a dot of brown buttercream on top of each one to look like stems.
How do you frost a cake without ruining it? ›
Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you've made your frosting ahead, make sure it's at room temperature before you start.
What causes a cake to be too wet? ›
When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.
Why is my cake extra moist? ›
The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.
Why are my cakes so moist? ›
If over-mixing is a problem, so is under-mixing. When the liquids are not combines well with the dry ingredients, they retain their liquid property and make a cake too moist and these cakes won't hold well- especially in our country's temperature.
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