Pumpkin Cake with Chocolate Ganache Recipe

Pumpkin Cake with Chocolate Ganache layers moist spiced pumpkin cake with cream cheese frosting, crowned by glossy chocolate ganache for fall indulgence. Ready in 60 minutes plus cooling, it’s perfect for holidays or birthdays.

Why This Recipe Works

• Pumpkin puree ensures ultra-moist crumb with natural sweetness.
• Pumpkin pie spices create warm autumn depth.
• Cream cheese frosting balances chocolate richness.
• Ganache sets to fudgy shine without cracking.
• Make-ahead layers streamline serving.

Ingredients & Prep

Pumpkin Cake (2 layers):

• 2½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups brown sugar
• 3 large eggs
• 1 (15 oz) can pumpkin puree
• 1 tsp vanilla extract

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla

Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped

Step-by-Step Instructions

1. Preheat oven to 350°F; grease and flour two 9-inch pans.
2. Whisk dry ingredients; set aside. Beat butter and sugar until fluffy.
3. Add eggs one at a time, then pumpkin and vanilla. Alternate dry and wet until combined.
4. Divide batter; bake 30–35 minutes until toothpick clean. Cool completely.
5. Beat frosting ingredients until smooth; layer cakes with frosting.
6. Heat cream until steaming; pour over chocolate. Whisk smooth after 2 minutes. Cool 15 minutes; pour over cake.

Flavor Variations

Storage Tips

Room temperature 2 days; refrigerate 5 days. Freeze unfrosted up to 2 months.

FAQs

Ganache runny?
Cool longer before pouring.

Cake dry?
Don’t overbake; use room temp ingredients.

No layering?
Bake in bundt pan.

Conclusion

Pumpkin Cake with Chocolate Ganache fuses cozy spice with decadent chocolate fall showstopper.

Pumpkin Cake with Chocolate Ganache Recipe

Print Recipe

A moist and tender pumpkin cake warmly spiced with cinnamon and nutmeg, topped with a rich, silky chocolate ganache. This easy fall dessert is perfect for holidays, gatherings, or anytime pumpkin cravings strike.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Pumpkin Cake:
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup milk
• 1 tsp vanilla extract
• Chocolate Ganache:
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 1 tbsp butter (optional, for shine)

Instructions

• 1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
• 2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
• 3. In another bowl, mix granulated sugar, brown sugar, oil, eggs, pumpkin puree, milk, and vanilla until smooth.
• 4. Add dry ingredients to wet ingredients and stir just until combined.
• 5. Pour batter into prepared pan and bake 30–35 minutes, until a toothpick comes out clean.
• 6. Let cake cool completely.
• 7. Heat heavy cream until just simmering, then pour over chopped chocolate.
• 8. Let sit 2 minutes, then stir until smooth. Add butter if using.
• 9. Pour ganache over cooled cake and spread evenly.
• 10. Allow ganache to set before slicing.

Notes

• Use canned pumpkin puree, not pumpkin pie filling.
• For a layer cake, divide batter between two 9-inch pans.
• Sprinkle ganache with flaky sea salt for a sweet-salty finish.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 32g
• Sodium: 260mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 65mg

Keywords: pumpkin cake with chocolate ganache, pumpkin dessert, fall cake recipe