Chocolate Pumpkin Devils Food Layer Cake

Chocolate Pumpkin Devils Food Layer Cake


2 cups sugar

1 ½ cups unbleached all-purpose flour

1 cup cocoa powder

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 teaspoon salt

2 large eggs

1 cup buttermilk

½ cup vegetable oil

2 teaspoon pure vanilla

1 cup pumpkin puree

1 cup boiling water


  1. Preheat oven to 350 degrees. Spray two 8-inch cake pans with non-stick cooking spray, line pans with parchment circles and spray again. Set aside.

  2. Put a kettle or pan of water on to boil.

  3. In the bowl of a standing electric mixer fitted with the whisk attachment, whisk together dry ingredients.

  4. In a large mixing bowl, whisk together the buttermilk and the vegetable oil. Add the eggs, vanilla and pumpkin puree and whisk to blend.

  5. Add blended milk mixture to the dry ingredients and blend until combined, about 3 minutes, scraping bowl twice.

  6. Slowly blend in the 1 cup boiling water. Remove bowl from mixer and scrape bowl with a rubber spatula to ensure all ingredients are completely combined and the batter is uniform.

  7. Pour batter into prepared pans, making sure to divide the batter evenly. Bake cakes for approximately 35 minutes, or until a wooden toothpick inserted into the middle of the cake comes out clean.

  8. Cool cakes on a wire rack for 10 minutes, then invert cakes onto parchment-lined baking sheets. Gently peel off parchment paper and allow to cool completely before assembling the cake

Pumpkin Pudding


2 tablespoons granulated sugar

½ teaspoon ground cinnamon

½ cup firmly packed dark-brown sugar

3 tablespoons cornstarch

1 ½ cups half-and-half

3 large egg yolks 1 tablespoon molasses

½ teaspoon salt

½ cup boiling water

½ cup Pumpkin Puree, or canned pumpkin puree

½ cup heavy cream