Chocolate Hazelnut Pumpkin Cake

Treat yourself and your loved ones to a slice of pure autumn delight. Our Chocolate Hazelnut Pumpkin Cake, made with Spread The Love Chocolate Hazelnut Dessert Butter, is more than a dessert—it's a celebration of the season's finest flavors, and the perfect way to sweeten your fall festivities. Whether you're hosting an intimate gathering of friends, a lively family feast, or even just indulging in a slice by yourself, this cake is the perfect addition to spice up your fall dessert lineup.

Recipe Stats

Ingredients

For the Pumpkin Cake:
2 cups bread flour
1 ½ cups packed brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
1/8 tsp. ground nutmeg
4 large eggs
One 15. oz can pumpkin puree
1 cup avocado oil
1 cup Spread The Love CHOCOLATE HAZELNUT Dessert Butter (for the filling)
For the Chocolate Hazelnut Buttercream:
1 cup unsalted butter, room temperature
1 cup unsalted butter, room temperature
¼ cup Spread The Love CHOCOLATE HAZELNUT Dessert Butter
3 cups powdered sugar
¼ tsp. salt

Method

Step 1 -

Preheat oven to 350°F and coat two round 9-inch pans with cooking spray.
Step 2 -

In a large bowl, combine bread flour, brown sugar, baking powder, baking soda, salt and spices and stir to combine.
Step 3 -

In another bowl, whisk together eggs, pumpkin puree and avocado oil just until smooth.
Step 4 -

Add the wet ingredients to the dry and stir to combine, smoothing out any lumps in the batter.
Step 5 -

Divide the batter evenly between the two baking pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 6 -

Allow to cool slightly, then transfer to a cooling rack.