Chocolate Hazelnut Pumpkin Cake

Plate of Chocolate Hazelnut Pumpkin Cake slice
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. 


  • 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


  • 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.
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