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Three Layer Pumpkin Buttercream Cake

Three Layer Pumpkin Buttercream Cake

Three rich, moist chocolate layers sandwiched between fluffy pumpkin buttercream and cloaked in sweet, gooey chocolate ganache.  A sprinkle of chopped walnuts provides the perfect crunch to top this Three Layer Pumpkin Buttercream Cake!
Course Dessert
Cuisine American
Keyword chocolate layer cake, pumpkin buttercream, pumpkin desserts, pumpkin frosting
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 10 to 12 servings
Calories 999kcal
Author Lauren


Three Layer Chocolate Cake

  • 1 ¾ cup all purpose flour
  • 2 cup granulated sugar
  • ¾ cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 ½ tsp espresso powder
  • 1 cup boiling water

Pumpkin Buttercream

  • 3 sticks unsalted butter softened
  • 1 cup pumpkin purée
  • 3 cups confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream

Chocolate Ganache

  • 1 cup milk or semi sweet chocolate chips
  • ½ cup heavy cream
  • ½ cup chopped walnuts garnish


Three Layer Chocolate Cake

  • Grease and flour (3) 9-inch baking rounds.  Preheat the oven to 350°F.
  • In a mixing bowl add flour, sugar, cocoa powder, baking powder and baking soda.  Mix until combined.
  • On low speed add eggs, oil, milk, vanilla and espresso powder.  Mix on medium speed for 1 to 2 minutes until the wet ingredients are fully incorporated.
  • Carefully add the boiling water and mix on low speed for 1 minute, scraping down the sides and bottom of the bowl.
  • Divide the batter evenly between the three pans.  Bake for 20 to 22 minutes, rotating the pans halfway if you are using more than one shelf in your oven.  Let cool completely before assembling.

Pumpkin Buttercream

  • In a mixing bowl, beat the unsalted butter until pale and fluffy.  Add pumpkin purée and beat on medium-high speed for 4 to 5 minutes until combined.¹
  • Incorporate confectioners sugar to the mixing bowl in two batches, mixing on medium speed for 1 minute in between.
  • Add heavy cream and beat on high speed for 1 to 2 minutes until creamy and fluffy.

Chocolate Ganache

  • In a medium sauce pan, bring heavy cream to a simmer over low heat.  While bringing to a simmer, measure out chocolate and add to a heat proof mixing bowl.
  • Once heavy cream comes to a full simmer, remove from heat and pour over chocolate chips.  Let sit for two minutes and mix until smooth.
  • Let cool 10 to 15 minutes before dripping over the cake.
  • Once ganache is dripped over the cake, sprinkle with chopped walnuts.


¹Purée and butter may appeared curdled at first but will smooth once incorporated.


Calories: 999kcal | Carbohydrates: 111g | Protein: 9g | Fat: 61g | Saturated Fat: 36g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 267mg | Potassium: 398mg | Fiber: 6g | Sugar: 84g | Vitamin A: 4976IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 4mg