Tuxedo Cake with October Harvest Twist
Introduction
As October brings its tapestry of vibrant colors and earthy scents, there’s an undeniable comfort in enjoying desserts that capture the essence of the season. This Tuxedo Cake, enhanced with a layer of spiced pumpkin, embodies the sophistication of deep cocoa flavors alongside the warmth of autumn spices. It’s not just a cake, but a celebration of fall’s harvest! Subscribe below to have this sensational recipe sent directly to your inbox and embark on a baking adventure.
Why You’ll Love This Recipe
This recipe is a delightful twist on the classic Tuxedo Cake, marrying the richness of dark chocolate with the seasonal allure of pumpkin spice. It’s a straightforward preparation, perfect for both seasoned bakers and beginners. The combination of flavors is both familiar and novel, sure to impress family and friends alike. Your guests will savor the moist texture and aromatic spices that make this cake a standout on any October table.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup cocoa powder
– 2 tsp baking soda
– 1 tsp baking powder
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 2 tsp vanilla extract
– 1 cup hot coffee
– 1 cup pumpkin puree
– 1 tsp cinnamon
– ½ tsp nutmeg
– ¼ tsp cloves
– 8 oz dark chocolate, melted
– 1 cup heavy cream
– 8 oz cream cheese, softened
– 4 cups powdered sugar
– Dark chocolate shavings, for decoration
Necessary Tools
– Three 9-inch round cake pans
– Mixing bowls
– Electric mixer
– Sifter
– Spatula
– Cooling rack
– Cake stand or serving plate
Ingredient Swaps and Additions
– Substitute plain yogurt for buttermilk if needed.
– Use white chocolate for a different frosting experience.
– Add crushed pecans or walnuts for a nutty texture.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare your cake pans with grease and parchment.
2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla, then slowly incorporate the dry ingredients. Mix in the hot coffee until the batter is smooth.
4. Divide the batter into the pans and bake for 25-30 minutes. Allow to cool completely.
5. Mix the pumpkin puree with cinnamon, nutmeg, and cloves, spreading it over one cake layer.
6. For the frosting, beat the cream cheese until fluffy, then add melted chocolate, heavy cream, and gradually, the powdered sugar.
7. Assemble the cake by layering frosting and cake layers alternately, ending with frosting on the top and sides. Garnish with dark chocolate shavings and refrigerate for at least 30 minutes.
Serving Suggestions
Pair this cake with a warm cup of spiced apple cider or a dollop of vanilla ice cream to complement the rich flavors and add a touch of autumn sweetness.
Pro Tips for Success
– Ensure your ingredients are at room temperature for the perfect texture.
– Don’t overmix the batter; it should remain somewhat thick.
– Chill the cake before serving for optimal slicing and taste.
Storing and Reheating
Keep the cake in an airtight container in the fridge for up to 5 days. Bring slices to room temperature before serving to enjoy the full flavor.
FAQ Section
– Can I use canned pumpkin pie mix instead of pumpkin puree? No, pumpkin pie mix has spices and sweeteners added. Pure pumpkin puree is ideal for this recipe.
– Is there an alternative to dark chocolate for the frosting? Yes, you can use semi-sweet chocolate if preferred.
Conclusion
The Tuxedo Cake with an October Harvest Twist is sure to become a seasonal favorite in your home. The balance of rich chocolate and warm pumpkin spices creates an unforgettable sensory experience. Share your baking stories with us! We’d love to see photos or hear your thoughts—tag us on Pinterest or Instagram.
Nutritional Information
Approximate per serving: Calories 470, Fat 25g, Carbohydrates 58g, Protein 6g.
