Harvest Cake

3.50 from 2 votes

This decadent Harvest Cake combines moist chocolate cake with a pumpkin cream cheese filling and a rich chocolate ganache topping for the perfect fall dessert!

Prep Time15

Cook Time25

Cooling Time30

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 565kcal

Author: Kadee & Desarae

Equipment

hand or stand mixer
8" round cake pans

Ingredients

Cake

2 cups sugar
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup unsweetened cocoa powder
1 cup water
⅔ cup cooking oil
1 cup sour cream
3 eggs

Pumpkin Filling

8 ounces cream cheese
1 cup pumpin puree
⅓ cup powdered sugar
½ teaspoon cinnamon

Ganache

½ cup heavy whipping cream
¾ cup semi-sweet chocolate chips
Rapsberries blackberries, blueberries, pears, nuts...whatever you like!

Instructions

Cake

Preheat oven to 350 degrees. Grease 2 8 inch round cake pans.
In a large bowl combine flour, sugar, cocoa powder, baking soda, and salt. Stir to combine.
Add in wet ingredients: water, oil, sour cream, and eggs. With a hand or stand mixer, mix until smooth.
Divide batter evenly between cake pans.
Bake for 20-25 minutes until top springs back when touched.
Cool in pans and transfer to a wire rack to cool completely.

Pumpkin Cream Cheese Filling

Mix all ingredients until well combined and smooth.

Chocolate Ganache

In a small saucepan heat whipping cream to a simmer. Turn off heat.
Add chocolate chips and let sit for 4 minutes.
Whisk until smooth

Assemble Cake

To assemble cake, layer one round cake, pumpkin cream cheese filling, second round cake, chocolate ganache, and cake toppers.

Video

Notes

Preheat your oven for 30 minutes: This allows the oven temperature to stabilize and makes for a better baked cake.

Place the cake on the center rack: Baking the cake in the center of the oven allows the heat to distribute evenly.

Allow the cake to cool: Be sure the cake has cooled completely before adding the filling so it doesn’t melt.

Store at room temperature or freeze: Cover the cake and store at room temperature for 2-3 days. You can also freeze individual slices of cake for up to 3 months.

Nutrition