Delicious Pumpkin Choctaw Fault Cake
This cake is delicious, it’s got the pumpkin bread flavor but also taste like chocolate cake. It’s moist and sweet.
We can’t go through Fall/Autumn without some yummy seasonal foods, who doesn’t love pumpkin flavored everything! (Okay some people, but I can assure you they’ll love this recipe!)
This cake will quickly become you and your families favorite fall recipe! It also makes the perfect dessert to bring to a gathering.
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PUMPKIN CHOCTAW FAULT CAKE
When I saw this recipe I wasn’t expecting much. I thought it was just going to taste like any other chocolate cake out there.
I was wrong.
It’s delicious and unique. Taste like you are eating pumpkin bread and chocolate cake at the same time. It’s moist, sweet, but not too sweet. It’s easy to make, and taste just as good the next day.
It’s a must bake for the fall!
LOOKING FOR MORE FALL RECIPES?
- Banana Zucchini Bread
- Zucchini Bread
- Sourdough Focaccia Bread
- Sausage Stuffed Acorn Squash
- Homemade Mac & Cheese
Delicious Pumpkin Choctaw Fault Cake
Ingredients
- 1 1/2 cup canned pumpkin
- 1 1/2 cup vegetable oil
- 1 tsp vanilla
- 4 eggs
- 2 cups granulated sugar
- 1 tsp salt
- 2 Tbsp cocoa powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 cups all purpose flour
Frosting
- 3 Tbsp cocoa powder
- 6 cups powdered sugar
- 1 package cream cheese
- 1 tsp vanilla
- 3 tsp milk
- 1 cup of butter
Notes
- Preheat oven to 350° and grease a 9x13 inch pan. In a medium bowl with a mixer; pour in your eggs, pumpkin, oil and vanilla. Mix for about 2 minutes.
- Mix in your sugar, salt, cocoa powder, baking soda, cinnamon, and flour for another 2 minutes. After it's all stirred, pour the batter into the pan.
- Place cake pan in a preheated oven for about 35 minutes, or until an inserted toothpick comes out clean. Let cool completely before frosting.
- While your cake is cooling, make the frosting. In a medium bowl with a mixer; mix powdered sugar, cocoa powder, cream cheese, vanilla, milk and butter. Mix for 2 minutes. After the cake is completely cooled, spread the frosting over the cake evenly.
I followed the recipe exactly. I used the batter for large cupcakes. I watched the baking process carefully and for the large cupcakes it took 29 minutes for them to bake for the best results. This is an amazing recipe and will be one of our favorites. This has a wonderful texture and is moist and full of flavor. With the combination of pumpkin, cocoa and a bit of cinnamon this elevates this cake way above your usual pumpkin or chocolate cake. This is beyond five stars.
Hello there,
I baked the cake at 325°F and it took around an hour. I will try to bake at 350°F next time!
This cake is moist and flavorful as descibed. This new twist on Pumpkin bread was well accepted by our teenager child next morning at breakfast!
*****
Thank you, yes we love this cake and can’t wait to make it again this season!
This is a favorite family recipe now. Did it as a layer cake and it worked just fine.
I’m so glad your family likes it! I’ll have to make it as a layer cake next time, thanks.