With fall season looming upon us, it’s no surprise that people have started looking for fall dessert recipes with flavors that will give them all the autumn feels. If you have been on the hunt for the perfect recipe list of fall desserts to bake then, you’ve probably noticed how it’s almost always a pumpkin or carrot cake. There’s nothing wrong with that, obviously, but if you want to make this year’s fall extra special, wouldn’t you look for some twists that can be added to the classic fall desserts? 

If you feel that way too then, you are going to love this butter cake recipe that we have. This Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting is a combination of new and classic fall flavors, resulting in the ultimate dessert to have this autumn season. 


  • 2 and 1/2 cups of all-purpose flour 
  • 1 and 1/4 cups of brown sugar, firmly packed
  • 1 cup of butter 
  • 1 cup of granulated sugar 
  • 1/2 cup of buttermilk 
  • 1/4 cup of hot water 
  • 1 container sour cream 
  • 4 large eggs 
  • 2 tablespoons of unsweetened cocoa 
  • 2 teaspoons of baking powder 
  • 2 teaspoons of vanilla extract 
  • 1/2 teaspoon of salt 
  • 1/4 teaspoon of baking soda 
  • Chocolate syrup 

*for the frosting 

  • 1/2 cup of lightly toasted pecans 
  • 1/2 cup of lightly toasted walnuts 
  • 1/2 cup of pumpkin puree
  • 1/2 cup of butter 
  • 1/4 cup of heavy cream 
  • 1 package of cream cheese 
  • 1 box powdered sugar 
  • 2 white chocolate baking bars
  • 1 teaspoon of pumpkin pie spice 
  • Pecan halves


  1. To make the cake, the first thing you need to do is preheat your oven to 350° F. 
  2. Grease 3 9-inch round cake pans with shortening then set aside. 
  3. Put your butter in a large mixing bowl and beat it at medium speed until it achieves a creamy texture.
  4. Slowly add your sugars before pouring the yolks 1 at a time. Make sure you keep beating the mixture after adding every yolk. 
  5. Pour hot water in a small bowl and dissolve the cocoa powder in it. Pour your chocolate syrup and stir until they are properly mixed. Set aside after. 
  6. Combine the flour salt, baking powder, and baking soda in a medium bowl. Set aside. 
  7. In a separate bowl, mix the vanilla extract, buttermilk, and sour cream until they are incorporated with each other. 
  8. The next thing you need to do is add your flour mixture to your butter mixture and then alternate it with your sour cream mixture. Note that the first and last thing that you need to add to your butter mixture is the flour mixture. Also, you have to keep beating the butter mixture at low speed after each addition. Scrape down the sides of the bowl to get everything. 
  9. Once all three mixtures have been blended together, stir in the cocoa. 
  10. With the use of a mixer set at high speed, beat your egg whites in a separate bowl until soft peaks start forming. Then carefully stir in about a third of the egg whites into the batter before folding in the rest. 
  11. Pour your batter into the prepared pans. Lift and then lightly drop the pans onto the counter to release any sort of air bubbles trapped inside. 
  12. Pop your pans in the oven for about 18 to 20 minutes. You can also check if the cake is ready by inserting a toothpick at the middle. If it comes out dry, then the cake is made. 
  13. Take the pans out of the oven and let them cool on a rack for about 10 minutes. Then remove the cakes from the pans and let them cool for at least 1 hour more.
  14. To make the frosting, the first thing you need to do is pour the cream and pumpkin puree in a small saucepan. Place it over medium heat and stir for about 3 to 4 minutes. 
  15. Turn off your stove and remove the pan from the heat. 
  16. Drop your white chocolate bars into the mixture and keep stirring until they are melted. 
  17. Once the white chocolate is blended into the mixture, add the pumpkin spice and stir a couple more times. Chill the pumpkin mixture for at least 2 hours or until it has completely cooled down. 
  18. Put the butter and cream cheese in a medium-sized bowl and beat them together until you get a creamy texture. 
  19. Slowly add in your sugar while still beating the mixture. 
  20. Pour the pumpkin and cream mixture then keep beating until they are combined. 
  21. Add the walnuts and chopped pecans into the mixture and mix for a few more times. 
  22. Spread the frosting on top of your cake layers. For this, we used the spatulas from BakersLove’s Baking Kit. 
  23. Store the cake in the fridge, just take it out when you’re ready to eat it. 
  24. Top the cake with more chopped pecans and then serve! 

Note: This cake has a prep time of 1 hour and 50 minutes, a total cook time of 4 hours, and can yield around 10 to 12 slices.


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