Chocolate Pumpkin Zucchini Cake

Chocolate Pumpkin Zucchini Cake is a delicious layer cake made with three of my favorite fall ingredients. It is a perfect dessert for this time of year.

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 548kcal

Author Sandra

Ingredients

Chocolate Pumpkin Cake

4 eggs
1 cup canola oil
1 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla
2 cups grated zucchini
1 cup canned pumpkin
1/4 cup cocoa powder
2 3/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoons ginger
1 1/2 teaspoons cinnamon

Cream Cheese Frosting

5 cups powdered sugar
8 oz cream cheese softened
¼ cup butter melted
4 tablespoons milk optional

Instructions

Preheat oven to 350 degrees.
Prepare 2 9-inch round cake pans by spraying with cooking oil and line the bottom with parchment paper. Set aside.
*You can also make this a 3-layer cake by using 3 9-inch round cake pans, this will just make thicker layers. As using the 2 9-inch round cakes, you will be slicing these in half.
Combine all ingredients for the cake in order as listed above, beat on medium-high until well combined. Divide into cake pans.
Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool on baking rack.
While cooling, make cream cheese frosting.
Beat together cream cheese and melted butter until smooth and there are no cream cheese chunks. Add in powder sugar and cream together by beating on medium-high. Add in milk one tablespoon at a time, until you get your desired consistency, if you want to make the frosting a little runnier, like pictured, add all 4 tablespoons.
Cut each round cake in half, unless you made 3 cake pans, then move to the next step.
Place one layer on a cake plate or the serving plate you will be using. Add ¾ cup frosting, then add another cake layer. Repeat with remaining cake and frosting. After the last cake layer add the remaining frosting. I just poured mine in the center and then using a knife gently pushed it from the center out and let it run naturally down the sides of the cake.
Set in fridge until frosting is set. Enjoy!

Notes

Recipe adapted from Pumpkin Zucchini Cake.

NOTE: This ended up being a 3 layer cake, when I accidentally dropped one of the cakes on the ground when I was taking it out of the pan. And my 5 year old who was walking backwards in the kitchen just happened to step on it before I could pick it up. There are directions below to make this either a 3 or a 4 layer cake.

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