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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 Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Servings: 12
Calories: 548kcal
Author: Sandra


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


  • 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!


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.


Calories: 548kcal | Carbohydrates: 108g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 499mg | Potassium: 329mg | Fiber: 2g | Sugar: 82g | Vitamin A: 3570IU | Vitamin C: 7.9mg | Calcium: 93mg | Iron: 2.5mg