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Pumpkin Blackberry Chocolate Cake

Pumpkin Blackberry Chocolate Cake

This pumpkin perfect cake is filled with jam, spice and tastes oh-so-nice!

 

2 sticks + 2 tbsp. room temperature butter
1 1/4 cups raw cane sugar
5 large eggs
2 1/4 cups self-rising flour
2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/4 cup heavy cream
1 1/2 cups pumpkin puree
1/2 cup Blackberry Mulled Merlot Jam
16 oz. room temperature cream cheese
1/4 cup confectioners' sugar
1 1/2 tsp. ground cinnamon
1/2 cup dark chocolate chips
1 cup fresh blackberries

1. Preheat the oven to 350°F. Spray 2 (9-inch) round cake pans with baking spray and line with parchment paper, if desired.

2. In the bowl of a standing mixer, beat the butter and sugar for about 5 minutes or until light and fluffy. Add the eggs, one at a time, and mix until fully incorporated. Add the flour, baking powder, and pumpkin pie spice and mix on low speed. Add the cream and pumpkin purée and mix until just combined. Spoon the batter into the cake pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

3. Spread the blackberry jam evenly over the top of one of the cake layers. Place the other layer on top.

4. Beat together the cream cheese, confectioner’s sugar, and cinnamon until light and fluffy, then use a spatula to gently spread along the top of the cake.

5. Bring 1 inch of water in a saucepan to a simmer. Place a heatproof bowl over the simmering water and add the chocolate chips. Stir for 3 minutes or until melted. Place the melted chocolate in a small, resealable plastic bag. Snip off a tiny piece from one corner, and pipe thin lines over the frosting. Top with fresh blackberries. Cut and enjoy!

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