Vertical Layer Pumpkin Orange Chocolate Cake

Vertical Layer Pumpkin Orange Chocolate Cake | All that's Jas

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This decorative vertical layer pumpkin orange chocolate cake is a feast for your mouth and eye. Wow your family and friends by serving this amazing cake at your Thanksgiving table.

 

This decorative vertical layer pumpkin orange chocolate cake is a feast for your mouth and eye. Wow your family and friends by serving this amazing cake at your Thanksgiving table. | allthatsjas.com | #verticallayer #cake #pumpkin #orange #chocolate #holidayrecipe #holidays #thanksgiving #baking #recipes #stepbystep #howto #tutorial #dessert #sweets #fun #buttecreamfrosting #allthatsjas

 

The vertical layers of a sponge cake, orange pumpkin, and chocolate are not the only attractive part. The flavor is definitely a conversation piece too.

 

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Once in a while, I deviate from simplifying recipes and take on a good challenge. I mostly challenge myself with cakes, which is kind of funny because I really don’t like baking even the simplest desserts. Yet, I created desserts like these fillo cherry blossoms and baklava cheesecake.

 

RELATED POST: BROWNIE PUMPKIN CHEESECAKE

 

You probably already know that chocolate and orange complement each other but did you know pumpkin and orange is a match made in heaven? Add chocolate to that and BAM – a burst of delicious aromas in your mouth that will wake up all your senses.

 

This pumpkin orange chocolate cake is a German recipe using homemade pumpkin puree. I wasn’t up for the lengthy process of cooking pumpkin so my shortcut was canned pumpkin puree and adjusting the ingredients for a tasty filling.

 

Nevertheless, the process for this cake is above the beginner level. The first time I made this delicious vertical layer cake, it turned out great (must be the beginner luck).  However, I didn’t take many photos. The second time it ended up in the trash bin. The fillings were too soft and they oozed out to the point of no saving it. 🙁

 

Old vertical layer pumpkin orange chocolate cake | All that's Jas

The photo of my first cake

 

But fear not! By failing, I was documenting every detail, step by step, so you can learn from my mistakes. If I could make it, with this tutorial you can make it too! This pumpkin cake is too good and too pretty not to give it a second and even a third chance. Yep, third time is the charm.

 

You can decorate the cake any way you like it and even use a different frosting. If you like chocolate pumpkins on my cake, here is how I made them (but they are totally optional).

 

How to make easy chocolate garnishes

 

Melt 1 cup chocolate candy melts (or chocolate without cocoa butter) over a double boiler.

 

For the large chocolate pumpkin:

  • Print out (or draw) a clipart of a pumpkin you like, and place under a piece of wax paper.
  • Put 1-2 tablespoons of melted chocolate into a piping bag or a small Ziploc bag and cut off a small piece of one corner.
  • Pipe the chocolate onto the wax paper, tracing the lines of the pumpkin underneath. Refrigerate until ready to use.
  • Using a dough scraper, gently transfer the pumpkin to the top of the cake.

 

For small chocolate pumpkins:

  • Spread remaining melted chocolate evenly in a thin layer on a piece of wax paper. Let cool at room temperature for 3-5 minutes, or until solid.
  • Using a small pumpkin-shaped cookie (or cheese) cutter, cut out pumpkins. Refrigerate until ready to use.

 

RELATED POST: GOAT CHEESE PUMPKIN CHEESECAKE

 

Chocolate pumpkins garnish for the pumpkin orange chocolate cake

 

Before you run off buying ingredients, let me warn you that (a) the cake is rich, so if you’re watching your weight – you can watch it grow and (b) making it will take a good portion of your day. Just don’t start five other cooking projects at the same time as I did and you will be fine. 🙂

 

I would also recommend reading ingredients, directions, and tips a couple of times before starting to bake. I get easily confused when I need to follow a complex recipe to a T and it helps me understand all the steps beforehand. So, without further ado let’s start baking, shall we?

 

Vertical Layer Pumpkin Orange Chocolate Cake

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Recipe for delicious cake with pumpkin orange and chocolate layers with brown butter cream cheese frosting.

 

INGREDIENTS:

Streusel Crust Layer

  • 1 cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 1/3 cup sugar
  • 4 tablespoons butter, softened

 

Cake Layer

  • 4 large eggs
  • 1/2 cup + 1 tablespoon sugar, divided
  • 1 teaspoon white vinegar or lemon juice
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract (or 1 package vanilla sugar)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch (corn flour)

 

Pumpkin Orange Filling

  • 1 cup canned pumpkin puree
    2 teaspoons pumpkin pie spice
    1 (8 oz.) package cream cheese, softened
    1 stick butter, softened
    1 ½ teaspoon orange extract
    1 ½ cup powdered sugar

 

Chocolate Filling

  • 1/2 cup milk
  • 1 cup heavy cream
  • 1 (3.9 oz.) package Chocolate Instant Pudding & Pie Filling mix

 

Brown Butter Cream Cheese Frosting (or frosting of your choice)

  • 2 sticks butter
  • 1 (8 oz.) package cream cheese, softened
  • 1 pound powdered sugar

 

Chocolate pumpkins for garnish

  • 1 cup chocolate melts (or chocolate without cocoa butter). See how-to in the post above.

 

 

~ Free Tip ~

  • You can slice the cake roll into 4 even strips. It will yield a shorter cake but with more vertical layers. 
  • If the fillings are too soft, refrigerate them to prevent oozing out of the cake, however, make sure they are still easily spreadable.
  • To cut the cake for serving, keep a large serrated knife dipped in hot water. Clean the knife after each slice and warm it again in the water for the next slice. 

 

 

DIRECTIONS:

  1. Line an 8-inch springform pan with parchment paper. Spray the pan lightly with cooking spray to keep the paper in place. Preheat oven to 390 degrees Fahrenheit.

 

Streusel Crust Layer

  1. In a mixing bowl, stir together the flour with cocoa powder. Add rest of the ingredients and mix until processed to a crumble.
  2. Press the mixture into the bottom of the pan. Bake for about 12-13 minutes.
  3. Transfer crust with parchment paper to a wire rack and cool completely. If you’re not using spring form let the crust cool completely in the pan before removing/turning over, otherwise, it will crumble.

 

Cake Layer

  1. Line a large jelly-roll or cookie pan with parchment paper (12×16-inch). Spray the pan lightly with cooking spray to keep the paper in place.
  2. Separate the egg whites and yolks. In a large mixing bowl, beat the egg whites and vinegar with an electric mixer on high speed until foamy. Gradually add ½ cup sugar and beat until stiff peak form, about 8-10 minutes.
  3. In a separate bowl, whisk the egg yolks with 1 tablespoon sugar until pale yellow in color. Stir in the milk, oil, and vanilla.
  4. Sift in the flour and cornstarch. Whisk until the mixture is smooth.
  5. Gently mix one part of the egg white mixture (about the ¼ of the whole mixture) with the yolk mixture until creamy. Pour into the bowl with remaining egg whites. Gently fold to blend together to form a smooth and light, batter. Be careful not to deflate the air pockets because the cake might not rise properly.
  6. Gently pour the batter into the prepared pan and spread evenly with an offset spatula. Tap the pan on the counter a few times to break any large air bubbles in the batter. Bake on 325 degrees Fahrenheit until lightly springy when touched, about 20-30 minutes.
  7. Dust a clean, large kitchen towel with the confectioners’ sugar and flip the cake out onto the towel with the short side facing you. Remove the parchment paper and roll up the cake in the towel away from you. Set aside to cool.

 

Pumpkin Orange Filling

  1. Beat cream cheese and butter until smooth and creamy. Add the sugar and beat until smooth and fluffy. Add orange extract, pumpkin puree, pumpkin pie spice and beat until thoroughly combined.

 

Chocolate Filling

  1. Whisk instant pudding with milk and heavy cream until creamy and thick.

 

Brown Butter Cream Cheese Frosting

  1. Brown the butter over medium heat. Let it simmer until all the water boils off and it turns a golden brown in color.
  2. Immediately remove from the heat and let sit for 5 minutes. Transfer into a heatproof bowl and chill until it solidifies.
  3. Mix the cooled butter with all the frosting ingredients and beat until smooth and fluffy. If necessary, add just enough milk (1-2 teaspoons at a time) to get the perfect spreadable consistency.

 

To Assemble

  1. On a large cutting board, unroll the cooled cake so it lays flat. Trim the short ends so they are flat and roll the cake again into a log without the towel. Cut the ends of the log with a serrated knife to help create clean, even layers. Slice the log into 3-4 even strips, using a tape measure if necessary (see Free Tip section for details).
  2. Unroll the strips and spread all but 3 tablespoons of the pumpkin orange filling onto each strip. Top with the chocolate filling. Refrigerate fillings before assembling the cake if they’re too soft.
  3. Roll the first strip of cake into a spiral. Some of the fillings might ooze out but that’s OK.  Roll the first spiral into the second cake strip. Continue rolling into a spiral until all strips are used. Refrigerate for about 1 hour to set.
  4. Place the cooled crust onto a cake stand or serving platter. Spread 3 tablespoons of the pumpkin orange filling over the crust. Add the rolled cake on the top. The crust might be a bit larger than the rolled cake but after you add the frosting, it will be just right (you can always trim it down if you prefer). Cover with the brown butter cream cheese frosting. Smooth the edge and top of the cake.
  5. Mix in orange food coloring to the remainder of the frosting until desired shade is reached. Use a star tip (or tip of your preference) to pipe frosting around the bottom of the cake and on the top, or decorate as you wish. Refrigerate the cake for about 1 hour or overnight.
  6. Garnish with chocolate pumpkins if you desire (see the recipe in the post).

 

How to make Vertical Layer Pumpkin Orange Chocolate Cake

Vertical layer cake with pumpkin orange and chocolate flavors.

Perfect for holidays and celebrations, this pumpkin cake with vertical layers is as pretty as it is tasty.

Vertical Layer Pumpkin Orange Chocolate Cake | All that's Jas
Print Recipe

Vertical Layer Pumpkin Orange Chocolate Cake

The vertical layers of a sponge cake, orange pumpkin, and chocolate are not the only attractive part. The flavor is definitely a conversation piece too.
Prep Time1 hr
Cook Time40 mins
Resting Time1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: German
Servings: 12
Author: Jas

INGREDIENTS:

Streusel Crust Layer

  • 1 cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 1/3 cup sugar
  • 4 tablespoons butter softened

Cake Layer

  • 4 large eggs
  • 1/2 cup + 1 tablespoon sugar divided
  • 1 teaspoon white vinegar or lemon juice
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract or 1 package vanilla sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch corn flour

Pumpkin Orange Filling

  • 1 cup canned pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 8 oz. package cream cheese, softened
  • 1 stick butter softened
  • 1 ½ teaspoon orange extract
  • 1 ½ cup powdered sugar

Chocolate Filling

  • 1/2 cup milk
  • 1 cup heavy cream
  • 1 3.9 oz. package Chocolate Instant Pudding & Pie Filling mix

Brown Butter Cream Cheese Frosting

  • 2 sticks butter
  • 1 8 oz. package cream cheese, softened
  • 1 pound powdered sugar

DIRECTIONS:

  • Line an 8-inch springform pan with parchment paper. Spray the pan lightly with cooking spray to keep the paper in place. Preheat oven to 390 degrees Fahrenheit.

Streusel Crust Layer

  • In a mixing bowl, stir together the flour with cocoa powder. Add rest of the ingredients and mix until processed to a crumble.
  • Press the mixture into the bottom of the pan. Bake for about 12-13 minutes.
  • Transfer crust with parchment paper to a wire rack and cool completely. If you’re not using spring form let the crust cool completely in the pan before removing/turning over, otherwise, it will crumble.

Cake Layer

  • Line a large jelly-roll or cookie pan with parchment paper (12x16-inch). Spray the pan lightly with cooking spray to keep the paper in place.
  • Separate the egg whites and yolks. In a large mixing bowl, beat the egg whites and vinegar with an electric mixer on high speed until foamy. Gradually add ½ cup sugar and beat until stiff peak form, about 8-10 minutes.
  • In a separate bowl, whisk the egg yolks with 1 tablespoon sugar until pale yellow in color. Stir in the milk, oil, and vanilla.
  • Sift in the flour and cornstarch. Whisk until the mixture is smooth.
  • Gently mix one part of the egg white mixture (about the ¼ of the whole mixture) with the yolk mixture until creamy. Pour into the bowl with remaining egg whites. Gently fold to blend together to form a smooth and light, batter. Be careful not to deflate the air pockets because the cake might not rise properly.
  • Gently pour the batter into the prepared pan and spread evenly with an offset spatula. Tap the pan on the counter a few times to break any large air bubbles in the batter. Bake on 325 degrees Fahrenheit until lightly springy when touched, about 20-30 minutes.
  • Dust a clean, large kitchen towel with the confectioners' sugar and flip the cake out onto the towel with the short side facing you. Remove the parchment paper and roll up the cake in the towel away from you. Set aside to cool.

Pumpkin Orange Filling

  • Beat cream cheese and butter until smooth and creamy. Add the sugar and beat until smooth and fluffy. Add orange extract, pumpkin puree, pumpkin pie spice and beat until thoroughly combined.

Chocolate Filling

  • Whisk instant pudding with milk and heavy cream until creamy and thick.

Brown Butter Cream Cheese Frosting

  • Brown the butter over medium heat. Let it simmer until all the water boils off and it turns a golden brown in color.
  • Immediately remove from the heat and let sit for 5 minutes. Transfer into a heatproof bowl and chill until it solidifies.
  • Mix the cooled butter with all the frosting ingredients and beat until smooth and fluffy. If necessary, add just enough milk (1-2 teaspoons at a time) to get the perfect spreadable consistency.

To Assemble

  • On a large cutting board, unroll the cooled cake so it lays flat. Trim the short ends so they are flat and roll the cake again into a log without the towel. Cut the ends of the log with a serrated knife to help create clean, even layers. Slice the log into 3-4 even strips, using a tape measure if necessary (see Free Tip section for details).
  • Unroll the strips and spread all but 3 tablespoons of the pumpkin orange filling onto each strip. Top with the chocolate filling. Refrigerate fillings before assembling the cake if they’re too soft.
  • Roll the first strip of cake into a spiral. Some of the fillings might ooze out but that's OK. Roll the first spiral into the second cake strip. Continue rolling into a spiral until all strips are used. Refrigerate for about 1 hour to set.
  • Place the cooled crust onto a cake stand or serving platter. Spread 3 tablespoons of the pumpkin orange filling over the crust. Add the rolled cake on the top. The crust might be a bit larger than the rolled cake but after you add the frosting, it will be just right (you can always trim it down if you prefer). Cover with the brown butter cream cheese frosting. Smooth the edge and top of the cake.
  • Mix in orange food coloring to the remainder of the frosting until desired shade is reached. Use a star tip (or tip of your preference) to pipe frosting around the bottom of the cake and on the top, or decorate as you wish. Refrigerate the cake for about 1 hour or overnight.
  • Garnish with the chocolate pumpkins if you desire (see the recipe in the post).

RECIPE NOTES:

~ Free Tip ~
  • You can slice the cake roll into 4 even strips. It will yield a shorter cake but with more vertical layers.
  • If the fillings are too soft, refrigerate them to prevent oozing out of the cake, however, make sure they are still easily spreadable.
  • To cut the cake for serving, keep a large serrated knife dipped in hot water. Clean the knife after each slice and warm it again in the water for the next slice.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

 

Editor’s note: This post was originally published in 2014 and has been completely revamped and updated for comprehensiveness.

 

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Recipe featured at A Pinch of Joy, A Peek Into My Paradise, Ivy and ElephantsDivas Run for Bling, Ducks in a Row, Mommy on Demand, The Stay at Home Mom’s Survival Guide, Tornadough Alli, Recipes for Our Daily BreadMy Life Abundant, Olives ‘N OkraLove Create Celebrate, Purple Hues and Me, Across the Boulevard, Our Mini Family, Eclectic Red Barn, Tabler Party of Two, Happily Homegrown, Jodie Fitz, Sweet Sensations, Oh My Heartsie Girl, The Answer is Chocolate, The Pin Junkie, Reviews Chews and How-Tos, and Crafty Staci.

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97 Comment

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    November 15, 2014 at 10:40 am

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    Susan - ofeverymoment
    November 11, 2014 at 11:20 am

    I see decadent was already used to describe this cake – but that is the adjective that came into my mind! What a show stopper – and sounds delicious too. Well worthy of the #TurnitUpTuesday feature selection! Pinned!

    1. Reply
      allthatsjas
      November 11, 2014 at 3:08 pm

      Thank you Susan! Warm hugs 🙂

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  17. Reply
    Adrian
    October 30, 2014 at 8:22 pm

    This cake looks amazing and sounds so delicious! Thank you for sharing it with us at Hump Day Happenings:)

    1. Reply
      allthatsjas
      October 30, 2014 at 9:22 pm

      It’s a great place for finding and sharing ideas. Hugs

  18. Reply
    Emily @ Table + Hearth
    October 29, 2014 at 10:48 pm

    You had me at brown butter cream cheese frosting 🙂 This is so impressive! No wonder you have to set aside a whole day 🙂 Thanks for linking it up to Talented Tuesday!

    1. Reply
      allthatsjas
      October 29, 2014 at 11:28 pm

      Hi Emily,

      Yep, sometimes I don’t know why i take on a challenge like that but it was worth it. Thanks for stopping by 🙂

  19. Reply
    Natalie @ Threads & Bobbins
    October 28, 2014 at 12:44 pm

    My mouth literally watered when I read this blog post! I’ve never tried pumpkin before as it has never really appealed to me…but pumpkin + cake look amazing!
    Thanks for linking up at the Talented Tuesday link party 🙂 and for the Instagram follow!

    1. Reply
      allthatsjas
      October 28, 2014 at 2:18 pm

      You can barely taste pumpkin in here…more orange and chocolate. Thanks again for all the love you left on my blog! <3

  20. Reply
    K / Pure & Complex
    October 16, 2014 at 12:38 am

    This cake is the stuff of dreams. It definitely looks decadent and I’m sure it taste sinful. I have to make time to try this recipe

    1. Reply
      allthatsjas
      October 20, 2014 at 8:22 am

      Thanks for stopping by K! You are right – it was definitely sinful, mostly because I almost ate the cake all by myself 🙂

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