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.
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.
What's to love about this pumpkin cake?
If you like jelly roll cakes, you will love this one too - it's basically a large Swiss roll cake turned on its side to create that vertical effect!
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.
Plus, how many cakes with vertical layers have you seen? This cake will definitely steal the show at any gathering!
Ingredients:
Traditional German recipe uses homemade pumpkin puree. I wasn't up for the lengthy process of cooking the pumpkin, so my shortcut was canned pumpkin puree and adjusting the ingredients for a tasty filling.
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the "Skip to Recipe" button at the top of the page.
- pumpkin puree - canned, but you can make it from scratch if you prefer
- cream cheese - best if full fat
- chocolate instant pudding & pie filling
- all-purpose flour - sub with cake flour
- cocoa powder
- eggs - large
- sugar - use 1:1 sugar substitute
- powdered sugar
- butter - or margarine
- milk - full fat
- heavy cream
- oil - vegetable, corn, or canola oil
- cornstarch - also called cornflour in some countries
- vanilla and orange extract
- pumpkin pie spice
- vinegar or lemon juice
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. 🙁
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, the third time is the charm.
HOW DO I MAKE CHOCOLATE GARNISHES?
Easy! Melt 1 cup chocolate candy melts (or chocolate without cocoa butter) over a double boiler.
For the large chocolate pumpkin:
- Print out (or draw) 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.
Recipe notes:
- 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.
- 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.
- You can decorate the cake any way you like and even use a different frosting.
More fall desserts you will love:
- EASY EGGLESS APPLE CAKE
- BROWNIE PUMPKIN CHEESECAKE
- SWEDISH APPLE OATMEAL PIE
- GOAT CHEESE PUMPKIN CHEESECAKE
- APPLE PIE ROLLS WITH FILLO
- LAYERED MAPLE CHEESECAKE
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.
EQUIPMENT
- Electric Mixer
- Jelly roll pan
Ingredients
Streusel Crust Layer
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- ⅓ cup sugar
- 4 tablespoons butter, softened
Cake Layer
- 4 large eggs
- ½ cup + 1 tablespoon sugar, divided
- 1 teaspoon white vinegar or lemon juice
- ¼ cup milk
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract, or 1 package vanilla sugar
- ½ cup all-purpose flour
- ½ 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
- ½ 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
Instructions
Streusel Crust Layer
- 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.
- 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).
Notes
- Making this cake will take a good portion of your day. Start a day ahead by baking the crust and cake layer and assemble the next.
- I would also recommend reading ingredients, directions, and tips a couple of times before starting to bake. It always helps understand all the steps beforehand.
- 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.
- You can decorate the cake any way you like and even use a different frosting.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
Nutrition
Calories: 522kcal (26%) | Carbohydrates: 88g (29%) | Protein: 5g (10%) | Fat: 18g (28%) | Saturated Fat: 10g (50%) | Cholesterol: 83mg (28%) | Sodium: 86mg (4%) | Potassium: 133mg (4%) | Fiber: 2g (8%) | Sugar: 67g (74%) | Vitamin A: 3740IU (75%) | Vitamin C: 1mg (1%) | Calcium: 50mg (5%) | Iron: 2mg (11%)
Tried this Recipe? ❤️ Tag us on Facebook!Let us know how it was! Mention @AllThatsJas or tag #allthatsjas!
Jhuls says
Hello, Jas! This cake looks so stunning!! No wonder it’s a hit at this week’s Fiesta Friday party! Thank you for sharing!
Jas says
Hi, Jhuls! I'm so happy you like it. Thanks for visiting! x
applytofaceblog says
What a fabulous Cake!What a showstopper and just perfect for the Halloween Table. So clever too. Thank you for sharing with #FiestaFriday
Jas says
I'm so glad you like it, Jen! Thank you 😀
helenfern says
Hey Jas - I'm visiting from the Over the Moon party - man this cake is gorgeous!!
Jas says
Awe, thank you so much, Helen! xx
Healthy World Cuisine says
This cake is epic! Love the flavors, the layers and the textures and everything about it!
Jas says
Thank you, my dear! Once in a while, I even surprise myself, lol. xx
Amy says
This cake is one of the most amazing cakes that I have ever seen. I love the flavors and the colors. Thank you for sharing at Best of the Weekend.
Jas says
So glad you like it, Amy! Thanks for visiting. x
Irene says
what an elegant presentation, and you are right, the flavours sound just as scrumptious as the looks.
Jas says
They certainly are, Irene. Thank you for visiting! x
Pat says
What a spectacular cake to serve in Autumn! So festive and delicious. I may try making this for Thanksgiving if I have time--thanks, Jas!
Jas says
Thank you, Pat! You do need time for this cake (or maybe I'm just so slow, lol).
Joy @ Joy Love Food says
What a gorgeous cake, perfect for the holidays! Thanks for sharing at What'd You Do This Weekend?!
allthatsjas says
Thank you, Joy!
Heaven Smiling says
That cake looks divine! I love the vertical layering. Pinned!
allthatsjas says
Thank you so much and thanks for stopping in. I was really touched by your family video. Have a blessed day!
Ducks 'n a Row says
Wow! This is gorgeous! Pinned and yummed. I would love it if you'd stop by my Wonderful Wednesday Blog Hop (which starts Tues eves 7pm ET) to share this recipe!
Sinea
allthatsjas says
Hi, Sinea! Thank you so much and thanks for the invite! I would love to join your party! See you there 🙂
Ducks 'n a Row says
Hey hey hey! Guess what ? I have selected this post as my Editor's Pick for the next blog hop. We go live Tues eve 7pm ET. Please do stop by!
allthatsjas says
Aw, thank you so much! 😀 I am thrilled!
Theresa @DearCreatives says
Stunning cake! Brava! I bet it tastes so yummy. Pinned & shared. Thanks for joining the Inspiration Spotlight party!
allthatsjas says
Thank you, Theresa! It tastes the way it looks 🙂
Lindi says
This cake looks SO delicious! I can't ever get enough pumpkin! Thank you for sharing it. I'm featuring your recipe on my blog at the Talented Tuesday party tomorrow! I hope you'll stop by and link-up again!
allthatsjas says
Thank you, Lindi! I'm coming over right now 😀
Tamuria says
This cake looks so delicious. I have pinned it and am now a FB fan. Found you through Grand Social. Thanks for sharing. 🙂
allthatsjas says
Thank you, Tamuria! So happy you liked it. Thanks for stopping in! On my way to stalk your site 🙂
Pamela Shank says
Oh wow!!! What a cake. I Pinned it and am going to make later.
allthatsjas says
I hope you do, Pamela! It's a bit messy to make but well worth the effort. Have a great day and thanks for visiting!
Quinn Caudill says
Wow that is a great looking cake. Pinned! Thanks for sharing with us at #Throwback Thursday link party. Hope to see you again this week.
allthatsjas says
Thanks Quinn! I'll be there for sure 🙂
Susan - ofeverymoment says
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!
allthatsjas says
Thank you Susan! Warm hugs 🙂
Adrian says
This cake looks amazing and sounds so delicious! Thank you for sharing it with us at Hump Day Happenings:)
allthatsjas says
It's a great place for finding and sharing ideas. Hugs
Emily @ Table + Hearth says
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!
allthatsjas says
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 🙂
Natalie @ Threads & Bobbins says
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!
allthatsjas says
You can barely taste pumpkin in here...more orange and chocolate. Thanks again for all the love you left on my blog! <3
K / Pure & Complex says
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
allthatsjas says
Thanks for stopping by K! You are right - it was definitely sinful, mostly because I almost ate the cake all by myself 🙂