As the weather turns cooler and the leaves begin to fall, nothing feels quite as comforting as the smell of a freshly baked chocolate cake wafting through your kitchen.
Fall is the perfect season to indulge in rich, decadent desserts, and chocolate cakes are a classic choice.
Whether you’re hosting a cozy gathering, celebrating a special occasion, or simply treating yourself to a sweet autumnal delight, chocolate cakes infused with seasonal flavors are sure to hit the spot.
From spiced chocolate creations to cakes with hints of pumpkin, hazelnut, or cranberry, these 50+ fall chocolate cake recipes will inspire you to embrace the warmth and coziness of the season.
In this collection, you’ll find a variety of chocolate cake recipes that are perfect for fall, ranging from easy, everyday bakes to impressive showstoppers.
Each recipe incorporates fall-inspired ingredients like cinnamon, cloves, pumpkin, and pears to capture the essence of the season.
Whether you’re a seasoned baker or a novice in the kitchen, these recipes will help you create mouthwatering cakes that your family and friends will love.
50+ Delicious Fall Chocolate Cake Recipes for the Ultimate Dessert
Fall is a time to gather with loved ones, savor comforting flavors, and create lasting memories.
These 50+ fall chocolate cake recipes offer a delicious way to celebrate the season, bringing together the richness of chocolate with autumn’s bounty of spices, fruits, and nuts.
Whether you’re baking for a holiday dinner, a weekend treat, or just because, there’s a recipe in this collection to suit every occasion.
So, grab your mixing bowls, preheat your oven, and get ready to bake your way through the most delicious season of the year!
Chocolate Pumpkin Spice Cake
This decadent chocolate pumpkin spice cake combines rich cocoa flavor with the warmth of pumpkin and fall spices, making it perfect for the autumn season. Moist, fluffy, and topped with a creamy chocolate frosting, this cake is sure to be a crowd-pleaser at any fall gathering.
Ingredients:
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 2-4 tbsp milk
Instructions:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the vegetable oil, pumpkin puree, eggs, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in vanilla and enough milk to achieve a smooth consistency.
- Once the cakes are completely cool, spread frosting between the layers and on top of the cake. Decorate with chocolate shavings or fall-themed sprinkles if desired.
This chocolate pumpkin spice cake is a delightful twist on traditional chocolate cake, celebrating the flavors of fall. The combination of chocolate and pumpkin creates a deliciously moist and tender cake that is perfect for any autumn occasion. Whether you serve it at a Thanksgiving gathering or enjoy it with a cup of coffee on a cool afternoon, this cake will surely warm your heart and satisfy your chocolate cravings.
Salted Caramel Chocolate Apple Cake
Indulge in the ultimate fall treat with this salted caramel chocolate apple cake. Featuring layers of rich chocolate cake, fresh apples, and a luscious salted caramel sauce, this dessert captures the essence of autumn flavors in every bite. Perfect for impressing guests or savoring alone, this cake is a must-try for any chocolate lover.
Ingredients:
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups diced apples (peeled and cored)
- For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp sea salt
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 2-4 tbsp milk
Instructions:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Mix well.
- Gradually add the wet ingredients to the dry ingredients and fold in the diced apples until evenly distributed.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cooling in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the salted caramel sauce, heat sugar in a saucepan over medium heat until melted and golden. Stir in the butter until melted, then slowly whisk in the heavy cream and salt. Set aside to cool.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in vanilla and enough milk for a smooth consistency.
- Once the cakes are cool, spread frosting between the layers and on top. Drizzle with salted caramel sauce and add more caramel on the sides as desired.
This salted caramel chocolate apple cake is a wonderful celebration of fall flavors. The combination of moist chocolate cake, sweet apples, and rich salted caramel creates a decadent dessert that will impress anyone at your table. Perfect for birthdays, holidays, or just a special treat, this cake encapsulates the warmth of autumn and the joy of indulging in rich, chocolatey goodness.
Spiced Chocolate Pecan Cake
This spiced chocolate pecan cake is a delightful fusion of rich chocolate, aromatic spices, and crunchy pecans. With its moist texture and unique flavor profile, it’s a perfect centerpiece for any fall gathering, providing a comforting and indulgent experience for your guests.
Ingredients:
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 2-4 tbsp milk
Instructions:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and ginger.
- In a separate bowl, cream the softened butter until light and fluffy. Add eggs and vanilla extract, mixing well.
- Gradually incorporate the dry ingredients into the butter mixture, alternating with buttermilk until fully combined. Fold in the chopped pecans.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, mixing in vanilla and enough milk for a smooth consistency.
- Once the cakes are cool, layer and frost with the chocolate frosting. Garnish with extra pecans if desired.
This spiced chocolate pecan cake beautifully captures the essence of fall with its warm spices and crunchy pecans. The chocolate flavor provides a rich base that perfectly complements the earthiness of the nuts, creating a dessert that is not only delicious but also visually stunning. Whether served at a holiday feast or enjoyed at a cozy family gathering, this cake will undoubtedly be a favorite, leaving everyone craving more.
Dark Chocolate Chai Cake
This dark chocolate chai cake is a sophisticated take on the traditional chocolate cake, blending the deep richness of dark chocolate with the aromatic spices of chai. The subtle notes of cinnamon, cardamom, and ginger add a cozy warmth that makes this cake a perfect dessert for crisp fall days. Topped with a velvety chai-spiced frosting, it’s sure to be a hit at your fall festivities.
Ingredients:
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened dark cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- 1 cup unsweetened almond milk (or regular milk)
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot brewed chai tea (strong)
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- 2 tsp vanilla extract
- 2-4 tbsp milk or cream
Instructions:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, dark cocoa powder, baking soda, baking powder, salt, cinnamon, cardamom, and ginger.
- In another bowl, combine the almond milk, vegetable oil, eggs, and vanilla. Slowly add to the dry ingredients while stirring, then mix in the hot chai tea until smooth.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar and chai spices, then mix in vanilla and enough milk to achieve the desired consistency.
- Frost the cake once completely cooled, and dust the top with extra cinnamon if desired.
This dark chocolate chai cake offers a delicate balance of rich chocolate flavor and fragrant spices. The chai tea adds a unique depth, making this dessert a standout for fall gatherings or any time you’re craving something warm and indulgent.
Pumpkin Chocolate Swirl Bundt Cake
This pumpkin chocolate swirl Bundt cake is a visually stunning dessert that combines two fall favorites: pumpkin and chocolate. The moist pumpkin cake is swirled with rich chocolate batter, creating a marbled effect that’s as beautiful as it is delicious. With a drizzle of chocolate ganache on top, this cake is a perfect showstopper for any fall celebration.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup unsweetened cocoa powder
- ¼ cup hot water
- For the Chocolate Ganache:
- ½ cup heavy cream
- ¾ cup semisweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until smooth.
- In another bowl, mix the cocoa powder with hot water to form a thick chocolate batter.
- Pour half of the pumpkin batter into the Bundt pan, then spoon the chocolate batter on top. Swirl gently with a knife before adding the remaining pumpkin batter.
- Bake for 50-55 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
- For the ganache, heat the cream until it begins to simmer, then pour over the chocolate chips. Let it sit for 5 minutes before stirring to combine. Drizzle over the cooled cake.
The marbled design of this pumpkin chocolate swirl Bundt cake will wow your guests before they even take their first bite. The flavors of pumpkin and chocolate are perfect complements, and the rich ganache adds a final touch of indulgence. It’s an ideal dessert for Thanksgiving or any fall gathering.
Maple Chocolate Walnut Cake
Celebrate the flavors of fall with this maple chocolate walnut cake. The natural sweetness of maple syrup is paired with dark chocolate and crunchy walnuts, making this cake a truly unique dessert for the season. Moist and flavorful, it’s topped with a creamy maple chocolate frosting for the ultimate fall indulgence.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup pure maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup chopped walnuts
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup pure maple syrup
- 2 tsp vanilla extract
- 2-4 tbsp milk or cream
Instructions:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter until creamy, then add the maple syrup and eggs, one at a time, until well combined. Mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, until smooth. Fold in the chopped walnuts.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar, cocoa powder, maple syrup, and vanilla extract. Add milk or cream to reach the desired consistency.
- Once the cakes are cool, frost and layer them. Garnish with extra chopped walnuts if desired.
The combination of maple and chocolate in this cake is truly irresistible. The rich sweetness of the maple syrup pairs perfectly with the depth of dark chocolate, while the walnuts add texture and flavor. It’s a fantastic dessert for any fall celebration, evoking the cozy, sweet notes of the season in every bite.
Spiced Pear and Chocolate Cake
This spiced pear and chocolate cake is a rich, moist dessert that brings together the subtle sweetness of pears with the bold flavor of dark chocolate. Enhanced with fall spices like cinnamon and nutmeg, this cake offers a comforting and indulgent treat for the cooler months. The pear slices add a touch of elegance, making it a perfect centerpiece for fall gatherings.
Ingredients:
- For the Cake:
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 ripe pears, peeled, cored, and thinly sliced
- For the Glaze:
- ¾ cup powdered sugar
- 2 tbsp cocoa powder
- 2-3 tbsp milk or cream
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until smooth.
- Pour the batter into the prepared pan and arrange the pear slices on top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, cocoa powder, and milk until smooth. Drizzle over the cooled cake.
The combination of soft pears and deep chocolate, along with the warming spices, makes this cake a delightful fall dessert. It’s perfect for those moments when you want to impress with something unique but comforting.
Apple Cider Chocolate Chip Cake
This apple cider chocolate chip cake is the ultimate fall dessert. It combines the tangy sweetness of apple cider with the richness of chocolate chips for a moist, tender cake that’s bursting with fall flavor. The cinnamon-sugar topping adds a bit of crunch and warmth, making it an irresistible treat for the season.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup apple cider
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- For the Topping:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the apple cider and vanilla extract, followed by the dry ingredients, until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking dish and smooth the top.
- In a small bowl, combine the granulated sugar and cinnamon for the topping. Brush the melted butter over the cake and sprinkle the cinnamon-sugar mixture on top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly before serving.
This apple cider chocolate chip cake is the perfect treat for a crisp fall day. The balance of sweet and tart apple cider with rich chocolate makes for a truly delightful dessert that will impress family and friends alike.
Chocolate Pumpkin Spice Cake Roll
This chocolate pumpkin spice cake roll is a stunning and delicious dessert that’s perfect for fall gatherings. The rich chocolate cake is spiced with cinnamon and nutmeg, and rolled around a creamy pumpkin-spice filling. It’s a light yet indulgent dessert that combines the best flavors of fall in every bite.
Ingredients:
- For the Cake:
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- Powdered sugar for dusting
- For the Filling:
- 1 cup pumpkin puree
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions:
- Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Grease the parchment paper lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs and sugar together until pale and thick. Stir in the vanilla extract.
- Gently fold the dry ingredients into the egg mixture until fully combined. Spread the batter evenly into the prepared pan.
- Bake for 10-12 minutes, or until the cake springs back when touched. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake up in the towel and let cool completely.
- For the filling, whip the heavy cream with powdered sugar until soft peaks form. Fold in the pumpkin puree, vanilla extract, cinnamon, and nutmeg.
- Once the cake has cooled, unroll it carefully. Spread the pumpkin filling evenly over the cake, then gently re-roll the cake without the towel.
- Dust the top with powdered sugar and refrigerate for at least 1 hour before serving.
This chocolate pumpkin spice cake roll is as delightful to look at as it is to eat. The combination of rich chocolate cake and creamy pumpkin filling captures the essence of fall, making it a perfect dessert for any autumn celebration or family gathering.
Maple Chocolate Walnut Cake
This maple chocolate walnut cake brings together the deep richness of chocolate with the earthy flavors of maple syrup and walnuts, perfect for autumn. The moist cake is sweetened naturally with maple syrup, and the chopped walnuts add a delightful crunch to every bite. A hint of cinnamon enhances the fall flavor, making it a comforting and decadent dessert for chilly evenings.
Ingredients:
- For the Cake:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup chopped walnuts
- For the Maple Glaze:
- 1 ½ cups powdered sugar
- ¼ cup pure maple syrup
- 2-3 tbsp milk
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, cream the butter and maple syrup until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined. Fold in the chopped walnuts.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake.
This cake is a wonderful fall dessert that combines the richness of chocolate with the unique sweetness of maple syrup and the crunch of walnuts. It’s a perfect treat to enjoy with a hot cup of coffee on a crisp autumn afternoon.
Pumpkin Chocolate Chip Bundt Cake
Pumpkin and chocolate make a delicious pair, and this pumpkin chocolate chip Bundt cake is the perfect dessert for fall. The cake is moist and tender, filled with warm spices and rich chocolate chips that melt into each slice. With a light dusting of powdered sugar, this Bundt cake is as beautiful as it is tasty, making it a great choice for holiday gatherings or cozy evenings at home.
Ingredients:
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup canned pumpkin puree
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup semisweet chocolate chips
- For Dusting:
- Powdered sugar
Instructions:
- Preheat the oven to 350°F (175°C) and grease a Bundt pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until fluffy. Add the eggs one at a time, then stir in the vanilla and pumpkin puree.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared Bundt pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
- Dust the cooled cake with powdered sugar before serving.
This pumpkin chocolate chip Bundt cake is a delightful fall dessert that’s full of warm flavors and a touch of decadence from the chocolate chips. Its lovely presentation and delicious taste make it a great option for any autumn celebration.
Chocolate Caramel Apple Cake
The combination of caramel and apples is a classic fall flavor, and when paired with rich chocolate, it creates an irresistible cake that’s perfect for the season. This chocolate caramel apple cake is dense, moist, and packed with chunks of fresh apples. A homemade caramel drizzle adds a luxurious touch, making this cake a showstopper at any autumn gathering.
Ingredients:
- For the Cake:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 large apples, peeled, cored, and chopped
- For the Caramel Drizzle:
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the butter and brown sugar together until fluffy. Add the eggs one at a time, followed by the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until smooth. Fold in the chopped apples.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the caramel drizzle, melt the butter in a small saucepan. Stir in the brown sugar and heavy cream, bringing the mixture to a boil. Simmer for 3-4 minutes, then remove from heat and stir in the vanilla. Let cool slightly before drizzling over the cake.
The rich chocolate cake, combined with the sweet caramel and tart apples, makes this dessert an unforgettable fall treat. Perfect for special occasions or just indulging in the flavors of the season.
Spiced Chocolate Pear Cake
This spiced chocolate pear cake brings together the richness of chocolate with the subtle sweetness of fresh pears, enhanced by a blend of warm fall spices. The juicy pears keep the cake moist, while the spices add a cozy touch that pairs perfectly with the dark chocolate. It’s a delicious autumn dessert that feels both comforting and elegant.
Ingredients:
- For the Cake:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- 2 large pears, peeled, cored, and sliced thin
- For Topping:
- Powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until smooth.
- Fold in the sliced pears gently, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, dust the top with powdered sugar before serving.
This spiced chocolate pear cake is a delightful autumnal treat, perfect for a cozy gathering or a quiet night in. The combination of spices, chocolate, and pears offers a delicious balance of flavors, making it a memorable seasonal dessert.
Chocolate Hazelnut Pumpkin Cake
This chocolate hazelnut pumpkin cake is the perfect fall indulgence. The combination of rich chocolate, roasted hazelnuts, and pumpkin creates a wonderfully moist cake that’s filled with flavor. The earthy nuttiness of the hazelnuts complements the sweetness of the pumpkin, while a silky chocolate ganache elevates it to a luxurious dessert, perfect for autumn celebrations.
Ingredients:
- For the Cake:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped roasted hazelnuts
- For the Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix well until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped hazelnuts.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the ganache, heat the heavy cream in a small saucepan until just simmering. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 5 minutes, then stir until smooth and glossy.
- Pour the ganache over the cooled cake, letting it drip down the sides.
This chocolate hazelnut pumpkin cake is a decadent autumn dessert, perfect for special occasions. The combination of rich pumpkin, hazelnuts, and chocolate is a real crowd-pleaser, offering a blend of textures and flavors that capture the essence of the season.
Dark Chocolate and Cranberry Cake
Dark chocolate and tart cranberries come together beautifully in this fall-inspired cake. The richness of the chocolate is balanced by the bright, zesty flavor of the cranberries, creating a cake that’s both sweet and slightly tangy. It’s a wonderful choice for an autumn dessert, whether you’re hosting a gathering or just enjoying a treat by the fire.
Ingredients:
- For the Cake:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- 1 cup fresh or frozen cranberries (thawed and drained if frozen)
- For the Chocolate Glaze:
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until smooth.
- Gently fold in the cranberries.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- For the glaze, heat the heavy cream in a small saucepan until just simmering. Remove from heat and pour over the chocolate chips. Let sit for a few minutes before stirring until smooth. Drizzle over the cooled cake.
This dark chocolate and cranberry cake is a wonderful balance of rich chocolate and fruity tartness, perfect for fall. It’s a versatile dessert that works well for both casual and more formal occasions, adding a pop of color and flavor to your autumn table.
Note: More recipes are coming soon!
