Moist Pumpkin Chocolate Cake

    1 hour

    This pumpkin cake is amazingly moist because of the apple sauce and pumpkin puree and the icing is super creamy.

    150 people made this

    Serves: 12 

    • 2 2/3 cups (335g) plain flour
    • 2/3 cup (55g) unsweetened cocoa powder
    • 1 1/2 tablespoons mixed spice
    • 2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 170g butter
    • 2 cups (400g) white sugar
    • 1/3 cup apple sauce
    • 3 eggs, beaten
    • 1/2 cup (125ml) thickened cream
    • 400g pumpkin puree
    • 1 cup (220g) brown sugar
    • 125g butter
    • 1/3 cup (80g) thickened cream
    • 1 cup (125g) icing sugar

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Lightly grease a ring tin.
    2. In a medium bowl, mix the flour, cocoa powder, spice, baking powder and bicarb soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, apple sauce and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared tin.
    3. Bake 40 minutes in the preheated oven, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
    4. Place the brown sugar, 125g butter and 1/3 cup thickened cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the icing sugar and drizzle over the cake immediately.

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    Reviews in English (133)


    Just made this for my kid's kindy lunches. I turned it into cupcakes (makes about 26) but I had to alter the recipe just a tad as I had no applesauce. I used macadamia honey (Sticky Stuckey's brand) instead, reduced the amount of sugar by 1/2 cup and added 1/4 cup of milk choc chips. I put them into the oven for 20mins at 175degs. They turned out wonderful!! My kids loved them (as did I) and they couldn't tell there was healthful pumpkin in them (my kids normally wont eat pumpkin for me). Thank you for such a yummy recipe. 😊  -  11 Feb 2016


    Thankyou Sal! This is an amazing cake. So deliciously moist. One I will definitely make again and again. Yum  -  06 Jun 2013


    YUMMY! This is a wonderfully moist, rich cake.... mmm-mmm! I used evaporated milk as a cheap substitute for the heavy cream, and margarine for butter - it turned out wonderful and got rave reviews! I would recommend sifting your icing sugar before adding it to the recipe for the icing, as you will get lumpy icing otherwise. Thanks for a great recipe, Sara - I will definitely make this again!  -  15 Oct 2003  (Review from Allrecipes USA and Canada)