Menu

Inside-Out Chocolate Truffle Pumpkin Cake

  • Save Recipe
Inside-Out Chocolate Truffle Pumpkin Cake
  • Prep 50 min
  • Total 5 hr 20 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This ultra-moist pumpkin cake boasts a truffle-like chocolate center; the scratch cream cheese frosting is the literal icing on the cake!
Updated Nov 3, 2016

Ingredients

Cake

Frosting and Center Core

  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup butter, softened
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups powdered sugar
  • 1/3 cup unsweetened baking cocoa

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide cake mixture between pans.
  • 3
    Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
  • 4
    In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy. Remove 1 cup frosting to medium bowl; set aside.
  • 5
    Press 3-inch round cutter into center of one cake layer to make 3-inch circle. Use a small knife, if needed, to cut through to bottom of cake. Gently lift out center cake cutout, and crumble into bowl with 1 cup of frosting. Repeat with second cake layer; add to same bowl. Add cocoa to bowl; stir until well blended and texture of stiff frosting. Set aside.
  • 6
    Place first cake layer on serving plate. Fill center with chocolate frosting-cake mixture so it is level with cake top, about 3/4 cup. Frost on top of cake layer with 2/3 cup of the vanilla cream cheese frosting, taking care not to frost over chocolate center. Gently place second cake layer on top of frosted cake layer; fill center circle with remaining chocolate frosting-cake mixture so it's level with cake top. Spread remaining cream cheese frosting over entire top and side. Refrigerate uncovered 3 hours.
  • 7
    When ready to serve, sprinkle top of cake lightly with additional baking cocoa, if desired. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to soften cream cheese to room temperature; if cold, frosting will be lumpy.
  • tip 2
    No three-inch round cutter? Use same size juice glass, and cut around circle with small knife.
  • tip 3
    You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

Nutrition

630 Calories, 41g Total Fat, 5g Protein, 60g Total Carbohydrate, 43g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
370
Total Fat
41g
62%
Saturated Fat
20g
100%
Trans Fat
1g
Cholesterol
130mg
43%
Sodium
540mg
23%
Potassium
180mg
5%
Total Carbohydrate
60g
20%
Dietary Fiber
2g
8%
Sugars
43g
Protein
5g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved