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Inside-Out Chocolate Truffle Pumpkin Cake

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  • Prep 50 min
  • Total 5 hr 20 min
  • Servings 12
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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
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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


  • 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 Facts are not available for this recipe
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