Chocolate Harvest Cake

This Chocolate Harvest Cake is in my Top 5 of chocolate cakes, I have a Top 10 list, but seriously this is in my Top 5.
It is easy to prepare, 10 minutes to make the cake!
The pumpkin cream cheese filling and glaze are just as easy & simple.
It is a great dessert to serve anytime of the year, but of course fall was just made so we could serve this chocolaty dream.
Eight years ago, I got this recipe from a friend who tore it out of a magazine while sitting at the doctor’s office, and every year since then I have made this cake. I love looking at the copy she gave me, it has oil and chocolate stains all over it. And even though the recipe will be here now, I can’t throw that piece of paper away, brings back too many fond memories.
Enjoy a piece of this chocolate & pumpkin layered cake, I promise, you won’t be disappointed.

Chocolate Harvest Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Chocolate Harvest Cake

This Chocolate Harvest Cake is layered with moist chocolate cake, a creamy pumpkin filling, topped with a dark chocolate ganache, fall just became unforgettable.


  • Chocolate Cake
  • 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice, stir together and let it sit for 5 minutes
  • 1 cup water
  • 2/3 cup vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • Pumpkin Cream Filling
  • 1 – 8 ounce package cream cheese
  • 1/3 cup canned pumpkin
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • Chocolate Glaze
  • ½ cup whipping cream
  • 4 ounces semisweet chocolate chips


Pre-heat oven to 350º F.

Grease two 9-inch round cake pans or 1 – 9x13, with cooking spray and lightly dust with some flour, then set aside.

In mixing bowl, add buttermilk, water, oil, sugar, eggs, baking soda and salt; stir together until it is well combined. Add in flour and cocoa powder and whisk until smooth and there are no lumps.

Pour batter evenly into prepared pan(s).

Bake for 30-35 minutes, until you can lightly touch the center and it springs back. Cool pans on a wire rack for 10-15 minutes, then remove cake and allow to completely cool on the wire rack. Once cooled prepare filling.

In a mixing bowl beat together cream cheese, pumpkin, sugar, and cinnamon until well combined and thick.

Place one cake layer on a serving plate, I like to use a cake stand. Evenly spread the filling on top of the bottom layer, then add the second cake on top. Make the Chocolate Glaze.

In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool for about 15 minutes, then pour over cake, allowing it to slowly drip down the sides. Set the cake in the fridge and let it chill for 30 minutes, until cake is set.

You are now ready to serve. Enjoy!


Recipe from Better Home and Garden Magazine, November 2006

Kids review: It’s chocolate cake, of course they loved it. The ganache topping is one of their favorites so I knew this cake would be a hit.


  1. says

    I tore this same exact recipe out too!! I make it all the time as well. Sometimes, I just use the chocolate cake recipe and add something different to it. It’s amazing isn’t it? SO YUMMY!!!

  2. says

    This cake looks amazingly delicious! I love that pumpkin filling! I’d be thrilled if you shared this at my Creative Ways Link Party that’s live right now. Hope to see you there!

  3. says

    I almost came through the screen to get a slice of this cake, it looks fabulous! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  4. says

    I saw your link at a link party and had to click on over to find out how you made this cake harvest themed. Love the idea of a pumpkin cream cheese frosting! Your photos are really stunning and make me want to grab a great big slice right now.

      • Ellen says

        If you choose a 9×13 pan, do you have to slice the cake in half to get the filling in the middle?

        If you choose the round pans, how many does this serve?

        • Sandra says

          Ellen – if I were do to this in a 9×13 pan, I would just layer it, by the cake, then the filling, then the glaze. I would make sure that the first two layers were chilled for a bit together and make sure the glaze is room temp. You won’t want to melt the cream cheese layer. Let me know what you decide and how it turns out. San

  5. says

    As always this cake looks absolutely delicious. I would love to have this on our Thanksgiving dessert table. Or better yet, how impressive would this be to take to a party! Love it!


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