This chicote and pumpkin cake is my way of celebrating Halloween this year. Although you can actually make it all year round because it is delicious and you can give it the shape and size you want, so it seems that it looks so beautiful!

It is a very easy cake to prepare where you will save time because I teach you how to cook the pumpkin in the microwave and in which you will have all the flavor of autumn axis the table

For the sponge

  • 300 g sugar
  • 250ml sunflower oil
  • 4 eggs
  • 400 g flour
  • 100 g melted chocolate
  • 30 g of pure cocoa powder
  • 2 teaspoons of baking soda
  • 1 teaspoon leek yeast powder
  • Half a teaspoon of salt
  • 2 teaspoons cinnamon powder
  • 1 tablespoon vanilla
  • 400 g pumpkin puree
  • 1 yogurt
  • 80 g toasted chopped walnuts

For the cake filling

  • 225 g cream cheese
  • 250 ml liquid cream
  • 2 tablespoons sugar

For glaze

  • 375 g icing sugar (it has to be glazed sugar purchased because you won't get one texture with another)
  • 60 ml of milk
  • 1/2 teaspoon vanilla
  • a few drops of dye-Orange
  • Optional: real pumpkin stem- I kept the stem of the pumpkin that I used for the puree


Preheat the oven to 175 degrees C. Grease and flour a bundt mold 25 cm in diameter (I used the traditional Nordic Ware 12 cups which is the big one)

In a large bowl combine the sugar and oil until mixed. Add the eggs, one at a time, beating well after each addition. Combine flour, melted chocolate, pure cocoa powder, baking soda, cinnamon, nutmeg, salt, ginger and cloves; Add to the egg mixture, alternatively with the pumpkin, beating well after each addition.

Pour half of the cake dough into the prepared bundt pan. Then spread the cream cheese mixture. Cover with the rest of the cake dough. Bake 50 minutes or until when inserting a needle it comes out clean (in my oven it takes 45 minutes for the cake to be cooked)

5. When the cake is baked, wait 10 minutes before unfolding it, since otherwise the cake may stick to the walls.

6 Wash the mold and bake the second cake in case you want to form a pumpkin as in this recipe.

7. Both cakes must be cooled thoroughly before filling them. I baked mine at night and I filled and frosted them in the morning.

8. Using a whipping rods, beat the cream cheese and sugar until it is creamy and with hard picks. Place one of the cakes upside down and fill with this cream. Place the other cake over, matching the upper and lower cakes the best possible.

9 Make glaze by mixing the powdered sugar and milk in a microwave-safe container.

10 Add coloring and heated in the micro for about 20-30 seconds until the consistency is liquid enough to cover the cake. Frost your cake

11 Place the stem of pumpkin (optional, but gives a very authentic touch). Let the glaze harden well and serve at room temperature.

Tips and Tricks

  • Freeze the leftovers of the cake. You will only have to defrost at room temperature a few hours before having it
  • Use your preferred nuts instead of pecans: nuts, pistachios or hazelnuts. It is also very good
  • Served accompanied with the cream cheese left from the filling.
  • Difficulty: easy
  • Preparation time: 3 hours (includes time to cool the cakes)
  • Seating: 26 pieces of cake
  • Serve this cake with an almond liqueur with ice. I like Fray Angelico

Use of cookies

This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information.

Cookies notice

Pin It on Pinterest