Pumpkin Cake with Mexican Chocolate Whipped Cream

Pumpkin Cake with Mexican Chocolate Whipped Cream

This. Is. A. Cake. This Pumpkin cake with Mexican chocolate whipped cream is now one of the five finest cake recipes I’ve ever tried. Try it on your own now!

It’s the spark in my day. For me, this is like a gust of air. A pumpkin cake topped with whipped cream made from Mexican chocolate? Ba-BAM.

The truth is that it happened by mistake. The bad news bears were that the carton of cream we had in the fridge was about to go bad. Since the cream is quite pricey in this region. Therefore, I didn’t want it to go to waste.

My go-to pumpkin cake recipe calls for a thin layer of cream cheese frosting, which is always good, but, and I say this with the greatest affection for cream cheese frosting, not nearly as good as the aforementioned Mexican chocolate stuff. After a hasty sniff and the all-clear, I decided to make the cake with whipped cream instead.

The subtle heat from the chili will make you wonder why you don’t put it in your chocolate more often, and the texture will remind you of a cloud.

It’s not too heavy, not too dry, and has just the right amount of spice. This versatile cake can be baked as a sheet cake, divided into cupcakes, or turned into a pumpkin coffee cake by topping it with a mixture of butter, flour, and brown sugar. (And, of course, you would!) Make use of it as a foundation for any pumpkin-flavored sweets you can think of.



  • 4 eggs
  • 2 cups of flour
  • 2 cups of pumpkin puree
  • 1 1/3 cups of sugar
  • 3/4 cup of vegetable oil
  • 1/3 cup of yogurt
  • 1 tablespoon of baking powder
  • 2 teaspoons of baking soda
  • 2 teaspoons of cinnamon
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of allspice
  • 1/4 teaspoon of ground ginger
  • ¼ teaspoon of salt
  • 1/4 teaspoon of nutmeg


  • 1 cup of cold heavy cream
  • ½ cup of semi-sweet chocolate chips
  • 2 tablespoons of unsweetened cocoa powder
  • 1/2 teaspoon of chili powder
  • ½ teaspoon of cinnamon
  • chocolate shavings optional


  1. Set oven temperature to 350 degrees F. Prepare a 9×13-inch baking sheet or two 9-inch cake pans with butter and flour.
  2. Combine the flour, baking powder, soda, sugar, spices, and salt. Put the sugar and oil in a separate, big basin. Mix together some vanilla extract, pumpkin, and yogurt. Add eggs one at a time, beating vigorously between additions.
  3. Stir the dry ingredients into the liquids gradually. The batter was spread into the pans. To bake, set the oven timer for 40-50 minutes. Requires a full cooling-down period.
  4. In the meantime, melt the chocolate chips and set them aside to cool. If you’re using bittersweet or dark chocolate, try sweetening the whipped cream with a spoonful of powdered sugar. Heavy cream, cocoa powder, cinnamon, and chili powder should be whisked together. Whip until “stiff peaks” form, which should take around 5 minutes.
  5. Carefully combine half of the cream with the chocolate in a large bowl. Combine the remaining cream with the mixture.
  6. After the cake has cooled fully, spread the cream in the middle and on top. Choco-shaves for garnish, please.

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