Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the pumpkin puree, vanilla extract, and milk until smooth and well-combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cakes are cooled, spread a layer of canned chocolate frosting on top of one cake layer. Stack the second cake layer on top, and decorate the top with candy eyeballs and black sprinkles for a spooky effect!
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 60mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 120IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Notes
For extra spookiness, add some fake spiders or themed cake toppers! This cake is perfect for a Halloween-themed birthday party or a spooky celebration.
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