Pumpkin Cake with Ginger Chocolate and Meringue

A moist pumpkin cake with ginger chocolate and meringue swirls. It's the perfect way to bring in the cooler weather!

The most incredible pumpkin cake with ginger chocolate and toasted cinnamon meringue

Why you'll love it

It was inspired by this pumpkin meringue pie that I saw on pinterest and I wanted to make my own dessert based off it, but instead making it into a cake for a more dramatic effect. Between each layer I added a generous amount of ginger chocolate frosting which has a really nice bite of ginger and reminds me a bit of a spice cookie. Spice cookies are one of my favorite cookies. I remember dunking them into milk until they became nice and soggy and biting into that spicy sweet cookie.

The cake itself is wonderfully moist and has a delicate warming spice to it that isn’t overbearing, but unmistakable. I use my own pumpkin spice mix which is a mix of freshly ground spices. It definitely holds its own against the bold flavors of the ginger chocolate frosting. The outer meringue frosting adds balance and lightness to the cake. Its cinnamon vanilla flavors add a welcome lightness to the deeper spices from the cake and chocolate. The toastiness of the meringue is addictive and adds gives the whole cake a “pumpkin s’mores” feel to it.

Warm up this fall with pumpkin cake with ginger chocolate buttercream and toasted cinnamon meringue

Key ingredients

Butter -It is important to use unsalted softened butter in this recipe. You want to be able to control the amount of salt in the cake and soft butter allows the other ingredients to mix together better.
Oil - To keep the cake nice and moist, you need to add a little bit of a neutral-flavored oil. I do not recommend trying to replace it with more butter.
Sugar - There might seem like there is a quite a bit of sugar in this recipe, but it all plays a critical role in flavoring the cake and adding structure. I especially do not recommend trying to reduce the amount of sugar in the meringue.
Pumpkin - Make sure you are using pure pumpkin puree and not pumpkin pie mix. The cans look similar, but the pumpkin pie mix is already sweetened and spiced. We want to be able to control both.
Ginger - The frosting between the layers incorporated a couple types of ginger. Primarily crystalized ginger which packs a delicious ginger punch.
Chocolate - I like using dark chocolate to balance out the sweetness of the cake and to stand up against the ginger. You can also use semi-sweet.

For the full list of ingredients and measurements, refer to the recipe card below.

How to make

Prepare your baking pans and preheat the oven.
Mix together the dry ingredients for the cake.
Beat together the sugar, butter, and oil together until well-combined.
Add in the egg, vanilla, and pumpkin. Beat well.
Alternate between adding the flour and milk to the batter.
Evenly divide the batter among the baking pans and bake.
While the cake cools, make the chocolate frosting and the meringue.
Level the cakes and add the chocolate frosting between the layers and then cover with the meringue. Toast the meringue.

Grab a slice of this showstopping pumpkin cake and pillowy toasted cinnamon meringue

Expert baking tips

The most important way to ensure you get the best results is to make sure you are correctly measuring your ingredients, particularly the flour. You should fluff up the flour and then spoon it into your measuring cup then sweep of the excess. If you want to make sure you get consistent results, you can convert the recipe to metric and use a kitchen scale.

Grease and flour your baking pans, then line the bottom with parchment paper. This will ensure your cake releases from the pan easily.

Wait until the cakes are completely cooled to room temperature before attempting to frost and layer the cake. Any warmth from the cake will make the frosting melt over time. I recommend making the cakes a day ahead, if possible.

Use a good kitchen torch to heat the meringue. Move it around frequently to prevent it from burning any part of the meringue too much.

The most moist pumpkin cake with spiced chocolate buttercream and spiced meringue

How to frost

The meringue frosting sticks beautifully to the cake. Use a spatula to create gorgeous swirls that will create beautiful patterns when you brulee it.

You can also use other types of frosting if you do not want to do a meringue. Cream cheese frosting and vanilla frosting are both delicious pairings with the cake. Add cinnamon and other spices to create a deliciously warm frosting that enhances the pumpkin flavor throughout.

Recipe FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but make sure to cook and puree it thoroughly before using it in the recipe. You will need to pat the pureed pumpkin to remove some of the moisture as homemade pumpkin puree tends to be more watery than the canned version.

Can I substitute pumpkin pie spice with individual spices?

Absolutely, you can create your own pumpkin spice blend. I recommend the mix I shared earlier in the "Why you'll love it" section.

How do I ensure my pumpkin cake is moist and not dry?

Thanks to the use of both butter and oil, the cake should be moist. It is still important to be sure not to overbake the cake, as this can lead to dryness. Use the toothpick test – insert a toothpick into the center; if it comes out with a few moist crumbs, the cake is done.

How do I prevent the cake from collapsing in the middle?

Make sure not to overmix the batter. You want to mix just until the flour is fully incorporated. Avoid opening the oven door too frequently while baking, as rapid temperature changes can cause the cake to sink.

Enjoy a slice of this moist pumpkin cake with ginger chocolate frosting and toasted cinnamon meringue

Recipe Card