Pumpkin Cake with Nutella Frosting

Posted on September 2, 2013


This post may contain affiliate links. Please read my disclosure policy.

Pumpkin Cake with Nutella Frosting ~ an epic fall dessert that pairs two favorite ingredients: pumpkin and Nutella!

Pumpkin Cake with Nutella Frosting, sliced

I used to pride myself on being able to keep a  jar of Nutella in the cupboard, unmolested, for months.  I don’t know exactly what  happened, but I’m now officially a Nutella freak, and no jar, no matter how well hidden, is safe.   Too bad.  I don’t need another favorite food in my life, I’ve got all I can handle. And I’m not even sure if it’s the texture, or the flavor, or that it’s so darn convenient to spoon into recipes, (especially frostings) but it’s now up there with eggs and butter as a kitchen staple.  This cake is my latest excuse to buy a jar.

Pumpkin Cake with Nutella Frosting with coffee cup

It’s the love child of two of my best recipes: Banana Cake with Nutella Frosting and Chocolate Chip Pumpkin Bread so I had no doubts that it would be anything less than fantastic.  I already knew from the pumpkin bread that chocolate and pumpkin is a win win combination.  And that recipe is literally fool-proof, I just left out the chocolate chips, bumped up the walnuts, and added some sour cream for richness.  The Nutella frosting is just insane.  I already knew that, too.  It was interesting that by simply switching out sour cream for the butter I got a completely different texture from my original.  This frosting is a little glossier, and has a luxurious droop to it.

DSC_0056-001

DSC_0041-001

We’re leaving our daughter at college today and heading out to drive to North Carolina to see my dad for the second leg of our trip.  Torrential rains soaked all the kids and parents yesterday as we made mad dashes from cars to dorms.  As usual I’m feeling a heavy ache inside as we get ready to leave.  We said our goodbyes last night after dinner, now all that’s left is for us to drive away.   I did notice her new dorm has a pretty complete, if tiny, basement kitchen, though, so I see some fun Skype-enhanced cooking sessions ahead.  I’m thinking the Chocolate Chip Pumpkin Bread might be first up.

A slice of pumpkin cake with Nutella frosting

Print
Pumpkin Walnut Cake with Nutella Frosting
Rate this recipe
1 ratings

Prep Time: 15 minutes

Cook Time: 50 minutes

Category: dessert

Cuisine: American

Servings: serves 8-10

a slice of pumpkin cake with Nutella frosting

Pumpkin Cake with Nutella Frosting ~ an epic fall dessert that pairs two favorite ingredients: pumpkin and Nutella!

Ingredients

    for the cake
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup sour cream or creme fraiche (or yogurt)
  • 1/4 tsp each: cinnamon, nutmeg, allspice and cardamom
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped walnuts
    for the Nutella frosting
  • 1 cup Nutella
  • 1/4 cup sour cream
  • 1 1/3 cup powdered sugar
  • milk or cream to thin

Instructions

  1. Set oven to 350F
  2. In a large mixing bowl, whisk the pumpkin, oil, eggs, sour cream, sugars and spices. Make sure everything is well combined.
  3. In a separate small bowl whisk together the flour, soda and salt. Fold the dry ingredients into the wet, mixing just until combined. Fold in the walnuts.
  4. Spread the batter evenly in a lightly greased 9 inch spring-form pan.
  5. Bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
  6. Cool briefly before removing from the pan.
  7. Make the frosting by mixing together the Nutella, sour cream and powdered sugar. Add just enough milk or cream for a spreadable consistency. Add a little more sugar if the frosting seems too thin. Spread on the completely cooled cake.

Notes

For this and all baking recipes, make sure to measure your flour using the Fluff - Scoop- and Fold method: first fluff up the flour to loosen it, then lightly scoop it into your measuring cup, and then level off the top. This will help insure that you get an accurate amount of flour.

 

Thanks for pinning!

I read each and every comment and I try to respond to questions asap, so ask away ~ and if you've made a recipe I really love it when you come back and share your experience with all of us. If you love a recipe, please give it a thumbs up by rating it 5 stars!

You Might Also Like

A slice of lemon cake with lemon poppy seed buttercream on a small plate with fork

Lemon Layer Cake with Lemon Poppy Seed Buttercream

May 24, 2019

How to make Smoking Cocktails with Dry Ice (or not!)

October 28, 2018
raspberry galette

Easy Raspberry Galette

July 26, 2019
  • Kitchen Belleicious
    September 3, 2013 at 7:51 pm

    nutella frosting? May Gosh I didn’t know pumpkin cake or bread could get any better but now it has! Love the addition of the walnuts

  • Gina
    September 3, 2013 at 12:47 pm

    Thanks for sharing this recipe Sue. I’m making it today. Hope your daughter is doing fine at school.

  • Tricia @ Saving room for dessert
    September 3, 2013 at 10:15 am

    Mixing Nutella and sour cream? Wow! A jar does not last long in our house – so I’ve had to stop buying it – haha. I can’t imagine how great this pumpkin cake tastes with that smooth deliciousness on top! Bravo!

  • Joanne
    September 3, 2013 at 5:14 am

    Pumpkin and nutella is one of my favorite flavor pairings!! How did you know?!

  • shannon
    September 3, 2013 at 3:54 am

    you win! you’re my first official pumpkin post of the year this year in my reader. :) It’s a beautiful cake, Sue.

  • Laura (Tutti Dolci)
    September 2, 2013 at 10:45 pm

    Cake with Nutella frosting is my kind of cake!

  • Denise @ magnoliaverandah
    September 2, 2013 at 5:37 pm

    As a seasoned pumpkin addict anything that includes it is always a winner but add nutella and who could resist!

  • Velva
    September 2, 2013 at 5:04 pm

    What a beautiful way to enjoy nutella…Awesome.

    Velva

  • The Café Sucre Farine
    September 2, 2013 at 3:54 pm

    Wow, what a winner Sue! It looks amazing as do your photos! I’ll have a very large slice, please!!

  • Karen Harris
    September 2, 2013 at 3:53 pm

    This looks like a great combination of flavors Sue. Of course, I love Nutella anything, but this frosting is at the top of my things to make with it. I can’t wait to give it a try.

  • rebecca
    September 2, 2013 at 2:21 pm

    wow this cake looks amazing love the color too perfect for fall

  • Averie @ Averie Cooks
    September 2, 2013 at 12:23 pm

    Nutella is SO convenient to use as a frosting, don’t I know :) And it looks perfect on top this gorgeous cake of yours!

  • Mary
    September 2, 2013 at 8:01 am

    I thought of you this weekend and wondered how the trip was going. Say hi to NC for me, I haven’t been in years. It should be beautifully green and gorgeous this time of year! Your cake has my mouth watering. I’m loving the idea of pumpkin with all that hazelnut/chocolate frosting.

  • Monique
    September 2, 2013 at 6:51 am

    I bet this will be Pinned all over:) Nutella.. a staple now I think!

  • Mary
    September 2, 2013 at 6:36 am

    Oh Sue! I’m so happy it’s fall!! what a wonderful combination of flavors – my daughters are Nutella freaks too –
    Mary x

  • Cathy at Wives with Knives
    September 2, 2013 at 6:21 am

    We enjoy pumpkin in many forms and I don’t think I have ever paired it with chocolate. It sounds delicious (who could resist a Nutella frosting!). Our days are still warm here but there is a crispness in the air now that definitely says “Fall is coming.”