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Chocolate Pumpkin Patch Cake

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 12
Calories: 811kcal



  • 1 ½ cup flour
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp pumpkin pie spice
  • ½ cup cocoa powder
  • 1 ½ cup sugar
  • 6 oz buttermilk
  • 1 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 3 large eggs

Chocolate Ganache Frosting

  • 1 cup heavy cream
  • 16 oz semi-sweet or bittersweet chocolate morsels
  • ½ tsp vanilla extract

Pumpkin Patch

  • 1 bag orange candy melts
  • 1 Tbsp vegetable oil
  • 12 California Strawberries
  • Handful of mint with stem and leaves attached or another herb with stem and leaves will work



  • Add all of the dry ingredients to an electric mixer bowl, lightly whisk and set aside.
  • Combine all of the liquid ingredients, including the eggs, in a liquid measuring cup and set aside.
  • With the mixer on low, slowly pour in the liquid ingredients to combine with the dry ingredients. Mix on low-medium speed until incorporated.
  • Pour into a greased 9"x13" baking pan.
  • Bake in a preheated 350°F oven for 20 minutes.
  • Let the cake cool before frosting.

Chocolate Ganache Frosting

  • In a double boiler, add the heavy cream and the chocolate morsels and whisk until smooth. (*see note)
  • Add in the vanilla extract and continue to whisk until all of the chocolate is melted.
  • Let the ganache cool slightly before frosting the cake.

Pumpkin Patch Cake

  • In a microwave-safe bowl, melt the candy melts for 40 seconds.
  • Stir with a fork until the candy melts are fully melted. If they need more time heat again for 15 seconds.
  • Add in the vegetable oil and stir until smooth.
  • Dip in a strawberry and coat entirely in candy melt. Let the strawberry sit on parchment paper to harden. Repeat this step 12 times.
  • Add the rest of the melted candy into a piping bag and cut a tiny hole at the bottom.
  • Pipe lines on the covered strawberry to make it look like a pumpkin.
  • Place the strawberries on the cake and add mint stems and leaves to make it look like the pumpkins are connected.


Chocolate Pumpkin Cake: 
Use this recipe OR one box of chocolate cake and then make the chocolate ganache frosting which is only 3 ingredients! It’s up to you!
*If you don't have a double boiler, you can boil water in a pot and place a large bowl on top to safely melt the chocolate. 


Serving: 1  slice (of 12) | Calories: 811kcal | Carbohydrates: 96g | Protein: 7g | Fat: 50g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 364mg | Fiber: 5g | Sugar: 63g