Spiced Pumpkin and Chocolate Cake with Maple Cinnamon Mascarpone Frosting

4.74 from 15 votes
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Course: Dessert
Servings: 6 -8
Author: Julia Frey of Vikalinka


For the Chocolate Stout Cake layers

  • 1/3 cups Guinness or other stout
  • 2 tbsp strong black coffee
  • 1/2 cups/ 115 gr unsalted butter
  • 1/3 cups unsweetened cocoa powder
  • 1 cups all purpose flour
  • 1 cups sugar
  • 3/4 tsp baking soda
  • 1/2 teaspoons salt
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup creme fraiche/sour cream

For the Spiced Pumpkin Cake layers

  • 1 cup + 2 tbsp flour
  • 2/3 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp. cinnamon and 1/4 tsp. mixed pumpkin spice (nutmeg, cloves, ginger)
  • 2/3 cup oil
  • 2/3 cup white sugar
  • 2 eggs
  • 7 oz/200gr pumpkin puree

For the syrup

  • 1/4 cup-simple syrup sugar and water in equal parts
  • 2 tbsp-sloe gin or damson gin not regular gin

For the Maple Cinnamon Frosting

  • 500 gr/ 2 cups-Italian mascarpone
  • 1 cup-icing sugar
  • 1 tbsp-pure maple syrup
  • 1 tsp-cinnamon
  • 1 tsp-vanilla
  • 1/2 cup-whipping/double cream


  • Preheat the oven to 325F/160C.
  • Grease 2-8" round cake pans and line the bottoms with greased parchment paper. Set aside.

Chocolate layers

  • In a saucepan heat stout, coffee and butter together until the mixture comes to a gentle simmer, add cocoa powder while whisking continuously to avoid lumps until smooth. Set aside to cool.
  • Blend flour, sugar, baking soda, and salt in a different bowl. Mix eggs, vanilla and creme fraiche with an electric mixer in bowl no 3.
  • Now check on your chocolate mixture and make sure it’s cool enough to continue the process.
  • Add the chocolate mixture to the egg and creme fraiche mixture and blend them together.
  • Add flour mixture a little bit a time and beat on low speed until combined. Pour into the pan and level.
  • Bake in the preheated oven for 25-30 min. Always test your cakes for doneness with a toothpick or a cake taster. Cool on a wire rack.

Spiced Pumpkin layers

  • Mix flour, baking powder, baking soda, salt and spices.
  • Then add oil, sugar and eggs, beat well to combine.
  • Add pumpkin and mix for 2-3 minutes until well incorporated.
  • Pour into the cake pan and level.
  • Bake at 325 F/160C for 25-30 min, cool on a wire rack.

Sugar syrup for drizzling

  • Mix sugar syrup with sloe gin or any other liqueur of your choice.

Maple Cinnamon Mascarpone Frosting

  • Whip cold mascarpone until light, which will take no longer than 1 minutes, add pure maple syrup and icing sugar, beat until well incorporated for 1 minute.
  • Add cinnamon, vanilla and whipping cream.
  • Whip for 2 minutes until stiff.

Assemble the cake

  • When the cakes are cooled, split each layer in half.
  • Brush each layer with some sugar syrup.
  • Divide Maple Cinnamon Frosting into 4 parts.
  • Stack the layers on top of each other so chocolate and pumpkin layers interchange.
  • Fill the layers with 3/4 of Maple Cinnamon frosting.
  • Then cover the entire cake with your crumb coat using the frosting from the part you'd set aside.
  • Chill in the fridge for 20-30 minutes.
  • Then cover the cake with the remaining frosting and decorate with flowers if desired or leave it plain. Alternatively, you can lightly dust the cake with a touch of cinnamon.