Three magical layers of creamy vanilla mousse, chocolate cake, and spiced pumpkin pie come together to make this incredibly moist chocolate pumpkin magic cake.

Square piece of Chocolate Pumpkin Magic Cake on a plate with a fork

Why this recipe works

This version of our pumpkin magic cake beckons for all the chocolate lovers out there! Chocolate pumpkin magic cake truly bakes in a mysterious way with three layers of creamy vanilla mousse, moist chocolate cake, and pumpkin pie. It’s practically a three-in-one dessert! This cake will even appease non-pumpkin spice lovers because the flavor is complementary and subtle, not overpowering.

Don’t fret when you pull this cake out of the oven and you don’t see the pumpkin layer, because that’s part of the surprise. The pumpkin batter is layered overtop the chocolate cake batter, and due to its higher density, falls through the chocolate cake layer infusing tons of moisture while settling onto the bottom. Once sliced, you’ll see all three layers of this fun cake come to fruition!

Piece of Chocolate Pumpkin Magic Cake on a plate with a pan of cake in the background

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for Chocolate Pumpkin Magic Cake

Ingredient Info and Substitution Suggestions

PUMPKIN – The pumpkin pie layer is made with evaporated milk, heavy whipping cream, eggs, brown sugar, and warm fall spices (cinnamon, nutmeg, allspice). The pumpkin flavor is not overpowering in this recipe, it’s perfectly subtle with just the right amount of spice.

CAKE – We used a standard-sized box of devil’s food cake mix (15.25 ounces) to make this cake, plus the ingredients called for on the back of the box (oil, water, eggs). Using devil’s food cake mix makes this recipe so much richer and even fluffier compared to a regular chocolate cake mix. The flavor really makes a difference! However, if needed, you can substitute with a different flavor cake mix and still get tasty results. For a yellow cake mix version, check out our pumpkin magic cake!

MOUSSE – You will need one box (3.4 ounces) of instant vanilla pudding mix. I wouldn’t recommend the cook-and-serve pudding for this recipe, it needs to be instant in order to work properly.

How to Make Chocolate Pumpkin Magic Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 350 F.
Line or grease a 9×13 baking dish.
Prepare the box of cake mix according to package instructions, then pour the mixture into the prepared baking dish. DO NOT BAKE YET. Set aside.
In a separate bowl, whisk together the ingredients for the pumpkin pie layer until smooth.
Slowly pour the pumpkin mixture over top of the cake batter, making as even a layer as possible – do not spread or attempt to fix uneven pouring, it will work out in the baking process.
Bake for 50-60 minutes or until the center is no longer jiggly when the cake pan is shifted, and a toothpick inserted into the cake comes out clean.
Let the cake cool to room temperature as you prepare the vanilla mousse.
Place the instant vanilla pudding mix and cold milk in a large bowl.
Whisk until combined and starting to thicken. Gently fold in the Cool Whip until completely combined.
Spoon the vanilla mousse over top of the cooled cake and spread with an offset spatula.
Garnish with fall-inspired sprinkles.

Frequently Asked Questions & Expert Tips

How do you store chocolate pumpkin magic cake?

Store the cooled chocolate pumpkin magic cake covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 5 days.

Can I make it ahead of time?

Yes, you can prepare and bake the cake a day in advance and store it in the refrigerator until you are ready to serve. I would hold off on adding any sprinkles until an hour or two before serving to prevent them from bleeding color on the vanilla mousse layer.

Can you freeze pumpkin magic cake?

Yes, you can freeze chocolate pumpkin magic cake although the texture may change a bit once frozen and thawed. Wrap the fully cooled cake in plastic wrap followed by a layer of aluminum foil and freeze for up to 1 month.

Piece of Chocolate Pumpkin Magic Cake on a plate with a piece removed on a fork

Serving Suggestions

Garnish your chocolate pumpkin magic cake with festive fall sprinkles or a dusting of ground cinnamon or pumpkin pie spice.

This cake can pass as a Halloween dessert as well with the addition of purple, black, orange, and green sprinkles. Serve chilled for fall parties, Thanksgiving, or get-togethers!

More Pumpkin Recipes

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This post originally appeared here on Oct 10, 2016 and has since been updated to include new photos and expert tips.