Vertical Layer Pumpkin Orange Chocolate Cake

Vertical Layer Pumpkin Orange Chocolate Cake | All that's Jas

 

This decorative vertical layer pumpkin orange chocolate cake is a feast for your mouth and eye. Wow your family and friends by serving this amazing cake at your Thanksgiving table.

 

This decorative vertical layer pumpkin orange chocolate cake is a feast for your mouth and eye. Wow your family and friends by serving this amazing cake at your Thanksgiving table. | allthatsjas.com | #verticallayer #cake #pumpkin #orange #chocolate #holidayrecipe #holidays #thanksgiving #baking #recipes #stepbystep #howto #tutorial #dessert #sweets #fun #buttecreamfrosting #allthatsjas

 

The vertical layers of a sponge cake, orange pumpkin, and chocolate are not the only attractive part. The flavor is definitely a conversation piece too.

 

This post might contain some affiliate links for your convenience. Click here to read my full disclosure policy.

 

Once in a while, I deviate from simplifying recipes and take on a good challenge. I mostly challenge myself with cakes, which is kind of funny because I really don’t like baking even the simplest desserts. Yet, I created desserts like these fillo cherry blossoms and baklava cheesecake.

 

RELATED POST: BROWNIE PUMPKIN CHEESECAKE

 

You probably already know that chocolate and orange complement each other but did you know pumpkin and orange is a match made in heaven? Add chocolate to that and BAM – a burst of delicious aromas in your mouth that will wake up all your senses.

 

This pumpkin orange chocolate cake is a German recipe using homemade pumpkin puree. I wasn’t up for the lengthy process of cooking pumpkin so my shortcut was canned pumpkin puree and adjusting the ingredients for a tasty filling.

 

Nevertheless, the process for this cake is above the beginner level. The first time I made this delicious vertical layer cake, it turned out great (must be the beginner luck).  However, I didn’t take many photos. The second time it ended up in the trash bin. The fillings were too soft and they oozed out to the point of no saving it. 🙁

 

Old vertical layer pumpkin orange chocolate cake | All that's Jas

The photo of my first cake

 

But fear not! By failing, I was documenting every detail, step by step, so you can learn from my mistakes. If I could make it, with this tutorial you can make it too! This pumpkin cake is too good and too pretty not to give it a second and even a third chance. Yep, third time is the charm.

 

You can decorate the cake any way you like it and even use a different frosting. If you like chocolate pumpkins on my cake, here is how I made them (but they are totally optional).

 

How to make easy chocolate garnishes

 

Melt 1 cup chocolate candy melts (or chocolate without cocoa butter) over a double boiler.

 

For the large chocolate pumpkin:

  • Print out (or draw) a clipart of a pumpkin you like, and place under a piece of wax paper.
  • Put 1-2 tablespoons of melted chocolate into a piping bag or a small Ziploc bag and cut off a small piece of one corner.
  • Pipe the chocolate onto the wax paper, tracing the lines of the pumpkin underneath. Refrigerate until ready to use.
  • Using a dough scraper, gently transfer the pumpkin to the top of the cake.

 

For small chocolate pumpkins:

  • Spread remaining melted chocolate evenly in a thin layer on a piece of wax paper. Let cool at room temperature for 3-5 minutes, or until solid.
  • Using a small pumpkin-shaped cookie (or cheese) cutter, cut out pumpkins. Refrigerate until ready to use.

 

RELATED POST: GOAT CHEESE PUMPKIN CHEESECAKE

 

Chocolate pumpkins garnish for the pumpkin orange chocolate cake

 

Before you run off buying ingredients, let me warn you that (a) the cake is rich, so if you’re watching your weight – you can watch it grow and (b) making it will take a good portion of your day. Just don’t start five other cooking projects at the same time as I did and you will be fine. 🙂

 

I would also recommend reading ingredients, directions, and tips a couple of times before starting to bake. I get easily confused when I need to follow a complex recipe to a T and it helps me understand all the steps beforehand. So, without further ado let’s start baking, shall we?

 

Vertical Layer Pumpkin Orange Chocolate Cake

Fantastic #vertical layer #pumpkin orange chocolate #cake is a feast for the mouth and the eye! #dessert #thanksgiving #sweets #recipe #tutorial Click To Tweet

 

Recipe for delicious cake with pumpkin orange and chocolate layers with brown butter cream cheese frosting.

 

INGREDIENTS:

Streusel Crust Layer

  • 1 cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 1/3 cup sugar
  • 4 tablespoons butter, softened

 

Cake Layer

  • 4 large eggs
  • 1/2 cup + 1 tablespoon sugar, divided
  • 1 teaspoon white vinegar or lemon juice
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract (or 1 package vanilla sugar)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch (corn flour)

 

Pumpkin Orange Filling

  • 1 cup canned pumpkin puree
    2 teaspoons pumpkin pie spice
    1 (8 oz.) package cream cheese, softened
    1 stick butter, softened
    1 ½ teaspoon orange extract
    1 ½ cup powdered sugar

 

Chocolate Filling

  • 1/2 cup milk
  • 1 cup heavy cream
  • 1 (3.9 oz.) package Chocolate Instant Pudding & Pie Filling mix

 

Brown Butter Cream Cheese Frosting (or frosting of your choice)

  • 2 sticks butter
  • 1 (8 oz.) package cream cheese, softened
  • 1 pound powdered sugar

 

Chocolate pumpkins for garnish

  • 1 cup chocolate melts (or chocolate without cocoa butter). See how-to in the post above.

 

 

~ Free Tip ~

  • You can slice the cake roll into 4 even strips. It will yield a shorter cake but with more vertical layers. 
  • If the fillings are too soft, refrigerate them to prevent oozing out of the cake, however, make sure they are still easily spreadable.
  • To cut the cake for serving, keep a large serrated knife dipped in hot water. Clean the knife after each slice and warm it again in the water for the next slice. 

 

 

DIRECTIONS:

  1. Line an 8-inch springform pan with parchment paper. Spray the pan lightly with cooking spray to keep the paper in place. Preheat oven to 390 degrees Fahrenheit.

 

Streusel Crust Layer

  1. In a mixing bowl, stir together the flour with cocoa powder. Add rest of the ingredients and mix until processed to a crumble.
  2. Press the mixture into the bottom of the pan. Bake for about 12-13 minutes.
  3. Transfer crust with parchment paper to a wire rack and cool completely. If you’re not using spring form let the crust cool completely in the pan before removing/turning over, otherwise, it will crumble.

 

Cake Layer

  1. Line a large jelly-roll or cookie pan with parchment paper (12×16-inch). Spray the pan lightly with cooking spray to keep the paper in place.
  2. Separate the egg whites and yolks. In a large mixing bowl, beat the egg whites and vinegar with an electric mixer on high speed until foamy. Gradually add ½ cup sugar and beat until stiff peak form, about 8-10 minutes.
  3. In a separate bowl, whisk the egg yolks with 1 tablespoon sugar until pale yellow in color. Stir in the milk, oil, and vanilla.
  4. Sift in the flour and cornstarch. Whisk until the mixture is smooth.
  5. Gently mix one part of the egg white mixture (about the ¼ of the whole mixture) with the yolk mixture until creamy. Pour into the bowl with remaining egg whites. Gently fold to blend together to form a smooth and light, batter. Be careful not to deflate the air pockets because the cake might not rise properly.
  6. Gently pour the batter into the prepared pan and spread evenly with an offset spatula. Tap the pan on the counter a few times to break any large air bubbles in the batter. Bake on 325 degrees Fahrenheit until lightly springy when touched, about 20-30 minutes.
  7. Dust a clean, large kitchen towel with the confectioners’ sugar and flip the cake out onto the towel with the short side facing you. Remove the parchment paper and roll up the cake in the towel away from you. Set aside to cool.

 

Pumpkin Orange Filling

  1. Beat cream cheese and butter until smooth and creamy. Add the sugar and beat until smooth and fluffy. Add orange extract, pumpkin puree, pumpkin pie spice and beat until thoroughly combined.

 

Chocolate Filling

  1. Whisk instant pudding with milk and heavy cream until creamy and thick.

 

Brown Butter Cream Cheese Frosting

  1. Brown the butter over medium heat. Let it simmer until all the water boils off and it turns a golden brown in color.
  2. Immediately remove from the heat and let sit for 5 minutes. Transfer into a heatproof bowl and chill until it solidifies.
  3. Mix the cooled butter with all the frosting ingredients and beat until smooth and fluffy. If necessary, add just enough milk (1-2 teaspoons at a time) to get the perfect spreadable consistency.

 

To Assemble

  1. On a large cutting board, unroll the cooled cake so it lays flat. Trim the short ends so they are flat and roll the cake again into a log without the towel. Cut the ends of the log with a serrated knife to help create clean, even layers. Slice the log into 3-4 even strips, using a tape measure if necessary (see Free Tip section for details).
  2. Unroll the strips and spread all but 3 tablespoons of the pumpkin orange filling onto each strip. Top with the chocolate filling. Refrigerate fillings before assembling the cake if they’re too soft.
  3. Roll the first strip of cake into a spiral. Some of the fillings might ooze out but that’s OK.  Roll the first spiral into the second cake strip. Continue rolling into a spiral until all strips are used. Refrigerate for about 1 hour to set.
  4. Place the cooled crust onto a cake stand or serving platter. Spread 3 tablespoons of the pumpkin orange filling over the crust. Add the rolled cake on the top. The crust might be a bit larger than the rolled cake but after you add the frosting, it will be just right (you can always trim it down if you prefer). Cover with the brown butter cream cheese frosting. Smooth the edge and top of the cake.
  5. Mix in orange food coloring to the remainder of the frosting until desired shade is reached. Use a star tip (or tip of your preference) to pipe frosting around the bottom of the cake and on the top, or decorate as you wish. Refrigerate the cake for about 1 hour or overnight.
  6. Garnish with chocolate pumpkins if you desire (see the recipe in the post).

 

How to make Vertical Layer Pumpkin Orange Chocolate Cake

Vertical layer cake with pumpkin orange and chocolate flavors.

Perfect for holidays and celebrations, this pumpkin cake with vertical layers is as pretty as it is tasty.

Vertical Layer Pumpkin Orange Chocolate Cake
Prep Time
1 hr
Cook Time
40 mins
Resting Time
1 hr
Total Time
1 hr 40 mins
 

The vertical layers of a sponge cake, orange pumpkin, and chocolate are not the only attractive part. The flavor is definitely a conversation piece too.

Course: Dessert
Cuisine: German
Keyword: cake
Servings: 12
Author: Jas
Ingredients
Streusel Crust Layer
  • 1 cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 1/3 cup sugar
  • 4 tablespoons butter softened
Cake Layer
  • 4 large eggs
  • 1/2 cup + 1 tablespoon sugar divided
  • 1 teaspoon white vinegar or lemon juice
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract or 1 package vanilla sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch corn flour
Pumpkin Orange Filling
  • 1 cup canned pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 8 oz. package cream cheese, softened
  • 1 stick butter softened
  • 1 ½ teaspoon orange extract
  • 1 ½ cup powdered sugar
Chocolate Filling
  • 1/2 cup milk
  • 1 cup heavy cream
  • 1 3.9 oz. package Chocolate Instant Pudding & Pie Filling mix
Brown Butter Cream Cheese Frosting
  • 2 sticks butter
  • 1 8 oz. package cream cheese, softened
  • 1 pound powdered sugar
Instructions
  1. Line an 8-inch springform pan with parchment paper. Spray the pan lightly with cooking spray to keep the paper in place. Preheat oven to 390 degrees Fahrenheit.
Streusel Crust Layer
  1. In a mixing bowl, stir together the flour with cocoa powder. Add rest of the ingredients and mix until processed to a crumble.
  2. Press the mixture into the bottom of the pan. Bake for about 12-13 minutes.
  3. Transfer crust with parchment paper to a wire rack and cool completely. If you’re not using spring form let the crust cool completely in the pan before removing/turning over, otherwise, it will crumble.
Cake Layer
  1. Line a large jelly-roll or cookie pan with parchment paper (12x16-inch). Spray the pan lightly with cooking spray to keep the paper in place.

  2. Separate the egg whites and yolks. In a large mixing bowl, beat the egg whites and vinegar with an electric mixer on high speed until foamy. Gradually add ½ cup sugar and beat until stiff peak form, about 8-10 minutes.
  3. In a separate bowl, whisk the egg yolks with 1 tablespoon sugar until pale yellow in color. Stir in the milk, oil, and vanilla.
  4. Sift in the flour and cornstarch. Whisk until the mixture is smooth.
  5. Gently mix one part of the egg white mixture (about the ¼ of the whole mixture) with the yolk mixture until creamy. Pour into the bowl with remaining egg whites. Gently fold to blend together to form a smooth and light, batter. Be careful not to deflate the air pockets because the cake might not rise properly.
  6. Gently pour the batter into the prepared pan and spread evenly with an offset spatula. Tap the pan on the counter a few times to break any large air bubbles in the batter. Bake on 325 degrees Fahrenheit until lightly springy when touched, about 20-30 minutes.
  7. Dust a clean, large kitchen towel with the confectioners' sugar and flip the cake out onto the towel with the short side facing you. Remove the parchment paper and roll up the cake in the towel away from you. Set aside to cool.
Pumpkin Orange Filling
  1. Beat cream cheese and butter until smooth and creamy. Add the sugar and beat until smooth and fluffy. Add orange extract, pumpkin puree, pumpkin pie spice and beat until thoroughly combined.
Chocolate Filling
  1. Whisk instant pudding with milk and heavy cream until creamy and thick.
Brown Butter Cream Cheese Frosting
  1. Brown the butter over medium heat. Let it simmer until all the water boils off and it turns a golden brown in color.
  2. Immediately remove from the heat and let sit for 5 minutes. Transfer into a heatproof bowl and chill until it solidifies.
  3. Mix the cooled butter with all the frosting ingredients and beat until smooth and fluffy. If necessary, add just enough milk (1-2 teaspoons at a time) to get the perfect spreadable consistency.
To Assemble
  1. On a large cutting board, unroll the cooled cake so it lays flat. Trim the short ends so they are flat and roll the cake again into a log without the towel. Cut the ends of the log with a serrated knife to help create clean, even layers. Slice the log into 3-4 even strips, using a tape measure if necessary (see Free Tip section for details).
  2. Unroll the strips and spread all but 3 tablespoons of the pumpkin orange filling onto each strip. Top with the chocolate filling. Refrigerate fillings before assembling the cake if they’re too soft.
  3. Roll the first strip of cake into a spiral. Some of the fillings might ooze out but that's OK. Roll the first spiral into the second cake strip. Continue rolling into a spiral until all strips are used. Refrigerate for about 1 hour to set.
  4. Place the cooled crust onto a cake stand or serving platter. Spread 3 tablespoons of the pumpkin orange filling over the crust. Add the rolled cake on the top. The crust might be a bit larger than the rolled cake but after you add the frosting, it will be just right (you can always trim it down if you prefer). Cover with the brown butter cream cheese frosting. Smooth the edge and top of the cake.
  5. Mix in orange food coloring to the remainder of the frosting until desired shade is reached. Use a star tip (or tip of your preference) to pipe frosting around the bottom of the cake and on the top, or decorate as you wish. Refrigerate the cake for about 1 hour or overnight.
  6. Garnish with the chocolate pumpkins if you desire (see the recipe in the post).
Recipe Notes

~ Free Tip ~

  • You can slice the cake roll into 4 even strips. It will yield a shorter cake but with more vertical layers.
  • If the fillings are too soft, refrigerate them to prevent oozing out of the cake, however, make sure they are still easily spreadable.
  • To cut the cake for serving, keep a large serrated knife dipped in hot water. Clean the knife after each slice and warm it again in the water for the next slice.

 

Editor’s note: This post was originally published in 2014 and has been completely revamped and updated for comprehensiveness.

 

Stay up to date with All that’s Jas by joining our mailing list below! 💌

 

 

 

Recipe featured at A Pinch of Joy, A Peek Into My Paradise, Ivy and ElephantsDivas Run for Bling, Ducks in a Row, Mommy on Demand, The Stay at Home Mom’s Survival Guide, Tornadough Alli, Recipes for Our Daily BreadMy Life Abundant, Olives ‘N OkraLove Create Celebrate, Purple Hues and Me, Across the Boulevard, Our Mini Family, Eclectic Red Barn, Tabler Party of Two, Happily Homegrown, Jodie Fitz, Sweet Sensations, Oh My Heartsie Girl, The Answer is Chocolate, The Pin Junkie, Reviews Chews and How-Tos, and Crafty Staci.

.

Follow me

Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
Follow me

Latest posts by Jas (see all)

Previous Story
Next Story

97 Comment

  1. Reply
    K / Pure & Complex
    October 16, 2014 at 12:38 am

    This cake is the stuff of dreams. It definitely looks decadent and I’m sure it taste sinful. I have to make time to try this recipe

    1. Reply
      allthatsjas
      October 20, 2014 at 8:22 am

      Thanks for stopping by K! You are right – it was definitely sinful, mostly because I almost ate the cake all by myself 🙂

  2. Reply
    Natalie @ Threads & Bobbins
    October 28, 2014 at 12:44 pm

    My mouth literally watered when I read this blog post! I’ve never tried pumpkin before as it has never really appealed to me…but pumpkin + cake look amazing!
    Thanks for linking up at the Talented Tuesday link party 🙂 and for the Instagram follow!

    1. Reply
      allthatsjas
      October 28, 2014 at 2:18 pm

      You can barely taste pumpkin in here…more orange and chocolate. Thanks again for all the love you left on my blog! <3

  3. Reply
    Emily @ Table + Hearth
    October 29, 2014 at 10:48 pm

    You had me at brown butter cream cheese frosting 🙂 This is so impressive! No wonder you have to set aside a whole day 🙂 Thanks for linking it up to Talented Tuesday!

    1. Reply
      allthatsjas
      October 29, 2014 at 11:28 pm

      Hi Emily,

      Yep, sometimes I don’t know why i take on a challenge like that but it was worth it. Thanks for stopping by 🙂

  4. Reply
    Adrian
    October 30, 2014 at 8:22 pm

    This cake looks amazing and sounds so delicious! Thank you for sharing it with us at Hump Day Happenings:)

    1. Reply
      allthatsjas
      October 30, 2014 at 9:22 pm

      It’s a great place for finding and sharing ideas. Hugs

  5. Reply
    Turn It Up Tuesday - #60 - Baby Doodah!
    November 10, 2014 at 7:02 pm

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  6. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  7. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  8. Reply
    Turn It Up Tuesday
    November 10, 2014 at 8:01 pm

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  9. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  10. Reply
    TUT WEEK 60!! YASSS! |
    November 10, 2014 at 8:01 pm

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  11. Reply
    Turn It Up Tuesday Week 60 | Homemade Momy
    November 10, 2014 at 8:10 pm

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  12. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  13. Reply
    Turn It Up Tuesdays Link Party #60
    November 11, 2014 at 3:01 am

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  14. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  15. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  16. Reply
    Susan - ofeverymoment
    November 11, 2014 at 11:20 am

    I see decadent was already used to describe this cake – but that is the adjective that came into my mind! What a show stopper – and sounds delicious too. Well worthy of the #TurnitUpTuesday feature selection! Pinned!

    1. Reply
      allthatsjas
      November 11, 2014 at 3:08 pm

      Thank you Susan! Warm hugs 🙂

  17. […] finish off the 8 pumpkins I must share one of my own – Pumpkin Orange Chocolate Wrapped Cake. The vertical layers will catch everyone’s attention and combination of pumpkin, orange and […]

  18. Reply
    Turn it Up Tuesday 60 - The Mom Maven
    November 15, 2014 at 10:40 am

    […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  19. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  20. […] chose Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas. “Such a BEAUTIFUL cake! An elegant dessert worthy of the center of any […]

  21. Reply
    Quinn Caudill
    October 19, 2015 at 10:59 am

    Wow that is a great looking cake. Pinned! Thanks for sharing with us at #Throwback Thursday link party. Hope to see you again this week.

    1. Reply
      allthatsjas
      October 19, 2015 at 12:10 pm

      Thanks Quinn! I’ll be there for sure 🙂

  22. Reply
    Pamela Shank
    October 19, 2015 at 1:41 pm

    Oh wow!!! What a cake. I Pinned it and am going to make later.

    1. Reply
      allthatsjas
      October 20, 2015 at 8:18 am

      I hope you do, Pamela! It’s a bit messy to make but well worth the effort. Have a great day and thanks for visiting!

  23. Reply
    Tamuria
    October 19, 2015 at 6:21 pm

    This cake looks so delicious. I have pinned it and am now a FB fan. Found you through Grand Social. Thanks for sharing. 🙂

    1. Reply
      allthatsjas
      October 20, 2015 at 8:16 am

      Thank you, Tamuria! So happy you liked it. Thanks for stopping in! On my way to stalk your site 🙂

  24. Reply
    Lindi
    October 19, 2015 at 11:10 pm

    This cake looks SO delicious! I can’t ever get enough pumpkin! Thank you for sharing it. I’m featuring your recipe on my blog at the Talented Tuesday party tomorrow! I hope you’ll stop by and link-up again!

    1. Reply
      allthatsjas
      October 20, 2015 at 8:14 am

      Thank you, Lindi! I’m coming over right now 😀

  25. Reply
    Theresa @DearCreatives
    October 20, 2015 at 1:46 am

    Stunning cake! Brava! I bet it tastes so yummy. Pinned & shared. Thanks for joining the Inspiration Spotlight party!

    1. Reply
      allthatsjas
      October 20, 2015 at 8:14 am

      Thank you, Theresa! It tastes the way it looks 🙂

  26. Reply
    Tickle My Tastebuds Link Party #75
    October 20, 2015 at 4:01 am

    […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas […]

  27. […] Yes, you’re seeing that right.  Those are vertical layers in this beautiful cake from All That’s Jas. […]

  28. Reply
    Ducks 'n a Row
    October 20, 2015 at 7:36 pm

    Wow! This is gorgeous! Pinned and yummed. I would love it if you’d stop by my Wonderful Wednesday Blog Hop (which starts Tues eves 7pm ET) to share this recipe!
    Sinea

    1. Reply
      allthatsjas
      October 22, 2015 at 9:53 am

      Hi, Sinea! Thank you so much and thanks for the invite! I would love to join your party! See you there 🙂

      1. Reply
        Ducks 'n a Row
        October 24, 2015 at 1:22 pm

        Hey hey hey! Guess what ? I have selected this post as my Editor’s Pick for the next blog hop. We go live Tues eve 7pm ET. Please do stop by!

        1. Reply
          allthatsjas
          October 25, 2015 at 8:51 pm

          Aw, thank you so much! 😀 I am thrilled!

  29. […] Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas […]

  30. Reply
    Heaven Smiling
    October 20, 2015 at 8:45 pm

    That cake looks divine! I love the vertical layering. Pinned!

    1. Reply
      allthatsjas
      October 21, 2015 at 7:56 am

      Thank you so much and thanks for stopping in. I was really touched by your family video. Have a blessed day!

  31. […] Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas […]

  32. Reply
    Funtastic Friday #47 | Olives-n-Okra
    October 22, 2015 at 9:13 pm

    […] Pumpkin Orange Chocolate Wrapped Cake @ All That’s Jas […]

  33. Reply
    Busy Monday 188 | A Pinch of Joy
    October 25, 2015 at 2:31 pm

    […]    Keeping It Real — DIY Felt Food: A Box of Doughnuts      All That’s Jas – Pumpkin Orange Chocolate Wrapped Cake   Real Advice Gal — DIY Halloween Marquee     Faith Filled Food for Moms — Super […]

  34. Reply
    Joy @ Joy Love Food
    October 25, 2015 at 5:56 pm

    What a gorgeous cake, perfect for the holidays! Thanks for sharing at What’d You Do This Weekend?!

    1. Reply
      allthatsjas
      October 25, 2015 at 8:49 pm

      Thank you, Joy!

  35. […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas  […]

  36. […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas […]

  37. […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas […]

  38. […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas […]

  39. […] Pumpkin Orange Chocolate Wrapped Cake by All That’s Jas […]

  40. […] Pumpkin Orange Chocolate Wrapped Cake from All That’s Jas […]

  41. […] as long as there’s something pumpkin-y in it. Pair it with chocolate even, as I did in this cake with vertical layers. Don’t mind the photos I took ages ago, the cake really is […]

  42. Reply
    Pat
    September 21, 2018 at 5:22 pm

    What a spectacular cake to serve in Autumn! So festive and delicious. I may try making this for Thanksgiving if I have time–thanks, Jas!

    1. Reply
      Jas
      September 23, 2018 at 7:52 am

      Thank you, Pat! You do need time for this cake (or maybe I’m just so slow, lol).

  43. Reply
    Irene
    September 21, 2018 at 5:53 pm

    what an elegant presentation, and you are right, the flavours sound just as scrumptious as the looks.

    1. Reply
      Jas
      September 23, 2018 at 7:53 am

      They certainly are, Irene. Thank you for visiting! x

  44. Reply
    Amy
    September 21, 2018 at 9:15 pm

    This cake is one of the most amazing cakes that I have ever seen. I love the flavors and the colors. Thank you for sharing at Best of the Weekend.

    1. Reply
      Jas
      September 23, 2018 at 7:54 am

      So glad you like it, Amy! Thanks for visiting. x

  45. Reply
    Healthy World Cuisine
    September 22, 2018 at 2:08 pm

    This cake is epic! Love the flavors, the layers and the textures and everything about it!

    1. Reply
      Jas
      September 23, 2018 at 7:56 am

      Thank you, my dear! Once in a while, I even surprise myself, lol. xx

  46. Reply
    helenfern
    September 23, 2018 at 6:41 pm

    Hey Jas – I’m visiting from the Over the Moon party – man this cake is gorgeous!!

    1. Reply
      Jas
      September 24, 2018 at 9:00 pm

      Awe, thank you so much, Helen! xx

  47. Reply
    applytofaceblog
    September 24, 2018 at 2:14 pm

    What a fabulous Cake!What a showstopper and just perfect for the Halloween Table. So clever too. Thank you for sharing with #FiestaFriday

    1. Reply
      Jas
      September 24, 2018 at 9:02 pm

      I’m so glad you like it, Jen! Thank you 😀

  48. Reply
    Jhuls
    September 24, 2018 at 5:46 pm

    Hello, Jas! This cake looks so stunning!! No wonder it’s a hit at this week’s Fiesta Friday party! Thank you for sharing!

    1. Reply
      Jas
      September 24, 2018 at 9:04 pm

      Hi, Jhuls! I’m so happy you like it. Thanks for visiting! x

  49. Reply
    debanitaghosh
    September 25, 2018 at 2:11 am

    Wow this cake is stunning that one almost starts drooling on the screen. Lovely share! Happy Fiesta Friday!

    1. Reply
      Jas
      September 26, 2018 at 9:45 am

      Awe, thank you! You’re so kind 🙂

  50. Reply
    Bridget | Confessions of Parenting
    September 26, 2018 at 12:02 pm

    This looks DELICIOUS

    1. Reply
      Jas
      September 28, 2018 at 10:18 am

      Thank you so much, Bridget! 🙂

  51. Reply
    jenniferwise4heritagemakers
    September 27, 2018 at 10:10 am

    This looks DIVINE!! I love browned butter frostings, too. Wow. Pinning, for sure. 🙂
    #SYClinky

    1. Reply
      Jas
      September 28, 2018 at 10:19 am

      Awe, thank you, Jennifer! Truly appreciated 😀

  52. Reply
    passion fruit, paws and peonies
    September 27, 2018 at 11:58 am

    What a brilliant Halloween cake!! Clever and fun, it’s wonderful xx Maria

    1. Reply
      Jas
      September 28, 2018 at 10:19 am

      Thank you very much, Maria! xx

  53. Reply
    Jann Olson
    September 28, 2018 at 5:01 pm

    This cake is beautiful and I bet it tastes delicious! Thanks for sharing the recipe with SYC.
    hugs,
    Jann

  54. Reply
    Sandra Garth
    September 28, 2018 at 6:58 pm

    Oh my goodness this looks amazing and your presentation is out of this world. I can’t wait to make this! Thank you for sharing with us at Celebrate Your Story and have a great weekend.

    1. Reply
      Jas
      September 29, 2018 at 10:38 pm

      Hi, Sandra! It means a lot coming from you. Your cakes are always amazing! Hugs

  55. Reply
    Linda
    September 28, 2018 at 8:31 pm

    This is such a beautiful decadent cake. Love it! I am happy to feature it this coming Sunday at Dishing It & Digging It Link Party. have a great weekend.

    1. Reply
      Jas
      September 29, 2018 at 10:37 pm

      Such an honor! Thank you so much, Linda! 😀

  56. Reply
    Beverly
    September 28, 2018 at 9:57 pm

    Jas, this is such a pretty cake and it no doubt it is delicious! I love that you revamped the recipe to make it easier to follow. Thanks for partying with us at Snickerdoodle. I’ll be featuring this at tomorrow’s party. See you there!

    1. Reply
      Jas
      September 29, 2018 at 10:36 pm

      Hi, Beverly! Thank you so much for your kind words and I’m so grateful for the feature. Love your party! XX

  57. Reply
    Kippi
    September 29, 2018 at 1:28 am

    Beautiful cake. I am pinning this beauty and I hope mine turns out as pretty as yours.

    1. Reply
      Jas
      September 29, 2018 at 10:35 pm

      Thank you, Kippi. Just have patience and it’ll turn out even better than mine. I was rushing it, lol.

  58. Reply
    eclecticredbarnBeverly
    September 30, 2018 at 2:58 pm

    Wow, what an amazing cake. This is when you wish you could reach into your computer an get a bite. You never cease to amaze. Stop by Over The Moon since you are being featured.
    Hugs,
    Bev

    1. Reply
      Jas
      September 30, 2018 at 11:26 pm

      Thank you, Bev! I’m super grateful for your kindness! xx

  59. Reply
    Jodie Fitz
    October 2, 2018 at 8:59 am

    You have been FEATURED at Reader Tip Tuesday – xi http://www.jodiefitz.com/2018/10/02/reader-tip-tuesday-weeks-craft-recipe-party-14-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2/

    Just love this!!! Hope you grab a button! looking forward to your share this week…

    1. Reply
      Jas
      October 2, 2018 at 5:05 pm

      Thank you so much, Jodie! I’m thrilled 😀

  60. Reply
    Oh My Heartsie Girl
    October 3, 2018 at 2:11 pm

    Hi Jas, thank you so much for sharing your recipe in #omhgww last week. Your directions are explicit, very detailed. Im like you when the directions are complex I reread several times before proceeding!!

    1. Reply
      Jas
      October 3, 2018 at 8:09 pm

      The only way to avoid mistakes (well, at least most of them, lol). Thank you, Karren! xx

  61. Reply
    Carol
    October 4, 2018 at 1:03 pm

    WOW!!! This is one gorgeous cake! So perfect for Fall. Featuring when my link party opens up tonight!

    1. Reply
      Jas
      October 4, 2018 at 10:10 pm

      Thank you so much for the feature, Carol! You made my day 🙂

  62. Reply
    Tianna
    October 5, 2018 at 3:16 pm

    this is so cool! you did an amazing job!

    1. Reply
      Jas
      October 8, 2018 at 10:50 pm

      Thank you so much, Tianna! 🙂

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)