Indulge in the perfect autumn dessert with this moist and rich Chocolate Pumpkin Cake. Combining the flavors of chocolate and pumpkin spice, this cake is a delightful treat for cozy gatherings, fall celebrations, or any occasion where comfort food is a must. With its perfect balance of sweetness, spices, and a hint of chocolate, this cake is sure to be a crowd-pleaser.
Ingredients:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup mini chocolate chips (optional)
Directions:
Preheat the oven: Begin by setting your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan for easy release once baked.
Mix dry ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This will create the perfect dry mix for your cake.
Combine wet ingredients: In another bowl, mix together the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until the mixture is smooth and well combined.
Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the cake moist and fluffy. If desired, fold in the mini chocolate chips for an extra chocolatey treat.
Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For an extra touch, dust with powdered sugar, frost with chocolate ganache, or simply serve it as is for a decadent treat.
Serving Tips:
Room Temperature: This cake is best served at room temperature to enhance its rich flavor and moist texture. Allow it to sit out for about 15-20 minutes before serving if it’s been chilled.
Garnish: For an extra touch, serve slices with a dusting of powdered sugar or a drizzle of chocolate ganache. You can also top it with whipped cream, a scoop of vanilla ice cream, or even caramel sauce for a delightful indulgence.
Pairing: This cake pairs wonderfully with a hot cup of coffee, chai tea, or a spiced cider—perfect for cozy autumn afternoons or after a hearty meal.
Storage Tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure to keep it covered to prevent it from drying out.
Refrigeration: If you’d like to keep the cake fresh for a longer period, you can store it in the refrigerator for up to 5 days. Just be sure to wrap it tightly in plastic wrap or place it in an airtight container.
Freezing: You can freeze the cake for up to 3 months. To freeze, wrap individual slices (or the whole cake) tightly in plastic wrap, then place in a freezer-safe container or bag. Thaw at room temperature before serving.
Frosted Cake: If you’ve frosted the cake with chocolate ganache or cream cheese frosting, it’s best to store it in the refrigerator, as frosting can spoil faster at room temperature. Make sure to cover it tightly with plastic wrap or place it in an airtight container.
Related Recipes:
FAQs:
Can I make this cake without chocolate chips?
Yes, you can definitely make this cake without the mini chocolate chips. The cake will still be delicious and rich in flavor due to the cocoa powder and spices. If you prefer a more subtle chocolate flavor, simply skip the chocolate chips.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree instead of canned. To do this, roast or steam fresh pumpkin, then blend it until smooth. Be sure to drain any excess moisture to avoid making the batter too runny.
Can I make this cake dairy-free?
Absolutely! To make this cake dairy-free, substitute the buttermilk with a non-dairy alternative such as almond milk, oat milk, or coconut milk. You can also use a dairy-free oil, such as coconut oil, if desired.
How can I make this cake ahead of time for a party?
You can bake and store the cake ahead of time. Allow it to cool completely, then wrap it in plastic wrap and store it at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days or freeze it for up to 3 months. Just be sure to bring it to room temperature before serving!
Conclusion:
This Chocolate Pumpkin Cake is a great way to embrace the flavors of fall with the richness of chocolate and the warm spices of pumpkin. Whether you’re celebrating a special occasion or just looking for a comforting dessert, this cake will be the perfect addition to your fall recipe collection.
📖 Recipe:
Print
Chocolate Pumpkin Cake
- Total Time: 50-55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Chocolate Pumpkin Cake is the perfect fall dessert that combines rich, moist chocolate cake with a hint of warm pumpkin spice. The combination of cocoa, cinnamon, nutmeg, and pumpkin puree creates a delightful flavor that’s perfect for autumn gatherings or cozy occasions. Easy to make and full of flavor, this cake can be enjoyed as-is or topped with chocolate ganache or whipped cream for an extra indulgent treat.
Ingredients
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Stir until smooth.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If desired, fold in mini chocolate chips.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar or top with chocolate ganache, or serve plain for a delicious treat.
Notes
For a dairy-free version, substitute buttermilk with almond milk or oat milk and use a dairy-free oil.
The mini chocolate chips are optional, but they add a lovely extra burst of chocolate throughout the cake.
This cake is best served at room temperature for maximum flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert, Fall Recipes, Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 280 kcal per serving
