If you’re looking for a dessert that perfectly balances rich chocolate with the warm, cozy flavors of fall, this Chocolate Pumpkin Cake Recipe is an absolute must-try. Moist, tender, and packed with pumpkin puree and a blend of aromatic spices, this cake feels like a comforting hug in every bite. It’s a fantastic way to celebrate pumpkin season beyond the usual pumpkin pie, combining the intensity of cocoa with the subtle sweetness and moisture of pumpkin for a truly memorable treat.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component in this Chocolate Pumpkin Cake Recipe plays a key role in creating a deliciously soft texture, deep flavor, and perfect balance of sweetness and spice.
- Pumpkin Puree: Adds moisture and that signature autumnal taste that makes this cake irresistible.
- Vegetable Oil: Keeps the cake tender and moist without overpowering flavors.
- Light Brown Sugar: Brings a subtle caramel undertone that enhances the spices.
- Granulated Sugar: Balances sweetness and helps with the cake’s rise.
- Large Eggs: Provide structure and richness for a perfectly set cake.
- Vanilla Extract: Adds warmth and a touch of sweetness that complements the pumpkin.
- All-Purpose Flour: The base that holds all the ingredients together.
- Unsweetened Cocoa Powder: Infuses deep, chocolatey flavor without extra sweetness.
- Baking Soda and Baking Powder: Essential leavening agents for a light, fluffy crumb.
- Salt: Enhances all the flavors and balances the sweetness.
- Ground Cinnamon, Nutmeg, and Cloves: Classic fall spices that bring warmth and complexity.
- Buttermilk: Adds a slight tang and tenderizes the crumb for a melt-in-your-mouth feel.
- Semi-Sweet Chocolate Chips (optional): For an extra burst of melty chocolate goodness throughout the cake.
How to Make Chocolate Pumpkin Cake Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to ensure your cake doesn’t stick and can be easily removed once baked. This step sets the stage for baking success, so don’t skip it!
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, vegetable oil, light brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until the mixture is silky smooth—this combination injects moisture, sweetness, and flavor that form the base of the cake.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and your warm spices: cinnamon, nutmeg, and cloves. Sifting incorporates air and ensures there are no lumps, giving your cake an even texture.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet pumpkin mixture, alternating with the buttermilk. Stir gently until just combined; overmixing can toughen the cake. If you’re using chocolate chips, fold them in now for delicious pockets of melted chocolate to surprise you in every bite.
Step 5: Bake to Perfection
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Pop it into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Cool the cake completely before slicing to keep those layers intact and moist.
How to Serve Chocolate Pumpkin Cake Recipe
Garnishes
While this cake is delightful on its own, topping it with cream cheese frosting or a light dusting of powdered sugar can elevate it to the next level. Toasted pecans or a drizzle of caramel sauce add texture and richness, making presentation inviting and decadent.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy touch, consider serving it alongside a warm cup of spiced chai tea or freshly brewed coffee, which beautifully complement the cake’s earthy pumpkin and chocolate flavors.
Creative Ways to Present
If you’re bringing this Chocolate Pumpkin Cake Recipe to a gathering, consider cutting it into bite-sized squares and arranging them on a festive platter sprinkled with edible fall leaves or cinnamon sticks. You might also layer sliced pieces with fresh raspberries and whipped cream for a stunning trifle variation that gets everyone talking.
Make Ahead and Storage
Storing Leftovers
Store leftover cake in an airtight container at room temperature for up to 2 days to keep it moist and flavorful. For longer storage, refrigeration is a good option, but allow the cake to come to room temperature before enjoying to recapture its lovely texture.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and then in foil to protect against freezer burn. It can be stored in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge.
Reheating
Warm slices gently in the microwave for about 15 seconds or in the oven at a low temperature (around 300°F) to bring back that freshly baked warmth. Add a bit of whipped cream or frosting after reheating for an extra-special treat.
FAQs
Can I use canned pumpkin puree for this Chocolate Pumpkin Cake Recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually the most convenient choice for maintaining consistent flavor and texture in your cake.
Is it necessary to use buttermilk, or can I substitute it?
You can substitute buttermilk with a mix of milk and a teaspoon of white vinegar or lemon juice left to sit for 5 minutes; this mimics the acidity of buttermilk and helps tenderize the cake.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or another binding agent for the best texture.
What’s the best way to add chocolate chips without them sinking?
Coating chocolate chips lightly with a bit of flour before folding them into the batter helps prevent them from sinking to the bottom of the cake during baking.
Can I use dark cocoa powder instead of unsweetened cocoa powder?
Definitely! Dark cocoa powder will give the cake a richer, more intense chocolate flavor. Just be aware it might darken the color and deepen the taste, which many chocolate lovers appreciate.
Final Thoughts
This Chocolate Pumpkin Cake Recipe is one of those rare treats that feels both indulgent and wholesome, perfect for cozy evenings or festive gatherings. I can’t wait for you to try it and experience how wonderfully the flavors of chocolate and pumpkin come together in this moist, spiced cake. It’s a dessert that truly celebrates the best of fall in every bite!
Print
Chocolate Pumpkin Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Chocolate Pumpkin Cake that combines the rich taste of pumpkin with the indulgence of cocoa and warm spices. Perfectly spiced and topped optionally with chocolate chips, this dessert is ideal for fall celebrations or any occasion craving a comforting treat.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened 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
Optional
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, light brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves to ensure even distribution of ingredients.
- Incorporate dry ingredients and buttermilk: Gradually add the sifted dry ingredients to the wet mixture, alternating with the buttermilk. Stir gently until just combined to avoid overmixing which could toughen the cake.
- Fold in chocolate chips: If using, gently fold in the semi-sweet chocolate chips to add bursts of chocolate throughout the cake.
- Pour and smooth batter: Pour the cake batter into the prepared baking pan and smooth the surface evenly with a spatula.
- Bake the cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool before slicing: Allow the cake to cool completely in the pan before slicing to help it set and to enhance flavor and texture.
Notes
- This cake is moist and flavorful on its own but can be topped with cream cheese frosting or a dusting of powdered sugar for added indulgence.
- For a richer chocolate flavor, substitute the unsweetened cocoa powder with dark cocoa powder.
- Use fresh pumpkin puree or canned 100% pumpkin puree for best results.
- You can store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
