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
Scale
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.
