If you are craving a dessert that perfectly blends cozy autumn flavors with indulgent chocolate, this Chocolate Pumpkin Cake Recipe is exactly what you need. Imagine a tender, moist cake with the warm spices of cinnamon, nutmeg, and cloves gently embracing rich cocoa and pumpkin’s natural sweetness—it’s like a hug in cake form. Whether you’re baking for a holiday gathering or just to treat yourself on a crisp afternoon, this recipe brings together simple pantry staples to create something truly special that everyone will love.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you; these are everyday, easy-to-find items that together create magic. Each ingredient plays a key role in balancing flavor, moisture, and texture so your cake turns out soft, flavorful, and perfectly spiced.
- 1 3/4 cups all-purpose flour: The foundation of the cake, providing structure and a tender crumb.
- 1 cup granulated sugar: Adds sweetness and helps with moisture.
- 1/2 cup brown sugar, packed: Brings depth with its molasses flavor and extra moisture.
- 1/3 cup cocoa powder: Infuses the cake with rich chocolate flavor without overwhelming the pumpkin.
- 1 teaspoon baking soda: A leavening agent that helps the cake rise and keeps it light.
- 1/2 teaspoon baking powder: Works alongside baking soda for perfect lift and fluffiness.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 teaspoon ground cinnamon: Adds warmth and that unmistakable fall spice touch.
- 1/2 teaspoon ground nutmeg: Gives a subtle nutty spice to complement the pumpkin.
- 1/4 teaspoon ground cloves: Provides a hint of aromatic depth without overpowering.
- 1 cup canned pumpkin puree: The star ingredient, bringing moisture, color, and natural sweetness.
- 1/2 cup vegetable oil: Keeps the cake moist and tender without a heavy texture.
- 2 large eggs: Bind everything together and add richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor and adds a touch of sweetness.
- 1/2 cup buttermilk: Adds tanginess and moisture, helping create a soft crumb.
- 1/2 cup mini chocolate chips (optional): For little bursts of chocolate that melt in your mouth as you bite into the cake.
How to Make Chocolate Pumpkin Cake Recipe
Step 1: Prep the Pan and Oven
First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure the cake releases easily after baking. This simple step prevents sticking and keeps your cake’s edges intact and beautiful.
Step 2: 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. This blend of dry ingredients ensures that every bite has the perfect balance of sweetness and spice—make sure to whisk thoroughly so everything is evenly combined.
Step 3: Combine Wet Ingredients
In a separate bowl, stir together the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until smooth and well mixed. The pumpkin adds moisture and richness, while the buttermilk keeps the texture tender and moist.
Step 4: Bring It All Together
Gradually add the wet ingredients to the dry mix, stirring gently until just combined. Avoid overmixing to keep the cake light and fluffy. If you’re using mini chocolate chips, fold them in now for delightful pockets of melting chocolate.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. This ensures your cake is perfectly cooked through and wonderfully moist.
Step 6: Cool Before Enjoying
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cooling properly helps the texture set and prevents the cake from crumbling when sliced.
Step 7: Final Touches for Serving
This is when you get to decide your favorite finishing touch—dust with powdered sugar for a simple elegance, drizzle with chocolate ganache for extra decadence, or serve it plain to savor the natural flavors. No matter what you choose, this cake is ready to be enjoyed!
How to Serve Chocolate Pumpkin Cake Recipe
Garnishes
A light dusting of powdered sugar is a classic way to add a touch of sweetness and pretty presentation. For a richer option, a silky chocolate ganache drizzled over the top will elevate the cake to dessert-party status. You can also add toasted pecans or a dollop of whipped cream for added texture and flavor contrast.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of hot coffee or tea, making it an ideal treat during the chilly season. For a festive touch, serve alongside spiced whipped cream or a handful of fresh berries to brighten up each bite.
Creative Ways to Present
If you want to impress your guests, try serving the Chocolate Pumpkin Cake Recipe in individual ramekins or as layered mini cakes topped with pumpkin spice frosting. You can also cut it into bite-sized squares and serve on a dessert platter with assorted toppings like nuts, chocolate shavings, or caramel sauce for a fun DIY dessert board.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days. If your house is warm, keeping it in the fridge helps maintain freshness, but allow the cake to come to room temperature before serving so it’s soft and flavorful.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container for up to three months. When you’re ready to enjoy, thaw overnight in the fridge and bring to room temperature.
Reheating
To reheat slices, pop them in the microwave for about 15 to 20 seconds or warm gently in the oven at 300°F (150°C) for 10 minutes. This helps revive the moist texture and enhances the warm spices for a comforting treat.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! Just roast or steam it until soft, then puree until smooth. Be sure to measure to get the same amount as canned pumpkin puree for best results.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture might vary slightly but the flavors will remain delicious.
Can I omit the chocolate chips in the recipe?
Definitely! The chocolate chips are optional and add extra bursts of chocolate, but the cake is wonderful on its own with the cocoa powder and pumpkin flavors.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes—this homemade substitute will give you the same tangy moisture.
How long does this cake keep fresh at room temperature?
Stored in an airtight container, this cake should stay fresh for up to two days at room temperature. For longer freshness, refrigeration is recommended.
Final Thoughts
There is something truly comforting about baking a Chocolate Pumpkin Cake Recipe—it’s like bringing a little autumn magic into your kitchen no matter the season. This cake is simple yet impressive, perfect for sharing with friends, family, or simply enjoying yourself. Trust me, once you bake this, it’ll become one of your favorites that beckons you back each year. Happy baking and even happier eating!
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Chocolate Pumpkin Cake Recipe
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
Description
This rich and moist Chocolate Pumpkin Cake combines the warm flavors of pumpkin and spices with a deep chocolate taste. Perfect for fall or any time you want a deliciously spiced dessert, this cake is easy to prepare and offers a delightful balance of sweetness and spice. Adding mini chocolate chips is optional but adds a wonderful texture and extra chocolate hit. The cake can be enjoyed plain, dusted with powdered sugar, or topped with chocolate ganache.
Ingredients
Dry 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
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Optional
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure the cake doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until fully combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, mix together the canned pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Stir until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until the batter is just combined. Avoid overmixing to keep the cake tender. If you want extra chocolate bursts, fold in the mini chocolate chips now.
- Pour Batter and Bake: Pour the prepared batter into the greased and floured cake pan, spreading it evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely, which helps the cake set perfectly without becoming soggy.
- Finish and Serve: Before serving, you can dust the top with powdered sugar for a simple touch, add a rich chocolate ganache, or serve the cake plain. This cake makes a delicious treat for any occasion.
Notes
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Make sure not to overmix the batter to keep the cake light and moist.
- Pumpkin puree can be canned or homemade.
- Use fresh spices for the best flavor.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make the cake dairy-free, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
