Description
This moist and flavorful Chocolate Pumpkin Cake blends rich cocoa and warm pumpkin spices for a perfect fall dessert. With a tender crumb and optional mini chocolate chips, it’s a delightful twist on classic chocolate cake, ideal for gatherings or cozy nights.
Ingredients
Scale
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
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round or square cake pan by greasing and flouring it to prevent the cake from sticking.
- 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, nutmeg, and cloves until evenly combined.
- Mix wet ingredients: In a separate bowl, combine the canned pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Stir these ingredients together until the mixture is smooth and uniform.
- Combine wet and dry ingredients: Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. If you like, carefully fold in the mini chocolate chips to add bursts of chocolate throughout the cake.
- Bake the cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, which helps the texture set perfectly.
- Serve: For serving, dust the cake lightly with powdered sugar or top with chocolate ganache if desired. Alternatively, serve it plain to enjoy the rich pumpkin and chocolate flavors.
Notes
- Be sure not to overmix the batter to keep the cake tender.
- The mini chocolate chips are optional but add a delightful texture.
- Use fresh spices for the best flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be frozen for up to 2 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
