If you’re searching for the ultimate autumn treat that perfectly blends cozy spices with rich chocolate, this Chocolate Pumpkin Cake is about to become your new favorite. Imagine a cake that’s incredibly moist, rich with cocoa, and laced with pumpkin and warm spices—each bite feels like a celebration of fall. It’s the kind of dessert you’ll want to bake for friends, bring to gatherings, or simply savor with a cup of coffee on a crisp afternoon. This Chocolate Pumpkin Cake proves you really can have the best of both worlds: decadent chocolate flavor and the irresistible comfort of pumpkin spice.
Ingredients You’ll Need
This Chocolate Pumpkin Cake comes together with simple pantry staples, but each ingredient plays a crucial role in creating its magical texture and flavor. From the creamy pumpkin to the aromatic spices and deep cocoa, every element brings something special to the table.
- Pumpkin Puree: Adds natural moisture and subtle sweetness, plus that signature pumpkin flavor.
- Vegetable Oil: Keeps the cake incredibly tender and ensures a soft crumb.
- Light Brown Sugar: Infuses a hint of caramel-like depth and extra moisture.
- Granulated Sugar: Balances the sweetness and helps with the cake’s texture.
- Eggs: Bind everything together and create structure for a fluffy rise.
- Vanilla Extract: Rounds out the flavors with a touch of warmth.
- All-Purpose Flour: The backbone of the cake, giving it just the right amount of body.
- Unsweetened Cocoa Powder: Provides an intense chocolate flavor—try dark cocoa for even more richness.
- Baking Soda: Helps the cake rise beautifully and stay light.
- Baking Powder: Adds extra lift for a perfectly fluffy texture.
- Salt: Enhances all the other flavors—don’t skip it!
- Ground Cinnamon: Brings cozy warmth and classic pumpkin spice notes.
- Ground Nutmeg: Adds a subtle, nutty depth that pairs perfectly with pumpkin.
- Ground Cloves: Just a pinch for a bold, aromatic finish.
- Buttermilk: Makes the cake ultra-moist and tender, with a slight tang.
- Semi-Sweet Chocolate Chips (optional): Every bite is a little more decadent with pockets of melted chocolate.
How to Make Chocolate Pumpkin Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s fully heated when your batter is ready. Grab a 9×13-inch baking pan and give it a light coating of grease—this helps the cake release easily and keeps every slice looking picture-perfect.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, light brown sugar, granulated sugar, eggs, and vanilla extract. You want everything super smooth and well-blended, creating a silky base that guarantees moist, tender cake with every bite.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Sifting helps break up any lumps and evenly distributes the spices and leavening, so your Chocolate Pumpkin Cake bakes up perfectly every time.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir gently and just until everything is combined—overmixing can make the cake tough, so stop as soon as you don’t see any dry streaks. If you’re using chocolate chips, now’s the time to fold them in for little bursts of gooey chocolate.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool completely in the pan before slicing—this helps it set and makes cutting super easy.
How to Serve Chocolate Pumpkin Cake
Garnishes
This cake is spectacular all on its own, but a little extra flair never hurts. Dust the top with powdered sugar for a simple finish, or go for a luscious swirl of cream cheese frosting for added indulgence. A few extra chocolate chips or a sprinkle of cinnamon can also make each slice pop.
Side Dishes
Chocolate Pumpkin Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving it at a fall gathering, try offering fresh berries, roasted nuts, or even a warm mug of chai tea to complement the cake’s spiced flavors.
Creative Ways to Present
Turn your Chocolate Pumpkin Cake into a showstopper by cutting it into small squares for a dessert platter, or serve in generous wedges topped with a drizzle of caramel sauce. For a festive touch, add edible flowers or a sprinkle of candied pecans, making every serving feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Pumpkin Cake can be wrapped tightly and stored at room temperature for up to two days. For longer freshness, keep it in the refrigerator, where it will stay moist and delicious for up to five days. Just be sure to cover it well to prevent it from drying out.
Freezing
This cake freezes like a dream! Wrap individual slices or the whole cake (without frosting) in plastic wrap and then foil. Store in the freezer for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
If you prefer your Chocolate Pumpkin Cake warm, pop a slice in the microwave for about 10–15 seconds. This brings back its fresh-baked aroma and melts any chocolate chips inside, making it extra irresistible.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just be sure to roast and puree your fresh pumpkin until smooth, and strain out any excess moisture so your cake stays perfectly tender.
What type Dessert
Unsweetened natural cocoa powder is perfect, but if you’re after an even richer chocolate flavor, dark or Dutch-processed cocoa powder is a great swap.
How do I know when the cake is fully baked?
Check with a toothpick inserted into the center—if it comes out clean or with just a few moist crumbs (not wet batter), your Chocolate Pumpkin Cake is ready to come out of the oven.
Can I add nuts or other mix-ins?
Definitely! Chopped pecans, walnuts, or even dried cranberries are delicious additions that add crunch and extra flavor to the cake.
Is this cake suitable for a layer cake or cupcakes?
Yes! The batter works well in two 8-inch round pans for a layer cake or in cupcake tins. Just adjust the baking time accordingly—start checking cupcakes at 18–20 minutes.
Final Thoughts
If you’re craving a dessert that captures the soul of fall and the decadence of chocolate, this Chocolate Pumpkin Cake is calling your name. It’s easy to make, endlessly adaptable, and always a crowd-pleaser. Give it a try and let it become a new favorite in your baking rotation—you’ll be so glad you did!
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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
This Chocolate Pumpkin Cake is a moist and flavorful dessert perfect for fall. Made with rich cocoa, warm spices, and pumpkin puree, it offers a delightful balance of chocolatey depth and autumnal warmth. Easy to prepare and ideal for gatherings, it can be enjoyed on its own or topped with cream cheese frosting for extra indulgence.
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 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 well combined.
- 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 an even distribution of the spices and leavening agents.
- Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk. Stir gently until just combined; avoid overmixing to maintain the cake’s tenderness.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips if using, distributing them evenly throughout the batter for pockets of melted chocolate.
- Bake: Pour the batter into the prepared baking pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing to ensure clean cuts and optimal texture.
Notes
- This cake is deliciously moist and flavorful on its own, but topping it with cream cheese frosting or a light dusting of powdered sugar adds extra indulgence.
- For a richer chocolate flavor, substitute dark cocoa powder in place of unsweetened cocoa powder.
- Ensure all ingredients are at room temperature for better mixing and texture.
- Chocolate chips are optional but recommended for added texture and chocolate bursts.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 21g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
