If you’re searching for a show-stopping fall dessert, look no further than this Chocolate Pumpkin Cake. Moist, rich, and warmly spiced, this cake brings together the deep flavors of cocoa and pumpkin to create a slice that’s as comforting as it is decadent. Whether you’re hosting a cozy autumn gathering or simply want to treat yourself with a unique twist on classic chocolate cake, this recipe delivers every time with a luscious crumb and unforgettable flavor.
Ingredients You’ll Need
These ingredients are easy to find and each one plays an important part in making this Chocolate Pumpkin Cake special. From the earthy sweetness of pumpkin to the bold punch of chocolate, you’ll taste how each component adds something magical.
- All-purpose flour: Lays the foundation for a light but sturdy crumb in the cake.
- Unsweetened cocoa powder: Gives the cake its deep chocolate flavor—choose a good quality for the best taste.
- Baking powder: Provides lift, helping the cake rise and stay fluffy.
- Baking soda: Assists with leavening, especially important when paired with pumpkin’s natural moisture.
- Salt: Balances sweetness and makes the flavors pop.
- Ground cinnamon: Adds a cozy, warm spice that pairs perfectly with pumpkin.
- Ground nutmeg: Offers a slightly sweet and nutty undertone—don’t skip it!
- Ground ginger: Brings a gentle zing that perks up each bite.
- Pumpkin puree: Keeps the cake moist and adds subtle earthiness—make sure you use pure pumpkin, not pumpkin pie filling.
- Granulated sugar: For consistent sweetness and a fine crumb.
- Brown sugar, packed: Contributes a hint of caramel and keeps the cake extra tender.
- Vegetable oil: Ensures a supremely moist cake texture.
- Large eggs: Bind everything together and help the cake set nicely.
- Vanilla extract: Enhances all the flavors with a fragrant aroma.
- Buttermilk: Adds gentle tang and keeps the crumb soft—don’t substitute with regular milk if you can help it!
- Semisweet chocolate chips (optional): For bursts of melty chocolate—highly recommended for chocolate fans.
How to Make Chocolate Pumpkin Cake
Step 1: Prep Your Pan and Heat the Oven
Begin by preheating your oven to 350°F (175°C), which ensures your cake bakes evenly right from the start. Next, grease and flour a 9×13-inch baking pan or two 9-inch round cake pans, tapping out any excess flour. This simple prep step lets the Chocolate Pumpkin Cake release cleanly after baking, so you get perfect slices every time.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, combine your all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Use a whisk to thoroughly incorporate the spices into the flour—this step ensures that every bite of your Chocolate Pumpkin Cake gets an even distribution of warmth and chocolatey richness.
Step 3: Mix Wet Ingredients
Grab a large mixing bowl and add the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Whisk everything together until the mixture is smooth and glossy. The pumpkin and sugars will give your batter a lovely amber hue and ensure the end result is super moist and flavorful.
Step 4: Combine and Alternate with Buttermilk
Now it’s time to bring the wet and dry together. Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry mix, and mix gently after each addition just until combined. This technique keeps the Chocolate Pumpkin Cake light and fluffy—overmixing can make it dense, so take care to stop when the batter comes together.
Step 5: Fold in Chocolate Chips (Optional)
If you’re using chocolate chips, fold them in now for decadent chocolate pockets in every slice. You can also sprinkle a few extra on top for a little visual flair before baking—this makes your Chocolate Pumpkin Cake even more tempting.
Step 6: Pour and Bake
Pour the batter into your prepared pan(s) and spread it evenly with a spatula. Slide the pan into the oven and bake for 35 to 40 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few crumbs. As tempting as the aroma will be, let your Chocolate Pumpkin Cake cool completely before slicing or frosting. This makes the texture even better!
How to Serve Chocolate Pumpkin Cake
Garnishes
A generous layer of cream cheese frosting is a classic topping that pairs perfectly with the spices in Chocolate Pumpkin Cake. If you prefer something simpler, a dusting of powdered sugar or a drizzle of melted chocolate adds a sweet finishing touch without overwhelming the flavors.
Side Dishes
For a truly unforgettable dessert spread, serve your Chocolate Pumpkin Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Fresh berries or stewed apples on the side bring a refreshing, tart contrast to the cake’s rich chocolate and pumpkin notes.
Creative Ways to Present
Dress up your Chocolate Pumpkin Cake by baking it in two round cake pans and stacking the layers with cream cheese frosting for an elegant layer cake. Alternatively, cut the cooled cake into squares and serve as snack bars, or use small cookie cutters to create fun shapes for parties and holiday gatherings.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Pumpkin Cake tasting fresh, store any leftovers in an airtight container at room temperature for up to 3 days. The cake stays moist and flavorful, and the spices actually deepen over time, making each slice just as delicious as the first.
Freezing
If you want to save some Chocolate Pumpkin Cake for later, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake holds up beautifully in the freezer for up to 2 months. Thaw at room temperature or overnight in the refrigerator for best results.
Reheating
While Chocolate Pumpkin Cake is delightful served at room temperature, you can warm individual slices in the microwave for about 10–15 seconds. This brings back that fresh-from-the-oven softness and makes the chocolate chips extra gooey—an irresistible treat!
FAQs
Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree works nicely as long as it’s not too watery. Make sure to drain or blot any excess liquid before using it, so your Chocolate Pumpkin Cake doesn’t turn out too dense.
What’s the best frosting for this cake?
Cream cheese frosting is a classic partner for Chocolate Pumpkin Cake, accenting the tangy and spiced notes perfectly. You can also opt for a simple chocolate ganache or even a dusting of powdered sugar if you want something lighter.
Can I substitute the buttermilk with something else?
If you don’t have buttermilk on hand, you can make a quick substitute: combine 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar, let it sit for 5 minutes, then use as directed. This helps maintain the soft crumb in Chocolate Pumpkin Cake.
Does this recipe make good cupcakes?
Yes! Simply divide the batter into lined muffin tins, filling each cup about two-thirds full. Bake at the same temperature for 18–22 minutes, checking with a toothpick for doneness.
Can I add nuts or other mix-ins?
Pecans, walnuts, or even dried cranberries make fantastic additions to Chocolate Pumpkin Cake. Fold up to a cup of your favorite mix-ins in with the chocolate chips or alone for custom flavor and crunch.
Final Thoughts
There’s truly something magical about the cozy combination in this Chocolate Pumpkin Cake—it’s a recipe I come back to every fall and whenever I want to wow a crowd. Give it a try and share a slice (or two!) with your favorite people; it might just become your new go-to autumn treat!
Print
Chocolate Pumpkin Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of chocolate and pumpkin with this moist and flavorful Chocolate Pumpkin Cake. Whether for a fall gathering or a sweet treat any time of the year, this cake is sure to delight your taste buds.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup semisweet chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and prepare baking pans.
- Mix Dry Ingredients: Whisk together flour, cocoa, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In a separate bowl, mix pumpkin, sugars, oil, eggs, and vanilla until smooth.
- Combine and Bake: Gradually add dry ingredients to wet, alternating with buttermilk. Fold in chocolate chips if desired. Bake for 35-40 minutes.
- Cool and Serve: Allow the cake to cool before slicing or frosting.
Notes
- This cake is delicious with cream cheese frosting or a dusting of powdered sugar.
- For a deeper flavor, opt for dark cocoa powder.
- Leftovers can be stored at room temperature for up to 3 days or refrigerated for 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
