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
Scale
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
