Description
This rich and moist Chocolate Pumpkin Cake combines the warm spices of fall with the deep flavor of cocoa and the natural sweetness of pumpkin puree. Perfect for autumn gatherings or any time you’re craving a comforting dessert, this cake is easy to prepare and sure to impress with its tender crumb and subtle spice notes.
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). Grease and flour a 9-inch round or square cake pan to ensure the cake doesn’t stick during baking.
- 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 evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Stir the mixture thoroughly until it is smooth with no lumps.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix to maintain a tender cake texture. If using, fold in the mini chocolate chips at this stage.
- Bake: Pour the batter into the prepared cake pan, spreading it evenly. Place the pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the Cake: After baking, let the cake cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before serving.
- Serve: Optionally dust the cooled cake with powdered sugar or top it with chocolate ganache for added indulgence. Serve plain if preferred for a delicious and moist pumpkin chocolate treat.
Notes
- You can substitute buttermilk with a mixture of milk and lemon juice or vinegar (1/2 cup milk + 1/2 tablespoon lemon juice/vinegar).
- For a deeper chocolate flavor, use high-quality cocoa powder.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Mini chocolate chips are optional but add extra bursts of chocolate in the bites.
