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Chocolate Pumpkin Cake: A Decadent and Moist Fall Dessert


  • Total Time: 45-50 minutes
  • Yield: 12-15 servings 1x

Description

A rich and moist Chocolate Pumpkin Cake that perfectly combines warm fall spices with deep chocolate flavors. This easy-to-make dessert is perfect for Thanksgiving, fall gatherings, or any occasion. Enjoy it plain, frosted, or with a caramel drizzle for extra indulgence.


Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (optional)

For the Frosting (Optional):

  • 1 cup unsalted butter, softened
  • 2 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Cake Batter:
    • Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
    • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
    • In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, buttermilk, eggs, and vanilla extract until combined.
    • Gradually add dry ingredients to wet ingredients, mixing just until combined. Avoid overmixing.
    • Fold in chocolate chips, if using.
  2. Bake the Cake:
    • Pour batter into the prepared pan and spread evenly.
    • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
    • Let the cake cool completely before frosting.
  3. Make the Frosting (Optional):
    • Beat butter until smooth.
    • Add powdered sugar and cocoa powder, mixing until combined.
    • Slowly add heavy cream, vanilla extract, and salt, beating until light and fluffy.
    • Spread evenly over the cooled cake.

Notes

  • Storage: Keep unfrosted cake at room temperature for up to 3 days or refrigerate frosted cake for up to 5 days.
  • Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months.
  • Variations:
    • Bake as a bundt cake (45-50 min at 350°F)
    • Make a layer cake (25-30 min for two 8-inch pans)
    • Swap frosting for cream cheese frosting
    • Use gluten-free flour for a GF version
    • Add chopped nuts for extra texture
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Pumpkin Cake, Fall Dessert, Pumpkin Chocolate Recipe, Thanksgiving Cake, Moist Chocolate Cake