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
- 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.
- 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.
- 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