Description
This rich and moist Chocolate Pumpkin Cake combines the warm spices of fall with decadent cocoa for a perfect seasonal dessert. The cake features a tender crumb thanks to pumpkin puree and a hint of warm spices like cinnamon, nutmeg, and cloves, balanced with the deep chocolate flavor. Ideal for fall gatherings or anytime you crave a comforting, chocolaty treat.
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 and bakes evenly.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- Mix wet ingredients: In a separate bowl, combine the canned pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Stir the mixture until smooth and fully incorporated.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender. If using, fold in the mini chocolate chips at this stage.
- Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, which helps maintain the cake’s texture and flavor.
- Serve: For serving, dust the cake with powdered sugar, top it with chocolate ganache, or enjoy it plain as a delicious seasonal treat.
Notes
- You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if needed.
- Folding in the mini chocolate chips is optional but adds extra bursts of chocolate.
- Ensure not to overmix the batter to maintain a moist and tender crumb.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
