If you’re ready for a fall dessert that’s pure decadence with every forkful, this Chocolate Pumpkin Cake is your new must-bake treat. It’s a gorgeous marriage of rich cocoa, spiced pumpkin, and irresistible moisture that’s sure to put everyone under its spell, from the first whiff of cinnamon in your kitchen to the last crumb on your plate. Perfect for autumn gatherings or whenever you’re craving a sweet hug in cake form, this show-stopping Chocolate Pumpkin Cake is destined to become a treasured favorite.

Chocolate Pumpkin Cake Recipe - Recipe Image

Ingredients You’ll Need

Making the perfect Chocolate Pumpkin Cake is surprisingly simple—each ingredient plays a vital role in creating that deep, luscious flavor and tender crumb. Don’t be tempted to skip, swap, or skimp! Every item on this list brings its own magic to the party.

All-purpose flour: The backbone of your cake for that light-yet-hearty structure.
Unsweetened cocoa powder: Adds rich chocolate depth that balances beautifully with pumpkin.
Baking soda: Guarantees a lofty rise and that irresistible fluffy texture.
Baking powder: Assists the lift, making every bite just a bit more tender.
Ground cinnamon: Infuses warm, cozy notes that scream autumn.
Ground nutmeg: Brings a sweet, almost nutty aroma for extra dimension.
Ground cloves: A little goes a long way to amp up the spiced character.
Salt: Enhances sweetness and sharply defines the cocoa and spice flavors.
Pumpkin puree: Not just for color—natural moisture and subtle earthy flavor make this cake unforgettable.
Granulated sugar: Adds essential sweetness and helps the cake caramelize beautifully.
Brown sugar: For luscious molasses undertones and extra moist crumb.
Vegetable oil: Keeps the cake deliciously soft long after baking.
Eggs: Bind everything together, guaranteeing a smooth and decadent slice.
Vanilla extract: A splash adds warmth and rounds out the flavors.
Buttermilk: Offers tanginess and aids in creating a supple, velvety texture.
Mini chocolate chips (optional): Tiny bursts of chocolate that melt right into the crumb. Yes, please!

How to Make Chocolate Pumpkin Cake

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C)—you want it piping hot and steady before your batter’s ready. Take a 9-inch round or square cake pan, grease it well, and dust it generously with flour to prevent any sticky situations when unmolding your masterpiece.

Step 2: Mix the Dry Ingredients

Grab a big mixing bowl, and add the all-purpose flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisk them together until they’re evenly blended and the cocoa stains everything a rich brown—this step guarantees even rise and perfect spice in every bite.

Step 3: Combine the Wet Ingredients

In a separate large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until everything’s gorgeously smooth, glossy, and inviting—like a bowl of spiced autumn sunset!

Step 4: Bring It All Together

Now the fun part: alternate adding the dry flour mixture to your wet pumpkin blend with splashes of buttermilk. Start and end with the dry ingredients, stirring gently each time. Don’t overmix; you want a just-combined batter so your cake remains tender and light.

Step 5: Add Chocolate Chips (Optional, But Highly Recommended!)

For a little extra indulgence, fold in the mini chocolate chips. They’ll melt into sweet pockets throughout your Chocolate Pumpkin Cake, making every bite just a bit more heavenly.

Step 6: Bake to Perfection

Pour your silky batter into the prepared pan, smoothing the top with a spatula. Slide it into the oven and bake for 35 to 40 minutes. The aroma will let you know you’re on the right track. Check doneness by inserting a toothpick in the center—if it comes out clean or with just a crumb or two, you’re golden!

Step 7: Cool and Release

Let the cake cool in the pan for about 10 minutes, then carefully turn it onto a wire rack to cool completely. This is key for a perfect slice and makes frosting or glazing a breeze.

How to Serve Chocolate Pumpkin Cake

Garnishes

The finishing touch is half the fun! Dust your Chocolate Pumpkin Cake with powdered sugar, slather it with cream cheese frosting, or melt some chocolate ganache to pour on top. A sprinkle of chopped toasted nuts offers delightful crunch, and a few extra mini chocolate chips make the cake pop visually and flavor-wise.

Side Dishes

For a spectacular fall dessert spread, serve slices alongside vanilla ice cream, cinnamon whipped cream, or even spiced applesauce. If you’re going all out, offer a pot of hot coffee or chai tea—the perfect partners to this cake’s rich flavors.

Creative Ways to Present

Amp up dessert hour by creating layers with cream cheese or chocolate ganache between cake rounds, or cut the cake into cubes for a stunning trifle with whipped cream and pumpkin seeds. You can even bake the batter in muffin tins for party-perfect mini Chocolate Pumpkin Cake bites!

Make Ahead and Storage

Storing Leftovers

Once your Chocolate Pumpkin Cake has cooled completely, keep it ultra-moist by wrapping it tightly with plastic wrap or storing in an airtight container at room temperature for up to three days. If frosted, it’s best kept in the fridge.

Freezing

Planning ahead? You’re in luck: this cake freezes beautifully! Wrap individual slices or the whole cake securely with plastic and aluminum foil. Freeze for up to three months; just thaw overnight in the fridge whenever you need a sweet pick-me-up.

Reheating

Best enjoyed at room temperature, but if you want a warm treat, pop a slice of Chocolate Pumpkin Cake in the microwave for ten seconds. The chocolate chips get dreamy and melty all over again!

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Roast and puree your own pumpkin—just ensure it’s well-drained to avoid excess moisture, which could alter the cake’s texture.

Will whole wheat flour work as a substitute?

Substitute up to half the all-purpose flour with whole wheat for extra nuttiness and fiber. Your Chocolate Pumpkin Cake will remain delightfully moist and flavorful.

How can I make this cake dairy-free?

Use a non-dairy milk mixed with a teaspoon of lemon juice or vinegar in place of the buttermilk, and make sure your chocolate chips are dairy-free for a completely plant-based twist.

Can I double the recipe for a larger crowd?

You sure can! Double the ingredients and bake in a 9×13-inch pan, checking for doneness at around the 40-minute mark. This way, everyone gets a generous slice!

What’s the best frosting for Chocolate Pumpkin Cake?

While it’s fabulous on its own, a tangy cream cheese frosting or rich chocolate ganache really sends it over the top. For something lighter, a simple dusting of confectioners’ sugar looks gorgeous and tastes divine.

Final Thoughts

Few desserts are as comforting and crave-worthy as this Chocolate Pumpkin Cake. If you love cozy spices, deep chocolate, and perfectly moist cake, give this recipe a try—you just might find yourself making it on repeat all season long.

Chocolate Pumpkin Cake Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of rich chocolate and seasonal pumpkin with this delectable Chocolate Pumpkin Cake. Moist, flavorful, and easy to make, this dessert is a must-try for any fall gathering.

Ingredients

Scale

Dry Ingredients:

1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

Wet Ingredients:

1 cup canned pumpkin puree
1 cup granulated sugar
½ cup packed brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ cup mini chocolate chips (optional)

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and grease/flour a 9-inch round or square cake pan.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Combine Wet Ingredients: In a separate bowl, beat pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
Combine Mixtures: Gradually add dry ingredients to wet mixture, alternating with buttermilk, and mix until just combined. Fold in chocolate chips if desired.
Bake: Pour batter into prepared pan, smooth the top, and bake for 35-40 minutes until a toothpick comes out clean.
Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For added richness, consider frosting with cream cheese or chocolate ganache.
You can enhance the texture by adding chopped nuts or substituting half of the all-purpose flour with whole wheat flour.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American