If you’re searching for a fall dessert that delivers rich, chocolatey comfort with a touch of autumn flair, this Chocolate Pumpkin Cake is your answer. Moist, tender, and surprisingly simple, it blends deep cocoa flavor with subtle pumpkin spice, making every bite a perfect balance of decadence and warmth. Whether you’re planning a cozy night in, a family gathering, or an impressive holiday spread, this cake always draws rave reviews. Trust me, once you try it, you’ll want to bake Chocolate Pumpkin Cake on repeat all season long.
Ingredients You’ll Need
There’s true magic in how just a handful of pantry staples come together for this recipe. Every ingredient here serves a purpose, whether providing moisture, enhancing depth of flavor, or building that signature soft crumb that sets this Chocolate Pumpkin Cake apart.
- All-purpose flour: The structural backbone, giving the cake its tender yet sturdy crumb.
- Unsweetened cocoa powder: Delivers a rich, chocolatey base that mingles beautifully with pumpkin.
- Baking powder: Helps the cake rise evenly and creates a soft, fluffy texture.
- Baking soda: Adds a touch of extra lift and ensures tenderness.
- Ground cinnamon: Warm spice that deepens the pumpkin’s flavor and adds an inviting aroma.
- Ground nutmeg: A pinch carries autumn undertones and lovely, subtle sweetness.
- Salt: Enhances all the ingredients and keeps the sweetness balanced.
- Canned pumpkin purée: The star ingredient, bringing moisture, natural sweetness, and unmistakable pumpkin flavor.
- Granulated sugar: Adds sweetness and helps the cake become light and fluffy.
- Brown sugar (packed): Boosts flavor and moisture, lending a hint of caramel richness.
- Vegetable oil: Keeps the crumb ultra-moist and soft, even after a few days.
- Large eggs: Bind everything together and contribute to the cake’s richness.
- Vanilla extract: Rounds out the flavors for a well-balanced, irresistible cake.
- Buttermilk: Adds tanginess and ensures a tender, melt-in-your-mouth slice.
- Mini chocolate chips (optional): A fun inclusion for extra bursts of chocolate in every bite!
How to Make Chocolate Pumpkin Cake
Step 1: Prepare Your Baking Pan and Preheat the Oven
Before you start, preheat your oven to 350°F. Grease either a 9×13-inch baking dish or two 8-inch round cake pans, depending on how you plan to serve the cake. Proper pan prep ensures your Chocolate Pumpkin Cake comes out effortlessly, with perfectly golden edges every time.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk thoroughly to blend, breaking up any cocoa lumps. This evenly distributes the leaveners and spices, guaranteeing a cake with balanced flavor and a lofty rise.
Step 3: Mix the Wet Ingredients
Grab a large mixing bowl and add the pumpkin purée, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Using a whisk or electric mixer, blend until the mixture is totally smooth and glossy, with no streaks of egg or oil visible. The pumpkin gives this batter its signature color and moist crumb.
Step 4: Combine Wet and Dry Ingredients
Now, gradually incorporate the dry ingredients into the wet mixture. Alternate adding the dry mix and the buttermilk, starting and ending with the dry ingredients. Mix gently, being careful not to overwork the batter—just until no dry streaks remain. Overmixing can make the Chocolate Pumpkin Cake less tender, so a light hand is best.
Step 5: Fold in Chocolate Chips (Optional)
If you’re a fan of little pockets of melted chocolate, sprinkle in the mini chocolate chips at this point and fold them in with a spatula. This extra touch adds both flavor and visual appeal to every slice.
Step 6: Bake to Perfection
Pour the finished batter into your prepared pan, smoothing the surface evenly. Slide it into the preheated oven and bake for 30–35 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Let your Chocolate Pumpkin Cake cool completely on a rack before slicing or frosting.
How to Serve Chocolate Pumpkin Cake
Garnishes
For a simple yet stunning finish, dust the top with powdered sugar or swirl on a generous layer of cream cheese frosting. You can also add a scatter of chocolate shavings or a handful of roasted pumpkin seeds for crunch and color—these little touches make serving Chocolate Pumpkin Cake extra special.
Side Dishes
Pair a slice with a steamy mug of chai latte or a scoop of vanilla ice cream for a dreamy dessert plate. If you’re turning it into a fall brunch centerpiece, try serving the cake alongside fresh fruit or a tangy yogurt parfait to balance the rich chocolate flavors.
Creative Ways to Present
Transform your Chocolate Pumpkin Cake into cupcakes for parties, or use round cutters to create mini layer cakes. Individual ramekins work beautifully for a plated dessert, or consider topping with edible flowers and fresh berries for a festive, eye-catching treat. The cake’s versatility means you can dress it up or down to suit any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Pumpkin Cake stays moist for days when stored properly. Cover the cake tightly with plastic wrap or place slices in an airtight container. Keep at room temperature for up to 2 days, or refrigerate for even longer freshness.
Freezing
You can absolutely freeze this cake! Once fully cooled, wrap individual slices or the entire cake in a layer of plastic wrap followed by foil. Store in the freezer for up to two months. When you get a craving for Chocolate Pumpkin Cake, let it thaw overnight in the refrigerator for best results.
Reheating
If you love warm cake, reheat slices gently in the microwave for about 10–15 seconds. This brings back that just-baked texture and turns any chocolate chips into melty, gooey pockets—a perfect treat for chilly days.
FAQs
Can I make Chocolate Pumpkin Cake ahead of time?
Yes! This cake actually gets even more flavorful after a day, as the spices and cocoa meld. Bake it a day ahead, cover well, and frost just before serving for maximum freshness and wow factor.
What type Dessert
You can use either natural or Dutch-processed unsweetened cocoa powder. For a deeper, more intense chocolate flavor, try dark cocoa powder—just note it will make your Chocolate Pumpkin Cake darker and richer.
Can I use homemade pumpkin purée?
Absolutely! If you have homemade pumpkin purée, use the same amount as canned. Just be sure it’s not too watery—if it is, drain off any excess liquid to ensure the cake rises properly.
Do I have to add chocolate chips?
Nope, they’re totally optional! Chocolate chips add bursts of gooey texture, but the cake is fabulous on its own. You could even swap for toasted nuts or skip mix-ins entirely for a classic take.
Is this recipe suitable for cupcakes?
Definitely! Simply divide the batter evenly among lined muffin tins, filling each about two-thirds full, and bake for 18–22 minutes. You’ll have perfectly portioned Chocolate Pumpkin Cake cupcakes ready to share.
Final Thoughts
Give this Chocolate Pumpkin Cake a try, and watch it become an instant favorite at your table. With its crowd-pleasing combination of chocolate and pumpkin spice, each slice feels like a cozy celebration. I hope you enjoy baking and sharing this delicious treat as much as I do!
Print
Chocolate Pumpkin Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of fall with this decadent Chocolate Pumpkin Cake. Moist and flavorful, this cake is a perfect dessert for any autumn gathering.
Ingredients
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin purée
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish or two 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In a large mixing bowl, combine pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth.
- Blend the Batter: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing just until combined. Fold in chocolate chips if using.
- Bake: Pour the batter into the prepared pan(s) and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool completely before slicing or frosting as desired.
Notes
- This cake pairs well with cream cheese frosting or a simple dusting of powdered sugar.
- For a richer flavor, use dark cocoa powder and add espresso powder to enhance the chocolate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
