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
Scale
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
