Description
This moist and flavorful Chocolate Pumpkin Cake combines the rich taste of cocoa with the warm spices of cinnamon, nutmeg, and cloves, perfectly complemented by smooth pumpkin puree. Ideal for fall gatherings or as a delightful dessert, this cake is easy to prepare and bakes to a tender, soft texture studded with optional mini chocolate chips.
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
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round or square cake pan by greasing and lightly flouring it to ensure your cake doesn’t stick.
- Mix dry ingredients: In a large mixing bowl, whisk together all the dry components—flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves—to combine them thoroughly.
- Mix wet ingredients: In a separate bowl, mix the canned pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until the mixture is smooth and consistent.
- Combine wet and dry ingredients: Gradually pour the wet ingredient mixture into the dry ingredients, stirring carefully until just combined. Avoid overmixing to keep the cake tender. If desired, gently fold in the mini chocolate chips to add bursts of chocolate within the cake.
- Bake: Pour the combined batter evenly into the prepared cake pan. Place it in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes to set, then carefully transfer it onto a wire rack to cool completely before serving.
- Serve: For an extra touch, dust the cake with powdered sugar or drizzle with chocolate ganache. Alternatively, serve it plain for a deliciously moist and spiced chocolate pumpkin cake treat.
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use oil replaced with coconut oil.
- If mini chocolate chips are not available, regular chocolate chips or chunks can work just as well.
- Make sure not to overmix the batter to maintain a light and tender texture.
- For added flavor, consider adding a teaspoon of espresso powder to enhance the chocolate notes.
