Description: This Chocolate Pumpkin Cake is a delightful autumn treat that perfectly blends the comforting flavors of pumpkin spice with the rich indulgence of chocolate. Moist, tender, and subtly spiced, this cake is incredibly easy to make and guaranteed to satisfy your sweet tooth.
Why you will love this recipe:
- Moist and Tender Texture: The combination of pumpkin puree, buttermilk, and oil ensures a wonderfully moist and tender crumb that stays fresh for days.
- Perfectly Balanced Flavors: The warm spices of cinnamon, nutmeg, and cloves beautifully complement the earthy pumpkin and decadent chocolate, creating a symphony of flavors that dance on your palate.
- Easy to Make: This recipe is straightforward and requires no special equipment, making it perfect for beginner bakers and busy weeknights.
- Versatile: Enjoy it plain, dust it with powdered sugar, or elevate it with a luscious chocolate ganache – the possibilities are endless!
- Crowd-Pleasing: This cake is always a hit at gatherings, potlucks, or as a special treat for family and friends.
Introduction
As the leaves change and the air turns crisp, there’s nothing quite like the aroma of pumpkin spice filling the kitchen. This Chocolate Pumpkin Cake is my go-to recipe for embracing the cozy flavors of fall. It’s a simple cake, yet it delivers a depth of flavor that’s surprisingly sophisticated. The secret lies in the perfect balance of spices, the moistness of the pumpkin puree, and the delightful addition of chocolate.
I first stumbled upon a variation of this recipe years ago, and over time, I’ve tweaked and refined it to create what I consider the ultimate Chocolate Pumpkin Cake. I’ve found that adding cocoa powder to the batter enhances the chocolate flavor without overpowering the pumpkin. The buttermilk adds a subtle tang that complements the sweetness, and the vegetable oil keeps the cake incredibly moist.
Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite. It’s a fantastic way to use up that leftover can of pumpkin puree and impress your loved ones with a homemade treat. So, gather your ingredients, preheat your oven, and let’s get baking!
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
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil (canola or sunflower oil work well)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar)
- 1/2 cup mini chocolate chips (optional, but highly recommended!)
Preparation:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). This is a crucial step as it ensures the cake bakes evenly. While the oven is preheating, grease and flour a 9-inch round or square cake pan. You can use butter or cooking spray to grease the pan, and then dust it with flour. This prevents the cake from sticking and makes it easier to remove after baking. For extra insurance, you can line the bottom of the pan with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisking is essential to ensure that all the dry ingredients are evenly distributed, which will result in a more uniform and consistent cake texture. Make sure there are no clumps of cocoa powder.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Stir until smooth and well combined. The buttermilk adds a slight tang that complements the sweetness of the cake. If you don’t have buttermilk, you can easily make a substitute by adding 1/2 teaspoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for a few minutes until it curdles slightly.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. It’s important not to overmix the batter at this stage, as this can develop the gluten in the flour and result in a tough cake. Stir until the batter is smooth and there are no visible lumps of flour. If desired, fold in mini chocolate chips.
Step 5: Bake
Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s always best to check for doneness using a toothpick.
Step 6: Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cooling the cake in the pan for a short period allows it to firm up slightly, making it easier to remove without breaking. Once the cake is completely cool, you can decorate it as desired.
Step 7: Serve
Dust with powdered sugar or top with chocolate ganache, or serve plain for a delicious treat.
COOKING Rating:
Easy
Serving Suggestions:
- Dust with powdered sugar for a simple and elegant presentation.
- Top with a luscious chocolate ganache for a more decadent treat.
- Serve with a dollop of whipped cream or vanilla ice cream.
- Enjoy with a warm cup of coffee or tea.
Tips:
- Use room temperature ingredients for best results.
- Don’t overmix the batter to avoid a tough cake.
- Adjust the spices to your liking.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Prep Time:
15 minutes
Cook Time:
35-40 minutes
Total Time:
50-55 minutes
Nutritional Information:
(Approximate, per serving, based on 12 servings)
Calories: 280-320 (depending on toppings) Protein: 4g Sodium: 200mg
Conclusion
This Chocolate Pumpkin Cake is more than just a recipe; it’s an invitation to embrace the warmth and flavors of autumn. It’s a reminder that sometimes the simplest things in life are the most satisfying. Whether you’re baking it for a special occasion or just a cozy night in, I hope this cake brings you as much joy as it brings me.
Q&A
Q1: Can I substitute the buttermilk with regular milk?
A: While buttermilk contributes to the cake’s moistness and slight tang, you can substitute it with regular milk. To mimic the buttermilk’s acidity, add 1/2 teaspoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for about 5-10 minutes to curdle slightly before adding it to the wet ingredients. This will help tenderize the gluten and create a more tender cake.
Q2: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, it’s essential to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will throw off the balance of the recipe and likely result in an overly sweet and spiced cake. Pumpkin puree is simply cooked and pureed pumpkin, with no added ingredients.
Q3: Can I make this cake ahead of time?
A: Absolutely! This cake is even better the next day as the flavors have a chance to meld together. You can bake the cake a day in advance, let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. If you’re making the ganache as well, you can store it separately and frost the cake just before serving.
Q4: What kind of chocolate chips are best for this cake?
A: I prefer using mini chocolate chips because they distribute evenly throughout the cake and provide little bursts of chocolate in every bite. However, you can use regular-sized chocolate chips, chopped chocolate, or even chunks of dark chocolate for a richer flavor. Feel free to experiment and see what you prefer!
Q5: Can I make this recipe into muffins?
A: Yes, you can definitely adapt this recipe to make muffins. Simply line a muffin tin with paper liners and fill each liner about 2/3 full. Bake at 375°F (190°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them, as muffins tend to bake faster than a cake.
