Description
This moist and flavorful Chocolate Pumpkin Cake combines rich cocoa with the natural sweetness and moisture of pumpkin puree, enhanced by warm spices like cinnamon, nutmeg, and cloves. Perfect for fall gatherings or any time you crave a seasonal dessert, this cake is easy to make and can be topped with powdered sugar, chocolate, or your favorite frosting.
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
Optional
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure the cake doesn’t stick during baking.
- 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 until well combined and evenly distributed.
- Mix wet ingredients: In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Stir the mixture thoroughly until it is smooth and uniform.
- Combine wet and dry ingredients: Gradually pour the wet mixture into the dry ingredients, stirring carefully until just combined. Avoid over-mixing to keep the cake tender. If you are using mini chocolate chips, gently fold them into the batter at this point.
- Bake: Pour the batter evenly into the prepared cake pan. Place it in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes to set. Then transfer the cake to a wire rack and allow it to cool completely to room temperature.
- Serve: Once cooled, dust the top with powdered sugar or decorate with melted chocolate or your favorite frosting to enjoy.
Notes
- Do not overmix the batter to keep the cake light and fluffy.
- If you prefer, substitute buttermilk with an equal amount of milk mixed with 1 tablespoon of lemon juice or white vinegar.
- For extra moisture and flavor, you can add a handful of chopped nuts or substitute mini chocolate chips with regular chocolate chunks.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
