Chocolate Pumpkin Cake
Indulge in the rich, autumnal flavors of this decadent Chocolate Pumpkin Cake—a moist and flavorful treat that combines the earthy sweetness of pumpkin puree with the deep, chocolatey goodness of cocoa powder. Perfectly spiced with a hint of cinnamon and dotted with semi-sweet chocolate chips, this dessert delights with every bite. Made with simple pantry staples, this one-bowl wonder is easy to whip up in just 20 minutes of prep, making it ideal for cozy gatherings, fall celebrations, or any occasion that calls for something sweet and seasonal. Serve it as-is for a rustic feel, or elevate your presentation with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of chocolate ganache. Your guests will love this fusion of warm spices and rich chocolate, making it a standout addition to any dessert table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.5 cup vegetable oil
- 0.5 cup buttermilk
- 2 large eggs
- 1.5 teaspoons pure vanilla extract
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or spray it with non-stick baking spray.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
In another medium-sized bowl, whisk together the pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, stirring with a spatula or whisk until just combined. Be careful not to overmix, as this can make the cake dense.
Fold in the chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it into an even layer.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are okay, but no wet batter).
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely before serving.
Optionally, dust with powdered sugar, top with whipped cream, or drizzle with chocolate ganache for extra flair.
Nutrition Facts
Calories |
4526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3831 mg | 167% | |
| Total Carbohydrate | 776.8 g | 282% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 482.3 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 568 mg | 44% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 3532 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
