Imagine slicing into a soft, lusciously rich Chocolate Pumpkin Cake—where deep cocoa meets the velvety earthiness of pumpkin and the warmth of autumn spices. This cake is a dream come true for anyone who’s ever wished fall flavors could live in perfect harmony with chocolatey decadence. It comes together with just a handful of pantry staples, bakes up beautifully fluffy every time, and tastes even better the next day. Whether you’re gearing up for a cozy gathering or simply looking for a new dessert to delight your taste buds, this recipe makes every bite feel like a special occasion.
Ingredients You’ll Need
The magic of this Chocolate Pumpkin Cake is how quickly it comes together with everyday ingredients—each one playing a crucial role in flavor, moisture, and overall wow-factor. Even the simplest components transform into a cake that’s anything but ordinary!
- Chocolate cake mix: The most effortless shortcut to ensure the cake is moist, tender, and rich in chocolate flavor.
- Pumpkin purée (not pumpkin pie filling): Adds velvety texture and subtle sweetness while keeping the cake supremely moist—plus, it gives a subtle fall twist.
- Vegetable oil: Perfect for baking, it locks in moisture, making your cake softer than ever.
- Large eggs: Provide essential structure and lift, yielding a beautifully fluffy crumb.
- Vanilla extract: Just a teaspoon rounds out the flavors, enhancing both chocolate and pumpkin notes.
- Pumpkin pie spice: Your secret weapon for those quintessential fall aromas that pair so well with chocolate.
- Cinnamon: For a little extra warmth, cinnamon adds nuance to every bite.
- Mini chocolate chips (optional): Stirring these in gives pockets of gooey chocolate that melt pleasantly on the tongue.
- Powdered sugar or frosting for topping: Whether dusted or slathered, it’s the finishing touch that dresses up your creation for any occasion.
How to Make Chocolate Pumpkin Cake
Step 1: Prep Your Pan and Oven
Before you even start mixing, get your oven warming to 350°F and prepare your baking dish. A greased and floured 9×13-inch pan works perfectly, or use two 8-inch rounds if you want a classic layer cake. This simple prep step ensures your masterpiece releases easily once baked, saving you the heartbreak of stuck cake!
Step 2: Combine the Main Ingredients
Grab a big mixing bowl and add your chocolate cake mix, pumpkin purée, vegetable oil, eggs, vanilla, pumpkin pie spice, and cinnamon. Whisk or beat everything together until you have a thick, smooth batter. About 2 minutes is all it takes, but don’t rush—this step helps create that signature Chocolate Pumpkin Cake crumb.
Step 3: Add the Chocolate Chips (Optional but Encouraged!)
If you want little bursts of extra chocolate, gently fold in the mini chocolate chips. These melt into tiny pockets of heaven throughout your cake. Of course, you can skip them or swap in other baking chips if you prefer, but they make every bite a treasure hunt!
Step 4: Bake to Perfection
Pour your batter into the prepared pan(s) and smooth out the top. Slide it all into your preheated oven and bake for 30–35 minutes. You’ll know it’s ready when a toothpick poked in the center comes out mostly clean. The smell at this point is absolutely dreamy—it’s hard not to open the oven early!
Step 5: Cool and Finish
Let your Chocolate Pumpkin Cake cool completely on a wire rack before adding any finishing touch. At this point, you can either dust powdered sugar over the top for a pretty snow-like effect or slather on your favorite chocolate or cream cheese frosting. This final step transforms your humble cake into a show-stopper.
How to Serve Chocolate Pumpkin Cake
Garnishes
Dress up your Chocolate Pumpkin Cake with a generous snowfall of powdered sugar, swirls of chocolate ganache, or tangy cream cheese frosting. Even a scattering of extra mini chocolate chips or a sprinkle of pumpkin pie spice on top makes it look irresistibly festive.
Side Dishes
Pair your cake with a scoop of vanilla ice cream, a dollop of sweetened whipped cream, or a drizzle of caramel sauce. If you prefer, serve it alongside a cup of strong coffee or chai latte to highlight the warm autumn spices mingling with rich chocolate in every bite.
Creative Ways to Present
Transform this lovely cake into cupcakes for easy-to-share desserts at potlucks or parties, or bake it in a bundt pan for a more dramatic presentation. Stack round layers with frosting between and on top, then finish with edible fall decorations for a celebration centerpiece!
Make Ahead and Storage
Storing Leftovers
Keep leftover Chocolate Pumpkin Cake covered tightly at room temperature for up to three days, or stash it in the fridge for even longer freshness. The cake’s flavors actually deepen over time, making each leftover slice even more rewarding.
Freezing
To freeze, cut cooled cake into portions, wrap each piece tightly in plastic, then pop them in a freezer bag or airtight container. It’ll stay fresh for up to three months. Thaw overnight in the fridge, then bring to room temperature (or gently warm in the microwave) before indulging.
Reheating
If you like your cake just a touch warm, simply microwave slices for about 15 seconds or gently heat in a low oven. This refreshes the texture and even makes chocolate chips slightly melty again—just like freshly baked!
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just make sure your homemade pumpkin purée is well-drained to avoid excess moisture. You’ll get the same beautiful texture and even more fresh pumpkin flavor in your Chocolate Pumpkin Cake.
What kind of frosting goes best with this cake?
Both chocolate and cream cheese frostings are dreamy here, but don’t be afraid to get creative—maple buttercream or cinnamon whipped cream can take your Chocolate Pumpkin Cake to the next level too!
Do I need to use mini chocolate chips, or can I substitute regular ones?
Mini chocolate chips distribute more evenly and melt delightfully throughout the cake, but regular chocolate chips, chunks, or even white chocolate work just as well for a little variety in each slice.
Can this recipe be made gluten-free?
Yes, just swap in your favorite gluten-free chocolate cake mix and double-check that your other ingredients are gluten-free. The pumpkin keeps the cake perfectly moist, even with the substitution.
Is this cake sweet enough without frosting?
Definitely! The cake is wonderfully moist and flavorful on its own, especially with a light dusting of powdered sugar. Frosting is just an optional layer of decadence if you want to dress it up.
Final Thoughts
If you’re searching for a dessert that’s comforting, quick, and totally crave-worthy, don’t miss the chance to bake up this Chocolate Pumpkin Cake. It’s the kind of recipe you’ll want to share again and again, and it just might become your new fall favorite!
Print
Chocolate Pumpkin Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of chocolate and pumpkin with this moist and flavorful Chocolate Pumpkin Cake. Easy to make and perfect for fall gatherings or a tasty dessert any time of year.
Ingredients
For the Cake:
- 1 box (15.25 oz) chocolate cake mix
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- optional: ½ cup mini chocolate chips
For Topping:
- powdered sugar or frosting
Instructions
- Preheat the oven: Heat the oven to 350°F. Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans.
- Mix the Batter: In a large mixing bowl, combine the chocolate cake mix, pumpkin purée, oil, eggs, vanilla extract, pumpkin pie spice, and cinnamon. Beat until smooth, about 2 minutes. Fold in mini chocolate chips if desired.
- Bake: Pour the batter into the prepared pan(s) and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool and Serve: Let the cake cool completely. Dust with powdered sugar or frost with chocolate or cream cheese frosting.
Notes
- This cake stays moist for days.
- Can be baked in a bundt pan or as cupcakes.
- For extra richness, add espresso powder to the batter.
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