pumpkin chocolate cake recipe

Written ByJenny Smyth Posted on
pumpkin chocolate cake recipe
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The Best pumpkin chocolate cake recipe

I have been making this pumpkin chocolate cake recipe for years now and it is one of those desserts that just works. My kids love it because it tastes like a rich chocolate cake but with a little something extra. I love it because it uses real pumpkin puree which adds moisture and a nice earthy flavor that pairs so well with the chocolate. It is perfect for fall gatherings but honestly we make it all year round because it is just that good.

The pumpkin in this cake does not make it taste like a pumpkin pie. Instead it adds a soft tender crumb and keeps the cake from drying out. You get a deep chocolate flavor with every bite and the pumpkin just makes it more moist and rich. I have brought this cake to school bake sales and family dinners and it always gets eaten up fast.

People are surprised when I tell them there is pumpkin in it because they just taste the chocolate. This recipe is also a great way to sneak in some vegetables for the kids without them knowing. Pumpkin is full of vitamin A and fiber so you can feel a little better about serving dessert. I use canned pumpkin puree for convenience but you can use homemade if you have it.

The key to this recipe is not overmixing the batter. You want to mix just until everything comes together so the cake stays light and fluffy. I have tested this recipe many times to get it just right. The chocolate chips melt into the batter and create little pockets of gooey chocolate in every slice.

It is a simple one bowl recipe that does not require a mixer. Just a whisk and a spatula and you are good to go. This cake is perfect for a weeknight treat or a special occasion and it never fails to make people smile.

Moist Pumpkin Chocolate Cake

Moist Pumpkin Chocolate Cake

4.6 from 1840 votes

This pumpkin chocolate cake is incredibly moist and rich with deep chocolate flavor. The pumpkin adds tenderness and a subtle earthiness that complements the chocolate perfectly.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 310 kcal

🥘Ingredients

For the Cake

1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup semisweet chocolate chips

👨‍🍳Directions

1Preheat your oven to 350 degrees Fahrenheit.
2Grease a 9×13 inch baking pan with butter or nonstick spray and set it aside.
3In a large mixing bowl whisk together the flour, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice.
4Make sure there are no lumps in the cocoa powder for a smooth batter.
5In a separate bowl whisk together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until smooth.
6The mixture should be well combined and slightly thick.
7Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
8Add the buttermilk and stir gently until the batter is smooth but do not overmix or the cake will be tough.
9Fold in the chocolate chips with a spatula until they are evenly distributed throughout the batter.
10Pour the batter into the prepared pan and spread it evenly with the spatula.
11Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
12The cake should pull away from the edges of the pan slightly when done.
13Let it cool in the pan on a wire rack for at least 20 minutes before slicing.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 310 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 280mg🌾Total Carbs: 44g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 5g

📝Notes

You can use sour cream instead of buttermilk for a similar texture. For a dairy free version use almond milk with a teaspoon of vinegar and dairy free chocolate chips.

Watch Video Of How Moist Pumpkin Chocolate Cake Works

This pumpkin chocolate cake is one of those recipes that always gets compliments and requests for the recipe. It is moist, rich, and full of flavor without being too heavy.

I love that it uses simple ingredients I usually have on hand and comes together in one bowl for easy cleanup. For storage you can keep the cake covered at room temperature for a few days or wrap it tightly and freeze it for up to three months.

To reheat just pop a slice in the microwave for about 15 seconds or warm it in the oven at 300 degrees for a few minutes. Serve it with a scoop of vanilla ice cream or a dusting of powdered sugar for a simple dessert that feels special.

This cake is perfect for family dinners, potlucks, or just because and I think you will love it as much as we do.

❓ Frequently Asked Questions About Moist Pumpkin Chocolate Cake

1. Can I use fresh pumpkin instead of canned?

Yes you can use fresh pumpkin puree but make sure it is well drained. Fresh pumpkin has more water than canned so you might need to cook it down or squeeze out excess liquid. Canned pumpkin gives more consistent results in this recipe.

2. Can I make this cake gluten free?

Absolutely you can substitute the all purpose flour with a gluten free flour blend that contains xanthan gum. The texture will be slightly different but still moist and delicious. Just be careful not to overmix the batter.

3. How should I store this pumpkin chocolate cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. The cake stays moist because of the pumpkin. If you refrigerate let it come to room temperature before serving for best flavor.

4. Can I add nuts or other mix ins?

Yes you can add chopped walnuts or pecans for extra crunch. Fold in about half a cup along with the chocolate chips. You can also add dried cranberries or white chocolate chips for a different flavor combination.

5. Why did my cake sink in the middle?

If your cake sinks it might be underbaked or the oven temperature was too low. Make sure your oven is preheated properly and bake until a toothpick comes out clean. Also do not open the oven door during the first 20 minutes of baking to avoid temperature fluctuations.

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