Description
This moist and flavorful Chocolate Pumpkin Cake combines the rich taste of cocoa with the warm spices of cinnamon, nutmeg, and cloves, complemented by the creamy texture of pumpkin puree. Perfect for autumn or any occasion where you want a comforting, spiced chocolate dessert.
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
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to prevent the cake from sticking.
- Mix dry ingredients: In a large bowl, whisk together all the dry ingredients including the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- Mix wet ingredients: In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Stir this mixture until it is smooth and uniform.
- Combine wet and dry: Gradually add the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Be careful not to overmix the batter. If you choose, fold in the mini chocolate chips at this point for extra bursts of chocolate.
- Bake: Pour the batter into the prepared cake pan and spread it evenly. Place in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and set it on a wire rack to cool completely before slicing and serving.
Notes
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Use fresh spices for the best flavor.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a teaspoon of vinegar.
- Mini chocolate chips are optional but add a lovely texture and additional chocolate flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
