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Easy Chocolate Pumpkin Cake Recipe

Chocolate Pumpkin Cake

iamwinfred
This Chocolate Pumpkin Cake brings together deep cocoa flavor and warm pumpkin spice in one incredibly moist dessert. The batter comes together in a single bowl with pantry staples, no mixer required, and bakes up with a rich, fudgy crumb that's perfect for fall gatherings or cozy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 280 kcal

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Toothpick for testing doneness
  • Cooling rack

Ingredients
  

  • 1 3/4 cups all-purpose flour 210g; spooned and leveled
  • 1 1/2 cups granulated sugar 300g
  • 3/4 cup cocoa powder 75g; Dutch processed preferred, sifted if clumpy
  • 2 teaspoons baking soda 10g
  • 1 teaspoon baking powder 4g
  • 1 teaspoon salt 6g
  • 1 teaspoon ground cinnamon 2.5g
  • 2 large eggs room temperature
  • 1 cup pumpkin puree 245g; canned or fresh, strained
  • 1 cup buttermilk 240ml; full fat, shaken well
  • 1/2 cup vegetable oil 120ml
  • 2 teaspoons vanilla extract 10ml
  • chocolate frosting or cream cheese frosting for topping

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper, leaving overhang on the sides.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon for about 30 seconds until uniform and fluffy.
  • Add eggs, pumpkin puree, buttermilk, vegetable oil, and vanilla to the dry mixture. Stir with a whisk until just combined, scraping the bowl sides; a few small lumps are fine.
  • Pour batter into the prepared pan and spread evenly. Tap the pan gently on the counter twice to release air bubbles. Bake for 30 to 35 minutes, checking at 30 minutes with a toothpick for moist crumbs.
  • Cool in the pan on a rack for 10 minutes, then run a knife around the edges and invert onto the rack. Let cool completely, about 1 hour, before spreading frosting.

Notes

  • Use full fat buttermilk for richness, and shake the carton well before measuring.
  • Sift the cocoa powder if it looks clumpy to avoid bitter specks in the batter.
  • Bring eggs and buttermilk to room temperature for a smoother batter.
  • Do not skip the parchment paper; it makes removal much easier.
  • Check for doneness at the 30 minute mark to avoid drying out the cake.
  • Let the cake cool fully before frosting so the frosting does not melt.
  • Double the recipe for a sheet cake if baking for a crowd.
  • Roast and blend your own pumpkin puree for a more custom flavor if you have the time.
  • Weigh your flour with a kitchen scale for the most accurate measurement and to avoid a dense cake.
  • Store covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze unfrosted for up to 3 months.

Nutrition

Serving: 1SliceCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 31mgSodium: 330mgPotassium: 180mgFiber: 2gSugar: 26gVitamin A: 60IUVitamin C: 2mgCalcium: 4mgIron: 10mg
Keyword chocolate pumpkin cake, easy chocolate cake, fall dessert, one bowl cake, pumpkin cake recipe
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