Magical Pumpkin Chocolate Chip Layer Cake Recipe for Fall

Autumn whispers sweet secrets through this decadent pumpkin chocolate chip layer cake that promises pure comfort.

Crisp breezes and cozy sweaters pair perfectly with each rich, moist slice.

Layers of warm spices dance between rich chocolate chips, creating a symphony of seasonal flavors.

Delicate crumbs tell stories of kitchen magic and weekend baking adventures.

Deep orange hues hint at the pumpkin’s earthy embrace, while chocolate provides unexpected depth and complexity.

Baking brings us closer to home, closer to moments that matter.

Fall’s most irresistible dessert awaits you – one slice will convince everyone at the table.

Pumpkin Chocolate Chip Layer Cake Delivers Fall Flavor Fast

• Seasonal Sensation: Capture the cozy autumn vibes with this delightful pumpkin chocolate chip cake that brings warmth to any gathering.
• Quick and Easy Baking: Whip up this recipe in under an hour, perfect for busy home bakers who want a delicious dessert without spending all day in the kitchen.
• Family-Friendly Flavor Combination: Kids and adults will love the irresistible mix of sweet pumpkin and chocolate chips, making it a crowd-pleasing treat for all ages.
• Versatile Celebration Cake: Ideal for fall holidays, birthdays, or casual weekend desserts, this cake transforms ordinary moments into special memories with its rich, comforting flavors.

Key Components In Pumpkin Chocolate Chip Layer Cake

• All-Purpose Flour: The base of the cake, providing structure and texture.
• Baking Soda, Baking Powder: Crucial leavening agents that help the cake rise and become fluffy.
• Ground Cinnamon, Ground Ginger, Ground Nutmeg, Ground Cloves: Warm spices that create the classic pumpkin cake flavor profile.
• Salt: Enhances and balances the overall taste of the cake.

• Canned Pumpkin Puree: Adds moisture, rich color, and signature pumpkin flavor to the cake.
• Vegetable Oil: Keeps the cake moist and tender, ensuring a soft texture.
• Granulated Sugar, Brown Sugar: Provide sweetness and help with caramelization.
• Eggs: Bind ingredients together and add structure to the cake.
• Vanilla Extract: Adds depth and enhances the overall flavor.
• Buttermilk: Contributes tenderness and slight tanginess to the cake.

• Mini Chocolate Chips: Distributed throughout the cake, adding pockets of rich chocolate flavor and texture.

Pumpkin Chocolate Chip Layer Cake Steps

Step 1: Prepare Baking Equipment

Warm up your oven to 350°F.

Coat two 9-inch round cake pans with grease and a light dusting of flour to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Ground cinnamon
• Ground ginger
• Nutmeg
• Ground cloves
• Salt

Combine until everything is evenly distributed.

Step 3: Create Wet Ingredient Mixture

• Pumpkin puree
• Vegetable oil
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract

Step 4: Combine Cake Batter

Slowly fold the dry ingredient mixture into the wet ingredients.

Stir gently until just combined.

Do not overmix the batter.

Step 5: Add Delicious Extras

• Chocolate chips
• Buttermilk

Mix until evenly distributed throughout the batter.

Step 6: Bake Cake Layers

Pour batter equally into prepared cake pans.

Slide into preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool Cake Layers

Let cakes rest in pans for 10 minutes.

Transfer to wire cooling racks and allow to cool completely.

Step 8: Whip Up Creamy Frosting

Beat butter until it becomes creamy and light.

• Powdered sugar
• Vanilla extract
• Heavy cream

Whip until frosting becomes fluffy and spreadable.

Step 9: Assemble Layer Cake

Once cakes are completely cool, generously frost between layers and cover the entire cake with remaining frosting.

Slice and enjoy your delectable creation!

Pumpkin Chocolate Chip Cake – Tips For Even Layers

• Control the warmth of pumpkin spices by increasing or decreasing cinnamon, ginger, and nutmeg to match your flavor preference.
• Lightly coat chocolate chips in flour before adding to batter to prevent them from sinking during baking.
• Use vegetable oil instead of butter to keep the cake exceptionally moist and tender throughout.
• Swap buttermilk with almond milk or coconut milk and use dairy-free chocolate chips for a lactose-free version of the cake.
• Wrap unfrosted cake layers tightly in plastic wrap and store in freezer for up to one month to preserve freshness and simplify advance preparation.

Tips for Storing and Warming Pumpkin Chocolate Chip Cake

• Store covered cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Keep cake at room temperature for 1-2 days if serving soon, placing it in a cake dome or covering with a loose tent of foil to maintain moisture.
• Wrap individual cake layers or whole cake securely in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Warm individual slices in microwave for 10-15 seconds or let cake sit at room temperature for 30 minutes before serving to restore soft texture and enhance flavors.

Pumpkin Layer Cake Dessert Partners

• Pair Warming Mulled Wine: Complement the spicy pumpkin cake with a rich, mulled red wine infused with cinnamon, cloves, and star anise for a cozy autumn experience.
• Enhance Cream Cheese Drizzle: Top the cake slice with a light cream cheese glaze spiked with bourbon to amplify the dessert's warm, seasonal flavors and add a luxurious touch.
• Match Caramel Espresso: Serve a small shot of caramel-infused espresso alongside the cake to highlight the chocolate and spice notes, creating a delightful dessert pairing.
• Explore Vanilla Bourbon Ice Cream: Add a scoop of smooth vanilla bourbon ice cream next to the cake slice, providing a cool, creamy contrast to the warm spices and rich chocolate.

Pumpkin Chocolate Layer Cake Sweet Tweaks

• Gluten-Free Pumpkin Chocolate Chip Cake: Replace wheat flour with gluten-free flour blend, ensuring all ingredients are certified gluten-free to accommodate those with celiac disease or gluten sensitivity.
• Vegan Pumpkin Chocolate Version: Substitute eggs with flax eggs, use coconut oil instead of regular oil, swap dairy buttermilk with almond milk mixed with apple cider vinegar, and replace butter frosting with cashew-based cream frosting.
• Low-Sugar Pumpkin Chocolate Option: Use stevia or monk fruit sweetener instead of granulated sugar, reduce total sugar content, and incorporate sugar-free dark chocolate chips for diabetic-friendly adaptation.
• Dairy-Free Chocolate Chip Pumpkin Cake: Replace butter with vegan margarine, use coconut cream in frosting, select dairy-free chocolate chips, and use plant-based milk alternatives to create a lactose-free dessert.

FAQs

• Are chocolate chips necessary for this recipe?

Yes, chocolate chips add delicious flavor and texture. They create pockets of melted chocolate throughout the cake, enhancing the overall taste and making the pumpkin cake more exciting.

• Can I use different spices if I don't have all of them?

Absolutely! You can substitute or adjust spices based on what you have. Cinnamon is the most important, but if you’re missing ginger or nutmeg, the cake will still taste great. Just use what you have available.

• Why do I need both baking soda and baking powder?

These leavening agents work together to help the cake rise and become light and fluffy. Baking soda helps with browning, while baking powder provides additional lift, ensuring a soft and tender cake texture.

• What's the purpose of buttermilk in this recipe?

Buttermilk adds moisture and helps create a tender crumb. Its slight acidity also helps activate the baking soda, which contributes to the cake’s rise and ensures a soft, smooth texture.

Pumpkin Chocolate Chip Layer Cake Recipe

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• Total Time: 50 minutes
• Yield: 12 1x

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Description

Delightful pumpkin chocolate chip layer cake brings autumn’s warmth to classic dessert lovers. Rich spices and chocolate create a harmonious blend that promises pure comfort and indulgence for weekend baking adventures.

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Ingredients

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Main Ingredients:

• 2 1/2 cups (300 grams) all-purpose flour
• 2 large eggs
• 1 cup (240 milliliters) canned pumpkin puree
• 1/2 cup (120 milliliters) vegetable oil
• 1/2 cup (120 milliliters) buttermilk

Sugars:

• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (110 grams) packed brown sugar

Spices and Leavening Agents:

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup (170 grams) mini chocolate chips

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Instructions

1. Prepare the baking environment by heating the oven to 350°F and thoroughly coating two circular cake molds with grease and flour.
2. Create a dry ingredient mixture by combining flour, leavening agents, warming spices, and salt in a spacious mixing vessel, ensuring thorough blending.
3. In a separate container, amalgamate pumpkin puree, cooking oil, both sugar varieties, eggs, and aromatic vanilla until achieving a uniform, silky consistency.
4. Gradually incorporate the dry ingredient mixture into the wet ingredients, gently folding until just integrated to maintain cake’s tenderness.
5. Delicately fold chocolate morsels and creamy buttermilk into the batter, distributing ingredients evenly without overmixing.
6. Distribute the batter equally between prepared cake molds, smoothing the surfaces for uniform baking.
7. Position the cake pans in the preheated oven and bake for approximately 25-30 minutes, monitoring doneness by inserting a clean utensil into the center.
8. Allow cakes to rest within their molds for 10 minutes, promoting structural stability before transferring to cooling racks.
9. Craft the frosting by whipping butter until light and airy, progressively introducing powdered sugar, vanilla essence, and heavy cream.
10. Once cakes have completely cooled, apply a generous layer of frosting between and around the cake layers, creating a decadent dessert.

Notes

• Swap out oil for unsweetened applesauce to reduce fat content while maintaining moisture.
• Use gluten-free flour blend for a celiac-friendly version without compromising cake texture.
• Reduce sugar by using alternative sweeteners like stevia or monk fruit for a lower-calorie dessert.
• Toast chocolate chips before adding to enhance their rich, nutty flavor profile and add depth to the cake.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 30 mg