Description
Indulgent pumpkin chocolate chip layer cake promises autumnal bliss with rich, moist layers of seasonal spice. Chocolate chips and cream cheese frosting create a harmonious dessert that delights senses and celebrates fall’s most beloved flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 15-oz can pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 8 oz cream cheese
- 1/2 cup butter
- 2 cups powdered sugar
- 2–3 tbsps milk
Instructions
- Warm the oven to 350°F and grease two 9-inch round cake pans with butter, then dust with flour to prevent sticking.
- Sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl, ensuring no lumps remain.
- In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well-blended.
- Gradually fold dry ingredients into the pumpkin mixture, stirring gently until just combined to maintain a tender cake texture.
- Carefully incorporate chocolate chips into the batter, distributing them evenly without overmixing.
- Divide batter equally between prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake for 35-40 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean with minimal crumbs.
- Remove cakes from oven and let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare cream cheese frosting by beating cream cheese, butter, powdered sugar, and vanilla until light and fluffy.
- Place first cake layer on serving plate, spread frosting evenly across the top, then carefully position second layer.
- Frost the entire cake, covering top and sides smoothly with remaining cream cheese frosting.
- Optional: Garnish with additional chocolate chips or a light dusting of cinnamon before serving.
Notes
- Swap vegetable oil with melted coconut oil for a richer, more complex flavor profile that complements the pumpkin beautifully.
- Ensure chocolate chips are evenly distributed by tossing them in a light dusting of flour before folding into the batter, preventing them from sinking.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s soft and moist texture.
- Use room temperature ingredients like eggs and pumpkin puree to create a smoother, more uniform batter that bakes more evenly.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg