Pumpkin Cake with Chocolate Chips
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I absolutely adore whipping up this Pumpkin Cake with Chocolate Chips when the leaves start to turn and the air gets that crisp autumn chill. There’s just something so comforting about the warm spices and the rich pumpkin flavor that makes it perfect for cozy evenings. Plus, it comes together pretty quickly, so it’s a great go-to when I have a craving for something sweet but don’t want to spend all day in the kitchen. The chocolate chips sprinkled throughout add that delightful surprise, creating a perfect balance of flavors. And let’s be real—who can resist a cake topped with creamy, tangy frosting? It’s one of those desserts that always impresses friends and family, making it ideal for gatherings or just a little indulgence at home. Trust me, once you try a slice, you’ll want to make this cake again and again!
Why You’ll Love Pumpkin Cake with Chocolate Chips
- Perfect Fall Flavors: The pumpkin spice and chocolate combo gives this cake all the cozy, autumn vibes you crave.
- Quick and Easy to Make: With simple ingredients and minimal prep, this cake is easy to whip up even on a busy day.
- Moist and Tender: Thanks to the pumpkin puree and oil, the cake stays wonderfully moist without being heavy.
- Chocolate Chip Surprise: Every bite is dotted with chocolate chips, adding a fun twist that everyone loves.
- Crowd-Pleaser: Whether for family gatherings or casual get-togethers, this cake always gets rave reviews from friends and family.
Ingredients Needed To Make Pumpkin Cake with Chocolate Chips
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
Pumpkin Chocolate Chip Cake:
- 1.1 GF flour or all purpose flour
- Eggs
- Baking powder
- Baking soda
- Sugar
- Brown sugar
- Vegetable oil
- Pumpkin puree
- Vanilla extract
- Kosher salt
- Pumpkin spice
- Milk
- Chocolate chips
Chocolate Frosting:
- Butter
- Powdered sugar
- Unsweetened cocoa powder
- Vanilla extract
- Milk
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Pumpkin Cake with Chocolate Chips
Pumpkin Chocolate Chip Cake
- First, add the pumpkin puree to a stockpot over medium-low heat and cook until the liquid reduces and set aside. This will roughly take 10 to 15 minutes and should resemble a paste like consistency.
- Preheat the oven to 350 degrees. Spray 2 8″ round cake pans with nonstick baking spray and set aside.
- Add all of the wet ingredients to a bowl including the pumpkin puree and mix to thoroughly combine.
- In a separate bowl, add the dry ingredients and mix until combined.
- Now add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter between the two cake pans.
- Bake the cakes for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Chocolate Frosting
- Add all of the frosting ingredients to a bowl. Mix until smooth and creamy.
- Place the first cake on a cake stand or plate. Add some of the frosting and smooth over the top.
- Stack the second cake on top. Frost the top and smooth down onto the sides.
- Slice and enjoy!
Commonly Asked Questions
Can I make this cake ahead of time?
Yes, you can definitely make the cake in advance! Simply bake the layers and store them in an airtight container at room temperature for up to 2 days. Frost the cake just before serving for the best texture and flavor.
How should I store leftover cake?
To store leftovers, cover the cake tightly and refrigerate. The frosting holds up well in the fridge, and the cake will stay moist for up to three days. You can also store individual slices in an airtight container for grab-and-go treats.
Can I freeze this cake?
Absolutely! You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and foil. They’ll last for up to three months. When ready to use, just thaw them at room temperature, then frost.
What if I don’t have pumpkin spice?
No worries! You can easily substitute with a mix of cinnamon, nutmeg, ginger, and cloves. This homemade blend gives the cake that same cozy, warm flavor.
How do I prevent the cake from being too dense?
Make sure not to overmix the batter, as that can lead to a denser cake. Stir until the ingredients are just combined to keep it light and fluffy.
Can I add other mix-ins besides chocolate chips?
Definitely! Chopped nuts like walnuts or pecans are great additions if you want extra texture and flavor. You could also try dried cranberries or even a swirl of caramel.
Does this cake need to be refrigerated after frosting?
Yes, since the frosting is made with cream cheese, it’s best to refrigerate the cake after frosting to keep it fresh. Let it sit out for a bit before serving so the frosting can soften.
Pumpkin Cake with Chocolate Chips
Equipment
- 2 8-inch round cake pans
Ingredients
Pumpkin Chocolate Chip Cake
- 2 ¼ cups Gluten Free 1.1 flour
- 4 eggs large
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¾ cup sugar
- ¾ cup packed brown sugar
- 1 cup vegetable oil
- 15 ounces pumpkin puree
- 2 tsp vanilla extract
- 1 tsp kosher salt
- 3 tsp pumpkin spice
- ¼ cup milk such as oat milk
- 1/2 cup chocolate chips
Chocolate Frosting
- 1 1/2 cups butter room temperature
- 4 to 5 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp vanilla extract
- 3 to 4 tbsp milk
Instructions
Pumpkin Chocolate Chip Cake
- Add the pumpkin puree to a stockpot over medium-low heat and cook until the liquid reduces and set aside. This will roughly take 10 to 15 minutes and should resemble a paste like consistency.
- Preheat the oven to 350 degrees. Spray 2 8" round cake pans with nonstick baking spray and set aside.
- Add all of the wet ingredients to a bowl including the pumpkin puree and mix to thoroughly combine.
- In a separate bowl, add the dry ingredients and mix until combined.
- Now add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter between the two cake pans.
- Bake the cakes for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Chocolate Frosting
- Add all of the frosting ingredients to a bowl. Mix until smooth and creamy.
- Place the first cake on a cake stand or plate. Add some of the frosting and smooth over the top.
- Stack the second cake on top. Frost the top and smooth down onto the sides.
- Slice and enjoy!
Notes
Nutrition
This pumpkin cake with chocolate chips is one of those desserts that just hits the spot every time. The mix of fall spices, pumpkin, and creamy frosting makes it perfect for any occasion. It’s easy to make, and trust me, you’ll want to keep this recipe on hand for when you need a sweet treat!
