The Most Scrumptious Pumpkin Chocolate Chip Layer Cake Recipe

Sweet memories of autumn dance through my pumpkin chocolate chip layer cake, a dessert that whispers comfort with every slice.

Crisp breezes and falling leaves inspire this delectable creation that blends warm spices with rich chocolate notes.

Layers of moist pumpkin cake promise an indulgent experience for anyone seeking a seasonal treat.

Creamy frosting swirls between each tender layer, creating a harmonious balance of flavors that sing of cozy afternoons.

chocolate chips scattered throughout add delightful bursts of sweetness and texture.

Baking this cake connects you to cherished traditions while introducing a modern twist on a classic favorite.

You’ll want to savor every single crumb of this irresistible masterpiece.

Pumpkin Chocolate Chip Layer Cake That Shines

• Savor Seasonal Flavors: Dive into a delightful blend of warm autumn spices and rich chocolate chips that capture the essence of fall in every bite.
• Bake with Ease: Master this straightforward recipe with simple ingredients and basic baking techniques, perfect for bakers of all skill levels.
• Crowd-Pleasing Dessert: Impress family and friends with a show-stopping layer cake that combines the beloved taste of pumpkin and chocolate in a luxurious treat.
• Versatile Celebration Cake: Ideal for gatherings, holidays, or any special occasion that calls for a memorable and indulgent dessert that everyone will adore.

Ingredients for Pumpkin Chocolate Chip Layer Cake

• All-Purpose Flour: A fundamental ingredient that provides structure to the cake.
• Baking Soda, Baking Powder: Leavening agents that help the cake rise and become light and fluffy.
• Granulated Sugar, Brown Sugar: Sweeteners that add depth of flavor and moisture to the cake.

• Ground Cinnamon, Ground Ginger, Ground Nutmeg, Ground Cloves: Warm spices that create a classic pumpkin cake flavor profile.
• Salt: Enhances the overall taste and balances the sweetness.

• Butter: Adds richness and helps create a tender cake texture.
• Eggs: Provide structure and help bind the ingredients together.
• Pumpkin Puree: Adds moisture, color, and signature pumpkin flavor to the cake.
• Vanilla Extract: Brings depth and warmth to the overall taste.

• Chocolate Chips: Provides bursts of sweet chocolate throughout the cake.

How to Bake Pumpkin Chocolate Chip Layer Cake

Step 1: Prepare Baking Workspace

Warm up your oven to 350°F. Grab two 9-inch round cake pans and generously coat them with butter and flour to prevent sticking.

Step 2: Mix Dry Ingredients

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

Step 3: Cream Butter and Sugars

• Softened butter
• Granulated sugar
• Brown sugar

Whip until the mixture becomes light and fluffy.

Step 4: Incorporate Wet Ingredients

• Eggs (one at a time)
• Pumpkin puree
• Vanilla extract

Beat thoroughly after each addition.

Step 5: Combine Batter

Slowly fold the dry ingredient mixture into the wet ingredients. Mix gently until just combined.

Sprinkle in chocolate chips and stir softly.

Step 6: Bake the Cake

Pour batter evenly into prepared pans.

Slide into the preheated oven and bake for 25-30 minutes. Test doneness by inserting a toothpick – it should come out clean.

Step 7: Cool and Frost

Let cakes rest in pans until completely cooled. Remove and lavish with cream cheese frosting between layers and on top.

Pro Tips for Pumpkin Chocolate Chip Layer Cake

• Sift dry ingredients thoroughly to prevent lumps and ensure a smooth, even cake texture.
• Opt for high-quality chocolate chips with at least 60% cocoa for a rich, intense chocolate flavor.
• Use room temperature eggs and butter to create a more uniform batter and better cake rise.
• Fold chocolate chips gently to prevent them from sinking to the bottom during baking.
• Allow cake to cool completely before frosting to prevent cream cheese frosting from melting and sliding off.

Flavor Variations to Try with Pumpkin Chocolate Chip Layer Cake

• Gluten-Free Pumpkin Chocolate Chip Cake: Replace wheat flour with almond or gluten-free blend flour to accommodate wheat sensitivities.
• Vegan Pumpkin Chocolate Cake: Swap butter with coconut oil, eggs with flax eggs, and use dairy-free chocolate chips for a plant-based version.
• Low-Sugar Pumpkin Chocolate Chip Cake: Substitute granulated and brown sugar with monk fruit sweetener or stevia to reduce overall sugar content.
• Dairy-Free Chocolate Chip Pumpkin Cake: Use dairy-free cream cheese alternative for frosting and replace butter with coconut oil or vegetable oil.

Serving Suggestions for Pumpkin Chocolate Chip Layer Cake

• Fall Harvest Party Centerpiece: Create a stunning dessert table focal point by layering the cake on a rustic wooden board, surrounded by mini pumpkins, cinnamon sticks, and autumn leaves for a cozy seasonal display.
• Thanksgiving Dessert Twist: Serve slices with a dollop of whipped cream and a sprinkle of candied pecans, transforming this cake into a festive holiday showstopper that complements traditional pumpkin pie.
• Afternoon Tea Elegance: Cut small square portions and arrange on a delicate tiered stand, pairing with spiced chai tea for an sophisticated sweet break that celebrates autumn's warm flavors.
• Casual Friendsgiving Treat: Pack individual slices in mason jars for a portable dessert that guests can take home, adding a personal touch to your gathering with this deliciously memorable cake.

Storing Pumpkin Chocolate Chip Layer Cake Properly

• Store leftover cake in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent drying out.
• Wrap individual cake slices tightly in plastic wrap or aluminum foil before refrigerating to preserve moisture and prevent absorption of other food odors.
• Place a layer of parchment paper between cake slices to prevent sticking and maintain the frosting's appearance.
• Reheat refrigerated cake slices by microwaving for 15-20 seconds or letting them sit at room temperature for 15-30 minutes before serving to restore soft texture.

FAQs

• Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and saves time compared to making homemade puree. Just ensure you use pure pumpkin puree, not pumpkin pie filling.

• Are there any substitutes for chocolate chips if I don't have them?

You can use chocolate chunks, chopped chocolate bars, or even butterscotch chips as alternatives. The key is to maintain similar volume and melting properties.

• How do I prevent the chocolate chips from sinking to the bottom of the cake?

Toss the chocolate chips in a little flour before adding them to the batter. This light coating helps suspend them more evenly throughout the cake during baking.

Creamy Pumpkin Chocolate Chip Layer Cake Recipe

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4.6 from 16 reviews

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

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Description

Scrumptious pumpkin chocolate chip layer cake merges autumn’s warmth with rich chocolate undertones. Moist spiced layers and creamy frosting create a delightful dessert you’ll savor with each indulgent bite.

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Ingredients

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Cake Ingredients:

• 1 can (15 ounces/425 grams) pumpkin puree
• 4 large eggs
• 1 cup (227 grams) unsalted butter, softened
• 1 1/2 cups (300 grams) granulated sugar
• 1/2 cup (100 grams) brown sugar

Dry Ingredients:

• 2 1/2 cups (313 grams) all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Finishing Ingredients:

• 1 teaspoon vanilla extract
• 1 cup (170 grams) mini chocolate chips
• 1 1/2 cups (340 grams) cream cheese frosting

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Instructions

1. Prepare the oven by heating to 350F (175C). Coat two 9-inch round cake pans with grease and a light dusting of flour to prevent sticking.
2. Create a dry ingredient blend by whisking together flour, baking soda, baking powder, and warm spices including cinnamon, ginger, nutmeg, cloves, and salt in a medium mixing bowl.
3. In a separate large bowl, cream butter with granulated and brown sugars until light and fluffy. Incorporate eggs individually, ensuring thorough mixing after each addition.
4. Fold in pumpkin puree and vanilla extract to the sugar mixture, blending until smooth and uniform in color and texture.
5. Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Fold chocolate chips throughout the batter, distributing evenly.
6. Carefully divide the batter between prepared cake pans, spreading smoothly to ensure equal distribution.
7. Bake in the preheated oven for 25-30 minutes, checking doneness by inserting a toothpick into the cake’s center – it should emerge clean with no raw batter.
8. Remove cakes from oven and allow to cool completely within the pans, which helps maintain structural integrity.
9. Once fully cooled, remove cakes and apply cream cheese frosting between layers and over the entire cake surface.

Notes

• Ensure pumpkin puree is well-drained to prevent excess moisture affecting cake texture.
• Use room temperature ingredients for smoother batter and more even mixing.
• Toast chocolate chips briefly for enhanced nutty flavor and deeper chocolate notes.
• Gluten-free option: Replace wheat flour with a 1:1 gluten-free baking blend for celiac-friendly version.

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

Nutrition

• Serving Size: 12
• Calories: 407
• Sugar: 30 g
• Sodium: 230 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 70 mg