Spiced Pumpkin Chocolate Chip Layer Cake Recipe for Fall Magic

When baking a pumpkin chocolate chip layer cake, magic happens in unexpected moments of culinary creativity.

Sweet autumn spices mingle with rich chocolate notes, creating a dessert that feels like a warm embrace.

Layers of moist cake promise delightful surprises with every forkful.

Seasonal ingredients dance together, crafting something truly memorable.

Cinnamon and nutmeg whisper hints of comfort through each delectable slice.

chocolate chips scattered generously add delightful texture and unexpected bursts of indulgence.

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

Pumpkin Chocolate Chip Layer Cake To Impress

• Celebrate Seasonal Delights: Indulge in the perfect autumn-inspired dessert that captures the warm, cozy flavors of pumpkin and chocolate in every delectable bite.
• Master Baking Brilliance: Discover an approachable recipe that combines simple ingredients and straightforward techniques, making it ideal for bakers of all skill levels.
• Create Crowd-Pleasing Moments: Impress family and friends with a show-stopping layer cake that's equally perfect for casual gatherings or special celebrations like birthdays and holiday parties.
• Quick Comfort Baking: Enjoy a stress-free baking experience with minimal prep time and basic pantry ingredients that come together seamlessly for a delightful sweet treat.

Ingredients Needed For Pumpkin Chocolate Chip Layer Cake

• Pumpkin Puree: A smooth, rich ingredient that provides moisture and autumn flavor to the cake.
• Flour: The essential base that gives structure to the cake.
• Chocolate Chips: Sweet morsels that add delightful chocolate bursts throughout the cake.

• Vegetable Oil, Eggs: These ingredients help bind the cake and create a tender texture.
• Milk: Adds moisture and helps create a smooth batter.
• Vanilla Extract: Provides a warm, sweet background flavor.

• Granulated Sugar, Brown Sugar: Sweeteners that enhance the cake's flavor and texture.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become fluffy.
• Cinnamon, Nutmeg, Ginger: Warm spices that complement the pumpkin and create a classic fall taste.
• Salt: Balances and enhances the overall flavor of the cake.

How To Prepare Pumpkin Chocolate Chip Layer Cake

Step 1: Prepare Baking Setup

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

Step 2: Mix Dry Ingredients

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

Blend these ingredients until they’re perfectly combined and no lumps remain.

Step 3: Combine Wet Ingredients

• Pumpkin puree
• Granulated sugar
• Brown sugar
• Vegetable oil

Whip these ingredients until they transform into a smooth, creamy mixture.

Step 4: Incorporate Eggs and Flavor

Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and mix until everything is well incorporated.

Step 5: Create Cake Batter

Alternate adding dry ingredients and milk to the wet mixture. Start with dry ingredients and end with dry ingredients.

This technique helps create a smooth, even batter. Gently fold in chocolate chips, distributing them evenly throughout the batter.

Step 6: Bake the Cake

Divide the batter equally between the prepared pans. Slide the pans into the preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.

Step 7: Cool and Frost

Allow cakes to cool completely on a wire rack.

Once cooled, frost with your favorite cream cheese or buttercream frosting. Layer the cakes and decorate as desired.

Tips For Best Pumpkin Chocolate Chip Layer Cake

• Use room temperature ingredients for smoother mixing and better cake texture.
• Swap vegetable oil with melted coconut oil for a richer flavor profile.
• Sprinkle extra chocolate chips on top of the frosting for added crunch and visual appeal.
• Reduce sugar content by using half granulated sugar and half coconut sugar for a healthier version.
• Store leftover cake in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld together.

Creative Twists For Pumpkin Chocolate Chip Layer Cake

• Gluten-Free Pumpkin Chocolate Chip Cake: Replace all-purpose flour with gluten-free flour blend, ensuring the same texture and taste for those with gluten sensitivities.
• Vegan Pumpkin Chocolate Chip Cake: Swap eggs with flax eggs, use plant-based milk, and replace butter with coconut oil or vegan butter for a dairy-free version.
• Nut-Free Spice Variation: Remove nutmeg and add ground cardamom for a different flavor profile, perfect for those with nut allergies.
• Low-Sugar Pumpkin Chocolate Alternative: Use monk fruit sweetener instead of granulated sugar and dark chocolate chips with stevia for a reduced-sugar option.

Serving Ideas For Pumpkin Chocolate Chip Layer Cake

• Cozy Autumn Dessert Night: Invite friends over for a warm, intimate gathering featuring this decadent pumpkin chocolate chip cake as the centerpiece, paired with hot apple cider and soft blankets.
• Thanksgiving Showstopper: Present this gorgeous layer cake as the grand finale to your holiday feast, garnishing with extra chocolate chips and a light dusting of cinnamon for elegant presentation.
• Gourmet Coffee Pairing: Slice the cake into thin wedges and serve alongside rich espresso or creamy cappuccino, creating a luxurious afternoon treat that balances sweet and robust flavors.
• Kid-Friendly Dessert Station: Cut cake into smaller squares, arrange on a festive platter with extra chocolate chips and whipped cream, letting children build their own delightful dessert combinations.

Storage Advice For Pumpkin Chocolate Chip Layer Cake

• Refrigerate leftover cake layers wrapped tightly in plastic wrap for up to 4 days to maintain moisture and freshness.
• Store frosted cake in an airtight container in the refrigerator for 3-5 days, keeping it away from strong-smelling foods.
• Freeze unfrosted cake layers by wrapping each individually in plastic wrap, then aluminum foil, and storing in a freezer bag for up to 2 months.
• Thaw frozen cake layers at room temperature for 1-2 hours before unwrapping and frosting. Reheat chilled cake slices in the microwave for 10-15 seconds to restore softness and bring out the flavors.

FAQs

• Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works perfectly. Just ensure it’s smooth and well-strained to avoid excess moisture in the cake.

• Is it okay to use different types of chocolate chips?

Absolutely! You can use milk, dark, or semi-sweet chocolate chips based on your preference. Each type will give a slightly different flavor profile.

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

Toss the chocolate chips in a little flour before folding them into the batter. This helps them stay suspended throughout the cake while baking.

• Can I make this cake gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use one designed for baking to maintain the cake’s texture.

Moist Pumpkin Chocolate Chip Layer Cake Recipe

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4.6 from 32 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Classic pumpkin chocolate chip layer cake brings autumn’s warmth to dessert tables. Moist spiced layers paired with rich chocolate create an irresistible seasonal treat you’ll savor with each delightful bite.

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Ingredients

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Main Ingredients:

• 2.5 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 cup milk
• 1.5 cups chocolate chips

Spices and Seasonings:

• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger

Finishing Ingredients:

• 0.5 teaspoon salt
• 2 teaspoons vanilla extract
• Cream cheese frosting or buttercream (for layering and frosting)

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Instructions

1. Preheat the oven to 350°F (175°C) and thoroughly grease two 9-inch round cake pans with butter or cooking spray.
2. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a medium mixing bowl, ensuring no lumps remain.
3. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, and vegetable oil, whisking until the mixture becomes smooth and well-integrated.
4. Incorporate eggs individually into the pumpkin mixture, mixing thoroughly after each addition, then gently stir in vanilla extract.
5. Gradually blend dry ingredients and milk into the wet mixture, alternating between the two and beginning and concluding with dry ingredients to maintain a consistent texture.
6. Gently fold chocolate chips into the batter, distributing them evenly throughout.
7. Pour batter equally into prepared cake pans, using a spatula to spread and level the surface.
8. Bake for 25-30 minutes, rotating pans halfway through to ensure even cooking, and test doneness by inserting a toothpick which should emerge clean.
9. Remove cakes from oven and allow to cool completely in pans for 10 minutes, then transfer to a wire rack to cool entirely before frosting.
10. Decorate with cream cheese or buttercream frosting, spreading evenly between layers and on top of the cake.

Notes

• Swap half the all-purpose flour with whole wheat flour for a nuttier, healthier texture that adds more fiber and nutrients.
• Replace vegetable oil with unsweetened applesauce to reduce fat content while maintaining moisture in the cake.
• Toast chocolate chips briefly before folding into batter to intensify their rich flavor and create deeper caramelized notes.
• Use room temperature eggs and milk to ensure smoother batter integration and more consistent cake texture.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 395 kcal
• Sugar: 34 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 13.5 g
• Trans Fat: 0.2 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 55 mg