Dreamy Pumpkin Chocolate Chip Layer Cake Recipe for Fall

Sweet autumn memories dance through my pumpkin chocolate chip layer cake, a delightful dessert that captures seasonal magic.

Layers of moist spiced goodness promise pure comfort in every bite.

Warm cinnamon and rich chocolate create an irresistible flavor combination that feels like a warm hug.

Creamy frosting transforms this simple cake into an extraordinary treat perfect for gathering loved ones.

Soft pumpkin crumb melts seamlessly with decadent chocolate chips, offering a symphony of textures.

Baking becomes an adventure when you craft this stunning centerpiece dessert.

Each slice tells a story of cozy moments and delectable indulgence.

Dive into this recipe and let your kitchen become a haven of deliciousness.

Pumpkin Chocolate Chip Layer Cake: Fall’s Favorite Treat

• Savor Seasonal Delight: Capture the essence of autumn with this pumpkin-packed cake that brings cozy flavors to your table.
• Bake with Ease: Simple mixing technique and straightforward ingredients make this recipe accessible for bakers of all skill levels.
• Create Crowd-Pleasing Dessert: Chocolate chips add a delightful twist to the classic pumpkin cake, ensuring everyone from kids to adults will love every bite.
• Versatile Celebration Treat: Perfect for family gatherings, potlucks, or weekend baking adventures that require minimal preparation and maximum flavor.

Ingredients Needed for Pumpkin Chocolate Chip Layer Cake

• All-Purpose Flour: A key ingredient that provides structure and texture to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake crumb.
• Butter: Contributes rich flavor and creates a smooth, moist cake texture.
• Eggs: Bind the ingredients together and provide richness to the cake.

• Pumpkin Puree: Brings a warm, seasonal flavor and adds moisture to the cake.
• Sour Cream: Creates a tender, soft cake texture and adds a subtle tangy flavor.
• Vanilla Extract: Enhances the overall flavor profile of the cake.

• Baking Powder, Baking Soda: Help the cake rise and create a light, fluffy texture.
• Ground Cinnamon, Ground Nutmeg: Provide warm, autumnal spice notes to complement the pumpkin.
• Salt: Balances the sweetness and enhances the other flavors in the cake.

• Chocolate Chips: Add bursts of chocolate flavor and create delightful texture throughout the cake.

• Cooking Spray or Flour: Used to prepare the cake pans and prevent sticking.

Step-by-Step Baking Instructions for Pumpkin Chocolate Chip Layer Cake

Step 1: Warm Up the Oven

Crank the oven to 350°F.

Generously coat two 9-inch round cake pans with butter and dust with flour to prevent sticking.

Step 2: Mix Dry Ingredients

Grab a mixing bowl and whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until perfectly blended.

Step 3: Cream Butter and Sugar

In a separate large bowl, beat butter and sugar until the mixture becomes light and fluffy.

Add eggs one at a time, mixing thoroughly after each addition.

Step 4: Combine Wet Ingredients

• Pumpkin puree
• Sour cream
• Vanilla extract

Mix until the batter looks smooth and creamy.

Step 5: Create Cake Batter

Slowly add the dry ingredient mixture to the wet ingredients.

Gently mix until just combined.

Carefully fold in chocolate chips, distributing them evenly throughout the batter.

Step 6: Bake the Cake

Pour the batter evenly between the prepared pans.

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

Check doneness by inserting a toothpick – it should come out clean when the cake is ready.

Step 7: Cool the Cakes

Let the cakes rest in their pans for 10 minutes.

Carefully transfer to a wire rack and allow to cool completely.

Step 8: Assemble and Frost

Stack and frost the cake layers as you desire, creating a delectable pumpkin chocolate chip masterpiece.

Pro Tips to Enhance Pumpkin Chocolate Chip Layer Cake

• Use exact measurements for flour, spices, and chocolate chips to maintain the cake's perfect texture and flavor balance.
• Gently fold chocolate chips to prevent sinking and ensure even spread throughout the cake layers.
• Bring eggs, butter, and sour cream to room temperature for smoother mixing and better cake consistency.
• Check cake doneness early and use the toothpick test to avoid dry cake layers, removing from oven when just set.
• Allow cake layers to cool entirely to prevent frosting from melting and ensure clean, neat decoration.

Flavorful Variations for Pumpkin Chocolate Chip Layer Cake

• Gluten-Free Pumpkin Chocolate Chip Cake: Replace wheat flour with almond or gluten-free blend for a celiac-friendly version that maintains the cake's rich texture and flavor.
• Vegan Pumpkin Chocolate Cake: Substitute butter with coconut oil, eggs with flax eggs, and sour cream with coconut yogurt for a plant-based alternative that's equally moist and delicious.
• Low-Sugar Pumpkin Chocolate Chip Layer Cake: Use monk fruit sweetener instead of sugar and sugar-free chocolate chips to create a diabetic-friendly dessert with reduced calories.
• Keto-Friendly Pumpkin Chocolate Chip Cake: Replace flour with almond flour, sugar with erythritol, and use dark chocolate chips with high cocoa content to create a low-carb, ketogenic-friendly cake.

Serving Ideas for Pumpkin Chocolate Chip Layer Cake

• Festive Fall Feast: Serve this decadent cake at autumn gatherings, highlighting its seasonal charm with warm beverages and cozy vibes.
• Dessert Table Star: Arrange cake slices on elegant platters, garnishing with extra chocolate chips, cinnamon dust, or caramel drizzle for visual appeal.
• Pairing Perfection: Complement cake slices with vanilla bean ice cream, whipped cream, or a hot cup of spiced chai tea to enhance flavor profiles.
• Holiday Gift Idea: Wrap individual cake slices in decorative parchment paper for a delightful homemade present during thanksgiving or family celebrations.

Storing Pumpkin Chocolate Chip Layer Cake Properly

• Store cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.
• Carefully wrap entire unfrosted cake in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before serving.
• Wrap each cake slice separately in plastic wrap, then place in freezer bag. Freeze for up to 1 month. Thaw at room temperature for 30-45 minutes.
• Warm refrigerated cake slices in microwave for 15-20 seconds. For frozen slices, thaw completely before gently warming to preserve texture and prevent soggy edges.

FAQs

• Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly and saves time compared to making your own. Just ensure it’s pure pumpkin, not pumpkin pie filling.

• How do I prevent chocolate chips from sinking?

Toss chocolate chips in a little flour before adding to the batter. This helps them stay suspended evenly throughout the cake during baking.

• What type of chocolate chips work best?

Semi-sweet or dark chocolate chips complement the pumpkin flavor wonderfully. Choose high-quality chips for the best taste and texture.

• Is this cake good for fall gatherings?

Absolutely! This cake is a classic autumn dessert that combines warm spices and rich chocolate, making it ideal for holiday parties and family gatherings.

Pumpkin Chocolate Chip Layer Cake Recipe

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4.6 from 15 reviews

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

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Description

Moist pumpkin chocolate chip layer cake celebrates autumn’s warmth with rich spices and smooth chocolate. Creamy frosting and tender crumb promise delightful moments of seasonal comfort for dessert enthusiasts.

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Ingredients

Scale 1x2x3x

Cake Dry Ingredients:

• 3 cups (360 grams) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Cake Wet Ingredients:

• 1 cup (227 grams) unsalted butter, softened
• 1 1/2 cups (300 grams) granulated sugar
• 4 large eggs
• 1 can (15 ounces/425 grams) pumpkin puree
• 1 cup (240 milliliters) sour cream
• 1 teaspoon vanilla extract

Additional Ingredient:

• 1 1/2 cups (255 grams) chocolate chips

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Instructions

1. Warm the oven to 350F and prepare two 9-inch round cake pans by lightly greasing and dusting with flour.
2. Combine all dry ingredients – flour, baking powder, baking soda, cinnamon, nutmeg, and salt – in a mixing bowl, whisking thoroughly to ensure even distribution.
3. Using an electric mixer, cream butter and sugar until light and fluffy, creating a smooth base for the cake.
4. Incorporate eggs into the butter mixture one at a time, ensuring each is fully integrated before adding the next.
5. Blend pumpkin puree, sour cream, and vanilla extract into the mixture, stirring until the texture becomes uniform and silky.
6. Carefully fold dry ingredients into the wet ingredients, mixing gently to prevent overmixing and maintain a tender cake texture.
7. Gently incorporate chocolate chips throughout the batter, distributing them evenly for consistent flavor in each slice.
8. Divide the batter equally between the prepared cake pans, smoothing the tops to ensure even baking.
9. Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no raw batter.
10. Allow cakes to rest in pans for 10 minutes to set, then transfer to a wire rack for complete cooling.
11. Once cooled, frost and layer the cakes, creating a decadent pumpkin chocolate chip dessert.

Notes

• Choose room temperature ingredients to ensure smooth mixing and even baking texture.
• Gently fold chocolate chips to prevent sinking to the bottom of the cake during baking.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Reduce sugar by 25% if you prefer a less sweet dessert or want to lower calorie content.

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

Nutrition

• Serving Size: 12
• Calories: 427 kcal
• Sugar: 38 g
• Sodium: 250 mg
• Fat: 21 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 75 mg