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