Why This Cake Works
Pumpkin and chocolate are one of those pairings that sound almost too simple, but together they do something neither one can do alone. The pumpkin keeps the crumb impossibly moist without adding a strong "squash" flavor, and the chocolate melts into little pockets throughout the cake so every bite has a bit of both.
I started making this every October almost by accident — I had a half-used can of pumpkin puree and a bag of chocolate chips that needed using up, and it turned into the cake I now make more than any other during fall. It's a one-bowl recipe, it doesn't need a stand mixer, and it stays moist for days, which makes it an easy one to bring to a potluck or keep on the counter for the week.
Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, plus extra for topping
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
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- 9x13 Baking Pan — the right size for an evenly baked, moist cake
- Mixing Bowl Set — handy for one-bowl recipes like this one
- Silicone Spatula Set — great for folding in chocolate chips without over mixing
How to Make Pumpkin Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
2. Mix the dry ingredients.
- In a large bowl, whisk together the flour, both sugars, cocoa powder, baking soda, baking powder, salt, and pumpkin pie spice.
3. Add the wet ingredients.
- Add the pumpkin puree, oil, eggs, buttermilk, and vanilla to the dry ingredients. Mix just until combined — don't over mix.
4. Fold in the chocolate chips.
- Gently fold in the chocolate chips, saving a small handful to sprinkle on top.
5. Bake.
- Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
6. Cool and glaze.
- Let the cake cool completely in the pan. Whisk together the powdered sugar, milk, and vanilla, then drizzle over the top before slicing.
- Prep time: 15 minutes
- Bake time: 30 minutes
- Servings: 12
- Diet: Vegetarian
Tips for the Best Results
- Don't over mix the batter once the wet and dry ingredients are combined — this keeps the cake tender instead of dense.
- Room-temperature eggs and buttermilk blend more evenly into the batter.
- Toss the chocolate chips in a spoonful of flour before folding them in to help keep them from sinking to the bottom.
- Let the cake cool fully before glazing, or the glaze will melt right off.
How to Store It
Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well — wrap individual slices tightly and freeze for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
- Yes, just make sure it's well-drained and pureed smooth so it matches the consistency of canned puree.
2. Can I make this into cupcakes instead?
- Yes — divide the batter among lined muffin cups and bake for about 18–20 minutes.
3. What can I use instead of buttermilk?
- Mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes.
4. Can I make it dairy-free?
- Swap the buttermilk for a plant-based milk mixed with lemon juice, and use dairy-free chocolate chips.
Nutrition (per serving, approximate)
- Calories: 310
- Protein: 4g
- Carbs: 45g
- Fat: 13g
- Sugar: 29g
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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