The Happiest Pumpkin Chocolate Chip Layer Cake Recipe Ever

Whipping up a delectable pumpkin chocolate chip layer cake promises pure autumn bliss.

Seasonal ingredients dance together in this decadent dessert.

Sweet pumpkin puree mingles with rich chocolate chips, creating a harmonious blend of flavors.

Warm spices whisper comfort with each delightful bite.

Bakers of all skill levels can tackle this showstopping treat.

Creamy frosting and moist cake layers guarantee smiles around the table.

Take a slice and savor the magic of this irresistible seasonal sensation.

Why Pumpkin Chocolate Chip Layer Cake Is Festive

• Celebrate Seasonal Delights: Dive into a mouthwatering dessert that captures the essence of autumn with its rich pumpkin flavor and warm spices.
• Conquer Baking with Ease: Master this simple recipe that requires basic ingredients and straightforward mixing techniques, perfect for both novice and experienced bakers.
• Create Crowd-Pleasing Comfort: Wow your family and friends with a decadent layer cake that combines the beloved flavors of pumpkin and chocolate in every delicious bite.
• Versatile Dessert Wonder: Ideal for potlucks, gatherings, or a special treat that works brilliantly as a dessert for holiday meals or casual weekend indulgences.

Pumpkin Chocolate Chip Layer Cake Ingredients

• All-Purpose Flour: The primary structure and texture foundation for the cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light.
• Pumpkin Puree: Adds moisture, rich flavor, and beautiful orange color to the cake.
• Vegetable Oil: Ensures a soft and tender cake texture.

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

• Granulated Sugar, Brown Sugar: Provide sweetness and contribute to the cake's moisture.
• Eggs: Bind ingredients together and add structure to the cake.

• Chocolate Chips: Provide delightful bursts of chocolate throughout the cake.
• Vanilla Extract: Adds depth and rounds out the flavor.

• Cream Cheese, Butter: Create a rich and creamy base for the frosting.
• Powdered Sugar: Sweetens and thickens the frosting.

How to Make Pumpkin Chocolate Chip Layer Cake

Step 1: Warm Up the Oven

Crank the oven to a toasty 350F (175C).

Grab two 9-inch round cake pans and give them a generous coating of grease and flour to prevent any sticky situations.

Step 2: Mix the Dry Ingredients

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

Blend these dry ingredients until they’re perfectly combined.

Step 3: Combine Wet Ingredients

• Pumpkin puree
• Vegetable oil
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract

Whisk everything until the mixture looks silky and well-incorporated.

Step 4: Blend Wet and Dry Ingredients

Slowly pour the dry ingredients into the wet mixture.

Stir gently until just combined – don’t overmix!

Fold in chocolate chips, distributing them evenly throughout the batter.

Step 5: Prepare for Baking

Divide the batter equally between the two prepared cake pans, ensuring a smooth, even surface.

Step 6: Bake the Cake

Slide the pans into the preheated oven.

Bake for 25-30 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Step 7: Cool the Cakes

Let the cakes rest in their pans for 10 minutes.

Then carefully transfer them to wire racks to cool completely.

Step 8: Whip Up the Frosting

In a mixing bowl, beat cream cheese and butter until creamy and smooth.

Gradually add powdered sugar and vanilla extract.

Continue beating until the frosting reaches a light, fluffy consistency.

Step 9: Assemble and Frost

Once the cakes have cooled entirely, spread a generous layer of frosting between the two cake layers.

Cover the top and sides with the remaining frosting, creating a delectable pumpkin chocolate chip layer cake.

Pro Tips for Pumpkin Chocolate Chip Layer Cake

• Use exact measurements for best texture and rise, especially with baking powder and spices to ensure consistent flavor.
• Allow eggs and cream cheese to reach room temperature before mixing for smoother batter and creamier frosting.
• Stir ingredients just until combined to prevent tough, dense cake texture and maintain soft crumb.
• Lightly coat chocolate chips in flour before folding to prevent sinking and ensure even spread throughout cake.
• Insert toothpick at multiple points in cake center to confirm complete baking and prevent underdone sections.

Variations of Pumpkin Chocolate Chip Layer Cake

• Gluten-Free Pumpkin Chocolate Chip Cake: Replace wheat flour with almond or gluten-free baking blend to make the cake suitable for those with gluten sensitivities.
• Vegan Pumpkin Chocolate Cake: Substitute eggs with flax eggs, use coconut oil instead of regular oil, and swap cream cheese frosting with dairy-free cashew cream frosting.
• Low-Sugar Pumpkin Chocolate Chip Cake: Replace granulated and brown sugar with monk fruit sweetener or stevia, using sugar-free chocolate chips for a diabetic-friendly version.
• Keto Pumpkin Chocolate Cake: Use almond flour, replace sugar with erythritol, incorporate coconut flour, and use sugar-free dark chocolate chunks to create a low-carb alternative.

Serving Pumpkin Chocolate Chip Layer Cake

• Cozy Autumn Gathering: Serve this cake at a fall-themed dinner party with friends, pairing it with warm apple cider or spiced coffee for a delightful seasonal experience.
• Dessert Platter Perfection: Create a stunning dessert spread by adding fresh berries, caramel drizzle, and a sprinkle of chopped nuts around the cake slices for extra texture and visual appeal.
• Sweet Brunch Showstopper: Slice and serve during a weekend brunch, complementing the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent morning treat.
• Gift-Worthy Delight: Wrap individual slices in parchment paper for a thoughtful homemade gift, perfect for teachers, neighbors, or autumn celebrations.

Storing Pumpkin Chocolate Chip Layer Cake

• Store cake in an airtight container or covered with plastic wrap for up to 5 days in the refrigerator. Keeps frosting and texture fresh and prevents drying out.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Cut cake into portions, wrap each slice separately in plastic wrap, then place in freezer bag. Thaw individual slices at room temperature for 30-45 minutes.
• Warm refrigerated cake slices in microwave for 15-20 seconds or let sit at room temperature for 15 minutes before serving to restore soft texture and enhance flavor.

FAQs

• What makes this pumpkin chocolate chip cake unique?

The combination of warm spices like cinnamon, nutmeg, and ginger with rich chocolate chips creates a perfect balance of fall flavors and sweetness in every bite.

• Can I use fresh pumpkin instead of canned puree?

Yes, you can use homemade pumpkin puree. Just ensure it’s smooth and has similar moisture content as canned puree for the best texture.

• How do I prevent chocolate chips from sinking in the batter?

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

• Is this cake suitable for people with dietary restrictions?

The recipe contains eggs, dairy, and wheat, so it’s not gluten-free or vegan. Those with specific dietary needs would need to modify the ingredients.

Pumpkin Chocolate Chip Layer Cake Recipe

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4.8 from 8 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Delectable pumpkin chocolate chip layer cake brings autumn’s warmth to dessert tables with rich, spiced flavors. Creamy frosting and decadent layers promise a memorable sweet experience 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 canned pumpkin puree
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1.5 cups mini 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

Flavor Enhancers:

• 0.5 teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Calibrate the oven to 350F (175C) and meticulously coat two 9-inch round cake pans with grease and flour to prevent sticking.
2. Combine all dry ingredients – flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt – in a large mixing bowl, whisking thoroughly to ensure even distribution.
3. Create a separate mixture by blending pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until achieving a uniform, silky consistency.
4. Gently incorporate the dry ingredient mixture into the wet ingredients, stirring minimally to maintain a tender cake texture. Delicately fold chocolate chips throughout the batter.
5. Distribute the batter equally between the prepared cake pans, ensuring balanced layers.
6. Position pans in the preheated oven and bake for 25-30 minutes. Test for doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
7. Allow cakes to rest in their pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature.
8. Prepare the frosting by vigorously beating cream cheese and butter until achieving a smooth, creamy texture. Gradually introduce powdered sugar and vanilla extract, continuing to beat until the frosting reaches a silky, spreadable consistency.
9. Once cakes have completely cooled, apply a generous layer of frosting between the cake layers, then skillfully coat the top and sides with the remaining frosting.

Notes

• Toast chocolate chips lightly before adding to batter for enhanced nutty flavor and deeper chocolate taste.
• Substitute vegetable oil with applesauce or Greek yogurt to reduce overall fat content while maintaining moisture.
• Use gluten-free flour blend for celiac-friendly version without compromising cake’s tender texture.
• Consider using dairy-free cream cheese and plant-based butter for vegan adaptation of frosting and cake.

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

Nutrition

• Serving Size: 12
• Calories: 360
• Sugar: 28 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.1 g
• Carbohydrates: 47 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg