Pumpkin Chocolate Chip Layer Cake Recipe

Ever had one of those moments when you realize that your life was missing the perfect autumn cake, wrapped in cream cheese frosting hugs and embedded with chocolatey happiness? Well, today’s the day we’re about to fill that void with a slice of pumpkin-spiced perfection that’s sugar, spice, and everything nice!

This Pumpkin Chocolate Chip Layer Cake combines the warm spices of cinnamon, nutmeg, and ginger with the rich taste of semi-sweet chocolate chips. It has a perfect moist texture that comes from the cup of pumpkin puree and a little vegetable oil.

The frosting used on this layer cake is a perfect combination of cream cheese and butter.

Pumpkin Chocolate Chip Layer Cake Recipe Ingredients

• All-purpose flour: Provides structure; source of carbohydrates.
• Pumpkin puree: Adds moisture; rich in fiber and vitamin A.
• Granulated sugar: Sweetens; high in carbohydrates.
• Brown sugar: Adds caramel notes; retains moisture.
• Vegetable oil: Keeps cake moist; source of healthy fats.
• Eggs: Bind ingredients; provide protein and structure.
• Cinnamon: Adds warmth; possesses antioxidant properties.
• Semi-sweet chocolate chips: Adds rich, sweet chocolate flavor.
• Cream cheese: Creamy texture for frosting; provides richness.
• Powdered sugar: Sweeten and thickens frosting; high in carbohydrates.

Pumpkin Chocolate Chip Layer Cake Recipe Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter, softened (for frosting)
• 1/2 cup cream cheese, softened (for frosting)
• 3 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons milk (for frosting)

How to Make this Pumpkin Chocolate Chip Layer Cake Recipe

1. Set the temperature of your oven to 350°F (175°C). Use butter and flour to prepare two 9-inch circular cake pans.

2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk them together.

3. In a big bowl for mixing, put together the pumpkin puree, white sugar, brown sugar, and vegetable oil. Beat them together until they’re well blended.

4. Add the pumpkin and 1 teaspoon of vanilla extract to the egg mixture, beating well until the mixture is smooth and creamy.

5. Slowly incorporate the dry elements into the wet elements, blending until only barely united.

6. Incorporate the chocolate chips, ensuring they are evenly mixed and distributed throughout the batter.

7. Evenly divide the batter between the cake pans that have been prepared. Use a spatula to smooth the batter in the pans.

8. Cook for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pans for 10 minutes, then turn it out onto a wire rack to finish cooling.

9. To make the frosting, cream together the softened butter and cream cheese until smooth. Slowly add the powdered sugar and beat in 1 teaspoon of vanilla extract and enough milk to make the frosting light and fluffy. Use more milk if necessary to achieve a spreadable consistency.

10. When the cakes are entirely cool, spread a layer of frosting on the top of one cake, set the second cake on top, and frost the top and sides of the layer cake. As you wish, decorate, and then enjoy!

Pumpkin Chocolate Chip Layer Cake Recipe Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk
6. Electric mixer
7. Measuring cups and spoons
8. Spatula
9. Toothpick
10. Wire rack
11. Spreading knife or offset spatula

FAQ

• Q: Can I use fresh pumpkin instead of canned pumpkin puree?A: Yes, you can use fresh pumpkin puree, but ensure that it is well-cooked and thoroughly mashed to avoid lumps.
• Q: What can I substitute for vegetable oil?A: An equal amount of melted coconut oil or canola oil can replace it.
  
• Q: Can I make this cake gluten-free?A: Yes, you can replace the all-purpose flour with a gluten-free flour blend in a ratio of 1:1.
• Q: How can I make this cake dairy-free?A: Use a cream cheese that does not contain dairy and a butter substitute that is plant-based for the frosting.
• Q: Can I use dark chocolate chips instead of semi-sweet?A: For sure, dark chocolate chips can be utilized for a more intense flavor.
• Q: How should I store leftovers?A: Leftover food can be refrigerated for 5 days if it is kept in an airtight container. You also can store it in the freezer for another day, morning, a clean, clear, cold storage of 5 days. Avoid exceeding 5 days at any point. If reheating, use the stove or microwave.
• Q: Can I freeze the cake?A: Yes, you can freeze unfrosted cake layers. Just wrap them tightly in plastic wrap and keep them in the freezer. They should last for up to 3 months.

Pumpkin Chocolate Chip Layer Cake Recipe Substitutions and Variations

Substitute whole wheat flour for all-purpose flour to achieve a nuttier taste and have more fiber.
Use coconut oil in place of vegetable oil for a faint coconut flavor and a healthier fat profile.
Use coconut sugar instead of granulated sugar for a sweetness that’s slightly deeper and more reminiscent of caramel.
Think about using dark chocolate chips in place of semi-sweet for a more potent chocolate taste.
To frost, use Greek yogurt instead of cream cheese for a tangy, low-fat alternative.

Pro Tips

1. Enhance Flavor with Spices Toast the cinnamon, nutmeg, and ginger in a dry pan over low heat for a minute before adding them to the dry mixture. This can help bring out more flavor from the spices.

2. Room Temperature Ingredients Make sure your eggs, butter, and cream cheese are at room temperature before you start. This ensures a smoother batter and frosting, which leads to a more even texture in the finished cake.

3. Pumpkin Purity For an even richer pumpkin flavor, you can use homemade pumpkin puree. However, be sure to strain it to remove excess moisture, which can affect the cake’s texture.

4. Cake Moisture After baking the cakes, wrap them in plastic wrap while they are still slightly warm. This helps lock in moisture, keeping your cake layers soft and tender.

5. Frosting Consistency If your frosting is too runny, add a bit more powdered sugar. If it’s too thick, add milk a teaspoon at a time until you reach the desired consistency. Frosting should be spreadable but not so soft that it slides off the cake.