Fall is the season of pumpkins, cozy sweaters, and delicious baked goods. If you're a fan of pumpkin-flavored treats, then you're in for a treat with this Pumpkin Chocolate Chip Layer Cake recipe! This mouth-watering cake combines the warm, spiced flavor of pumpkin with rich chocolate chips, creating a dessert that’s both comforting and indulgent. Whether you're baking for a family gathering, a Halloween party, or simply treating yourself, this recipe will not disappoint. Keep reading to learn all the details, from the perfect ingredient list to helpful tips and variations. Let's dive in!
What is Pumpkin Chocolate Chip Layer Cake?
Pumpkin Chocolate Chip Layer Cake is a decadent cake made with spiced pumpkin puree and chocolate chips, layered with a luscious cream cheese frosting. It’s the perfect balance of moist pumpkin cake, crunchy chocolate chips, and a creamy, tangy frosting that ties it all together. This cake is perfect for fall, holiday dinners, or any occasion where you want to impress your guests with a delicious homemade dessert.
Ingredients List for Pumpkin Chocolate Chip Layer Cake
To make the perfect Pumpkin Chocolate Chip Layer Cake, you'll need a mix of pantry staples and fresh ingredients. Here's a breakdown of what you’ll need for the cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Ingredients List for Cream Cheese Frosting
The cake is amazing on its own, but what really makes it special is the cream cheese frosting. Here’s what you’ll need to make it:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
You can also add a few extra chocolate chips or even chopped nuts like walnuts or pecans as a garnish if desired!
Substitutions and Variations
While this Pumpkin Chocolate Chip Layer Cake is delightful as-is, you can always tweak the recipe to fit your preferences or dietary needs. Here are a few substitutions and variations you can try:
- Gluten-Free Version: Simply replace the all-purpose flour with a 1:1 gluten-free baking flour. Ensure the other ingredients you’re using are gluten-free as well, such as baking powder and chocolate chips.
- Dairy-Free Option: Substitute the cream cheese and butter in the frosting with vegan alternatives. You can use dairy-free cream cheese and vegan butter, and the taste will still be just as rich and delicious.
- Spice Level: If you love spicy flavors, feel free to increase the amount of cinnamon, ginger, or nutmeg in the batter. You could even add a dash of cayenne pepper for an unexpected twist!
- Healthier Alternative: To make the cake a bit healthier, you can substitute half of the vegetable oil with unsweetened applesauce. This will reduce the fat content without sacrificing moisture.
- Nutty Addition: Consider adding ½ cup of chopped pecans or walnuts to the batter for a bit of crunch and added texture.
Step-by-Step Cooking Instructions

Making a Pumpkin Chocolate Chip Layer Cake may seem daunting at first, but it's quite simple when broken down into easy steps. Follow this guide for a cake that turns out perfectly every time:
How to Cook Pumpkin Chocolate Chip Layer Cake: A Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside. This will ensure that your cake layers don’t stick and will come out of the pans smoothly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this aside – it’s your spiced flour mixture.
Step 3: Mix Wet Ingredients
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined. Be careful not to overmix, as this could result in a dense cake. Fold in the chocolate chips.
Step 5: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes, then remove and place them on a wire rack to cool completely.
Step 6: Prepare the Frosting
While the cake cools, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Mix in the vanilla extract and a pinch of salt for flavor balance.
Step 7: Frost the Cake
Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread an even layer of cream cheese frosting on top. Place the second layer on top of the frosted layer and cover the entire cake with the remaining frosting.
Common Mistakes to Avoid
- Not letting the cake cool: Trying to frost a warm cake will result in the frosting melting and slipping off. Be patient and ensure the cake is completely cool before frosting.
- Overmixing the batter: Overmixing will cause the cake to become dense and tough. Mix the ingredients just until combined for a light and fluffy texture.
- Skipping the flouring of pans: Greasing and flouring your pans is crucial to prevent the cake from sticking. Make sure you don't skip this step!
- Using pumpkin pie filling instead of pumpkin puree: Pumpkin pie filling is pre-sweetened and spiced, which could affect the flavor and consistency of your cake. Always use pure pumpkin puree for the best results.
Serving and Presentation Tips
Once you’ve made this beautiful Pumpkin Chocolate Chip Layer Cake, it’s time to serve it in style. Here are some serving and presentation tips to wow your guests:
How to Serve Pumpkin Chocolate Chip Layer Cake
- Slice with a sharp knife: To get clean, even slices, use a sharp serrated knife. This will help cut through the chocolate chips without making the cake crumble.
- Serve with a side of whipped cream: While the cream cheese frosting is rich and delicious, adding a dollop of whipped cream on the side can make each bite extra indulgent.
- Warm with ice cream: For an even more comforting dessert, serve your cake slightly warm with a scoop of vanilla ice cream on top. The combination of warm cake and cold ice cream is irresistible.
Presentation Ideas for Pumpkin Chocolate Chip Layer Cake
- Decorate with extra chocolate chips: For a finishing touch, sprinkle some extra chocolate chips or shaved chocolate on top of the frosted cake.
- Add a dusting of cinnamon: Lightly dusting cinnamon over the frosted cake can add a subtle flavor and beautiful visual appeal.
- Garnish with pumpkin seeds: Roasted pumpkin seeds make a crunchy and attractive garnish. Place them around the edges of the cake for added texture and color.
Pumpkin Chocolate Chip Layer Cake Recipe Tips
- Make it ahead: This cake can be made a day or two in advance and stored in the fridge. Just be sure to let it come to room temperature before serving.
- Store leftovers properly: If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen (without frosting) for up to 2 months.
- Frosting consistency: If your frosting is too thick, you can thin it out with a tablespoon of milk or heavy cream. If it’s too thin, add more powdered sugar until you reach the desired consistency.
Frequently Asked Questions (FAQs)
Q: Can I use dark chocolate chips instead of semi-sweet?
A: Absolutely! If you prefer the deeper flavor of dark chocolate, go ahead and substitute it in the recipe.
Q: Can I make this cake without eggs?
A: Yes, you can use flax eggs or another egg replacement if you prefer an egg-free version. The texture might be slightly different, but it will still be delicious.
Q: Can I make cupcakes instead of a layer cake?
A: Yes! This recipe can be adapted for cupcakes. Simply reduce the baking time to 18-22 minutes, or until a toothpick comes out clean.
Q: How long does the cake last?
A: The cake will last for up to 5 days in the refrigerator, but it’s best enjoyed fresh within the first 2-3 days.
Conclusion
This Pumpkin Chocolate Chip Layer Cake is the ultimate fall dessert – rich, moist, and packed with seasonal flavors. Whether you’re new to baking or a seasoned pro, this recipe is easy to follow and guarantees delicious results every time. Don’t hesitate to try some of the substitutions and variations to make the
cake your own. Happy baking, and enjoy every bite of this sweet and spiced cake!
PrintPumpkin Chocolate Chip Layer Cake Recipe
This Pumpkin Chocolate Chip Layer Cake recipe is a moist, flavorful dessert perfect for fall. Made with pumpkin puree, warm spices, and rich chocolate chips, each layer is frosted with a creamy, tangy cream cheese frosting. It's a delicious treat for holidays or any occasion, full of seasonal warmth and sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- 1 ½ cups cream cheese frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, beating well after each. Mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the chocolate chips.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans before removing and frosting with cream cheese frosting.
Notes
- For an extra fall flavor boost, add a pinch of allspice to the batter.
- If desired, garnish the frosted cake with extra chocolate chips or a dusting of cinnamon.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 270mg
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