Chocolate-Pumpkin Spice Cake

Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.

By STARFLOWER

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
24
Yield:
24 servings
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.

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  • Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.

  • Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

Cook's Note:

You can also make two 9-inch layers.

Nutrition Facts

Per Serving:
241 calories; protein 2.8g; carbohydrates 31.5g; fat 12.6g; cholesterol 31mg; sodium 203.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Yoly
Allstar
Rating: 5 stars
09/20/2019
I loved this cake! The chocolate comes through at the first bite and then a faint pumpkin taste. I was going to frost it with chocolate buttercream but forgot and cut into it! I'm sure the frosting will take it up a notch. Next time I will definitely frost it. Thanks for sharing your recipe. Read More
Helpful
(1)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Yoly
Allstar
Rating: 5 stars
09/19/2019
I loved this cake! The chocolate comes through at the first bite and then a faint pumpkin taste. I was going to frost it with chocolate buttercream but forgot and cut into it! I'm sure the frosting will take it up a notch. Next time I will definitely frost it. Thanks for sharing your recipe. Read More
Helpful
(1)
Julie
Rating: 5 stars
02/04/2020
This is a moist very tasty recipe! I will definitely make it again I did not frost it was so good without. I think if you put frosting on it it might be a little sweet for me Again it was very moist. Read More
Becky
Rating: 5 stars
12/06/2019
No changes and yes will make it again! Read More
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Blondqt2
Rating: 5 stars
11/16/2020
Cake is very moist. Followed recipe as stated. Bake time 25 to 30 was not enough. Baked for another 11 minutes and appeared to be finished. After it sat, the middle fell in and it was raw. The edges came out great and moist. Any suggestions? Read More
Jessica P.
Rating: 5 stars
10/02/2020
It was yummy! I used 1/2 cup applesauce, 1/2 cup oil, and about a 1/4 cup less sugar (to compensate for the added sugar of the applesauce) and it was perfect. Read More
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