Pumpkin Chocolate Chip Layer Cake
Welcome to a delightful autumn baking adventure where the flavors of pumpkin and chocolate come together in perfect harmony. This Pumpkin Chocolate Chip Layer Cake is a heartfelt expression of gratitude for the bounty of fall. Moist pumpkin layers meet rich chocolate chips, and together they create a symphony of flavors ready to be topped with luscious cream cheese frosting. If you’re looking for a dessert that embodies the essence of autumn, subscribe to receive this recipe straight to your email.
Why You’ll Love This Recipe
This cake is a true celebration of flavor and texture! The combination of moist pumpkin and decadent chocolate chips will have you swooning with every bite. It’s simple to make but impressive to serve, making it perfect for family gatherings or a treat just for yourself. The cream cheese frosting adds a creamy richness that perfectly balances the sweet and spiced cake layers.
Ingredients
– 2 1/2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1 cup unsalted butter, room temperature
– 1 1/2 cups granulated sugar
– 1/2 cup packed brown sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 can (15 oz) pumpkin puree
– 1 cup sour cream
– 1 1/2 cups semisweet chocolate chips
For the Cream Cheese Frosting:
– 1 cup unsalted butter, room temperature
– 8 oz cream cheese, room temperature
– 4 cups powdered sugar
– 2 tsp vanilla extract
– Pinch of salt
Necessary Tools
– Three 8-inch round cake pans
– Medium and large mixing bowls
– Hand mixer or stand mixer
– Whisk and spatula
– Measuring cups and spoons
– Wire rack
Ingredient Swaps and Additions
Feeling adventurous? Swap semisweet chocolate chips with white chocolate chips for a sweet twist. Add a dash of ground ginger or cloves to enhance the spice profile. For a nutty crunch, toss in some chopped pecans or walnuts.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare your cake pans with grease and flour.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter with granulated and brown sugars in a large bowl until it’s light and fluffy. Add eggs one at a time, incorporating well. Stir in vanilla.
4. Mix in pumpkin puree and sour cream until the blend is smooth.
5. Gradually combine wet and dry ingredients until just mixed. Fold in chocolate chips.
6. Evenly distribute the batter into prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.
7. Cool cakes briefly in pans, then on a wire rack.
8. For frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt until creamy.
9. Assemble: Layer cake with frosting in between and on top. Decorate as desired.
Serving Suggestions
Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy with a cup of spiced chai or your favorite coffee for that perfect fall pairing.
Pro Tips for Success
Ensure all ingredients are at room temperature for smooth blending. Don’t overmix to keep the cake tender. Allow cakes to cool completely before frosting for best results.
Storing and Reheating
Store leftover cake in the fridge, well-covered, for up to four days. Let the cake come to room temperature before serving. If needed, reheat slices briefly in the microwave for that “just baked” warmth.
FAQ Section
Q: Can I use fresh pumpkin instead of canned?
A: Yes, but ensure it’s well pureed and drained of excess moisture.
Q: How do I prevent the layers from sticking?
A: Grease and flour the pans well, and consider using parchment paper liners.
Conclusion
The Pumpkin Chocolate Chip Layer Cake captures the essence of fall with its warm spices and rich flavors. It’s a joyous and simple recipe that brings a sense of satisfaction to both the baker and the lucky individuals enjoying it. We’d love to see how your cake turns out—please leave a review, share photos, or tag your masterpiece on Instagram!
Nutritional Information
Per serving (approximate): Calories 550, Fat 29g, Carbohydrates 70g, Protein 5g, Sugar 52g.
