Buttermilk Pumpkin Chocolate Cake Recipe
Make Buttermilk Pumpkin Chocolate Cake Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Frosting Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
Combine Wet Ingredients
In another bowl, whisk together the eggs, buttermilk, pumpkin puree, vegetable oil, and vanilla extract until well combined.
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
- 5
Add Chocolate Chips
Fold in the semi-sweet chocolate chips gently into the batter.
- 6
Bake the Cake
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
- 8
Prepare the Frosting
In a mixing bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
- 10
Frost the Cake
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the cake.