Pumpkin Chocolate Chip Layer Cake: A Slice of Autumn Delight
Introduction
Ah, the flavors of fall! What better way to embrace the season than with a delightful Pumpkin Chocolate Chip Layer Cake? Bursting with warm spices and rich chocolate, this cake will make you the star of any gathering. And if you’re as excited as I am about this dessert, you might want to subscribe to receive this tantalizing recipe straight to your inbox.
Why You’ll Love This Recipe
There’s something magical about the combination of pumpkin and chocolate. This recipe delivers moist layers, each peppered with luscious chocolate chips, bringing together the sweet and spiced notes of fall. It’s surprisingly simple to make, family-friendly, and impressively delicious—a true crowd-pleaser for any autumn celebration!
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
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
– Mixing bowls
– Electric mixer
– Whisk
– Rubber spatula
– Wire rack
Ingredient Swaps and Additions
– Swap out sour cream for Greek yogurt for a tangy twist.
– Add a handful of walnuts or pecans for extra crunch.
Step-by-Step Instructions
1. Start by preheating your oven to 350°F (175°C) and preparing three 8-inch cake pans by greasing and flouring them.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well, then stir in vanilla extract.
4. Blend in the pumpkin puree and sour cream until well mixed.
5. Gradually incorporate the dry ingredients into the wet mixture. Fold in chocolate chips.
6. Divide the batter evenly among the pans and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, mix butter and cream cheese until smooth, then add powdered sugar, vanilla, and salt to create a creamy spreadable frosting.
9. Assemble the cake by layering cake and frosting, finishing with frosting the top and sides.
10. Decorate as desired and serve either chilled or at room temperature.
Serving Suggestions
Pair with a scoop of vanilla ice cream or a warm cup of spiced cider for a full taste of fall.
Pro Tips for Success
– Make sure all ingredients are at room temperature for best results.
– Don’t overmix the batter to keep the cake soft and tender.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. Bring to room temperature before serving.
FAQ Section
Can I freeze this cake? Yes, wrap it tightly in plastic wrap and freeze without frosting.
Conclusion
This Pumpkin Chocolate Chip Layer Cake is the perfect combination of fall flavors and textures. Simple enough for a weeknight treat yet impressive for a weekend gathering. We’d love for you to share your baking experience—leave us a review or tag us in your photos on Pinterest or Instagram.
Nutritional Information
Approximate per serving: 450 calories, 25g fat, 56g carbohydrates, 5g protein.