Spiced Pumpkin Chocolate Chip Cake

While a spice cake mix enhances the autumnal flavors beautifully, it’s not strictly necessary. A yellow cake mix works wonderfully as a substitute. If you opt for a yellow cake mix, we recommend adding ½ teaspoon of ground cinnamon and ½ teaspoon of pumpkin pie spice to the batter. This ensures you still get that signature warm, spicy depth that makes pumpkin cakes so irresistible.

Absolutely! This recipe calls for semi-sweet chocolate chips, which strike a perfect balance against the sweetness of the pumpkin and frosting. However, feel free to experiment with your favorite chocolate. Milk chocolate chips will yield a sweeter, creamier profile, while dark chocolate chips will provide a richer, more intense chocolate flavor that contrasts beautifully with the pumpkin. If you’re not a fan of chocolate, you can omit them entirely or replace them with other add-ins.

Yes, convenience is key for many home bakers, and canned frosting is a perfectly acceptable option if you’re short on time or prefer not to make your own from scratch. A high-quality canned cream cheese frosting would be the ideal choice to maintain the intended flavor profile. Vanilla buttercream or even a chocolate frosting could also work, offering different, yet still delicious, flavor experiences with the pumpkin cake.

Certainly! This cake is incredibly versatile, and you can easily customize the mix-ins to suit your preferences. Some fantastic ideas include chopped pecans or walnuts for a nutty crunch, caramel bits for an extra layer of sweetness and chewiness, or toffee bits for a buttery, caramelized texture. Consider white chocolate chips for a different visual and flavor dynamic, or even a mix of several additions. Let your creativity guide you!

Beyond the frosting and original chocolate chips, there are many ways to garnish your cake for added flair and flavor. A light dusting of mini chocolate chips is always a hit, adding both texture and visual appeal. A simple sprinkle of ground cinnamon or pumpkin pie spice on top of the frosting can enhance the autumnal aroma. For an extra touch of decadence, drizzle with warm caramel sauce or chocolate sauce just before serving. A dollop of whipped cream on each slice can also elevate the experience.

To keep your Pumpkin Chocolate Chip Cake fresh and delicious, store any leftovers in the refrigerator. Ensure it’s tightly covered with plastic wrap or placed in an airtight container. When stored properly, it will maintain its quality for up to 1 week. This cake also freezes exceptionally well! For longer storage, wrap individual slices or the entire cake (if unfrosted) tightly in plastic wrap, then aluminum foil, and place it in a freezer-safe container. It will keep for up to 3 months. To defrost, simply transfer it to the refrigerator overnight until fully thawed, then bring it to room temperature before serving for the best texture.

Step 1: Prepare Your Baking Environment

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures your oven is at the correct temperature when the cake is ready to bake, leading to even cooking. Next, prepare a 9×9-inch baking pan. Spray the pan generously with non-stick cooking spray, then line the bottom with a piece of parchment paper, allowing some overhang on the sides. This parchment paper “sling” will make it incredibly easy to lift the cake out of the pan once it’s baked and cooled, preventing sticking and ensuring a clean release.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, and ground cinnamon. It’s crucial here to ignore the instructions and ingredients listed on the cake mix box; use only the ingredients specified in this recipe. Mix these ingredients together using an electric mixer on low speed, or by hand with a sturdy whisk, until they are just combined. Be careful not to overmix, as this can lead to a tough cake. Use a rubber spatula to scrape down the sides and bottom of the bowl periodically. Dry ingredients often hide in pockets, so ensuring everything is thoroughly incorporated creates a uniform batter.

Step 3: Incorporate the Chocolate Chips

Once your batter is smooth and well-combined, gently fold in the semi-sweet chocolate chips. Use your spatula to carefully mix them throughout the batter, ensuring they are evenly distributed. Folding rather than vigorous mixing helps prevent the chocolate chips from sinking to the bottom during baking and keeps the batter’s light texture. The batter will be quite thick, which is perfectly normal for this type of pumpkin cake, resulting in a dense, moist crumb.

Step 4: Transfer and Bake

Using your spatula, scrape the thick cake batter out of the mixing bowl and into your prepared 9×9-inch pan. Spread the batter evenly across the bottom of the pan, making sure the top is smooth. This helps the cake bake uniformly. Place the pan in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is ready. Avoid opening the oven door too frequently during baking to prevent the cake from sinking.

Step 5: Prepare the Cream Cheese Frosting

While the cake is baking and filling your kitchen with wonderful aromas, prepare the rich cream cheese frosting. In a separate mixing bowl, combine the softened cream cheese and softened salted butter. Beat them together with an electric mixer until light, fluffy, and completely smooth, with no lumps of cream cheese remaining. This creaming process incorporates air, making the frosting wonderfully spreadable.

Step 6: Finish the Frosting

To the creamed butter and cream cheese mixture, add the vanilla extract. Gradually add the powdered sugar, one cup at a time, beating well after each addition until all the sugar is incorporated and the frosting is smooth and creamy. Start on low speed to prevent a cloud of powdered sugar, then increase to medium-high until the frosting is light and airy. If the frosting seems too thick, you can add a tiny splash of milk or cream (about ½ teaspoon at a time) until it reaches your desired consistency. Conversely, if it’s too thin, add more powdered sugar.

Step 7: Cool the Cake Completely

Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and transfer it to a wire rack to cool completely. This step is crucial! Attempting to frost a warm cake will cause the frosting to melt and slide right off. Be patient and allow the cake to reach room temperature, which can take an hour or two.

Step 8: Frost and Decorate Your Cake

Once the cake is completely cool, it’s time for the best part – frosting! Use an offset spatula or a butter knife to spread the rich cream cheese frosting evenly over the top of the cake. For an extra touch of seasonal beauty and flavor, sprinkle a little extra ground cinnamon or a handful of mini chocolate chips over the frosted cake. You can also get creative with a drizzle of caramel or chocolate sauce if you like. Slice and serve this delightful autumn treat, and prepare for compliments!

Nutrition

Calories: 646kcal | Carbohydrates: 88g | Protein: 14g | Fat: 27g | Sodium: 831mg | Fiber: 4g | Sugar: 65g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.