Chocolate Pumpkin Spice Cake Recipe

Name: Chocolate Pumpkin Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb unsalted butter (2 sticks); 2 cups sugar; 1 lb pumpkin puree, canned or homemade; 1 tablespoon vanilla extract; 4 eggs; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoons cinnamon, ground; 1 teaspoon ginger, ground; 1/4 teaspoon clove, ground; 1/4 teaspoon nutmeg, ground; 3/4 cup Dutch-processed cocoa powder; 2 2/3 cups flour; 1 1/2 cups pecans or 1 1/2 cups walnut pieces; 1 cup golden raisin; to taste confectioners' sugar (optional)

Servings: persons

1/2 lb unsalted butter (2 sticks)
2 cups sugar
1 lb pumpkin puree, canned or homemade
1 tablespoon vanilla extract
4 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1/4 teaspoon clove, ground
1/4 teaspoon nutmeg, ground
3/4 cup Dutch-processed cocoa powder
2 2/3 cups flour
1 1/2 cups pecans or 1 1/2 cups walnut pieces
1 cup golden raisin
to taste confectioners' sugar (optional)

1
Preheat the oven to 350 degrees F.
2
Grease and flour a 10-inch bundt pan or tube pan.
3
In a large heavy saucepan over medium heat, melt the butter.
4
Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
5
Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers.
6
Stir in thoroughly.
7
Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa.
8
Stir in the flour, just until blended, then the nuts and raisins.
9
Pour and scrape the batter into the pan.
10
Smooth the top.
11
Bake for 45 minutes.
12
Cool in the pan on a rack for 10 minutes.
13
Remove from the pan and cool on the rack for about 15 minutes more. When cool, dust top with confectioners' sugar, if desired.

1873

kcal

Calories

117

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 lb unsalted butter (2 sticks), 2 cups sugar, 1 lb pumpkin puree, canned or homemade, 1 tablespoon vanilla extract, and more.

Yes, Chocolate Pumpkin Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Pumpkin Spice Cake

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