We all know and LOVE pumpkin chocolate chip cookies during the fall season (some of us love them all year long!), and NOW we all have a reason to enjoy those two heavenly flavors together in THE. BEST. CAKE. VERSION of those quintessential fall cookies ever! I know, pretty bold to proclaim that one from the mountain tops here in the Salt Lake Valley, but this gal is determined that it’s true through and through. This cake will be your go-to pumpkin chocolate cake for years to come to share with those you love most when those fall leaves start falling and trips to the pumpkin patch become a part of your weekend plans.

Would you just look at that heavenly cake!?! I can’t get over how well this beauty wanted to be photographed. I could stare at those drips all day, and the herringbone “v” pattern on top is something I’ve never seen anywhere before. Does that mean I call dibs on the design? 🙋🏼‍♀️ I once again originally shot this beauty for my 2nd cookbook someday, but have decided to release it to the world with a piece of my heart. I LOVE this cake so very much, and it makes my heart happy knowing it’s going to be a favorite for so many of you, too! Let’s dive into the deets, shall we?

The design on top has turned into one of my favorites to stare at – it’s truly so memorizing! It’s made using a Wilton large pedal piping tip, and I’ve been able to find that particular piping tip in just about any baking store. It’s mostly used for ruffles and the occasional flower, but I’m hoping this design catches on and becomes a helpful go-to design on our buttercream cake borders! It starts with an offset “v” shape in a herringbone pattern. Just make sure to turn the cake turntable as you go around, and mind your distance from the edge of the cake as you do so. The last pedal of the V pattern will be the trickiest part, just do your best and try to make it look as uniform as the rest. You’ll get it, I promise!

Next, the INSIDE of the cake is what first will grip your cake-eating critics. It’s my classic pumpkin cake that I’ve used in my Pumpkin Pie Cake, but I added chocolate chips. I know, super revolutionary, haha. I wanted them to be just like the classic pumpkin chocolate chip cookies (which I have a killer recipe for, btw), so the mini chips were a must. Just toss them right into the batter – and don’t use regular chocolate chips – they’re too big and will weight down your batter.

As for the buttercream, I usually go with my Brownie Batter Buttercream, which is in my Cake Confidence Cookbook, but I wanted to add even more chocolate flavor to this one. I’ve used the method before of adding in ganache to my buttercreams to add in flavor (many in my cookbook, and many on my blog here). I wanted to make my chocolate buttercream extra chocolate-y for this one, too!

The main idea behind adding in the ganche is making sure your ganache is cooled to room temp before adding it to your butter. If it’s too warm, it will melt the butter. If it’s too cold, it will be super thick and won’t disperse evenly throughout your buttercream.

Also, many bakers are afraid of melting chocolate in the microwave. Why? Well, it can seize easily, if you’re not careful. But then again, if you nuke your ganache/chocolate in small increments and don’t TORCH the stuff, you’re in the clear. Always. Just keep it to 30 seconds, stir, and only add 10 second increments. It’s not hard, and works just as easy as microwaving heavy cream and pouring it over your chips – which you can always do. Just keep an eye on your chocolate and you’ll be on the right track.

The inside of this cake is just all kinds of drool-face emojis, and I just can’t get over it.

The cake layers are super thick and moist, and take on a huge role in getting in that true pumpkin-pie flavor, while maintaining it’s fluffy cake texture. I think that’s why this cake is so magic!

Lastly, grab those chocolate jimmies! They taste heavenly when they’re the real stuff (instead of the plastic-tasting stuff), and add just that much more texture to your cake.

That’s it! I hope you enjoy my Pumpkin Chocolate Chip cake! Tag me on IG @bakingwithblondie when you make it – I LOVE to see your baking creations!

All my best, and happy baking,

Mandy

Get the Recipe: Pumpkin Chocolate Chip Cake

Thick pumpkin cake layers studded with mini chocolate chips, frosted in chocolate buttercream, and topped with all the chocolate sprinkles!
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Ingredients
 

Pumpkin Chocolate Chip Cake

  • 15oz canned pumpkin , *not canned pumpkin pie
  • 1 Tablespoon pumpkin pie spice
  • 3 whole eggs, room temperature
  • 1/2 cup sour cream , room temperature
  • 1/2 cup buttermilk , room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon pure vanilla
  • 1 yellow cake mix , I prefer the taste and texture of Duncan Hines, but any brand should be somewhat similar.
  • 1/2 cup mini semi-sweet chocolate chips

Classic Chocolate Buttercream

  • 1/2 cup heavy cream , *Add about 1/4 cup more at the END of making your buttercream IF NEEDED for a thinner consistency.
  • 1/2 cup semi-sweet or dark chocolate chips
  • 4 sticks unsalted butter , (2 cups), left at room temperature for 10 minutes
  • 1 pinch salt
  • 1/2 cup unsweetened cocoa powder
  • 7-8 cups powdered sugar , sifted, if you can. if not, don't stress about it.

Garnishes

  • 1 cup chocolate sprinkles

Instructions
 

Pumpkin Chocolate Chip Cake

  • Preheat the oven to 325 degrees convection bake or 350 traditional bake. Prep 3 6" cake rounds or 2 8" cake rounds with a swipe of shortening and a dust of flour, or 24 cupcake tins with cupcake liners. Set aside.
  • In a large bowl (no stand mixer needed for the cake batter), whisk together the canned pumpkin, pumpkin pie spice, eggs, sour cream, buttermilk, vegetable oil, and vanilla until everything is combined thoroughly. Sift in the cake mix and whisk in gently (don't overmix) until the dry ingredients are just barely combined. Fold in the mini chocolate chips.
  • Split batter between prepared cake rounds or cupcakes.
  • Bake for 30-32 minutes for cake rounds, and 12-15 minutes for the cupcakes. Remove from the oven and let cool in their pans for 2 minutes, then flip out onto a wire rack for cooling to room temp. Wrap in plastic wrap or wrap cupcakes on a cookie sheet, and freeze 2 hours or overnight for easier assembly.

Classic Chocolate Buttercream

  • In a small glass microwave-safe bowl, stir together the chocolate and heavy cream. Microwave for only 30 seconds, then stir. Add another 10 seconds if needed, stir. Let cool slightly until it's almost room temperature.
  • With a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the cooled chocolate ganache, and mix on medium until thoroughly combined. Add in the salt, cocoa powder, and powdered sugar. The buttercream may be thick, depending on the temperature of the ganache when you added it to the buttercream. Add in a touch more of heavy cream if needed (by the Tablespoon), or powdered sugar (by the 1/4 cup) if needed for a thick or thin consistency. Whip up the buttercream on HIGH speed for 2 minutes to lighten texture and color.

Assembly

  • On a cake turntable and on cardboard rounds (I use a 6" taped to a 8" for 6" cakes, and 8" taped to a 10" for 8" cakes), add a touch of buttercream on bottom to act as glue for the first cake layer. Place down the cake layer in the center of the cardboard round and add on a layer of buttercream. Stack on the 2nd cake round, and repeat the buttercream again. Add on the top cake layer, crumb coat, and then freeze for 2 minutes. Add on final layer of buttercream on the outside of the cake using a cake scraper and cake spatula. Add on the chocolate sprinkles along the bottom rim of the cake. Using a pedal piping tip (large one from wilton) pipe on the "V" design one after the other around the outside rim of the cake. Sprinkle on a few more chocolate sprinkles, and you're all done!
Course: Dessert