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Pumpkin Chocolate Chip Cake

Pumpkin chocolate chip cake with moist orange-spiced layers and dark chocolate chips throughout, baked in two 9-inch rounds. Finished with a smooth chocolate cream cheese frosting swirled over the top and sides.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For cake
  • 2.5 cup flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter
  • 1.5 cup brown sugar
  • 4 eggs
  • 1 can (15 oz) pumpkin
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1.5 cup dark chocolate chips fold in
For chocolate cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup butter
  • 3 cup powdered sugar
  • 0.5 cup cocoa powder
  • 1 tsp vanilla
  • 3 tbsp milk

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Bake the pumpkin cake layers
  1. Preheat the oven to 350F and grease two 9-inch round pans.
  2. Beat butter and brown sugar together until smooth.
  3. Add eggs one at a time, then beat in pumpkin, sour cream, and vanilla until combined.
  4. Fold the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt) into the wet mixture until no dry streaks remain.
  5. Fold in dark chocolate chips.
  6. Divide the batter between the two prepared pans.
  7. Bake for 35-40 minutes, until the centers spring back and a toothpick comes out mostly clean.
  8. Cool the cakes completely before frosting.
Make and apply the chocolate cream cheese frosting
  1. Beat cream cheese and butter until smooth.
  2. Beat in powdered sugar, cocoa powder, vanilla, and milk until the frosting is spreadable and smooth.
  3. Frost between the layers and then frost all over the cake, swirling the frosting on the top and sides.

Notes

For clean slices, chill the frosted cake 30-60 minutes before serving so the frosting firms up. Store covered in the refrigerator for up to 4 days; freeze unfrosted layers up to 2 months. For a dairy-light option, use lactose-free cream cheese and sour cream in the same amounts.