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Hot Chocolate Pumpkin Cake

Hot chocolate is my go-to winter indulgence. To go with it, I like this moist pumpkin cake dusted with cocoa for an extra chocolate boost. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 20 min. Bake: 55 minutes + cooling
  • Makes
    16 servings


  • 1 can (15 ounces) pumpkin
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon salt
  • 1 package (10 ounces) miniature semisweet chocolate chips
  • Baking cocoa or confectioners' sugar, optional


  • Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan.
  • Beat first 7 ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips.
  • Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Nutrition Facts
1 slice: 450 calories, 20g fat (8g saturated fat), 50mg cholesterol, 298mg sodium, 66g carbohydrate (45g sugars, 3g fiber), 5g protein.

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Average Rating:
  • MarineMom_texas
    Jan 15, 2020

    This is definitely a 5-star cake. The only suggestion I have is to use a sharp or serrated knife when cutting and a damp cloth or paper towel to wipe the knife after about each two slices. I made no changes to the recipe and had only compliments on this cake. I highly recommend it. Volunteer Field Editor

  • browns19fan
    Dec 10, 2016

    My husband gives it a 4, because while chocolate chips make everything better, this wasn't an all-chocolate dessert. I thought it was a delicious cake (5 stars) but the chocolate chips were an unnecessary taste distraction and brought it down to a 3. So, 3.5.I liked the chipotle a lot! I also added 1/2 tsp. ginger and 1/4 tsp. ground cloves to echo the pumpkin pie theme.A few days later, we've both changed our minds. The cake's spice and chocolate flavors have mellowed and blended. That means I like it better than I did, while my husband's not as fond of it as he was on its first day. No change to the rating, but the evaluators have flip-flopped. (Of course, if there are more than two in your family you may never find out how the blending of the flavors works for you.)

  • rockridgekate
    Oct 16, 2016

    love, love, love this cake. got rave reviews from the friends I shared it with.