Pumpkin Chocolate Cake: Moist Spanish Spiced Loaf Cake (56 characters) 2026

This pumpkin chocolate cake is a wonderfully moist Spanish loaf cake, made with olive oil instead of butter for a tender, delicate crumb. The sweetness of the pumpkin pairs beautifully with the chocolate that crowns the top, creating a combination that is both surprising and irresistible.

It is ideal for breakfasts and afternoon snacks, and it comes together in about an hour from start to finish. With just a handful of everyday ingredients and a simple method, this cake is a great way to use up pumpkin pulp and treat your family to something special.

The texture comes from the pumpkin and the use of olive oil, which keeps the cake soft and light. A final layer of melted chocolate and a scattering of chopped pistachios make it look as good as it tastes.

Ingredients for Pumpkin Chocolate Cake

Makes 16 servings

• 150 g pumpkin pulp
• 3 medium eggs
• 150 g sugar
• 100 ml mild olive oil
• 150 g wheat flour
• 8 g baking powder
• 1 pinch salt
• 80 g chocolate chips
• Chopped pistachios (optional, for decorating)

How to Make Pumpkin Chocolate Cake Step by Step

1. Grate the pumpkin and preheat the oven

Preheat the oven to 200 °C. Grate or blend 150 g of pumpkin pulp until fine. Set it aside while you prepare the rest of the batter.

2. Beat the eggs with the sugar

Beat 3 medium eggs (or 4 small ones) with 150 g of sugar for 3 minutes, until the mixture becomes pale and creamy.

3. Add the oil

Pour in 100 ml of olive oil little by little while continuing to beat, so it emulsifies into the egg mixture.

4. Incorporate the pumpkin

Using a spatula, fold in the grated pumpkin and mix well until the batter is homogeneous.

5. Sift and add the dry ingredients

Sift 150 g of flour with 8 g of baking powder and 1 pinch of salt. Add the sifted dry ingredients to the pumpkin mixture and fold gently with a spatula until just combined.

6. Line the pan and bake

Line a 23 x 11 cm loaf pan with parchment paper and pour in the batter. Place in the oven, lower the temperature to 180 °C, and bake for 40 minutes with top and bottom heat.

7. Check for doneness and remove from oven

After the baking time, insert a skewer into the center of the cake; it should come out clean. If batter sticks, bake for 10 more minutes. Remove the cake from the oven.

8. Unmold and cool

Let the cake rest for 10 minutes, then unmold and remove the parchment paper. Leave to cool completely on a wire rack.

9. Melt the chocolate and cover the cake

Melt 80 g of chocolate in a double boiler or in the microwave. Cover the cooled cake with the melted chocolate and let it set.

10. Serve

Optionally, decorate with chopped nuts; we used pistachios. Slice and serve the cake once the chocolate has hardened.

Tips for the Best Pumpkin Chocolate Cake

Use the right pan size

We used a 23 x 11 cm loaf pan, but a 20 cm round pan works well too. If you use a different pan and the cake is shallower, shorten the baking time. Always check doneness by inserting a skewer; it should come out dry.

Adjust the eggs to their size

This recipe calls for 3 medium eggs, but if you only have small eggs, use 4 instead. The total weight should be similar to keep the batter balanced.

Add a personal touch

For a different flavor, add ground cinnamon or cardamom along with the flour. Decorate with chopped pistachios, as we did, or substitute your favorite nuts.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to rotation that covers cozy comfort plates, well-known dishes from around the world, and sweets that please a crowd.

When a rich, indulgent treat is what I'm after, my picks are usually this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is the one I reach for.

Mornings and lighter plates call for these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple I can keep on hand, this no-fuss Gluten-Free Rice Flour recipe does the job.

Tapas and Mediterranean cooking are a mood I return to often, and I tend to cycle through this punchy Basque Tuna with Tomato recipe, these crackly Patatas Bravas Air Fryer recipe, a velvety Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This chilled Italian Vitello Tonnato recipe also makes the table when I feel like something a bit more elevated.

Come lunch or a slow dinner at home, I'm quick to suggest this warming Meatballs in Spanish Sauce recipe, a time-honored Meatballs in Almond Sauce recipe, a deep-flavored Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. When hunger runs bigger, I'll bake this Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the deeply comforting French Boeuf Bourguignon recipe.

Street-food cravings and party spreads usually mean this saucy Homemade Chicken Doner Kebab recipe, golden Salchipapas recipe, a punchy Mexican Pork Carnitas recipe, or these crisp Korean Hobak Jeon recipe. These simple Air Fryer Zucchini Rings recipe also work nicely as a light starter or snack.

And when guests are coming and drinks are part of the plan, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a jug of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe alongside, or ending with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes the Whole Family Will Enjoy

After years of trying, tweaking, and remaking dishes in my own kitchen, I've come to see that the ones that stick around are built on straightforward steps, methods you can trust, and serious flavor.

What follows is the set of recipes I keep circling back to—whether it's a fast plate just for me or a bigger spread for the people I love.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is one I turn to when I want something that feels fancy without much fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better texture in desserts comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

For something light and uncomplicated, I'll usually reach for the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. And for heavier comfort plates, my usual picks are the filling Meatball Sandwich Recipe, the velvety Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

I'm just as happy sharing dishes with roots in other countries, like the genuine Sorropotún de Bonito Fish Stew Recipe, crunchy Chilean Pumpkin Sopaipillas Recipe, and Spain's own Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another area I use all the time, since it cuts down on effort while still giving you excellent results. The ones I make most are Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a baked pasta classic can still be creamy, cheesy, and completely satisfying without any gluten.

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