Pumpkin Chocolate Chip Cake
Why does the Pumpkin Chocolate Chip Layer Cake captivate taste buds and elevate any occasion? Discover the secret to its irresistible charm.
Total time
85 min
Servings
16
Calories
438.5
Category
Desserts
This Pumpkin Chocolate Chip Cake is the ultimate winter dessert, perfect for feeding a crowd without breaking the bank. With a moist crumb and rich pumpkin flavor studded with mini chocolate chips, it's a simple yet showstopping treat that comes together in under 4 hours.
Ingredients
Makes 16 servings
- 1 eggs
- 4 canned pumpkin
- 2 flour
- 3 sugar
- 2 cinnamon
- 3 baking powder
- 2 baking soda
- 2 salt
Method
Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
Mix wet ingredients in large mixing bowl.
In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
Pour batter into prepared pan.
Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.
Cook's notes
- Use canned pumpkin puree (not pumpkin pie filling) for the best texture and flavor.
- For extra moisture, add 1/4 cup of vegetable oil or melted butter to the wet ingredients.
- Mini chocolate chips distribute more evenly and sink less than full-size chips.
Frequently asked
Can I use fresh pumpkin instead of canned?
Yes, but you'll need to roast and puree it first. Canned pumpkin yields a more consistent moisture level and is recommended for this recipe.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add 1/2 teaspoon of xanthan gum if your blend doesn't include it.
How do I prevent the cake from sticking to the Bundt pan?
Grease the pan thoroughly with butter or shortening, then dust with flour or cocoa powder. For extra insurance, use a non-stick baking spray that contains flour.
Can I reduce the sugar?
You can reduce sugar by up to 1/3 cup without significantly affecting texture. For a healthier twist, try using coconut sugar or a monk fruit blend.
