Pumpkin Chocolate Chip Bundt Cake
User Reviews
5.0
24 reviews
Excellent
Pumpkin Chocolate Chip Bundt Cake
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This recipe yields the most perfect Pumpkin Chocolate Chip Bundt Cake with a sweet, soft, dense crumb. It’s full of pumpkin flavors and studded with mini chocolate chips in every bite. The thick cream cheese frosting on top compliments the cake beautifully. It’s a must make for Fall!
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Ingredients
- 2 1/4 cups all purpose flour, spooned and leveled
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 4 large eggs, room temperature
- 1, oz. can 100% pure pumpkin puree not pumpkin pie filing
- 1/2 cup canola or vegetable oil
- 1 Tbsp. pure vanilla extract
- 1/3 cup sour cream, room temperature
- 1 cup mini chocolate chips (toss in a little flour)
For the frosting
- 2 2 1/2 cups powdered sugar
- 4 oz. full-fat cream cheese, softened
- 3-4 Tbsp. whole milk
- 1 tsp. vanilla
- pinch of salt
- for finishing: more mini chocolate chips, flaky sea salt, pumpkin pie spice, etc.
Instructions
- Preheat the oven to 350°F. Thoroughly grease a 10-12 cup bundt pan and set aside. (You can grease with melted shortening, baking spray, or softened butter + flour).
- Whisk together dry ingredients.
- Using the paddle attachment on a stand mixer, beat the sugars and eggs for 3 minutes on medium speed until light and fluffy in color.
- Add pumpkin, oil, and vanilla and beat until combined.
- Gradually add the dry ingredients, alternately with the sour cream, beginning and ending with the flour mixture, beating until just combined after each addition. Turn off the machine.
- Fold in the chocolate chips (leaving that excess flour behind that you tossed them in)
- Pour into prepared pan, tap on the counter to release any bubbles.
- Bake 40-50 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are ok, but it shouldn’t be goopy).
- Cool for 10-15 minutes and then loosen cake from the sides and invert the cake onto a wire rack placed over a parchment paper lined rimmed baking sheet. Let cool completely.
- Make the frosting: Using a hand mixer, beat all ingredients together until smooth. Adjust consistency if needed, adding more milk for a thinner frosting, or more powdered sugar for a thicker frosting. I like a thicker frosting for this cake.
- Leave cake as is or garnish with whatever you'd like. ENJOY!
Notes
- This cake stores well at room temperature for 2-3 days, wrapped tightly in plastic wrap or stored in an airtight container. You can also refrigerate it for up to a week or freeze individual slices for a quick treat later!
Nutrition Information
Show Details
Serving
1slice
Calories
432kcal
(22%)
Carbohydrates
72g
(24%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Sodium
392mg
(16%)
Fiber
3g
(12%)
Sugar
50g
(100%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Slices
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 432kcal | 22% |
| Carbohydrates | 72g | 24% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 392mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 50g | 100% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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