Pumpkin Chocolate Chip Bundt Cake
User Reviews
5
Pumpkin Chocolate Chip Bundt Cake
Description
The Pumpkin Chocolate Chip Bundt Cake features a batter enriched with pumpkin puree and a blend of pumpkin pie spice, baking powder, and baking soda which work together to create a soft, moist texture. Brown sugar adds a deep caramel note while granulated sugar sweetens the cake evenly. Mini chocolate chips add bursts of chocolate that contrast nicely with the spiced pumpkin base.
Baked in a greased bundt pan, the cake develops a golden crust and a tender interior. After baking, it’s cooled before being topped with a cream cheese frosting made by blending cream cheese with powdered sugar, milk, vanilla, and a pinch of pumpkin pie spice, enhancing the dessert's autumnal character. Sprinkling extra mini chocolate chips and sea salt on top adds both texture and flavor contrast.
This cake is ideal for fall celebrations, holiday desserts, or any occasion where a moist, flavorful cake with pumpkin and chocolate notes fits. It pairs nicely with coffee or a glass of milk.
According to the notes, it stores well for several days at room temperature when wrapped, can be refrigerated for up to a week, and individual slices freeze well for later enjoyment.
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 brown sugar dark; packed
- 1/2 cup granulated sugar
- 4 large egg room temperature
- 1, oz. can pumpkin puree not pumpkin pie filing, 100% pure
- 1/2 cup canola oil or vegetable oil
- 1 Tbsp. vanilla extract pure
- 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. cream cheese full-fat, softened
- 3-4 Tbsp. milk whole
- 1 tsp. vanilla
- salt pinch
- mini chocolate chips for finishing, more, etc
- sea salt
- pumpkin pie spice
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
- Wrap the cake tightly in plastic wrap at room temperature to keep it fresh for 2-3 days.
- Refrigerate the cake up to a week to extend freshness, especially with cream cheese frosting.
- Freeze individual slices to enjoy a quick treat later without losing quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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