Pumpkin Chocolate Chip Cake
User Reviews
5
Pumpkin Chocolate Chip Cake
Description
The cake batter is made by combining all-purpose flour with baking powder, baking soda, cinnamon, and pumpkin pie spice, creating a fragrant spice base. In a separate bowl, granulated sugar, vegetable oil, vanilla, pumpkin puree, and eggs are mixed together, then folded gently into the dry ingredients. Mini chocolate chips are folded in last to distribute pockets of melting chocolate throughout the cake.
The batter is poured into a greased and floured 9x13 pan and baked at 350°F for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. The cake is cooled completely before frosting.
The frosting combines softened cream cheese and butter creamed together, then powdered sugar is added in increments with vanilla extract until light and fluffy. This topping adds a smooth, tangy sweetness to the spiced pumpkin cake.
Leftover cake should be stored in an airtight container in the refrigerator and is best consumed within three days for freshness.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 ¾ cups granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 ½ cups pumpkin puree
- 4 egg
- 1 cup mini chocolate chips
Frosting
- 8 ounces cream cheese softened
- ⅓ cup butter softened
- 3 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13 pan.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- In a separate bowl combine sugar, oil, vanilla, pumpkin, and eggs.
- Add the pumpkin mixture to the flour mixture and gently stir until combined. Do not overmix. Fold in chocolate chips.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely before frosting.
Frosting
- Cream together cream cheese and butter. Add powdered sugar a little at a time. Add in vanilla and turn mixer on medium-high and mix until light and fluffy.
Notes
- Store leftover cake in an airtight container in the fridge for up to 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624 | 31% |
| Carbohydrates | 94g | 31% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 89mg | 30% |
| Sodium | 318mg | 13% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 73g | 146% |
| Vitamin A | 8469IU | 169% |
| Vitamin C | 2mg | 2% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
