Pumpkin Chocolate Chip Bundt Cake

$- 2 cups pumpkin puree - 1 ½ cups granulated sugar - ½ cup packed brown sugar - 1 cup vegetable oil - 4 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 ½ cups semi-sweet chocolate chips - Optional: powdered sugar for dusting The key to making a great Pumpkin Chocolate Chip Bundt Cake lies in the right ingredients. Start with pumpkin puree. You can use canned or fresh, but I love the rich taste of fresh. The granulated and brown sugars add sweetness and depth. Vegetable oil keeps the cake moist. Next, the eggs provide structure and richness. Vanilla extract enhances the cake's flavor. In a bowl, mix together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. These spices give warmth and holiday spirit. Finally, don't forget the chocolate chips! They create pockets of gooey sweetness throughout the cake. If you want an elegant touch, consider dusting the cake with powdered sugar before serving. This simple step makes it look special. Choose high-quality ingredients for the best flavor. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease and flour the bundt pan. This step helps the cake release easily after baking. - In a large mixing bowl, combine the wet ingredients. This includes pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth. - In another bowl, whisk the dry ingredients. This includes flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. - Gradually add the dry mix to the wet mixture. Stir gently until just combined. Be careful not to overmix; this keeps the cake light. - Fold in the chocolate chips carefully. Make sure they are evenly spread throughout the batter. - Pour the batter into the prepared bundt pan. Smooth the top with a spatula for an even bake. - Bake in the preheated oven for 50-60 minutes. Check doneness with a toothpick. It should come out clean when inserted into the center. - Once the cake is baked, cool it in the pan for 15 minutes. This helps it set. - Invert the cake onto a wire rack to cool completely. This keeps the bottom from getting soggy. - Avoid overmixing the batter: Mix just until combined. Overmixing makes the cake tough. - Test cake with a toothpick for doneness: Insert a toothpick into the center. If it comes out clean, the cake is done. - Dust with powdered sugar: This adds a touch of sweetness and looks great. - Serve with whipped cream and extra chocolate chips: This makes each slice more delightful and rich. - Using too much flour: Measure carefully. Too much flour can dry out your cake. - Substituting key ingredients improperly: Use the right type of pumpkin puree and sugars for best results. Pro Tips Use Fresh Pumpkin: If you opt for fresh pumpkin puree, roast the pumpkin until tender for the best flavor. Don’t Overmix: Mix the batter until just combined to ensure a light and airy cake texture. Chocolate Chip Choice: For a richer taste, try using dark chocolate chips or a mix of semi-sweet and milk chocolate. Cooling Time: Allow the cake to cool fully in the pan before inverting to avoid breaking. {{image_2}} You can change up the flavors in your pumpkin chocolate chip bundt cake. Try adding spices like cloves or allspice. This gives your cake a warm, cozy taste. You can also mix in nuts like walnuts or pecans. These nuts add a nice crunch and flavor contrast. If you need gluten-free options, use gluten-free flour. It works well without changing the taste much. For vegan versions, replace the eggs with flaxseed or applesauce. Both options keep the cake moist and tasty. This cake pairs well with a scoop of ice cream or a drizzle of caramel sauce. You can also make a layered dessert. Use pumpkin puree and chocolate ganache to create beautiful layers. This adds extra flavor and looks stunning on a plate. To keep your Pumpkin Chocolate Chip Bundt Cake fresh, store it properly. Wrap the cooled cake in plastic wrap or foil. This keeps moisture in and prevents it from drying out. You can also place it in an airtight container. This method helps retain the cake's rich flavor. - Shelf life in the fridge: About 5 to 7 days. - Shelf life at room temperature: Up to 3 days. If you choose to store it at room temperature, make sure it is in a cool, dry place. Avoid direct sunlight to keep the cake nice. If you have extra cake, freezing is a great option. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag. This way, it stays fresh for a long time. - Instructions for thawing: To thaw, move the cake to the fridge overnight. You can also leave it at room temperature for a few hours. - Tips for maintaining texture and flavor: Avoid freezing for longer than three months. This helps keep the taste and texture just right. If you want to enjoy it later, keep chocolate chips separate. Add them just before serving. You can use either canned or homemade pumpkin puree. Canned pumpkin is easy and saves time. It is also consistent in texture and flavor. Homemade pumpkin puree can be fresher and more flavorful. To make it, bake a pumpkin until soft, scoop out the flesh, and blend. Both options work, so choose what you like best. Yes! You can use dark, milk, or white chocolate chips. Dark chocolate gives a rich flavor. Milk chocolate is sweeter and creamier. White chocolate adds a unique sweetness. Feel free to mix them or use your favorite type. To check if your cake is done, look for a few signs. The edges should pull away from the pan. The top should be rounded and springy. You can also use a toothpick. Insert it into the center; if it comes out clean, the cake is ready. Yes, you can make mini bundt cakes! Adjust the baking time and temperature. Bake them at 350°F (175°C) for 20-25 minutes. Keep an eye on them, as they bake faster than a full-sized bundt cake. Enjoy the bite-sized treats! This blog post guides you through making a delicious bundt cake with pumpkin and chocolate chips. You learned about the key ingredients and steps for baking, cooling, and presenting the cake. I shared helpful tips on avoiding common mistakes and how to store your cake properly. With variations for flavor and dietary needs, you can enjoy this treat your way. Remember, baking is fun, and each cake is a chance to create something special. Embrace your creativity and enjoy every bite of your homemade cake.$

Pumpkin Chocolate Chip Bundt Cake

A moist and flavorful bundt cake made with pumpkin puree and chocolate chips, perfect for fall celebrations.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Ingredients

2 cups pumpkin puree
1.5 cups granulated sugar
0.5 cups packed brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon ground ginger
0.5 teaspoon salt
1.5 cups semi-sweet chocolate chips
to taste powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to ensure your cake releases easily after baking.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
If desired, dust with powdered sugar before serving for an elegant touch.

Notes

Serve slices with whipped cream and extra chocolate chips for decoration.

Keyword bundt cake, chocolate chip, fall dessert, pumpkin