Pumpkin Cake – moist, delicious and the perfect recipe for fall! Add some chocolate chips and it’s my idea of awesome 🙂
Pumpkin anything is a favorite of mine whether it be pumpkin cookies, pumpkin bread, heart healthy pumpkin pie or pumpkin cupcakes. Add a trio of my favorite baking chips – Ghirardelli mini semi-sweet baking chips, 60% Cacao bittersweet chips and classic white chocolate baking chips and you’re talking my language. This cake is perfect for dessert after a family dinner, to take to a pot luck dinner or to serve to guests.
When I made this the other day I found I had everything I needed already on hand. I like to keep a well-stocked pantry. 😉
1 1/2 cups all-purpose flour
1/2 cup cake flour
1 1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/2 cup of each – semi-sweet mini baking chips, 60% Cacao bittersweet chips and white chocolate chips (or 1 1/2 cups of your favorite baking chips)
11 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 1/2 tsp. vanilla extract
10 ounces plain solid-pack 100% pumpkin in a can (2/3 of a standard-sized can)
Preheat oven to 350°.
Grease and flour or use a baking spray to coat a 10-cup Bundt cake pan. I pulled out my vintage pan – it’s not decorative but it’s my style.
Sift the all-purpose flour, cake flour, baking powder, baking soda and salt into a bowl and put aside.
Baking Tip: Gently coating baking chips with the flour mixture keeps them from sinking to the bottom of the batter.
Place your chips in another bowl and gently toss with 1 1/2 tablespoons of the sifted mixture to coat.
Cream the butter with a mixer in a large mixing bowl for approximately 3 minutes until it’s fluffy. Add the granulated sugar 1/2 cup at a time beating thoroughly after each addition. Add eggs one a time beating for 30 seconds after each addition. Add the vanilla extract and beat just until incorporated.
On low speed add the pumpkin and blend until combined. The mixture will look like it’s curdled at this point but it will smooth out in the next step.
Again on low speed add the sifted mixture in 3 additions beating just until incorporated.
Gently stir in the chocolate chips.
Spoon the batter into the prepared Bundt cake pan and smooth the top with a rubber spatula.
Bake for 1 hour testing with a wooden pick or a cake stick for doneness. Add additional time in 5 minute increments if necessary until baked through.
Once the cake is done baking remove from the oven and cool on a wire rack for 10 minutes and then flip onto another cooling rack and remove the pan. Allow to cool completely before serving and enjoy!
If you like baking with pumpkin you may also like this easy-to-make sweet pumpkin monkey bread