This pumpkin cake recipe is a moist, light, and airy cake made with pumpkin puree, pumpkin spice, and lots of chocolate chips. Serve with or without the glaze this cake is the perfect fall dessert.
It's pumpkin season, and the markets are loaded with different types and shapes of pumpkins this week. I made two pumpkin cakes this week and I knew I had to share them with you as soon as possible. This one was especially popular with the kids. They were so fascinated with the chocolate chips that they didn't care if there was any pumpkin in there.
Table of Content
Why make this bundt cake?
- This oil-based cake recipe is very simple and easy to make. Whipping the eggs with the oil and sugar gives this cake its moist, light, and airy texture.
- The homemade pumpkin puree adds a lovely flavor and color along with vanilla extract. The chocolate chips look especially beautiful dispersed all around the cake.
- The ingredients are easy to find simple pantry staples plus pumpkin puree.
- The cake is delicious on its own but the glaze makes a perfect dessert to entertain or take with you over to visit friends.
Ingredients and substitutes
- Flour - I am using plain all-purpose flour for this recipe. If you use self-raising flour, just reduce the baking powder amount by ½ tsp.
- Pumpkin puree - Today, I am using homemade pumpkin puree. But, you can also use canned pumpkin puree.
- Spices - We have some wonderful combinations of cinnamon, nutmeg, and ground ginger, along with my homemade pumpkin spice. If you don't have ground ginger, you can omit the cinnamon and nutmeg and use ½ teaspoon of gingerbread spice.
- Sugar - I am using white sugar and that is mainly to keep the bright pumpkin color.
- Oil - Keeps this cake light and airy. Do not substitute the oil with butter in this cake. I have other pumpkin cake recipes with butter linked below.
- Sour cream - Adds a soft and tender crumb. You can also use yogurt instead of sour cream.
How to make a pumpkin cake
- Preheat the oven to 325°F /165°C/ Gas Mark 3
- Grease and flour a 6-cup bundt pan making sure to dust off excess flour.
- Dry ingredients - In a bowl, combine the flour, baking powder, baking soda, salt, and all the spices (pumpkin spice, cinnamon, ginger, nutmeg) - and set aside.
- In a bowl of a stand mixer, with the whisk attachment, whip the eggs for a minute. Then, gradually add the sugar a little at a time. Once all the sugar is in, continue to whip until light and foamy - ribbon stage
- Next, gradually add the oil, followed by the sour cream and pumpkin puree. Then, add the flour mixture followed by the chocolate chips.
Pro tip - we do not want to activate the gluten in our batter so do not overmix. - Pour the batter into the prepared bundt pan. Spread evenly with a spatula.
- Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Then, invert and cool completely on the cooling rack.
Pro tip - if you let the cake cool for 10 minutes it will cool the cake and help release it from the pan. Hot cakes can get stuck in bundt pans.
Glaze
- Combine powdered sugar, milk, and vanilla in a measuring cup.
Pro tip -The consistency of glaze must be a thick pouring consistency. It is better to be thicker rather than thinner for good coverage. - Pour over the cooled cake with a spoon as shown in the video. Garnish with chocolate chips.
- Enjoy!
Tips for Success
- Use fine-grain sugars when preparing cake batters so it dissolves easily.
- Make sure the pumpkin spice is fresh. Spices kept for too long loose flavor. I make a fresh batch of homemade pumpkin spice every year.
- Use flavorless oil for cakes so it does not overpower the flavor in the cake.
- Grease and line bundt pans wells. Nothing is worst than having a delicious cake stuck in the bundt
- Cool the cakes for a few hours before glazing. Otherwise, the glaze will melt off the cake and you won't have a pretty thick coverage.
- Serve any leftover glaze alongside the cake. People do love extra glaze.
How long will this chocolate chip pumpkin cake keep?
This cake will keep at room temperature for 2 days and in the fridge for up to a week. Make sure to keep leftover cake wrapped well in the fridge to prevent drying out.
Can you freeze this cake?
Yes, this cake freezes beautifully without the glaze for a month or more. The condensation makes the glaze quite messy.
What other glazes can I use for this recipe?
Try caramel sauce, butterscotch sauce, chocolate ganache, or even a cream cheese frosting.
Can I use butter instead of oil?
No, this cake works better with oil but you can use this pumpkin cake or this pumpkin spice cake. Both are butter-based and absolutely delicious. You can bake them in a bundt pan as suggested in the recipe notes
Printable Recipe
Chocolate Chip Pumpkin Cake
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F /165°C/ Gas Mark 3
Difficulty: Easy
Calories: 377kcal
Adjust Servings Here: 9 servings
Description
This pumpkin cake recipe is a moist, light, and airy cake made with pumpkin puree, pumpkin spice, and lots of chocolate chips. Serve with or without the glaze this cake is the perfect fall dessert.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes one (8-inch) 6-cup bundt cake Or 2 x 6-inch round cakes or 7 x 7-inch square pan
- 1 ¾ cup (220 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¼ teaspoon Cinnamon powder
- ½ teaspoon Pumpkin spice
- ½ teaspoon Ground ginger
- ⅛ tsp Nutmeg (freshly grated)
- 2 Eggs (large)
- ¾ cup (150 g) Sugar
- ½ cup (120 ml) Oil (cooking)
- ⅓ cup (80 ml) Sour cream
- ¾ cup (180 ml) Pumpkin puree
- ¾ cup (180 g) Chocolate chips
Glaze
- 2 cups Powdered sugar
- 4 tablespoon Milk ((up to 6 tbsp) )
- 1 tsp Vanilla extract
Instructions
- Preheat the oven at 325°F /165°C/ Gas Mark 3
- Grease and flour a 6-cup bundt pan making sure to dust off excess flour.
- Dry ingredients - In a bowl, combine the flour, baking powder, baking soda, salt, and all the spices (pumpkin spice, cinnamon, ginger, nutmeg) - and set aside.
- In a bowl of a stand mixer, with the whisk attachment, whip the eggs for a minute. Then, gradually add the sugar a little at a time. Once all the sugar is in, continue to whip until light and foamy - ribbon stage
- Next, gradually add the oil, followed by the sour cream and pumpkin puree. Then, add the flour mixture followed by the chocolate chips. Pro tip - we do not want to activate the gluten in our batter so do not overmix.
- Pour the batter into the prepared bundt pan. Spread evenly with a spatula.
- Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Then, invert and cool completely on the cooling rack. Pro tip - if you let the cake cool for 10 minutes it will cool the cake and help release it from the pan. Hot cakes can get stuck in bundt pans.
Glaze
- Combine powdered sugar, milk, and vanilla in a measuring cup. Pro tip -The consistency of the glaze must be a thick pouring consistency. It is better to be thicker rather than thinner for good coverage.
- Pour over the cooled cake with a spoon as shown in the video. Garnish with chocolate chips.
- Enjoy!
Recipe Notes & Tips
- Use fine-grain sugars when preparing cake batters so it dissolves easily.
- Make sure the pumpkin spice is fresh. Spices kept for too long loose flavor. I make a fresh batch of homemade pumpkin spice every year.
- Use flavorless oil for cakes so it does not overpower the flavor in the cake.
- Grease and line bundt pans wells. Nothing is worst than to have a delicious cake stuck in the bundt
- Cool the cakes for a few hours before glazing. Otherwise, the glaze will melt off the cake and you won't have a pretty thick coverage.
- Serve any leftover glaze alongside the cake. People do love extra glaze.
Other pans suggestions
If you don’t want to make a layer cake like this. you can- You can also bake this in a 7 x 7-inch square cake pan
- Double this recipe to make a 9 x 13 sheet pan – a pumpkin sheet Cake.
- This cake will make 2 x 6-inch layer cake
- And these can also be baked into 24 beautiful pumpkin cupcakes
Nutrition Information
Calories: 377- kcalCarbohydrates: 48- gProtein: 5- gFat: 19- gSaturated Fat: 4- gCholesterol: 43- mgSodium: 232- mgPotassium: 150- mgFiber: 2- gSugar: 27- gVitamin A: 3317- IUVitamin C: 1- mgCalcium: 65- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Amanda Marie Boyle
I love this cake. It tasted even better than it looked.
Veena Azmanov
Thank you so much Amanda. I am so happy to hear that.
Kushigalu
Perfect fall treat. What a Gorgeous cake and lovely glaze. Thanks for sharing
Veena Azmanov
Thank you, Kushi
Nart at Cooking with Nart
Lovely! This is so Fall. I can't believe the glaze is ready in 2 minutes!
Veena Azmanov
Oh yes, the glaze is so easy
Dannii
I am so excited to start trying all the pumpkin recipes and this looks amazing. Love the addition of chocolate chips too.
Veena Azmanov
Thanks, Dannii.
Jessie
Pumpkin + Chocolate Chip's!! Yes please! I love this time of year, yes I am a pumpkin everything lover!
Veena Azmanov
Thanks, Jessie