Pumpkin Cake

Pumpkin Cake with chocolate chips from cupcakesandcrinoline.com 2

Pumpkin Cake – moist, delicious and the perfect recipe for fall! Add some chocolate chips and it’s my idea of awesome 🙂

Pumpkin Cake with chocolate chips from cupcakesandcrinoline.com

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. 😉

Pumpkin Cake 

Click here for the printable recipe

Ingredients:

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

Pumpkin Cake Baking Chip Flavor Trio - cupcakesandcrinoline.com

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)

Directions:

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.

Pumpkin Cake with chocolate chips from cupcakesandcrinoline.com

Baking Tip: Gently coating baking chips with the flour mixture keeps them from sinking to the bottom of the batter.   

Pumpkin Cake Baking Chip Flavor Trio - cupcakesandcrinoline.com

Place your chips in another bowl and gently toss with 1 1/2 tablespoons of the sifted mixture to coat. 

Pumpkin Cake with chocolate chips from cupcakesandcrinoline.com

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.

Pumpkin Cake batter before adding flour mixture - cupcakesandcrinoline.com

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.  

Pumpkin Cake with chocolate chips from cupcakesandcrinoline.com

Again on low speed add the sifted mixture in 3 additions beating just until incorporated.  

Pumpkin Cake with chocolate chips from cupcakesandcrinoline.com

Gently stir in the chocolate chips.  

Pumpkin Cake with chocolate chips from cupcakesandcrinoline.com

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.Pumpkin Cake with chocolate chips from cupcakesandcrinoline.com

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! 

Pumpkin Cake with chocolate chips from cupcakesandcrinoline.com

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If you like baking with pumpkin you may also like this easy-to-make sweet pumpkin monkey breadSweet Pumpkin Monkey Bread with Icing

Pumpkin Bread with Chocolate Chips baked in a tin can (perfect for gift giving and sharing!)

Pumpkin Bread in a Can