Pumpkin Chocolate Chip Cake with a Rich Fall Crumb
This Pumpkin Chocolate Chip Cake combines the flavors of fall with the richness of chocolate chips, creating a dessert that's perfect for any autumn gathering.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, using an electric mixer, cream the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until the mixture is smooth and fully combined.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix. Fold in the chocolate chips.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Slice the cake into 8 pieces and serve warm or at room temperature. For an added treat, top with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
- Wrap any leftover cake tightly in plastic wrap or store in an airtight container. It will keep at room temperature for up to 3 days or refrigerated for up to a week.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter and better texture. Measure flour accurately to avoid a dense cake. Do not overmix the batter; fold gently until just combined. Ingredient Substitutions: Substitute whole wheat flour for a healthier option. Try dark chocolate chunks instead of chips for a richer taste. Add walnuts or pecans for a nutty crunch. How to Serve: Serve with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors. Storage & Freshness: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Make-Ahead Tips: Prepare the batter a day in advance and refrigerate. Bake the following day for fresh cake with minimal effort.