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Best Chocolate Chip Pumpkin Bundt Cake

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This incredibly moist and tender pumpkin bundt cake is studded with semi-sweet chocolate chips and spiced with warm fall flavors. It’s easy enough for a weekday treat but elegant enough for a holiday brunch.

Ingredients

Scale
  • 2 ¾ cups (330g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • For the glaze: 1 cup (120g) powdered sugar, 2-3 tablespoons milk or heavy cream, ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10 to 15-cup bundt pan with butter or baking spray.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In the bowl of a stand mixer (or a large bowl with a hand mixer), combine granulated sugar and brown sugar. Add vegetable oil and beat on medium speed for about 1 minute until well combined.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  5. Add pumpkin puree and beat on low speed until fully incorporated. The batter may look curdled; that’s normal.
  6. With mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix only until just incorporated; do not overmix.
  7. Remove bowl from mixer. Using a rubber spatula, gently fold in chocolate chips. Reserve about ¼ cup of chips to sprinkle on top of the batter in the pan.
  8. Pour batter into prepared bundt pan and spread evenly. Tap pan gently on the counter to release air bubbles. Sprinkle reserved chocolate chips on top.
  9. Bake for 55 to 65 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  10. Place hot bundt pan on a wire cooling rack and let cool in the pan for exactly 15 minutes.
  11. After 15 minutes, invert the cake onto a cooling rack or serving plate. Let cool completely, about 1 to 2 hours.
  12. For the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk or cream, and vanilla extract until smooth. Add more milk if too thick, or more powdered sugar if too thin.
  13. Drizzle glaze over cooled cake. Let set for about 15 minutes before slicing and serving.

Notes

Make sure eggs are at room temperature. Do not overmix the batter once flour is added. Grease the bundt pan generously, even if it’s non-stick. Let the cake cool in the pan for exactly 15 minutes before inverting. The cake can be stored at room temperature for up to 3 days or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, chocolate chip pumpkin cake, fall dessert, pumpkin cake, bundt cake, easy pumpkin recipe

Find it online: https://twirltaste.com/best-chocolate-chip-pumpkin-bundt-cake/