Pumpkin Chocolate Chip Bundt Cake

$To make a delicious Pumpkin Chocolate Chip Bundt Cake, you need a few key ingredients. These ingredients work together to create a moist and flavorful cake that is perfect for fall. - 2 cups pumpkin puree - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 cup vegetable oil - 4 large eggs - 3 cups all-purpose flour - 2 teaspoons baking soda - 1 teaspoon baking powder - 1 teaspoon salt - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - 1 teaspoon ground ginger - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup chopped pecans (optional) Pumpkin puree is the star of this cake. It gives the cake its lovely orange color and rich flavor. Using both granulated and brown sugar helps create a sweet and moist texture. Vegetable oil keeps the cake tender and helps it rise. Eggs are key to binding the ingredients together. They also add moisture and richness. The dry ingredients, like flour, baking soda, and baking powder, give structure to the cake. Spices like cinnamon, nutmeg, and ginger add warmth and aroma. Finally, the chocolate chips bring a sweet surprise in every bite. If you love nuts, feel free to add chopped pecans for extra crunch. These ingredients all work together to create a delightful fall treat that everyone will enjoy. Start by preheating your oven to 350°F (175°C). This step warms the oven evenly and helps the cake rise. Next, grease and flour your Bundt pan generously. I like to use cooking spray and then add flour. This method helps the cake slide out easily. Proper preparation is key. If the pan is not greased well, the cake may stick. In a large mixing bowl, combine 2 cups of pumpkin puree, 1 cup of granulated sugar, 1 cup of brown sugar, and 1 cup of vegetable oil. Mix these ingredients well until smooth. This blend gives the cake its rich flavor and moist texture. Next, add 4 large eggs one at a time. Whisk well after each egg. Stir in 1 teaspoon of vanilla extract. This adds a nice depth of flavor to the batter. In a separate bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, and your spices. Use 2 teaspoons of ground cinnamon, 1 teaspoon of ground nutmeg, and 1 teaspoon of ground ginger. These spices give the cake its warm, fall flavor. Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Be careful not to over-mix, as this can make the cake tough. Pour the batter into your prepared Bundt pan. Smooth the top with a spatula for an even bake. Bake in the preheated oven for 55 to 65 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, the cake is ready. Once baked, remove the cake from the oven. Let it cool in the pan for 15 to 20 minutes. Then, transfer it to a wire rack to cool completely. This cooling step helps set the cake's texture. - Avoiding over-mixing: When you mix the batter, do it gently. Over-mixing can make the cake tough. Stir until just combined. This keeps the cake soft and fluffy. - Baking at the right temperature: Set your oven to 350°F (175°C). An accurate temperature helps the cake bake evenly. Use an oven thermometer to check if needed. - Dusting with powdered sugar: Once the cake cools, sprinkle powdered sugar on top. This adds a sweet touch and looks nice. - Using melted chocolate and pecans for an elegant presentation: Drizzle melted chocolate over the cake for a rich flavor. Add chopped pecans on top for crunch. This makes the cake not only tasty but also pretty. - Over-greasing the pan: Use just enough grease to coat the pan. Too much can make the cake greasy and affect the texture. - Not letting the cake cool properly: After baking, let the cake sit for 15-20 minutes. This helps it firm up and makes it easier to remove from the pan. If you take it out too soon, it might break. {{image_2}} To make this cake gluten-free, you can use almond flour or a gluten-free blend. Both options work well and keep the cake moist. If using a gluten-free mix, check the label for xanthan gum. This helps bind the ingredients together. You may need to bake the cake a bit longer, so check for doneness at 65-70 minutes. To create a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For the dairy, use almond milk or coconut milk instead of regular milk. Make sure the chocolate chips are dairy-free too. This way, everyone can enjoy a slice! You can give the cake a new twist by adding nuts or dried fruits. Chopped walnuts or pecans add crunch. Dried cranberries or raisins bring a sweet burst. To enhance the flavor, consider adding a pinch of cloves or allspice. They pair well with the warm spices and give the cake a cozy taste. Mixing these elements makes your Bundt cake unique and fun! To keep your leftover Pumpkin Chocolate Chip Bundt Cake fresh, you have two options. You can store it at room temperature or in the fridge. If you choose room temperature, make sure to cover it well. Use plastic wrap or foil to keep it moist. It can last about three days this way. If you want to keep it longer, refrigerating is best. Place the cake in an airtight container. This helps prevent it from drying out. In the fridge, it will stay fresh for about a week. If you have more cake than you can eat, freezing is a great choice. First, let the cake cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This helps keep out air and moisture. To enjoy the cake later, simply take it out of the freezer. Let it thaw in the fridge overnight for best results. You can also leave it on the counter for a few hours. Just remember, thawing in the fridge keeps the cake nice and moist. Enjoy your delicious treat anytime! Pumpkin Chocolate Chip Bundt Cake stays fresh for about three days at room temperature. Make sure you keep it covered. If you put it in the fridge, it can last up to a week. I recommend wrapping it well to keep it moist. The cold helps slow down any spoilage. Yes, you can use fresh pumpkin! Fresh pumpkin adds a bright flavor. To prepare it, cut the pumpkin, remove the seeds, and roast it. After roasting, scoop out the flesh and mash it. This gives you about the same amount as canned. Fresh pumpkin can be a bit watery, so drain any excess moisture before using it. This will help your cake stay fluffy. You can serve this cake with many tasty drinks. A warm cup of coffee or hot tea pairs well. Try it with a scoop of vanilla ice cream for a sweet treat. Whipped cream on top adds a nice touch too. You could even sprinkle some cinnamon for extra flavor. Enjoy your cake with friends and family for a lovely fall treat! You learned how to make a delicious Pumpkin Chocolate Chip Bundt Cake. We covered ingredients, step-by-step instructions, and helpful tips. Remember to mix carefully and let your cake cool. Don't forget to try variations for different diets and flavors. Proper storage will keep your cake fresh longer. Enjoy this tasty treat and share it with others. Your kitchen will smell amazing, and your taste buds will thank you! Happy baking!$

Pumpkin Chocolate Chip Bundt Cake

Indulge in the warm flavors of fall with this Pumpkin Spice Delight recipe. This moist and delicious Bundt cake is packed with pumpkin puree, aromatic spices, and chocolate chips, making it a perfect treat for any gathering. With simple ingredients and easy steps, you’ll impress your friends and family in no time. Discover how to create this delightful dessert and enjoy a slice of pumpkin heaven! Click to explore the full recipe now!

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Ingredients

2 cups pumpkin puree

1 cup granulated sugar

1 cup brown sugar, packed

1 cup vegetable oil

4 large eggs

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1/2 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan generously to prevent sticking.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until well blended and smooth.

Add the eggs to the pumpkin mixture, one at a time, whisking well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix.

Fold in the chocolate chips and chopped pecans (if using).

Pour the batter into the prepared Bundt cake pan, smoothing the top with a spatula.

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.

Once cooled, you can dust the top with powdered sugar or serve it with whipped cream for an extra touch of sweetness.

Prep Time: 20 mins | Total Time: 1 hr 25 mins | Servings: 12

- Presentation Tips: For an elegant presentation, drizzle melted chocolate over the top of the cake and garnish with pecans and a sprinkle of cinnamon.