Pumpkin chocolate chip cake (Printable Version)
Soft bundt packed with cozy pumpkin spice and chocolate chips for a tasty fall treat.
# Ingredients You'll Need:
→ Wet Mix
01 -
2 big eggs
02 -
240 ml pumpkin puree from a can
03 -
120 ml vegetable oil
04 -
200 g white sugar
→ Dry Mix
05 -
240 g plain flour
06 -
5 ml ground cinnamon
07 -
5 ml baking powder
08 -
5 ml baking soda
09 -
2.5 ml salt
10 -
2.5 ml ground nutmeg
→ Extras
11 -
175 g semi-sweet chocolate chunks
# Detailed Preparation Steps:
01 -
After baking, flip the cake onto a cooling rack and let it sit until fully cooled. Before that, wait 10 minutes in the pan.
02 -
Set your oven to 175°C and coat your Bundt pan so the cake doesn’t stick.
03 -
Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
04 -
In a big bowl, beat together pumpkin puree, sugar, oil, and eggs until they’re nicely mixed.
05 -
Slowly add the dry mix into the wet mix and fold it gently until just mixed. Don’t stir too much.
06 -
Carefully fold in the chocolate chips so they don’t break up.
07 -
Pour the batter into your greased Bundt pan and even out the top.
08 -
Bake for 50 to 60 minutes. Use a toothpick in the middle to check—it’s done if it comes out clean.
# Helpful Tips:
01 -
Make sure to use plain pumpkin puree, not the pie filling, to get the right taste and feel.
02 -
Ovens can vary a lot so start checking around 50 minutes.
03 -
If you want a stronger chocolate flavor, try dark chocolate chips instead.