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Filled with warm fall spices, generous amounts of chocolate chips, and a whole can of pumpkin, this Pumpkin Chocolate Chip Bundt Cake is a perfect centerpiece for any autumn gathering. Its tender crumb and rich chocolate ganache make it a comforting treat that's both visually stunning and deeply satisfying.
I first baked this cake on a crisp October afternoon, and it quickly became my go-to whenever I wanted a crowd-pleaser that tastes like fall in every bite. Now it’s a tradition with friends whenever the leaves start to change.
Ingredients
- Unsalted butter: at room temperature to create a fluffy base for the batter
- Granulated sugar and brown sugar: for a rich blend of sweetness and moisture
- Large eggs: also at room temperature for better incorporation and fluffiness
- Pumpkin puree: brings moisture and that deep autumn flavor, choose 100 percent pure pumpkin, not pumpkin pie filling
- Vanilla extract: enhances all the warm spices and chocolate
- All-purpose flour: provides structure, measure carefully for best results
- Baking powder: helps the cake rise evenly
- Salt: balances sweetness and brings out the spices
- Ground cinnamon: adds warmth and is the backbone of the fall spice mixture
- Ground nutmeg: offers subtle nutty notes
- Ground ginger: gives a mild heat
- Ground allspice: rounds out the blend with complexity
- Chocolate chips: add pockets of sweet melt-in-your-mouth chocolate throughout the cake
- For ganache: chocolate chips or chopped chocolate melt smoothly with heavy cream to create the perfect glaze
- A pinch of salt in the ganache: elevates the chocolate flavor
Step-by-Step Instructions
- Sift and measure all your dry ingredients:
- before beginning so you can add them smoothly
- Preheat the oven to 325 degrees Fahrenheit:
- ensuring even gentle baking for the bundt cake
- Cream the Butter and Sugars:
- Use an electric mixer to beat together the butter with both granulated and brown sugars for about four to five minutes until the mixture is light and fluffy. This step traps air and ensures a tender cake crumb.
- Add Eggs and Pumpkin:
- Add the eggs one at a time, fully incorporating each before adding the next. Then mix in the pumpkin puree and vanilla extract until smooth and uniform in color.
- Incorporate the Dry Ingredients:
- Combine the flour, baking powder, salt, and spices in a separate bowl. Slowly add this mixture to the wet ingredients while mixing on low speed. Beat just until no streaks of flour remain to avoid overmixing and tough cake.
- Fold in Chocolate Chips:
- Gently stir in the chocolate chips with a spatula so they stay evenly distributed throughout the batter.
- Prepare the Pan and Bake:
- Butter and flour a 12-cup bundt pan thoroughly to prevent sticking. Pour the batter evenly into the pan. Bake for about 60 minutes at 325 degrees Fahrenheit. Check doneness by inserting a toothpick into the center — it should come out with a few moist crumbs but not wet batter.
- Cool and Remove from Pan:
- Let the cake cool in the pan on a rack for 15 minutes. Then invert it carefully onto the rack to cool completely before adding ganache.
- Make the Ganache:
- Heat heavy cream until steaming but not boiling. Pour over the chocolate chips or chopped chocolate and let sit for five minutes. Stir gently until smooth and lump-free. Add a pinch of salt to brighten the chocolate flavor. Let the ganache cool and thicken slightly for 10 to 15 minutes before spooning it over the cooled cake. Spread it evenly and allow it to drizzle down the sides.
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My favorite ingredient is definitely the pumpkin puree. It not only keeps the cake juicy but also lends that unmistakable autumn feeling that reminds me of cozy family get-togethers and raking leaves on chilly afternoons. Every bite feels like a warm hug.
Storage Tips
Store your pumpkin bundt cake tightly covered at room temperature if eaten within two days. For longer freshness refrigerate it covered for up to six days. Freezing in an airtight container extends its life up to three months. When ready to enjoy, thaw overnight in the fridge for best texture.
Ingredient Substitutions
- If you do not have unsalted butter, use salted but reduce added salt slightly in the recipe.
- You can swap regular chocolate chips for dark or semi-sweet depending on your chocolate preference.
- Pumpkin puree can be substituted with canned sweet potato puree or mashed banana in a pinch, although the flavor will differ.
Serving Suggestions
- Serve slices with a dollop of lightly whipped cream or a scoop of vanilla ice cream.
- Pair this cake with a cup of hot apple cider or spiced chai tea to complement the spice notes.
Frequently Asked Questions
- → What spices complement pumpkin in this bundt?
Cinnamon, nutmeg, ginger, and allspice create a warm and balanced autumnal flavor.
- → How do I know when the bundt is fully baked?
Insert a toothpick in the center; it should come out with moist crumbs but no raw batter.
- → Can I substitute the pumpkin puree?
Pureed sweet potato or butternut squash can be used for a similar texture and flavor profile.
- → How should I store the bundt cake?
Keep at room temperature for up to 2 days, refrigerate up to 6 days, or freeze for 3 months.
- → What is the best way to prepare the chocolate ganache?
Heat cream until steaming, pour over chocolate chips, let sit 5 minutes, then stir to smooth before cooling slightly for pouring.