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Easy Homemade Chocolate Chip Pumpkin Bundt Cake

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This easy chocolate chip pumpkin bundt cake is incredibly moist, packed with warm spices and melty chocolate chips. It’s a simple, one-bowl recipe that tastes like fall and is perfect for weeknight desserts or holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour (for tossing with chocolate chips)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your bundt pan thoroughly with butter or non-stick spray, then dust with flour. Tap out any excess. Pay special attention to the center tube and any decorative ridges.
  2. In a large bowl, whisk together the dry ingredients: 1 ¾ cups flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk for about 20 seconds to ensure even distribution.
  3. In a medium bowl, combine the sugars and oil. Whisk until smooth and well combined, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Then add the vanilla extract and the entire can of pumpkin puree. Whisk until the mixture is completely smooth and uniform in color.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  5. In a small bowl, toss the chocolate chips with the remaining 1 tablespoon of flour until every chip is lightly coated. Fold the floured chips into the batter with just a few strokes.
  6. Pour the batter into the prepared bundt pan. Use your spatula to spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  8. Let the cake cool in the pan for 15 minutes. After 15 minutes, place a cooling rack over the top of the pan and carefully invert. Lift the pan off gently. Let the cake cool completely on the rack before adding any glaze or dusting with powdered sugar.

Notes

Toss chocolate chips in flour to prevent them from sinking to the bottom. Use room temperature ingredients for best results. Do not overmix the batter. Grease the bundt pan thoroughly to prevent sticking. Let the cake cool in the pan for exactly 15 minutes before inverting.

Nutrition

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

Find it online: https://tastytuck.com/easy-homemade-chocolate-chip-pumpkin-bundt-cake/