Pumpkin Chocolate Chip Bundt Cake

As soon as I saw this cake on Two Peas & Their Pod, I immediately knew I wanted to make it as soon as possible. I like pumpkin, but I’m not totally in love with it all the time but I do absolutely love the pumpkin chocolate combination. This cake was fantastic. So rich and delicious and fall like. My husband, who does not like pumpkin, even liked it. This got eaten up so quickly by our friends and Adam’s coworkers gobbled up any leftovers. If you like pumpkin at all, definitely make this cake! It’s a beautiful presentation and is sure to impress. I made this Maple Brown Butter Frosting and drizzled it over the top, but you can also just leave it plain or like Two Peas & Their Pod, you can dust powdered sugar over top.

Pumpkin Chocolate Chip Bundt Cake

Source: Two Peas & Their Pod adapted from Epicurious, Gourmet

Ingredients:
2 sticks unsalted butter, at room temperature
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon ground allspice
Pinch of fresh nutmeg
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin
3/4 cup well-shaken buttermilk
1 1/2 teaspoons vanilla
1 1/4 cups granulated sugar
3 large eggs
Chocolate chunks or chocolate chips

Directions:
Preheat oven to 350°F. Spray a 10 inch bundt pan, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, fresh nutmeg, and salt in a bowl. Whisk together pumpkin,buttermilk, and vanilla in a separate bowl.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Add in eggs one at a time, while mixing on low. On low, add flour and pumpkin mixtures in batches, beginning and ending with flour mixture. Mix just until combined, don’t overmix. By hand, stir in the chocolate chunks.

Spoon cake batter into pan, smoothing top. Pound the pan on the counter to settle the batter. Bake until a toothpick comes out clean in the center of cake, about 45- 50 minutes. Cool the cake in the pan, on a rack, for 15 minutes. Invert rack over cake and reinvert cake onto rack. Cool completely before serving. Dust with powdered sugar, if desired.

Maple Brown Butter Frosting
Source: Bakerella

Ingredients:
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring

Directions:
Sift sugar and set aside.Melt butter over medium heat until golden brown. Watch closely so it does not burn. Add butter to sugar, scraping all the butter into the bowl.Add milk and maple flavoring. Stir until smooth. If too thick, use a splash of milk to thin out.

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    Comments

    1. Sounds (and looks) amazing, especially with the maply frosting!

    2. Wow you were quick with this! Looks incredible and I love your addition of the maple brown butter frosting! Did you recently update your header or maybe I'm not very observant? It's soooo cute!!!

    3. Stephanie says:

      Meghan-Thanks:) I did update my header just recently. Thanks so much!

    4. mamakrystal says:

      OMG, looks awesome The last picture is great, makes me want to eat the screen!!! I definitely love the pumpkin & "fill-in-the blank" combo! haha

    5. Looks delicious and an AWESOME picture!!

    6. I just got a bundt pan and it's beggin for a recipe like this! I can't wait to try it!

    7. This looks SO delicious!

    8. Looks great! I actually just ate pumpkin oatmeal with a couple mini chocolate chips in it, but I sure wish I had this cake instead! ;)

    9. I like your bundt cakes. May I know how to convert the current recipe to this size
      bundt tin
      ?

      Thanks in advance.

    10. I like your bundt cakes. May I know how to convert the current recipe to this size
      bundt tin
      ?

      Thanks in advance.

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