Chocolate Chunk Pumpkin Cake
Moist, spiced, and irresistibly rich, this Chocolate Chunk Pumpkin Cake is the ultimate autumn dessert that combines the warmth of pumpkin and aromatic spices with the decadent indulgence of dark chocolate chunks. Perfectly balanced with a tender crumb, this recipe showcases comforting fall flavors like cinnamon, nutmeg, and ginger, enhanced by the creamy sweetness of real pumpkin puree. Each bite is studded with gooey pockets of melted chocolate, making it an irresistible treat for pumpkin and chocolate lovers alike. Ready in just over an hour, this 9x13-inch cake is ideal for gatherings, festive celebrations, or as a cozy weeknight dessert, served with a dollop of whipped cream or a dusting of powdered sugar. Whether you're baking for family or entertaining guests, this easy-to-make cake will fill your kitchen with the heavenly scent of fall and is sure to become a seasonal favorite. Keywords: chocolate chunk pumpkin cake, fall dessert, pumpkin spice cake, easy pumpkin recipes, fall baking ideas.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 1.5 cups dark chocolate chunks
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch cake pan and lightly flour it, tapping out any excess flour.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time to the sugar-butter mixture, beating well after each addition.
Mix in the canned pumpkin puree and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Fold in the dark chocolate chunks using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it out evenly using a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Slice and enjoy! This cake pairs wonderfully with a dollop of whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 39.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
