Pumpkin White Chocolate Cake
Indulge in the cozy flavors of fall with this irresistibly moist Pumpkin White Chocolate Cake, a dessert that effortlessly combines warm autumn spices with the creamy decadence of white chocolate. Featuring a harmonious blend of cinnamon, nutmeg, and ginger, this cake is brought to life with pure pumpkin puree for a rich texture and flavor. The addition of buttermilk ensures a tender crumb, while pockets of melty white chocolate chips make every bite a luxurious treat. Perfectly easy to whip up in just an hour, this crowd-pleaser is ideal for holiday gatherings, potlucks, or simply as a sweet seasonal indulgence. Serve it with a dusting of powdered sugar or a dollop of whipped cream for the ultimate finish. Whether you're searching for a flavorful twist on pumpkin desserts or a showstopping fall cake, this recipe has it all!
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Recipe Information
Ingredients
- 2.5 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
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 1.5 cups pure pumpkin puree
- 2 teaspoons vanilla extract
- 1.5 cups white chocolate chips
- 0.5 cup buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or line it with parchment paper.
In a medium 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.
Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Start and end with the dry ingredients. Do not overmix.
Fold in the white chocolate chips gently using a spatula.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Optional: Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra touch.
Nutrition Facts
Calories |
5764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.8 g | 352% | |
| Saturated Fat | 170.9 g | 854% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 4115 mg | 179% | |
| Total Carbohydrate | 788.9 g | 287% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 508.3 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1098 mg | 84% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3009 mg | 64% | |
*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.
