White Chip Pumpkin Spice Cake
Indulge in the cozy flavors of fall with this irresistible White Chip Pumpkin Spice Cake, a dessert that perfectly balances warm spices and sweet decadence. Made with aromatic cinnamon, nutmeg, and ginger, this moist pumpkin cake is elevated by the luscious addition of creamy white chocolate chips, adding a hint of indulgence to every bite. Easy to prepare in just 20 minutes, this recipe uses pantry staples like all-purpose flour and pumpkin puree, and bakes to golden perfection in under an hour. Whether dusted with powdered sugar or drizzled with vanilla glaze, this crowd-pleasing dessert is ideal for holidays, family gatherings, or simply savoring the season. With its tender crumb, comforting pumpkin flavor, and bursts of white chocolate, this recipe is sure to become a fall favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 0.5 cups whole milk
- 1 cup white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
Add the pumpkin puree and mix until smooth. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix just until combined; do not overmix.
Fold in the white chocolate chips gently with a spatula.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust the top with powdered sugar or drizzle with a simple vanilla glaze before serving.
Nutrition Facts
Calories |
4468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3397 mg | 148% | |
| Total Carbohydrate | 658.4 g | 239% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 439.5 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 839 mg | 65% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2167 mg | 46% | |
*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.
