Chocolate Chip Pumpkin Cake Recipe
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup (6 ounces) semisweet chocolate chips
- 2 ounces unsweetened chocolate, melted and cooled
- 3/4 cup finely chopped pecans, divided
- 1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips.
- 2. Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.
- 3. Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 12 servings.
1 slice: 494 calories, 25g fat (12g saturated fat), 65mg cholesterol, 239mg sodium, 68g carbohydrate (44g sugars, 5g fiber), 6g protein.
Reviews for Chocolate Chip Pumpkin Cake
"Simply delicious and moist loved it!!"
"This cake definitely tastes good..but I couldn't get very much of it as it completely fell apart after removing it from the pan after waiting for 20 minutes. Also, the chocolate never completely melted."
"This cake is great but I made a change I added a cream cheesecake like layer in the middle and a chocolate butter cream frosting drizzle on top. That pushed this recipe over the top with everyone wanting the recipe."
"I used 3/4 cup each of packed brown sugar and granulated sugar! Instead of vanilla extract, I used orange extract. I added 1 tsp. salt with the other dry ingredients: all-purpose flour, baking powder and baking soda. I added 1/2 tsp. ground ginger, 1/4 tsp. each ground cloves and ground nutmeg. I used 1/8 cup all-purpose flour with the semi-sweet chocolate chips to prevent the chocolate chips from sinking to bottom of the cake! I used 6 Tbsp. unsweetened cocoa and 8 tsp. of vegetable oil to equal 2 squares of unsweetened chocolate. I'd used: 1/8 cup of flour, 1/8 cup packed brown sugar and 1/2 cup each dried cranberries and 1/2 cup chopped pecans-I'd divided batter in half and spooned the chocolate batter (the cocoa mixture into 1/2 the batter) into bottom of greased and floured 10" fluted tube pan then mixed together the 1/8 cup flour, 1/8 cup packed brown sugar, the dried cranberries and chopped pecans which I sprinkled about 1/4 to 1/3 over chocolate batter, then topped with the pumpkin batter and sprinkled balance of cranberry-nut mixture over the pumpkin batter. I baked cake for about 65 to 70 minutes, then allowed cake to cool at least 10 minutes. I'd run a knife around the edges of cake and in center to loosen the cake. This cake was taken to our Hoagie Night and the folks who sampled this cake really enjoyed it! I found this recipe to be really good and also a keeper! It was moist, too! Thank you for sharing this recipe with Taste of Home! delowenstein"
"Yummy! cake was very good and moist. I will agree with previous review who said it needed to cool longer before removing from pan. Pan was still pretty hot at 15 min mark and I ended up cracking it when I removed it from the pan at that point. Otherwise, I made as-is with the exception of leaving out the nuts."
"Oh, my was this a great recipe!!!!! Made it for company and everyone loved it. It is moist and the pumpkin flavor really comes through and of course anything is better with chocolate. The only difference I dumped half of the mixture into the pan and then mixed the chocolate into remaining mixture and then placed it on top. That way I did not mess up another pan!"
"Somehow I forgot to divide the batter in half and add the melted chocolate to it. So my cake didn't have the pretty marbled look. It still tasted great and was quite moist. Pumpkin and chocolate chips go really well together. If you don't care a lot for pumpkin flavor, try adding chocolate chips to your recipe. When I make this cake again with the part I forgot, I think I will use cocoa powder instead of melting the unsweetened chocolate."
"Very yummy! I substituted 1/2 C of the butter with applesauce, lessened the sugar because of it, and added some allspice. Thanks for sharing!!"
"So good! Made it for a friend's birthday. It was a major hit! Needs to cool longer than 15 minutes though!"
"This is one of my absolute favorite recipes and have been making it for a few years. It turns out great every time. The combination of pumpkin and chocolate are perfect. I wouldn't change a thing! I receive many compliments on this."
"I love the combination of pumpkin and chocolate. I did substitute pumpkin pie spice for the cinnamon and thought it gave it a little more zip. I will definitely make this recipe again."
"So moist & tasty. Love the pumpkin/chocolate combination. This is a fall favorite of ours."
"Wow. Excellent cake! So moist and the pumpkin and chocolate go really well together. This one's a keeper."
"This cake is not only fun to make, but very moist and family and friends always love this...."
"My grands said this was one of the best ever..."
"I read this recipe incorrectly and melted ALL the chocolate and folded it into the chocolate half of the batter. I loved it the way I made it, and I don't think I'd choose to make it the "correct" way, because I loved the deeper chocolate taste. This cake is very unique in texture. It's very heavy, but still really soft, and it's not dense the way most bundt cakes are. It's not super sweet, and so most of the kids didn't like it, but the adults all loved it. It's more of a coffee or breakfast cake than a dessert since it's not too sweet."
"This was so delicious. I left out the nuts and added chocolate chunks along with chips. I kept catching my teenage son sneaking yet another piece."
"Served this last night to friends; they all loved it. I had some leftover frosting from a batch of pumpkin drop cookies (TOH recipe) that my guests spread onto their warm cake. Yummy fall recipe! I did use walnuts because I didn't have pecans on hand. Worked great."
"I just made this tonight to serve after making a turkey dinner and everyone LOVED it!! Even the kids! So moist, so tasty. A definite autumn addition to my baking recipe box."
"Make this cake in a regular 9X9 pan for Thanksgiving, along with a lovely pumpkin ice cream: http://laurafriendly.com/cinnamon-pumpkin-ice-cream/ Huge Success! I made a gluten and sugar free version of this recipe substituting the flour with spelt flour and the sugar with xyletol. I used a wee bit more pumpkin to ensure it would be moist. The cake was lovely."
"I absolutely love this cake with a cup of coffee. Instead of using a 10in fluted tube pan, I used my mini bundt pan. So the cooking time for mine was shorter than 65mins, probably around 25-30mins. I just kept my eye on the cake until I thought it was done. Turned out so moist! The only thing I will change next time I make this recipe is, I didn't really care for that much melted chocolate in mine. I think I'll use a little less than 2 ounces of melted chocolate. With the chocolate chips I couldn't taste enough of the pumpkin."
"Read all of the reviews, reduced sugar by 1/2 c. and used 1/2 whole wheat flour. Easy to make and smelled delicious while baking. Taste more chocolate then pumpkin, next time I will modify the recipe. Yummy, nice texture and moist ."
"It was a very good moist cake. I had it for the first time at a friends and just had to have to recipe. The only thing is it doesn't really have a strong pumpkin flavor, the chocolate totally overshadows it."
"Great flavor combo and surprisingly moist! We have made it for several parties and everyone loves it! It came out delicious for us even at high altitude."
"Dense, flavorful cake - my friends all loved it."
"Delicious! Very moist"
"Loved the chocolate & pumpkin combo. Will be making again!"
"I loved this recipie & thought that it was really easy to make. everyone in my family enjoyed it & want me to make it again. I only put the nuts on halfe of it because some of the members of my family don't like the nuts. It is deffinatly a keeper."
"absolutely excellent,have made several times for both holidays and at work ,everyone raves !!"
"Very moist. Perhaps a little tad too sweet but delicious nonetheless."
"Too much chocolate; not enough pumpkin taste."
"I love this cake!!!"
"love this recipe,takes pumpkin to a new level.fits into a rubbermaid 3.25 takealong bowl .I will be making this again and again.."
"This recipe is amazing! I've made it three times now and October just wouldn't be the same without this cake. It is so moist and delicious!"
"Very moist cake but I thought the chocolate completely covered the pumpkin taste rather than complimented it"
"This cake was delicious! I made this for my boyfriend's family and it got a kudos! Some of them topped it with little whipped cream."
"Yum! I added 1/2 tsp. nutmeg, other than that I didn't change a thing. Will make again."
"This cake was fabulous! I absolutely loved it! I honestly could have eaten the whole thing myself, but I contained myself.. and only ate half of it.. Either way, it was well enjoyed and I'll be making it again soon! Thanks :)"
"Awesome cake - I have made this 3 times and everyone has LOVED it - People keep requesting the recipe from me!!"
"I just made this cake for my inlaws who were visiting from out of town there was no leftovers need I say more. My husband and children couldn't get enough. It was very moist and tasty. The only thing I might add is some pumpkin spice next time around. This is definately something I will repeat."