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Moist Chocolate Chip Pumpkin Bundt Cake: Best Easy Recipe

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This incredibly moist chocolate chip pumpkin bundt cake is warmly spiced, studded with melty chocolate in every bite, and stays tender for days. It’s the perfect fall dessert that makes your whole house smell like October.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup buttermilk, room temperature
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup powdered sugar, sifted (for glaze)
  • 2–3 tablespoons milk or heavy cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center of oven. Generously spray a 10-12 cup Bundt pan with non-stick baking spray that contains flour, coating every crevice. Flip pan and tap out excess.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed (about 20 seconds). Set aside.
  3. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. Scrape down sides and bottom of bowl at least once.
  4. Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Batter should look smooth and glossy.
  5. Reduce mixer speed to low. Add pumpkin puree, buttermilk, vegetable oil, and vanilla extract. Mix until just combined (about 30 seconds). Batter may look loose or slightly separated.
  6. With mixer on low, gradually add dry ingredients in three additions, mixing just until each addition disappears. Do not overmix.
  7. Remove bowl from mixer. Using a rubber spatula, gently fold in chocolate chips until evenly distributed (about 10-15 folds). For best results, toss chips with 1 tablespoon of flour mixture before folding.
  8. Spoon batter into prepared Bundt pan and spread evenly. Tap pan gently on counter a few times to release air bubbles.
  9. Bake at 350°F (175°C) for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into thickest part; it should come out clean or with a few moist crumbs. Top should be deep golden brown and spring back when pressed.
  10. Let cake cool in pan on a wire rack for exactly 15 minutes. Place wire rack upside down on pan, flip confidently, and gently lift pan off. If cake sticks, let pan sit upside down for 2-3 more minutes.
  11. Let cake cool completely on wire rack (1-2 hours). Meanwhile, make glaze: whisk together sifted powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla until smooth. Drizzle over cooled cake. Let glaze set for 15 minutes before slicing.

Notes

Room temperature ingredients are essential for best texture. Do not overmix batter once dry ingredients are added. For a clean release, use baking spray with flour and cool cake in pan for exactly 15 minutes. Toast spices in a dry skillet for 60 seconds for extra depth. Store in an airtight container at room temperature for up to 4 days; cake tastes even better on day two.

Nutrition

Keywords: pumpkin bundt cake, chocolate chip pumpkin cake, moist pumpkin cake, fall dessert, easy bundt cake recipe

Find it online: https://evabakery.com/moist-chocolate-chip-pumpkin-bundt-cake-best-easy-recipe/