This incredibly moist homemade Pumpkin Chocolate Chip Bundt Cake has just the right amount of sweet by combining decadent cake with a chocolate chunk middle.
I have been on such a pumpkin kick lately! I’ve roasted two pretty good sized pumpkins already and have made all sorts of recipes. Everything from sweet to savory, breakfast to dinner to dessert. My house has been saturated with pumpkin recipes for weeks, and no one is complaining! I absolutely love bundt cakes for no reason other than they make me happy. I was totally intending on making a chocolate ganache for the top of this cake, but it turned out so moist I decided not to.
I used my cute little pink silicone bundt pan for this recipe. I find that its flexible material makes it super easy to get the cake out when its done cooking. Now, this recipe has a ton of butter. It makes the final cake quite heavy, but the end result is so worth it because of how moist it is.
All of that butter is what give it that beautiful browned top. YUM!
I’m actually categorizing this recipe as both a dessert and breakfast because I had it for both! Morning or night, it goes perfectly with a hot cup of coffee or a cold glass of milk.
I brought some of this cake into work and, needless to say, the people who sit by me sort of love me. One of my favorite taste testers, Scott, commented on how he really liked the middle chocolate later and asked what it was. When I told him it was just chocolate chips that I didn’t fully mix in, he was pleasantly surprised. The cake really isn’t super sweet, which is why combining it with the chocolate made it heavenly!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Pumpkin Chocolate Chip Bundt Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 3/4 cup unsalted butter room temperature
- 2 cups pumpkin puree either one 15 ounce can pumpkin puree or roast your own pumpkin puree and squeeze out liquid before measuring to get a full 2 cups
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup semisweet chocolate chips I used a combo of mini chips and baking pieces
- Preheat oven to 350 degrees F. Generously butter and lightly flour, removing any excess, bundt pan.
- In bowl of stand mixer, mix together flour, baking powder, baking soda, salt, spices, and sugar.
- With the paddle attached and the mixer running on low speed, add the softened butter in chunks and continue to mix until the dry ingredients are evenly coated with the butter.
- Combine the pumpkin, eggs, vanilla and milk. Stir to combine.
- With the mixer running on low, add half of the wet ingredients. Increase speed to medium high and mix for 4-5 minutes until light and fluffy. Add remaining wet ingredients and mix on low until well combined. Batter will be very thick.
- Spoon about a third to half of the batter into your bundt pan. Sprinkle chocolate chips on top. Spoon on some more batter. Add remaining chocolate chips. Spoon remaining batter on top and smooth over with back of spatula to evenly distribute.
- Bake for 50 to 55 minutes or until a toothpick inserted in the deepest part of the pan comes out clean or with a few moist crumbs attached. Be aware that the chocolate may make the batter appear as if it has not cooked. Move to a wire rack and let cool in pan for about 15 minutes. Invert onto wire rack, cake should come out cleanly, and allow to cool.