Easy Pumpkin Chocolate Chip Bundt Cake
This Easy Pumpkin Chocolate Chip Bundt Cake features a delicious, homemade pumpkin spice cake, chocolate chips, and is topped with a beautiful chocolate ganache glaze. This pumpkin cake is delicious, easy, and perfect for Fall or Thanksgiving!
Easy Pumpkin Chocolate Chip Bundt Cake
Happy Tuesday everyone! We’re back today with another delicious fall dessert, and it includes two of my personal favorites – pumpkin and chocolate.
Today I’m sharing my Easy Pumpkin Chocolate Chip Bundt Cake recipe and it’s one that you’ll definitely want to try out during the month of October or November.
This pumpkin cake would also be a beautiful and delicious cake to make for the Thanksgiving holiday.
This Pumpkin Chocolate Chip Bundt Cake features a homemade pumpkin cake that is flavored with delicious cinnamon and pumpkin pie spice and loaded with chocolate chips.
To top it off right, this cake is decorated with a beautiful dark chocolate ganache and sprinkled with mini chocolate chips for a show-stopping Fall cake.
More Pumpkin Desserts To Try:
- Swirled Pumpkin Cream Cheese Bread
- Easy Pumpkin Pie Streusel Bars
- 15 Easy Pumpkin Dessert Recipes for Fall
Easy Pumpkin Chocolate Chip Bundt Cake
This Pumpkin Chocolate Chip Bundt Cake is super easy to make and you really only need a few simple ingredients to make it. I just love how the delicious fall spices in this pumpkin cake taste with the chocolate chips, and the cake is so moist and flavorful.
I’m also a huge fan of how Bundt cakes look, and they’re always a great choice to make when you’re having family or friends over.
Bundt cakes like this one and my Double Chocolate Cranberry Bundt Cake take way less effort to make than traditional layered cakes, and the possibilities are pretty much endless when it comes to decorating one.
You can drizzle it with chocolate, dust it with powdered sugar, top it with a fruit filling, or leave it plain and it’s delicious either way!
Pumpkin Cake Tips & Tricks
Below I’ve included some of my favorite tips and tricks for making this pumpkin chocolate chip cake. These tips will help you ensure your pumpkin cake turns out amazing every time!
- Use 1/2 cup unsweetened applesauce as a substitute for 1/2 cup of the oil in this cake. It’s a healthy alternative that lessens the fat content, and the cake will still be super moist.
- Use a flour sifter like this one. Sifted flour will make your cake light, airy, and delicious, and helps it bake more evenly.
- Use a pastry bag like this one to easily and beautifully decorate your cake with chocolate ganache
- If dark chocolate isn’t your favorite, feel free to use semi sweet, milk chocolate, butterscotch, or caramel chips for your ganache instead. I personally love the contrast the dark chocolate adds to the sweet pumpkin, but I think I’ll actually try the caramel chips next time for a delicious switch!
Ingredients Needed:
Pumpkin Chocolate Chip Cake
- pumpkin puree
- oil
- unsweetened applesauce
- light brown sugar
- granulated sugar
- large eggs
- self-rising flour
- cinnamon
- pumpkin pie spice
- semi-sweet chocolate chips
Chocolate Ganache
Must-Have Tools:
- Bundt Cake Pan
- Mixing Bowls
- Sifter
- Rubber Spatulas
- Whisk
- Measuring Cups & Spoons
- Cooling Rack
- Pastry Bag (for icing cake)
- Cake Stand with Glass Dome Lid
How to Make Pumpkin Chocolate Chip Bundt Cake
Start by preheating your oven to 350 degrees. Spray your Bundt cake with a non-stick cooking spray and set aside.
In a large mixing bowl, combine pumpkin, oil, applesauce, and eggs and whisk until smooth. Next add in the sugar, brown sugar, cinnamon, and pumpkin pie spice and stir until combined.
Next, use a sifter and sift in your self-rising flour 1 cup at a time. I always recommend using a sifter for cakes because it is going to ensure there aren’t any lumps and will make the texture light and airy.
Gently fold each cup of sifted flour into your wet ingredients until just combined, and be careful to not over mix the batter. You want to mix it just until the flour is no longer visible. Stir in 1 cup of chocolate chips and pour evenly into your prepared Bundt cake pan.
Place your cake in the oven and bake for 45-55 minutes or until a toothpick comes out clean in the center of the cake. Mine baked perfectly at 50 minutes, but I always recommend checking at the lowest time first.
Remove from oven, place pan on a wire rack, and let cool for 15 minutes. Place the stand or plate you plan to serve the cake on on top of the Bundt cake pan and carefully flip it over. Let cake cool for an additional 10 minutes before glazing.
To make your chocolate ganache, place the butter, dark chocolate chips (or semi-sweet), and light corn syrup in a microwave-safe bowl. Microwave for 30 seconds, stir, and continue microwaving for 15 second intervals until the mixture is completely smooth. Let ganache sit for 10 minutes.
To decorate your cake, you can either use a spoon and create drizzles all over the cake or for a more beautiful show-stopping finish like I created, place the ganache in a cake icing bag and snip the end.
Starting at the top center of your cake, begin drizzling a circle around the cake and continue with more circles until you’ve reached the outer edge of the top. Once all the chocolate has been applied, gently shake the cake from side to side and gently tap on the table to get the icing to naturally fall down.
This step might sound complicated, but I promise it’s actually really easy and your cake will look gorgeous! Sprinkle the top of the cake with mini chocolate chips as desired, and let the ganache set before slicing and serving.*
Easy Pumpkin Chocolate Chip Bundt Cake
This Easy Pumpkin Chocolate Chip Bundt Cake features a delicious, homemade pumpkin spice cake, chocolate chips, and is topped with a beautiful chocolate ganache glaze.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 16 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Pumpkin Chocolate Chip Cake
- 1 (15oz) can pumpkin puree
- 1/2 cup oil
- 1/2 cup unsweetened applesauce
- 1/2 cup + 1 tbsp light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 3 cups self-rising flour (or all-purpose flour + 2 tsp baking soda & 1 tsp salt)
- 1/2 Tbsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup semi-sweet chocolate chips
Chocolate Ganache
- 3 Tbsp. unsalted butter
- 3/4 cup dark chocolate chips (or semi-sweet chocolate chips*)
- 1 Tbsp light corn syrup
- mini chocolate chips, for garnish
Instructions
- Start by preheating your oven to 350 degrees. Spray your Bundt cake with a non-stick cooking spray and set aside.
- In a large mixing bowl, combine pumpkin, oil, applesauce, and eggs and whisk until smooth. Next, add in the sugar, brown sugar, cinnamon, and pumpkin pie spice and stir until combined.
- Next, use a sifter and sift in your flour 1 cup at a time. Gently fold each cup of sifted flour into your wet ingredients until just combined. As I advise with all baked goods, DO NOT over mix.
- Stir in 1 cup of chocolate chips and pour into your prepared Bundt cake pan.
- Place your cake in the oven and bake for 45-55 minutes or until a toothpick comes out clean in the center of the cake. Mine baked perfectly at 50 minutes, but I always recommend checking at the lowest time first, and adding additional time as needed.
- Remove from oven, place pan on a wire rack, and let cool for 15 minutes.
- After 15 minutes, place the stand or plate you plan to serve the cake upside down on top of the Bundt cake pan and carefully flip it over. Let cake cool for an additional 10 minutes before glazing.
- To make your chocolate ganache, place the butter, dark chocolate chips (or semi-sweet), and light corn syrup in a microwave-safe bowl. Microwave for 30 seconds, stir, and continue microwaving for 15 second intervals until the mixture is completely smooth. Let ganache sit for 10 minutes.
- To decorate your cake, you can either use a spoon and create drizzles all over the cake or for a more beautiful show-stopping finish like I created, place the ganache in a cake icing bag and snip the end.
- Starting at the top center of your cake, begin drizzling a circle around the cake and continue with more circles until you’ve reached the outer edge of the top. Once all the chocolate has been applied, gently shake the cake from side to side and gently tap on the table to get the icing to naturally fall down. It might sound complicated, but I promise it’s actually really easy and your cake will look gorgeous!
- Sprinkle the top of the cake with mini chocolate chips as desired, and let the ganache set before slicing and serving.*
Notes
- If you prefer, you can use semi sweet chocolate chips instead of dark chocolate chips for the chocolate ganache. Keep in mind this substitution will make it sweeter, so you might not need to use as much.
- The chocolate ganache does take some time to set up. I usually make this cake a day ahead or early in the day that way it will be all set up and ready to slice by dessert time! You can also place in the fridge to get the ganache to set quicker.
- Leftover pumpkin cake can be stored in an airtight container and stored at room temperature for up to 1 week.
More Delicious Cake Recipes:
- Double Chocolate Cranberry Bundt Cake
- Best Ever Pina Colada Cake
- Luscious Strawberry Pineapple Cake
- Quick Pineapple Upside Down Cake
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I hope you enjoyed today’s recipe for Easy Pumpkin Chocolate Chip Bundt Cake! Do you love pumpkin and chocolate too? Let me know in the comments below!
Thanks for stopping by! – Cara
This looks absolutely delicious!
Thanks Chelsea! It’s the perfect Fall cake!