Pumpkin-Spice Cake with Chocolate Chips

Rating: 3.98 stars
117 Ratings
  • 5 star values: 56
  • 4 star values: 27
  • 3 star values: 19
  • 2 star values: 6
  • 1 star values: 9

This pumpkin cake recipe from pastry chef Katherine Thompson satisfies both seasonal and cocoa cravings, thanks to a combination of ground cinnamon, cloves, ginger, and nutmeg, plus canned pumpkin purée.

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Recipe Summary test

Servings:
12
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Ingredients

For the Cake
For the Creme Fraiche Glaze

Directions

  • Make the cake: Preheat oven to 350 degrees. Spray an 8-to 10-cup Bundt pan with cooking spray; set aside.

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  • Sift flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together into a medium bowl; set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. With the mixer running, slowly add oil. Add flour mixture and chocolate chips; mix on low speed until just combined.

  • Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before inverting cake onto rack or serving plate.

  • Make the creme fraiche glaze: Meanwhile, in a small bowl, mix together creme fraiche and 3/4 cup confectioners' sugar until smooth. Add more confectioners' sugar as necessary to reach desired thickness. Drizzle glaze over cake and serve.

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Reviews (6)

117 Ratings
  • 5 star values: 56
  • 4 star values: 27
  • 3 star values: 19
  • 2 star values: 6
  • 1 star values: 9
Martha Stewart Member
Rating: 4 stars
12/10/2011
this is a wonder cake but i changed it around a little. It calls for 2 cups of pumpkin I just put one can in because for two cups I had to buy two cans and I wasted over half a can of pumpkin. also i threw a bag of white chocolate chips in it it made it so moist. Also duncan hines has a frosting in a bottle you can use instead of the creme fraiche and they did have a coupon on there website.
Martha Stewart Member
Rating: Unrated
11/01/2011
I made this cake to take to my bible study. Everyone raved about it. But, it takes hours to make creme freiche, so plan to do that the day before. The cake was a little dry, but maybe I put too much flour in it. But no one noticed my mistakes: they loved it. Also, I did not have a bundt pan, K mart was all out, so I went to a thrift shop and there it was for $8, so I was lucky. yummmmmmmm
Martha Stewart Member
Rating: Unrated
11/01/2011
made Dio de los Muertos baskets for my grown kids. included pumpkin bundt cake. used brite tissue inclosed a sugar skull & and bride& groom card also magnet . they loved it...
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Martha Stewart Member
Rating: Unrated
10/25/2011
i wanted 2 cakes instead of one, so i used loaf pans. i was short 1 1/2 cup white sugar so, added 1 cup br.sugar. almost forgot the oil & mixed by hand due to no mixer.. i'm sending it to the kids. hope it will work.
Martha Stewart Member
Rating: 4 stars
10/22/2011
This cake is EXCELLENT and perfectly autumnal. I made a few changes, though. First of all, I used 1 1/2 cups white sugar and 1 cup brown. The cake is probably a duller orange color, but I like more of a caramel flavor. I also added a teaspoon of vanilla to the batter, and a scant cup of toasted, chopped pecans. And I took the cloves down to 1/8 teaspoon, because I find that flavor overpowering. Also, I used sour cream instead of creme fraiche in the glaze. Turned out very yummy!
Martha Stewart Member
Rating: 4 stars
10/22/2011
Can anyone tell me which cake pan exactly this is? 12-cup Anniversary or Collection Original nonstick? The cake came out perfectly, and looked scrumptious!
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