November 16, 2015
Food + Drink
With Thanksgiving just a couple of short weeks away, I wanted to share with you one of my favorite family recipes. I just recently discovered this recipe a month or so ago when I was on the hunt for a festive dessert to bring to dinner at Jay’s parents house. When I think about dessert, naturally chocolate always comes to mind. I’m just a chocolate girl; I love chocolate [that’s all there is to it]. So when my mom suggested a Pumpkin Cake, I may have given her the signature “Morgan Eye Roll,” which leads me to two explanations. One, I have a professional eye roll [which is not something I’m proud of, but we can’t always control our talents] and Two, I’m sorry mom, I should know by now that you know best!
Now that we have that long introduction over, I should probably get to the substance of today’s post! So If you are anything like me, and run from anything that isn’t chocolate, please do not run from this desert! I promise you will love it! This Pumpkin Cake is a great twist on a traditional pumpkin pie that is present at every holiday party and gathering [both Thanksgiving and Christmas]. It is easy, there is not mix dry ingredients in one both and wet ingredients in another, then combine them and have 50 dishes to wash! You combine everything in 1 bowl and that is another component to this dessert that I love. I adapted the family recipe, just a bit, by adding chocolate chips into the cake and a little three times more vanilla to the icing.
Packed with rich flavor, traditional holiday taste, moist, versatile, quick and easy, these are a few of my favorite things [about this Pumpkin Cake]! So let’s get to baking, shall we 🙂
for the cake
2 cups sifted Cake flour
½ teaspoon salt
4 teaspoon cinnamon
1 ½ teaspoon baking soda
2 cups sugar
1 cup vegetable/canola oil (either one will work fine)
4 eggs (beaten)
1 can pumpkin (16 oz. can)
3/4 – 1 cup chocolate chips
for the icing
4 oz. cream cheese (half of a package)
½ stick of butter
½ box confectioners sugar
1 tablespoon vanilla extract
for the cake
Preheat your oven to 350 degrees. Grease your pan.
In a medium-size mixing bowl, combine cake flour, salt, cinnamon, and baking soda together.
In a mixer or using a hand mixer, beat egg until smooth. Add in sugar, canola oil, and pumpkin. Mix until smooth.
On a low mix setting, slowly add dry ingredients a little at a time. Mix until smooth.
Fold in chocolate chips.
Bake at 350 degrees for about 50-65 minutes. When you think your cake is ready, stick a toothpick in the center and if it pulls out clean, you are good to go!
Bake time will vary depending on the pan you use. If you would like a shorter bake time, I would suggest using a bundt pan. This decreases your bake time as well as gives a beautiful display. This is my favorite way to make it. For these photos, I chose to use a loaf pan just to try something different! It did take a little longer to bake, about 65 minutes.
for the icing
Cream together cream cheese and butter, add confectioners sugar and vanilla, mix until smooth.
Once your cake has baked a cooled off, top it off with the delicious icing! If you use a bundt pan, you can add your icing when the cake is still slightly warm and it will slide down the sides, leaving you with a beautiful presentation!
This Pumpkin Cake is rich, decadent and festive. If you are in charge of bringing a dessert to a holiday party, this one is the perfect options and I guarantee your guests will be delighted and impressed!
If you try out this recipe please share it and tag me in your picture!
SHOP THIS POST:
Chocolate Chip Pumpkin Cake Recipe