Description
This Pumpkin Chocolate Chunk Cake is a moist and flavorful dessert perfect for fall. Dark chocolate chunks are folded into a tender pumpkin-spiced cake and topped with a rich pumpkin spice cream cheese frosting.
Ingredients
- 8 tablespoons unsalted butter, plus more for greasing the pan
- 1½ cups granulated sugar
- 1 cup pumpkin purée
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups cake flour
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- 1½ teaspoons white vinegar
- 1 cup chocolate chunks
- Pumpkin Spice Cream Cheese Frosting:
- 8 ounces cream cheese, room temperature
- 8 tablespoons unsalted butter, room temperature
- 2 cups confectioners’ sugar, sifted
- 2 teaspoons pumpkin spice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch square cake pan.
- Combine the milk and white vinegar in a small bowl and let sit for 15 minutes to sour.
- In a stand mixer fitted with the paddle attachment, cream the butter until light. Gradually add the granulated sugar, beating until fluffy.
- Add pumpkin purée, eggs, and vanilla extract. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together cake flour, pumpkin spice, baking soda, and salt.
- Add the dry ingredients to the wet mixture and blend well.
- Slowly add the sour milk and beat until fully combined, scraping the sides of the bowl.
- Fold in the chocolate chunks with a rubber spatula.
- Pour batter into the prepared cake pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
- Frosting: In a stand mixer, cream the cream cheese and butter until smooth. Gradually add the sifted confectioners’ sugar. Add pumpkin spice and vanilla extract and mix until well combined.
- Frost the cooled cake and serve.
Notes
- Let the milk sour for a full 15 minutes for best texture.
- Be sure to sift the confectioners’ sugar for a smooth frosting.
- Cool cake completely before frosting to avoid melting the cream cheese layer.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 744 kcal
- Sugar: 69 g
- Sodium: 359 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 95 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 120 mg
