Pumpkin-Chocolate Chip Cake
The pumpkin and pumpkin-friendly spices (cloves, cinnamon, allspice) meld surprisingly well with the bits of chocolate. This dark, moist tube (or Bundt) cake is rich enough to serve unfrosted, and it's just the ticket when you want to serve a dessert that's substantial, yet not too sweet.
Ingredients
- 4 large eggs
- 2 cups puréed pumpkin (1-pound can)
- 1 cup vegetable oil
- 1 cup bran cereal
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1/2 teaspoon EACH ground cloves and cinnamon
- 1/4 teaspoon EACH allspice and ginger (or substitute 1 1/2 teaspoons pumpkin pie spice for the preceding four spices)
- 1 cup chopped walnuts
- 2 2/3 cups chocolate chips
Instructions
- Preheat the oven to 350°F. Grease and flour a 10" tube or Bundt pan.
- In a large bowl, beat eggs until foamy.
- Stir in pumpkin, vegetable oil and bran cereal; combine well.
- In another bowl, sift together flour, baking soda, baking powder, salt, sugar, and spices.
- Add to wet ingredients and mix gently, until just combined.
- Stir in nuts and chocolate chips.
- Spoon the batter into the prepared pan.
- Bake in preheated 350°F oven for 70 minutes, or until a cake tester inserted in the center comes out clean.
- Remove from the oven and cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a rack before slicing.
- Store, loosely covered, at room temperature for 5 days, or freeze for up to 3 months.
Recommended For You
Reviews
Delicious, and I added the cake enhancer as I just ordered a new box. I put just a small amount of choc chips in one half (swirled in after filling the bundt pan) and left the other half plain; while baking, the smell was WONDERFUL with all of the spices. Unfortunately, I didn't grease my pan enough, so I ate the (plain) half that was a mess (but sooooo good) and gave away the nice side. I will definitely make it again ~
A few years ago, this would have almost been a no-brainer when my wife always had bran cereal for breakfast. But then she switched to oatmeal. So, not wanting to buy a box of bran cereal and just use one cup (wasteful), I decided to take a chance and use o9ld-fashioned oats. I let the wet ingredients (that contained the oatmeal) sit for about 10 minutes, just in case, and then completed the recipe as specified here. Came out wonderfully. While I certainly can't compare it to a version with bran cereal, the change in cereal didn't appear to change things very much.
Very moist, delicious cake. I reduced the sugar by 50% and it was still plenty sweet! Baked it in a regular 13x9 inch pan as one of the other reviewers suggested, and started checking it around 30 minutes.
This pumpkin cake is so good. Everyone at our cookout raved about it. When they left for home, all that was left was an empty cake plate. This will be a favorite keeper recipe.
My husband doesn't care for pumpkin but he can't get enough of this cake! Here in Denver, the recipe produces a very flat cake top with an oily moist crumb. When I made it this morning, I reduced the oil by 2 tablespoons and it rose better and doesn't look as oily. I'll keep reducing the oil by 1 tablespoon until I get the texture I'm looking for. Has anyone converted this to gluten-free? What did you use for the GF cereal flakes?This recipe should be just fine using the Gluten-Free Measure for Measure Flour, Mel. As for the cereal, look for any oat bran cereals, which are naturally gluten-free. Annabelle@KAF
This cake was delicious, but I thought the chocolate flavor kind of dominated the pumpkin. Was thinking of reducing the amount of chocolate chips in the recipe-what do you think KAF?We say let your taste buds be your guide, Sandy! Feel free to reduce or omit the chocolate chips, or replace them with something else. Nuts, white chocolate, or cinnamon chips could all be tasty. Happy baking! Kye@KAF
The cereal - is it flakes or the bud-type?The kind of bran that should be used in this recipe is the cereal that comes in flakes. It adds a pleasant texture and earthy flavor to this pumpkin cake that makes it delicious. Kye@KAF
I used a bundt loaf pan that makes 4 loaves and a star pan, baked for 45 minutes, they came out beautifully. So nice and moist and very tasty. Makes a wonderful gift. Freezes well too. I will make this again.
I have baked this cake now several times and absolutely love it! My guests also love this cake - it is very flavorful and moist. I have used both a Bundt pan as well as a 9x13 inch pan (same temp for about 40 minutes) and both work well. Be sure to grease your pan of choice well, and also let the cake cool completely before removing from the pan. I have tried using both chocolate chips (Ghirardelli baking chips - 60% cacao) and chopped (dark) chocolate, and I prefer the chopped chocolate as it melts better into the cake (the chips only partially melt). I often tweak a recipe but I don't find any tweaking necessary with this one. If you love pumpkin I highly recommend this cake - it's a winner!
Everybody loved it.. I added a bit of vanilla... Great recipe!!