The soft pumpkin and chocolate cake is an autumn dessert rich in flavor, perfect for breakfast or a snack.
This cake is very soft thanks to the pumpkin puree, and at the same time light and fragrant thanks to the addition of vanilla. Easy to prepare, it’s a dessert that conquers both adults and children with its delicate flavor and soft texture.
It is also ideal for those who want to use leftover pumpkin, and can be enriched with ginger or cinnamon.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12 oz pumpkin (cleaned)
- 2 eggs
- 0.5 cup sugar
- 1.25 cups all-purpose flour
- 2 packets vanilla
- 1 pinch salt
- Half packet baking powder
- 3.5 oz chocolate chips
- to taste powdered vanilla sugar (optional / for decoration)
Tools
- Blender
- Bundt cake mold
- Electric whisks
Steps
Clean and cut the pumpkin into cubes. Cook it in the oven or in an air fryer until it is soft (about 10-15 minutes).
Once cooked, blend it with a mixer to obtain a smooth puree. Set it aside and let it cool.
Preheat the oven to 350°F and grease a bundt cake mold. I use a cake release spray, which allows me to have perfect results!
In a large bowl, beat the eggs with the sugar until you get a light and fluffy mixture. To do this well, I recommend using electric whisks.
Add the cooled pumpkin puree and continue mixing well.
Combine the baking powder, vanilla, and sifted flour a little at a time and continue mixing with the whisks to avoid forming lumps.
At this point, add the chocolate chips and mix with a spatula.
Pour the batter into the bundt cake mold and bake at 350°F for about 30/35 minutes. After this time, check the baking by doing the toothpick test: insert a toothpick in the center of the cake, if it comes out dry, the cake is ready.
Once baked, let the cake cool in the mold, then unmold it and decorate with powdered sugar.
Enjoy your dessert!
Storage and Tips …
Store covered with a cake dome
Consume within 2/3 days.
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