$ $ $ $ $
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50 mins

Pumpkin Cake With Dark Chocolate Chunks
this cake is so easy make and perfect for snacking--it's the perfect transition into fall baking

Posted by Golden Brown and Delicious | Jessica D. from St Louis, Missouri, United States • Published See Golden Brown and Delicious | Jessica D.'s 7 projects »
  • Step 1

    Preheat the oven to 300 degrees. Grease an 8-inch cake pan with no-stick spray and line with parchment. Grease again and set aside.

  • Step 2

    In a small bowl, mic the flour, baking soda, and salt. Set aside.
    In a medium bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, pumpkin, vegetable oil, and vanilla until well combined.

  • Step 3

    Alternately add the dry ingredients and the milk, mixing until just combined after each addition. Stir in the chopped chocolate.

  • Step 4

    Pour the batter into the prepared pan and bake for 35-40 minutes, or until the cake is set and a toothpick comes out clean.
    Immediately place the cake in the freezer for 20 minutes, then remove from the pan and let cool completely.

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