Pumpkin Chocolate Chip Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fold in the chocolate chips evenly.
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Allow cake to cool in the pan on a wire rack before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use room temperature eggs for better batter consistency and rise.
For extra moistness, avoid overbaking and check doneness starting at 40 minutes.