Pumpkin Chocolate Chip Cake with Cream Cheese Frosting
Makes 12 servings
Mixing time: 15 minutes for cake and frosting
Baking: 325 degrees F. for about 40 minutes
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1 cup canned pumpkin
1 cup sugar
1/2 cup canola or corn oil
2 large eggs
2 cups (12 ounces) semisweet chocolate chips
1/2 cup (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 3/4 cups powdered sugar
Make the cake. Position a rack in the middle of the oven. Preheat the
oven to 325 degrees F. Butter a 9-inch square baking pan. Line the
bottom of the pan with parchment paper and butter the paper.
Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger
into a medium bowl and set aside. In a large bowl, using an electric
mixer on medium speed, beat the pumpkin, sugar, and oil until smoothly
blended, about 1 minute. Stop the mixer and scrape the sides of the bowl
as needed during mixing. Mix in the eggs one at a time until blended
into the batter. On low speed, add the flour mixture, mixing just until
it is incorporated. Mix in the chocolate chips until evenly distributed.
Scrape the batter into the prepared pan. Bake just until the top feels
firm and a toothpick inserted in the center comes out clean, about 40
minutes. If the toothpick penetrates a chocolate chip, test another
spot. Transfer the pan to a wire rack to cool for 20 minutes.
Loosen the sides of the cake from the sides of the pan and invert it
onto the wire rack. Remove and discard the paper liner and let the cake
Make the frosting. In a large bowl, using an electric mixer on low
speed, beat the butter, cream cheese, and vanilla until thoroughly
blended and smooth, about 1 minute. Stop the mixer and scrape the sides
of the bowl. Add the powdered sugar, mixing until smooth, about 1
minute, then beat on medium speed for about 1 minute to lighten the
Place a serving plate on the cooled cake and invert the cake onto it so
it is top side up.
Use a thin metal spatula to spread the frosting smoothly over the top of
Use a large sharp knife to cut the cake into 12 squares.
The frosted cake can be covered and stored in the refrigerator for up to
3 days. Let it stand at room temperature for about 1 hour before serving.