Hot Chocolate Pumpkin Cake
This Hot Chocolate Pumpkin Cake will make all your winter worries melt away!
Whether you are ready or not, the winter months are quickly approaching.
For some, this means months upon months of coldness..for others, it means fun flannel layers and playing in the snow.
In my house? It means it’s time to create epic recipes that warm my soul, taste buds and belly.
It’s not often that a dessert knocks me off my feet…but this cake truly does.
I mean, seriously…how can you not love the combination of two of the most perfect Fall and Winter flavors out there?
Hot chocolate AND pumpkin? Yes, please!
What I love about this pumpkin cake is that it’s simple to make, but it tastes like you spent a ton of time creating it.
I always bake desserts with love knowing that I’m going to be sharing them with family and friends, so I want the taste and flavor to be perfectly on point.
This holiday season, treat those in your life by sharing the joy of this amazing dessert.
This Hot Chocolate Pumpkin Cake is one of the best ways to show your love and appreciation for them being in your life, and it’s even more fun to enjoy it together!
HOT CHOCOLATE PUMPKIN CAKE INGREDIENTS
To make this pumpkin cake, you will need:
PUMPKIN: one (15 oz.) can pure pumpkin. Not pumpkin pie filling.
SUGAR: 2 cups of granulated sugar.
EGGS: 3 large eggs.
BROWN SUGAR: 1/2 cup dark or light brown sugar.
BUTTER: 1/2 cup butter (1 stick) melted in the microwave.
CANOLA OIL: just 1/2 cup of canola oil or vegetable oil.
NIELSEN-MASSERY MADAGASCAR BOURBON PURE VANILLA EXTRACT: 1 tablespoon of the BEST vanilla extract EVER! Vanilla from Madagascar has a sweet, creamy flavor with velvety after-tones and makes for an excellent “all-purpose” vanilla, perfect for any sweet or savory recipe. It’s the only vanilla I use!
NIELSEN-MASSEY PURE CHOCOLATE EXTRACT: 1 teaspoon of pure chocolate extract, this is what gives this pumpkin cake the hot chocolate flavor. SO GOOD!
DRY INGREDIENTS: the basics…flour, baking soda, cinnamon, nutmeg and salt.
MINI CHOCOLATE CHIPS: you will need 1 (12 oz.) package of miniature semisweet chocolate chips.
MARSHMALLOW CREME: drizzle as much or as little as you want before serving.
MINI MARSHMALLOWS: totally optional 🙂
WHY I LOVE NIELSEN-MASSERY VANILLAS
I love Nielsen-Massey because they use as few ingredients as possible when producing their pure vanilla extracts to create the highest-quality product available.
AND…all Nielsen-Massey products are all-natural, GMO-free, certified gluten-free, certified Kosher, and allergen-free.
HOW TO MAKE HOT CHOCOLATE PUMPKIN CAKE
PRE-STEP: Preheat oven to 350F degrees. Generously grease 10-in. bundt pan with shortening or non-stick cooking spray.
STEP 1: Using an electric mixer, beat pumpkin, sugar, eggs, brown sugar, butter, canola oil and extracts until blended.
STEP 2: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Add to pumpkin mixture. DO NOT OVERMIX!
STEP 3: Stir in chocolate chips.
STEP 4: Add to prepared pan. Bake for 55-65 minutes or until toothpick inserted into center comes out clean. Cool in pan for 30 minutes before removing and placing on a wire rack; cool completely before drizzling marshmallow creme over top.
ADDITIONAL BAKING TIPS
DON’T OVERMIX THE CAKE BATTER!: If you overmix the cake batter when adding the dry ingredients, the cake will come out way too dense and heavy.
COAT BUNDT CAKE PAN GENEROUSLY: I love using bundt cake pans because it makes the cake look so pretty BUT if you don’t properly grease the bundt pan, sometimes the cake won’t come out of the pan and you will end up with a not so pretty cake. SO…..make sure that you GENEROUSLY grease your pan with shortening or non-stick cooking spray.
DON’T WANT TO MAKE A BUNDT CAKE: No problem, you can make this into a sheet pan cake or two-layered cake. Or even cupcakes!
BAKING TOOLS NEEDED
ELECTRIC MIXER: I love my KitchenAid Mixer, I use it for everything. Makes baking so much easier!
MIXING BOWLS: I love these mixing bowls, they’re so durable and the colors are so fun!
BUNDT CAKE PAN: This is the bundt cake pan that I used and I love that it is non-stick…makes it easier to get the cake out!
MORE PUMPKIN RECIPES
- 1 can (425g) pure pumpkin
- 2 cups (250g) sugar
- 3 large eggs
- 1/2 cup (115g) packed brown sugar
- 1/2 cup (1 stick or 115g) unsalted butter, melted
- 1/2 cup (118ml) canola oil
- 1 Tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1 teaspoon Nielsen-Massey Pure Chocolate Extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/4 (64g) miniature semisweet chocolate chips
PRE-STEP: Preheat oven to 350F (177C) degrees. Generously grease 10-in. bundt pan with shortening or non-stick cooking spray. STEP 1: Using a electric mixer, beat pumpkin, sugar, eggs, brown sugar, butter, canola oil and extracts until blended. STEP 2: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Add to pumpkin mixture. STEP 3: Stir in chocolate chips. STEP 4: Add to prepared pan. Bake for 55-65 minutes or until toothpick inserted into center come out clean. Cool in pan for 30 minutes before removing and placing on a wire rack; cool completely before drizzling marshmallow creme over top.
Amount Per Serving: Calories: 0
I’m partnering with Nielsen-Massey to bring you today’s recipe. All opinions are my own. Thank you for helping me work with companies I love!