Pumpkin White Chocolate Cake
Indulge in the cozy flavors of fall with this irresistibly moist Pumpkin White Chocolate Cake, a dessert that effortlessly combines warm autumn spices with the creamy decadence of white chocolate. Featuring a harmonious blend of cinnamon, nutmeg, and ginger, this cake is brought to life with pure pumpkin puree for a rich texture and flavor. The addition of buttermilk ensures a tender crumb, while pockets of melty white chocolate chips make every bite a luxurious treat. Perfectly easy to whip up in just an hour, this crowd-pleaser is ideal for holiday gatherings, potlucks, or simply as a sweet seasonal indulgence. Serve it with a dusting of powdered sugar or a dollop of whipped cream for the ultimate finish. Whether you're searching for a flavorful twist on pumpkin desserts or a showstopping fall cake, this recipe has it all!
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Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 1.5 cups pure pumpkin puree
- 2 teaspoons vanilla extract
- 1.5 cups white chocolate chips
- 0.5 cup buttermilk
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or line it with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and vanilla extract until fully combined.
Step 5
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Start and end with the dry ingredients. Do not overmix.
Step 6
Fold in the white chocolate chips gently using a spatula.
Step 7
Pour the batter into the prepared baking pan and spread it evenly.
Step 8
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Step 9
Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Step 10
Optional: Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra touch.
Nutrition Facts
| Serving size | (1766.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5764.4 |
| Total Fat 274.8g | 0% |
| Saturated Fat 170.9g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1018.9mg | 0% |
| Sodium 4114.8mg | 0% |
| Total Carbohydrate 788.9g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 508.3g | |
| Protein 83.6g | 0% |
| Vitamin D 186.4IU | 0% |
| Calcium 1097.5mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 3008.9mg | 0% |
Source of Calories