Chocolate Chip Pumpkin Cake with Vanilla and Orange Zest: A Perfect Fall Treat

As the days grow shorter and the air gets crisper, cosy flavours like pumpkin and spices take centre stage. This chocolate chip pumpkin cake with hints of vanilla and fresh orange zest brings a unique twist on a classic seasonal treat. The rich pumpkin blends seamlessly with chocolate chips, while vanilla adds warmth, and the zest of orange adds a burst of brightness, lifting each bite.

Do you want to know how to make this delicious dessert that’s perfect for gatherings or just a quiet evening with a cup of tea? Check the recipe below!

Practical Tips & Recipe Notes!

Would you like to enhance your cake a bit? Here are some recommendations:

1. Pumpkin Purée: Ensure to use pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices. You can find the recipe I used here!
2. Room Temperature Ingredients: If possible, allow your eggs to reach room temperature before adding them to the batter. This helps them incorporate more smoothly for a fluffier texture.
3. Chocolate Choices: Semi-sweet chocolate chips provide just the right amount of sweetness, but dark chocolate chips work well for a slightly more intense flavor.
4. Storage: This cake stays fresh covered at room temperature for up to two days or refrigerated for up to a week. You can also freeze it without the glaze for up to three months.

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📖 Recipe

Ingredients

• 115g unsalted butter
• 195g all-purpose flour
• 1¼ tsp baking powder
• ½ tsp fine sea salt
• 1 tsp ground cinnamon
• ¾ tsp ground ginger
• ½ tsp ground cloves
• 200g granulated sugar
• 1 tsp finely grated orange zest
• 1½ tsp vanilla extract
• 3 large eggs at room temperature
• 215g pure pumpkin (check my recipe here!)
• 100g chopped chocolate or chocolate chips

Instructions

1. Preheat the oven to 160°C.
2. Butter and flour a loaf pan or grease the pan and then line it with a sheet of parchment paper
3. Whisk the flour, baking powder, salt, cinnamon, ginger, and cloves together and set aside.
4. In a large bowl, combine the sugar, orange zest, and vanilla until fragrant, then add the melted butter and whisk to combine.
5. Add the eggs one at a time, whisking well after each addition.
6. Stir in the pumpkin purée.
7. Switch to a spatula or large spoon and fold the flour mixture into the pumpkin mixture in two parts, folding just until combined.
8. Be careful not to overmix the batter.
9. Fold in most of the chocolate, leaving about a tablespoon to scatter on top.
10. Spoon the batter into the prepared loaf pan, smooth the top, and then scatter the reserved chocolate on top.
11. Bake until the loaf is golden brown, pulls away slightly from the edges of the pan, and a toothpick inserted into the centre comes out with just a few moist crumbs, 55 to 75 minutes.
12. Cool the loaf in the pan for 15 minutes, then remove it from the pan, transfer it to a cooling rack, and cool completely.

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Final Thoughts

This Chocolate Chip Pumpkin Cake with Vanilla and Orange Zest offers a delightful blend of flavours. With the comforting taste of pumpkin, the decadence of chocolate, and a refreshing twist from the orange, it will become a favourite during fall.

Happy baking! 👩🏻‍🍳