White Chocolate Pumpkin Cake

Alright carboholics. I promised you something good today, and I’m delivering!

white chocolate pumpkin cake

This white chocolate pumpkin cake has white chocolate chips sprinkled throughout an  incredibly moist pumpkin cake, and then gets topped in a hint of cinnamon white chocolate glaze.

white chocolate pumpkin cake

Drool now, drool later but definetely make this. I’ve lightened up so you only have to feel slightly guilty about indulging.

white chocolate pumpkin cake

And yes, every single one of my dessert creations get’s tested prior to eating. It’s a me thing.┬áI have to make sure that it turns out. But I also have to make sure that no one else notices I took a bite. I try to hide it. Of course, the kids and husband are on to me now. They know my game.

Are you like that too when making a new recipe??

trying a slice of pie


White Chocolate Pumpkin Cake


    For the Cake:
  • 2 1/2 cups unbleached all purpose flour or white whole wheat flour
  • 1 1/2 cup brown sugar or coconut sugar
  • 1/4 cup cornstarch or arrowroot powder
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 3 eggs, lightly beaten
  • 1 cup pumpkin puree
  • 2/3 cup milk
  • 1/3 cup oil or nonfat plain greek yogurt
  • 1 cup white chocolate chips
  • For the Frosting:
  • 3 tbsp heavy whipping cream (for lighter version, use milk)
  • 1 cup white chocolate chips
  • 1/2 tsp cinnamon


    To Make the Cake:
  1. Preheat oven to 350 degrees. Lightly grease and flour a bundt pan.
  2. In a large mixing bowl, combine the flour, sugar, cornstarch or arrowroot powder, baking powder, salt and spices until blended well.
  3. In a small mixing bowl combine the eggs, pumpkin, milk, and oil or greek yogurt, stirring until smooth. Add the pumpkin mixture to the flour mixture, continuing to stir for two minutes until cake is blended well. Fold in the white chocolate chips.
  4. Pour mixture into the bundt pan and cook at 350 degrees for 40-45 minutes until toothpick inserted in the center comes out clean. Remove from oven and allow cake to cool in the pan for about twenty to thirty minutes before inverting it onto a cake pan to continue cooling. Glaze once cake is cool.
  5. To Make The Glaze:
  6. In a small saucepan, heat the whipping cream or milk just to boiling. Remove from heat and stir in the white chocolate chips, stirring constantly until smooth. Drizzle evenly over the cake.

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