Choco Chip Pumpkin Sheet Cake
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About Choco Chip Pumpkin Sheet Cake
Fill your home with the aroma of the warm spices and welcome the wintery chill with this comforting and sublime pumpkin cake. Beautiful tender crumb dotted with chocolate chips, walnuts and cranberries will make even your kids fall in love with this cake, I promise.
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Recipe Time & More
Ingredients
Dry Ingredients
- 1 cup All Purpose Flour (Maida)
- 1 cup Wholemeal (Atta)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ teaspoon Cinnamon Powder (adjust to taste)
- ¼ teaspoon Cloves (powdered )
- ¼ teaspoon Cardamom Powder
- Additives
- 1 cup Chocolate Chips (Dark or Semi sweet, what ever you prefer)
- ½ cup Walnuts (chopped )
- ½ cup Cranberries (Dried )
Wet Ingredients
- 2 tbsp Yogurt
- 1 cup Sugar (I used brown Sugar)
- ½ cup Oil
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1 cup Pumpkin Puree (store brought or homemade)
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Instructions
- Set the oven to heat at 180 degrees C
- Prepare a 9 inch by 11 inch pan by greasing it lightly and lining it with parchment paper or butter paper. In case you do not have either, grease the pan and then dust it with flour. Shake off excess flour and set the pan aside.
- In a large mixing bowl, sift together the dry ingredients.
- Reserve and set aside one fourth cup of chocolate chips. Add and gently whisk the rest three fourth cup of chocolate chips, along with other additives to the flour and set the bowl aside. (read notes)
- In another mixing bowl, whisk together yogurt and sugar for half minute and then add oil.
- Whisk again, till you have a homogeneous mixture. Now add eggs, one at a time along with vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix it in, using a spatula, till the ingredients just come together.
- Pour the batter into the prepared pan and scatter the remaining chocolate chips over the batter.
- Bake in the oven till the skewer inserted in the centre of the cake comes out clean. (The suggested time for baking might vary depending on the thermostat of your oven)
- Once done, remove the pan from the oven and set it aside for 10 minutes. Carefully remove the cake on a wire rack.
- Cool completely before slicing the cake. Slice and serve with the beverage of your choice.
- Yield – 20 pieces
Recipe Notes
- I scattered the walnuts and cranberries on the top of the cake instead of adding it to the batter. Feel free whichever way you like it.
- My family does not like too many nuts in their bakes, therefore I simply scatter some over the top.
- You can increase the quantity of chopped walnuts to one cup, adding half to the batter and scattering rest over the top. You can apply the same to cranberries.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 429kcal | Carbohydrates: 58g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 317mg | Potassium: 195mg | Fiber: 3g | Sugar: 33g | Vitamin A: 3822IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg
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Taruna Deepak
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Such a perfect dish! Thank you.
Such a scrumptious dish! Thank you.
This looks so good! Appreciate the share.