Pumpkin and White Chocolate Souffle Cake.
Autumn indulgence is at our door, and with that, lots of desserts… or at least lots of pumpkins. This pumpkin and white chocolate souffle cake is the absolute best way to channel the flavors of the season.
I am of the opinion that when you add chocolate to a dessert, nothing else matters. But this pumpkin dessert is a perfect example of sweet delight meeting more sweet delight.
I have a sweet penchant for white chocolate. When I saw this recipe on Victoria Classics, I knew I needed to make it with no further ado. I can tell you for sure that I am happy I did!
This sweet cake is so easy to put together, and it’s the perfect treat for fall. And all of the savory autumnal flavors come through in your very first bite.
I had to modify some techniques along the way and am sharing them here.
This is an excellent recipe for kicking off your holiday season. Whether it’s Halloween, Thanksgiving, or Christmas, you will enjoy making this wonderful dessert.
In this Article
- What is white chocolate?
- What does white chocolate taste like?
- What does souffle mean?
- Ingredients For This Pumpkin White Chocolate Souffle Cake Recipe
- Equipment needed to prepare this pumpkin dessert
- How to Make Pumpkin White Chocolate Souffle Cake
- Personal note
- Baking tips and how to make this recipe pumpkin dessert to perfection:
- If you enjoy this Pumpkin-White Chocolate Souffle Cake recipe, check out these flavorful recipes:
- Pumpkin-White Chocolate Souffle Cake
What is white chocolate?
Because it does not contain any nibs from the cocoa beans, it is not chocolate. It is just cocoa butter mixed with sugar. Some makers add vanilla for flavoring.
The combination of sugar, cocoa butter, and milk makes white chocolate high in saturated fat. It may not be the healthiest food to enjoy, but it is delicious.
What does white chocolate taste like?
Vanilla gives white chocolate a delicate flavor that balances the rich, creamy undertones of the milk-sugar combination.
What does souffle mean?
An egg-based dish originating in France in the early eighteenth century.
A light and fluffy dish made from egg yolks, beaten eggs, and puree that is baked and puffed up during the baking process.
Ingredients For This Pumpkin White Chocolate Souffle Cake Recipe
Large eggs – Always use large eggs unless specified. Also, at room temperature
Vanilla extract – I enjoy the liquid extract, but you can use dry if none of the liquid is on hand.
Sugar – granulated
White chocolate bar – or equivalent white chocolate chips
Unsalted Butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Canned pumpkin – make sure to get pure pumpkin puree, not pumpkin pie filling
Cinnamon – ground
Ginger – ground
Nutmeg – ground
Salt – fine sea salt is excellent for baking
Equipment needed to prepare this pumpkin dessert
I only recommend what I use and love
Shallow oven-proof pan – pour water in and place your springform inside
10-inch springform pan – to bake your dessert and to easily remove it without breaking it.
KitchenAid stand mixer – my go-to machine for all my baking and cooking needs
Medium saucepan – used to melt the chocolate and butter, heavy bottom to prevent it from burning, but cooking more even
Aluminum foil – to cover once done and refrigerate
Parchment paper – to line the bottom of your springform pan
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How to Make Pumpkin White Chocolate Souffle Cake
- Place a pan filled with several cups of water on the lowest rack of a preheated oven.
- Place the eggs, vanilla extract, and sugar into a large bowl of a stand mixer with a whisk attachment. You can also use a large mixing bowl and an electric mixer. Beat until the mixture becomes stiff.
- Melt the butter and white chocolate in a saucepan on the stove, stirring frequently.
- Add pumpkin, cinnamon, ginger, nutmeg, and salt to the melted chocolate mixture.
- Stir the ingredients together until completely combined.
- Combine the pumpkin mixture and egg mixture in the large bowl and stir together.
- Transfer the mixture to a prepared pan sprayed with cooking spray and lined with parchment paper. Bake for the recommended time on the center rack, placed above the simmering water.
- After removing it from the oven, allow the cake to cool to room temperature on a wire rack. Then cover with aluminum foil and refrigerate.
- If desired, garnish with confectioner’s sugar before serving.
- Store slices of leftover cake in an airtight container for up to 3 days. Or, wrap the cake tightly in plastic wrap. You can also freeze it in a freezer-safe bag.
If you wish, you can go lighter on the spices, cinnamon, ginger, and nutmeg. I am not one to have many dishes with cinnamon, but I enjoyed it here.
This dessert needs to be completely cool off before you unmold it. I hurried the process, and it did not turn out too well — the dessert fell apart.
I love the combination of pumpkin and white chocolate. However, you can make variations to this cake using other types of chocolate. Dark chocolate, semi-sweet, or milk chocolate would all work.
Other variations could include making miniature pumpkin and white chocolate cakes. Or you could make it in a square pan and slice it to make pumpkin bars.
Or, drizzle a powdered sugar or cream cheese glaze over top.
Baking tips and how to make this recipe pumpkin dessert to perfection:
This is a side note that may help you with achieving success with this recipe of pumpkin-white chocolate souffle cake.
I do not own a microwave, and if you do, you can melt the unsalted butter and white chocolate in the microwave at intervals, ensuring it will not bubble over.
- The mixture cannot be hot when mixing the pumpkin chocolate mixture with the egg. It will break down. Also, it needs to be mixed well.
- I found that mixing it with a hand whisk was more efficient than the whisk with the mixer. You want to mix and fold to get to the bottom to unify the two mixtures.
- To perfectly line the bottom of the springform with parchment paper, trace the bottom with a pencil and cut with scissors. This method is the simplest way to do it. Trust me. I have read funny ways to achieve that perfect round.
- Be very careful when you are removing the shallow dish that is holding the souffle cake. The water is hot and can scald you pretty bad. My suggestion is to leave it in the oven and remove the springform. Once it is cooled off, take it out of the oven.
- Once the pumpkin white chocolate souffle cake is completely cold, remove the springform by gently passing a knife around the borders and opening up the latch.
- The dusting of confectioner’s sugar, or powder sugar, is optional, but it looks beautiful as a presentation. Serve it to your guest on a cake stand for a grand entrance during Thanksgiving and your holiday season.
If you enjoy this Pumpkin-White Chocolate Souffle Cake recipe, check out these flavorful recipes:
Equipment and products used to make this wonderful recipe
Pumpkin-White Chocolate Souffle Cake
- Preheat the oven to 300℉
- Pour water into a shallow oven-safe pan and position it on the bottom rack of the oven.
- Apply nonstick spray to a 10-inch springform pan.
- Place parchment paper on the bottom of the pan and apply another layer of nonstick spray.
- In a bowl of a stand mixer fitted with a whisk attachment, beat eggs, vanilla extract, and sugar at high speed until the mixture should become stiff and light in color, about 10 minutes.
- Add pumpkin mixture to egg mixture and whisk together quickly and thoroughly. Pour mixture into prepared pan. Bake for 1 hour. Remove from the oven and let cool completely.
- Cover with aluminum foil and refrigerate for at least 4 hours.
- Before serving, remove from pan and sprinkle with confectioner’s sugar, if desired.
- Store in an airtight container in the refrigerator for a maximum of 3 days.
- Before serving, remove from the pan and optionally dust with the confectioner’s sugar.
- Store in an airtight container in the refrigerator for three days.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Originally published on October 4, 2021. Updated on August 22, 2023.