Pumpkin-White Chocolate Souffle Cake

  • 5 hrs 15 mins total
  • 15 mins prep
  • 1 hr cook
  • 4 hrs Cooling
  • serves 6 people

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Pumpkin-White Chocolate Souffle Cake.

Autumn indulgence is at our door and with that lots of desserts, or at least lots of pumpkins. And when you add chocolate to a dessert, nothing else matters. Here is a perfect example of sweet delight meeting more sweet delight.

I have a sweet penchant for white chocolate, therefore when I saw this recipe on Victoria Classics, I needed to make it with no further ado. I am happy I did!!! Not only it is very easy to put together, but from the first bite, all the savory fall flavors are coming to your bursting.

Here is a great recipe for your holiday season starting. Halloween, Thanksgiving, as well as Christmas, you will enjoy making this wonderful dessert.

Cooking TIPS and recipe notes:

  • 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 in intervals making sure it will not bubble over.
  • When mixing the pumpkin chocolate mixture with the egg mixture, the mixture cannot be hot. Also, it needs to be mixed well. I found that mixing it by hand with a whisk was more efficient than by the whisk of the mixer.  You want to mix and fold to get to the bottom to have a unification of the two mixtures.
  • To perfectly lining the bottom of the springform with parchment paper, trace the bottom of the springform with a pencil and then cut along 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, remove the springform. Once it is cool off take it out of the oven.
  • Once the pumpkin white chocolate souffle cake is completely cold, remove the springform by gently first passing a knife all around the borders and then 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.

Looking for other delicious recipes? 

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Equipment and products used to make this wonderful recipe

Nutrition Facts
Pumpkin-White Chocolate Souffle Cake
Amount Per Serving
Calories 538 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g119%
Cholesterol 212mg71%
Sodium 332mg14%
Potassium 295mg8%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 53g59%
Protein 9g18%
Vitamin A 10254IU205%
Vitamin C 3mg4%
Calcium 124mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Pumpkin-White Chocolate Souffle Cake

  • 5 hrs 15 mins total
  • 15 mins prep
  • 1 hr cook
  • 4 hrs Cooling
  • serves 6 people


Original recipe yields 6 servings

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  • 6 large eggs
  • 1 ½ teaspoons vanilla extract
  • ½ cup sugar
  • 6 tablespoons sugar
  • 8 ounces white chocolate bar, chopped
  • ½ cup unsalted butter
  • 1 ½ cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt


  1. Preheat oven to 300F. Fill a shadow oven-proof pan with water and place it on the lower oven rack. Spray a 10-inch springform pan with nonstick spray. Line bottom with parchment paper and spray again.

  2. In a bowl of a stand mixer fitted with a whisk attachment, beat eggs, vanilla extract, and sugar at high speed until the mixture becomes stiff and light in color, about 10 minutes.

  3. Meanwhile in a medium pan, melt the butter and white chocolate over low heat, stirring until all melted. Add pumpkin, cinnamon, ginger, nutmeg, and salt. Stir to combine well.

  4. 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.

  5. Cover with aluminum foil and refrigerate for at least 4 hours. Before serving, remove from pan and sprinkle with confectioner’s sugar, if desired. Refrigerate in an airtight container for up to 3 days.

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Comments (28) Post a Reply

  1. chris david says:

    Preach it…! I appreciate you chiming in from the recipients point of view.
    Great insights 🙂

    1. Giangi Townsend says:

      Thank you Chris for your kind words.
      Appreciate your stopping by and reading my recipe. I hope you will prepare it as it was super delicious.

  2. Mayuri Patel says:

    Pumpkin White Chocolate Souffle Cake.. wow, not only a feast for the eyes but makes the tummy growl. And like you cannot resist anything with chocolate, be it white, dark or milk.

    1. Giangi Townsend says:

      It makes two of us on the chocolate 🙂

  3. Linda S says:

    This is a wonderful recipe! I’ve never thought of making a pumpkin cake this way before. So good!

    1. Giangi Townsend says:

      Thank you, Linda. You will enjoy this cake, soft and full of flavor.

  4. Estelle Forrest says:

    If this tastes even half as good as it looks, I’m going ti be in heaven! Can’t wait to try it.

    1. Giangi Townsend says:

      It tasted better than it looks, so yes, your test buds will be in heaven.

  5. Hollie Schultz says:

    This cake looks amazing! it is exactly what I was looking to make for any upcoming luncheon.

    1. Giangi Townsend says:

      Thank you, Hollie! You will enjoy it.

  6. Shilpa says:

    This is such a delicious and decadent cake… thanks for sharing the recipe and tips

    1. Giangi Townsend says:

      The pleasure is all mine. A wonderful addition to any holiday table.

  7. Christina says:

    I am an American who does not like traditional pumpkin pie, it’s heavy, dense and usually too sweet for me. However, this recipe is nothing like it!! It’s light and delicious. This will be my new go-to Thanksgiving dessert!

    1. Giangi Townsend says:

      Thank you, Christina! I must admit I prefer this recipe over the traditional pumpkin pie. I love and have a sweet tooth that know no boundaries, but too much sugar is too much for me too.
      Thank you for stopping by my corner of the web.

  8. Emily Flint says:

    Wow! This is such a beautiful and delicious cake! I always love all of the tips that you give us with your recipes. They are always so helpful.

    1. Giangi Townsend says:

      Thank you so much, Emily, I try to be as clear and explanatory as I possibly can.
      Enjoy this delicious dessert!

  9. Mihaela | https://theworldisanoyster.com/ says:

    I’m really annoyed that I’m drinking my first coffee of the day without a slice of this beauty! Argh, this situation must change until later this afternoon. With fresh pumpkin, if it works, because I don’t have canned. YUM!

    1. Giangi Townsend says:

      Mihaela you will love this sweet tempting cake.

  10. Kayla DiMaggio says:

    I felt so fancy making this souffle cake! My family raved over how delicious it was!

    1. Giangi Townsend says:

      Thank you so much Kayla for making it and happy you nad your family enjoyed it.

  11. Linda says:

    Giangi…your recipes are always so elegant! I love this and so does my kiddo. He has a thing for anything with white chocolate. Simply delicious!

    1. Giangi Townsend says:

      Thank you so much for your kind compliments. My son is the same way, you mention white chocolate and he is there enjoying it.

  12. Kalin says:

    This looks so elegant and delicious! I will have to give it a try for Thanksgiving!

    1. Giangi Townsend says:

      You will love it! It is one of our favorite desserts.
      Enjoy and Thank you for visiting Giangi’s Kitchen

  13. Jean says:

    simply delicious and mouth-watering! thank you for the tips, very helpful!

    1. Giangi Townsend says:

      My pleasure! Thank you for stopping by Giangi’s Kitchen

  14. Abhi says:

    It is a tempting recipe!! I can’t wait to try!!

  15. Addie says:

    These flavors and this texture are amazing!

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