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Pumpkin and White Chocolate Souffle Cake
- 5 hrs 15 mins total
- 15 mins prep
- 1 hr cook
- 4 hrs Cooling
- serves 6 people
Skip To The Recipe
Pumpkin and White Chocolate Souffle Cake.
Autumn indulgence is at our door, 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 knew I needed to make it with no further ado. I am happy I did!!!
Not only is it very easy to put together, but all the savory fall flavors are coming to your first bite. I had to modify some techniques along the way and am sharing them here.
Here is an excellent recipe for your holiday season starting. Halloween, Thanksgiving, as well as Christmas, you will enjoy making this wonderful dessert.
What is white chocolate?
Because it does not contain any cocoa particles, it is not chocolate. It is just cocoa butter mixed with sugar; sometimes vanilla is added to add some flavoring.
The combination of sugar, cocoa butter, and milk makes white chocolate high in saturated fat, which it is not the healthiest food to enjoy.
What does white chocolate taste like?
Being flavored with vanilla gives a delicate flavor to the rich, creamy undertone 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.
Personal notes.
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 felt apart.
Cooking tips and how to make this recipe pumpkin dessert to perfection:
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:
Miniature Pumpkin-Spice Bundt Cakes
Whipped Sweet Potatoes and Bananas with Honey
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.
Pumpkin-White Chocolate Souffle Cake
- 5 hrs 15 mins total
- 15 mins prep
- 1 hr cook
- 4 hrs Cooling
- serves 6 people
Ingredients
-
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
Instructions
-
Preheat oven to 300F. Fill a shallow oven-proof pan with water and place it on the lower oven rack. Spray a 10-inch springform pan with nonstick spray. Line the bottom with parchment paper and spray again.
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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.
-
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.
-
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. Refrigerate in an airtight container for up to 3 days.
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Originally published on October 4, 2021. Updated on August 20, 2022.
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Preach it…! I appreciate you chiming in from the recipients point of view.
Great insights 🙂
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.
Best,
Giangi
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.
It makes two of us on the chocolate 🙂
This is a wonderful recipe! I’ve never thought of making a pumpkin cake this way before. So good!
Thank you, Linda. You will enjoy this cake, soft and full of flavor.
Enjoy!
If this tastes even half as good as it looks, I’m going ti be in heaven! Can’t wait to try it.
It tasted better than it looks, so yes, your test buds will be in heaven.
Enjoy!
This cake looks amazing! it is exactly what I was looking to make for any upcoming luncheon.
Thank you, Hollie! You will enjoy it.
This is such a delicious and decadent cake… thanks for sharing the recipe and tips
The pleasure is all mine. A wonderful addition to any holiday table.
Enjoy!
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!
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.
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.
Thank you so much, Emily, I try to be as clear and explanatory as I possibly can.
Enjoy this delicious dessert!
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!
Mihaela you will love this sweet tempting cake.
Enjoy!
I felt so fancy making this souffle cake! My family raved over how delicious it was!
Thank you so much Kayla for making it and happy you nad your family enjoyed it.
xoxo
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!
Thank you so much for your kind compliments. My son is the same way, you mention white chocolate and he is there enjoying it.
xoxo
This looks so elegant and delicious! I will have to give it a try for Thanksgiving!
You will love it! It is one of our favorite desserts.
Enjoy and Thank you for visiting Giangi’s Kitchen
simply delicious and mouth-watering! thank you for the tips, very helpful!
My pleasure! Thank you for stopping by Giangi’s Kitchen
It is a tempting recipe!! I can’t wait to try!!
You will love it!
Enjoy!
These flavors and this texture are amazing!
Thank you, we love the melt in your mouth texture
This looks AMAZING! Definitely saving to make this fall season.
This looks AMAZING! Definitely saving to make this fall season.
Thank you, and enjoy it!
Literally two of my favorite flavors mashed together in perfction! I love how light this comes out too.
Thank you, I love the velvety taste
Thank you!
Sounds delicious! I will definitely try this.
Thank you, Enjoy it!
Wonderful! Thank you and enjoy!
This is so easy and so elegant. I have never used white chocolate with pumpkin but it creates a delicious flavor.
Thank you, I am so happy you like it.
Thank you and I hope you will prepare it.
Enjoy!
Great fall ready recipe with pumpkins
I am so ready for fall, Enjoy!
Light, fluffy and delicious!
Thank you!
I have never ever imagined pumpkin cake like this. I am gonna try this soon.
I am sure you will be delighted with it.
Enjoy!
Love this pumpkin white chocolate souffle cake! It’s the perfect dessert for the summer transition to fall!
I think it’s very cool the different take that you had on this souffle. I have only ever seen a single serving one. I think that so often people attach rules to food and say “if you don’t do this, that’s wrong”. I really don’t like that school of thinking. As far as I’m concerned, if it taste great, that’s great. Bonus points if it’s different.