Pumpkin Cake with Mexican Chocolate Whipped Cream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin cake spiced with cinnamon, nutmeg, and ginger, paired with a subtly spicy Mexican chocolate whipped cream. A seasonal dessert with warming spices and subtle heat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1 1/3 cups sugar
- 3/4 cup vegetable oil
- 1/3 cup yogurt
- 1 teaspoon vanilla
- 2 cups pumpkin puree
- 4 eggs
- ½ cup semi-sweet chocolate chips
- 1 cup heavy cream ((cold))
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon cinnamon
- 1/2 teaspoon chili powder
- chocolate shavings (optional)
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 50m
- Sodium
- 222mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 83mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.