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Duck Butter Pumpkin Chocolate Chip Streusel Cake Recipe

A sweet treat that utilizes your leftover duck fat.

Duck Butter Pumpkin Chocolate Chip Streusel Cake Recipe

Yes, you can bake with duck butter! (Photo By: Jack Hennessy)

Print Recipe

As a general rule, when reviewing a recipe, I recommend substituting half the recommended butter for duck butter. (Example: If the recipe calls for 1/2 a cup of butter, use 1/4 cup butter and 1/4 cup duck butter.) If the recipe calls for lard, shortening, or Crisco (or something similar), use 100% duck butter instead (no mix necessary). Anything you can bake with butter, lard, or shortening, you can bake with duck butter. Below is a Pumpkin Chocolate Chip Streusel Cake recipe based off of Mel’s Kitchen Café’s recipe. My wife made a couple tweaks and we of course used 1:1 ratio of duck butter to actual butter.

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Pumpkin Chocolate Chip Streusel Cake Recipe

Cake Ingredients:

  • 2-1/3 cups (331 g) all-purpose flour
  • 1 tablespoon pumpkin pie spice (see note)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup (56 g) salted butter, softened to room temperature
  • 1/4 cup (56 g) duck butter, brought to room temperature
  • 1/2 cup (113 g) unsweetened applesauce
  • 3/4 cup (159 g) granulated sugar
  • 3/4 cup (159 g) packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 (15-ounce) can pumpkin, (about 2 cups)
  • 1-1/2 cups (255 g) semisweet chocolate chips
Pumpkin Chocolate Chip Streusel Cake
As a general rule for baking with duck butter, use a 1:1 ratio of duck butter to butter. (Photo By: Jack Hennessy)

Streusel Ingredients:


  • 1 cup (142 g) all-purpose flour
  • 3/4 cup (159 g) packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of kosher salt
  • 1/4 cup (56 g) salted butter, cut into tablespoon-size pieces and softened to room temperature
  • 1/4 cup (56 g) duck butter, brought to room temperature
  • 1/2 cup (85 g) semisweet chocolate chips
  • 1/2 cup (57 g) toasted pecans (optional)
  • 1/2 cup crushed pecans

Cooking Directions:

  1. Preheat oven to 350. Lightly grease a 9X13-inch metal baking pan with nonstick cooking spray or butter (or you can line with parchment or foil and then grease for easy cleanup).
  2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside. In the bowl of a stand mixer or in a large bowl using a handheld electric mixer, mix the duck butter and butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Yes, you can whisk by hand until smooth. Beat in egg and vanilla until combined. Add canned pumpkin and mix until combined. It’s ok if the mixture looks curdled.
  3. Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips.
  4. Spread the batter evenly in the prepared pan.
  5. For the streusel, in a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add both the duck butter and butter and mix with a pastry blender or your fingers until the streusel is evenly combined and forms small clumps.
  6. Sprinkle the streusel mixture over the pumpkin bars followed by the 1/2 cup chocolate chips and toasted pecans (if using).
  7. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached, 35 to 40 minutes.
  8. With 5 minutes left in baking time, add crushed pecans to the top.
  9. Cool completely in the pan before serving.

Any questions or comments, please reach out on Instagram: @WildGameJack





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