Chocolate Pumpkin Swirl Bundt Cake
This chocolate pumpkin swirl bundt cake is the ideal non-pie holiday dessert centerpiece! It consists of a rich chocolate sponge swirled with spiced pumpkin cake and covered in a sweet chocolate glaze.
Equipment
Ingredients
For the chocolate cake:
- 180 g (1 ½ cups) all-purpose flour
- 266 g (2 ⅓ cups) granulated sugar
- 32 g (⅓ cup + 1 tbsp) dutch process cocoa powder
- 32 g (⅓ cup + 1 tbsp) black cocoa powder
- 1 ¼ teaspoon (1 ¼ teaspoon) baking powder
- ½ teaspoon salt
- 170 g (¾ cup) whole milk, room temp
- 112 g (½ cup + 1 tbsp) neutral oil
- 2 eggs, room temp
- ½ teaspoon vanilla extract
- 84 g (⅓ cup + ½ tbsp) freshly brewed hot coffee
For the pumpkin cake:
- 210 g (1 ¾ cups) all-purpose flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 ¼ teaspoon pumpkin spice
- 160 g (¾ cup) brown sugar
- 78 g (⅓ cup + 1 tbsp) granulated sugar
- 100 g (½ cup) neutral oil
- 56 g (¼ cup) whole milk
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 320 g (1 ½ cups) pumpkin purée
For the chocolate glaze:
- 42 g (½ cup) dutch process cocoa powder, sifted
- 113 g (1 cup) powdered sugar, sifted
- 56 g (¼ cup) whole milk
Instructions
- Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with baking spray.
- For the chocolate cake: In a medium bowl, whisk together the flour, sugar, cocoa powders, baking powder, and salt. Set aside.
- In a large bowl, whisk together the milk, oil, eggs, and vanilla.
- Add the dry ingredients to the wet and whisk until just combined.
- Lastly, whisk in the hot coffee until fully combined. Set aside.
- For the pumpkin cake: In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
- In a separate large bowl, whisk together the sugars, oil, milk, eggs, and vanilla.
- Add the dry ingredients to the wet and whisk until mostly combined. Then, mix in the pumpkin purée until fully combined.
- Alternate the cake batters in the bundt pan to create an even swirl.
- Bake the cake for 48-52 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool for 10 minutes, then turn out onto a cooling rack to cool completely.
- For the glaze: Whisk together the cocoa powder, powdered sugar, and milk. Heat in the microwave for about 15 seconds to bring to a smooth pourable consistency.
- Pour the glaze over the cooled cake, then serve.
Notes
- Use pure pumpkin purée, NOT pumpkin pie filling, which contains added sugar and other ingredients.
- Liberally grease the fluted pan. To prevent the cake from sticking to the pan, liberally grease it with softened butter or baking spray.
- Turn the cake out after 10 minutes. Do not let the cake cool in the pan longer than 10 minutes, or it may stick to the pan!
- Make the cake ahead of time. This cake stays moist for several days, so if you're making it for a gathering, you can bake it the day before serving.
Nutrition Facts
Serving: 1slice | Calories: 324kcal | Carbohydrates: 51g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 239mg | Potassium: 183mg | Fiber: 3g | Sugar: 32g | Vitamin A: 2561IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
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