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Pumpkin Chocolate Bundt Cake

If you’re a classic chocolate fan, try a twist for the fall season. This Pumpkin Chocolate Bundt Cake recipe is marbled to offer the best of both flavors. I love seeing the ribbons of pumpkin and chocolate as you slice into it. It’s a great fall dessert for any occasion and really hits the spot when you’re craving pumpkin AND chocolate! You can’t go wrong baking this Bundt Cake.

How to make a marbled Pumpkin Chocolate Bundt Cake! It has swirls of both flavors.

Bundt cakes are my favorite and that might be my southern roots coming out. Don’t be intimidated by the complex shape because they’re actually quite simple to make. I’ll walk you through all of the steps to make sure you have a perfect cake – including removing it from the pan! There are some tricks and tips to ensure your Pumpkin Chocolate Bundt Cake is just as beautiful as it is delicious. It’s always a “wow” dessert when I make it.

With a little bit of effort, you’ll end up with a fantastic dessert that you can bring to any event. I love making this Pumpkin Chocolate Bundt Cake for church functions, bake sales and even for Thanksgiving dessert. It looks beautiful, it tastes great and it’s simple.

Looking for even more great fall desserts that are foolproof? I’m the pumpkin queen and I’ve got these delicious dessert options to make the most of your autumn:

How To Make A Pumpkin Chocolate Bundt Cake

I know you can make a cake in any bundt pan, but I swear by using my Nordicware 15-cup Bundt Pan because that’s the best brand. It’s got a non-stick surface and a beautiful classic design. Then, to ensure success, I also use a baking spray with flour. You can find Baker’s Joy in your grocery store.

Pumpkin Chocolate Bundt Cake Recipe

Why We Love This Recipe

It looks beautiful, with the marbled inside, but it’s actually quite easy to make. Everyone needs some foolproof fall desserts and this Pumpkin Chocolate Bundt Cake is it. We pull out this recipe every year to make it because it’s a classic. The cake is light, moist and bakes fluffy. It also has some Halloween colors with the orange and black coloring! That’s one of the reasons the kids love it too.

If You Want More Topping Than Powdered Sugar

I love that this recipe is simple because there’s no topping, expect for a sprinkle of powdered sugar. It’s great for folks that don’t like a rich and heavy frosting or glaze. That’s the beauty of it. However, if you like a rich topping, you’ve got some fall options to pick from. Pumpkin Frosting would add even more pumpkin flavor. A Homemade Chocolate Ganache would be thick and great with it, too.

Go bare and just add a touch of powdered sugar, or pick a frosting to add! The choice is yours and it’ll be great either way. If you’re bringing the cake to serve somewhere else, like at a church gathering, you can add the powdered sugar right beforehand. I just bring some to sprinkle on top!

What To Serve With Your Cake

I absolutely love eating this cake with seasonal pumpkin ice cream. It brings out that fall flavor even more and it’s divine. You can also whip up some homemade whipped cream. Make a fresh pot of coffee when you’re serving your guests because it’s always a great treat after dinner. The combination of Pumpkin Chocolate Bundt Cake and ice cream is what fall dreams are made of!

Top view of Pumpkin Chocolate Bundt Cake

Tips For Removing The Cake From The Bundt Pan

Here’s the key – be patient. Let your cake cool completely before you flip your bundt cake over. If you’re still having issues, which can happen, there are certain tricks that you can do. The more ornate the bundt pan design is, the harder it might be to remove your cake. Don’t despair – here are some tips to follow:

  • Generously use non-stick cooking spray in every nook-and-cranny. Use a spray that has flour in it.
  • Let the cake cool completely before you even attempt to remove it from the pan.
  • If it sticks, hit the bundt cake pan with a spoon to loosen it.
  • If the sides are sticking, use a knife around the edges.
  • Flip it onto the cooling rack and walk away – let gravity take over.

Keeping Leftover Pumpkin Chocolate Cake Fresh

Transfer your cake to an airtight food storage container to keep it fresh. I love beautiful cake stands, but they don’t do a great job at keeping cakes fresh. You can also use a cake container that’s designed to hold cakes. The cake will stay fresh and moist for 3-4 days to enjoy. If you want to warm it in the microwave for a few seconds, you’ll have a nice warm slice to enjoy again.

Can You Freeze Your Pumpkin Chocolate Bundt Cake?

Yes! This cake freezes beautifully and you can freeze it for up to three months. Wrap the cake in plastic wrap really well to prevent any freezer burn. Let the cake thaw to room temperature before enjoying again. It only takes a few hours for the cake to thaw.

What You’ll Need:

  • Unsalted Butter
  • All-Purpose Flour
  • Dark Brown Sugar
  • Eggs
  • Baking Powder
  • Baking Soda
  • Kosher Salt
  • Sour Cream
  • Vanilla Extract
  • Canned Pumpkin
  • Pumpkin Pie Spice
  • Half-and-Half
  • Unsweetened Cocoa Powder
  • Baker’s Joy Non-Stick Spray
  • Optional Garnish: Powdered Sugar

Directions To Make Your Pumpkin Chocolate Bundt Cake

Preheat oven to 300 degrees. Lightly coat a 15-cup bundt pan with Baker’s Joy Non-stick Spray. In a large bowl, beat brown sugar and butter with a mixer at medium speed until fluffy, 3-4 minutes, scraping the sides of the bowl occasionally.

Adding eggs to cake batter and mixing

Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together baking powder, baking soda, salt, and 3 cups of flour. With mixture on low speed, gradually add flour mixture to the butter mixture, beating until combined. Beat in sour cream and vanilla. Spoon 1 cup vanilla batter into a medium bowl to set aside.

Flour, salt and powder mixture

Add pumpkin and pumpkin pie spice to remaining vanilla batter; beat with a mixer at medium speed until combined. Add half-and-half and cocoa to reserved 1 cup vanilla batter, whisking until combined. Both batters will be thick.

making chocolate cake batter

Spoon 1/3 of pumpkin batter into prepared pan, spreading evenly. Spoon half of the chocolate batter by heaping teaspoonfuls over pumpkin batter. Repeat layers once. Spoon remaining pumpkin batter on top.

Adding chocolate on top of pumpkin layer

Gently swirl batters together with a knife, smoothing the top with a spatula. Tap pan on counter twice to release any air bubbles.

Chocolate Pumpkin Bundt Cake Before Baking

Bake until a wooden pick inserted near center comes out clean, about 55-60 minutes. Let it cool in the pan for 10 minutes. Remove from the pan, and let it cool completely on a wire rack. Sprinkle with powdered sugar, if desired.

Inside view of pumpkin cake
Yield: 16 Servings

Pumpkin Chocolate Bundt Cake

Pumpkin Chocolate Bundt Cake Recipe

Two famous flavors swirl together for this gorgeous Pumpkin Chocolate Bundt Cake that has a marbled look. It's light, fluffy and moist - the perfect fall dessert!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 Cup Unsalted Butter, Softened
  • 3 Cups All-Purpose Flour
  • 1 1/2 Cups Dark Brown Sugar, Packed
  • 3 Large Eggs
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Kosher Salt
  • 1/2 Cup Sour Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Canned Pumkin
  • 1 1/2 Teaspoons Pumpkin Pie Spice
  • 1/3 Cup Half-and-Half
  • 2 Tablespoons Unsweetened Cocoa Powder
  • Optional Garnish: Powdered Sugar

Instructions

1. Preheat oven to 300 degrees. Lightly coat a 15-cup bundt pan with Baker's Joy Non-stick Spray. In a large bowl, beat brown sugar and butter with a mixer at medium speed until fluffy, 3-4 minutes, scraping the sides of the bowl occasionally.

2. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together baking powder, baking soda, salt, and 3 cups of flour. With mixture on low speed, gradually add flour mixture to the butter mixture, beating until combined. Beat in sour cream and vanilla. Spoon 1 cup vanilla batter into a medium bowl to set aside.

3. Add pumpkin and pumpkin pie spice to remaining vanilla batter; beat with a mixer at medium speed until combined. Add half-and-half and cocoa to reserved 1 cup vanilla batter, whisking until combined. Both batters will be thick.

4. Spoon 1/3 of pumpkin batter into prepared pan, spreading evenly. Spoon half of the chocolate batter by heaping teaspoonfuls over pumpkin batter. Repeat layers once. Spoon remaining pumpkin batter on top.

5. Gently swirl batters together with a knife, smoothing the top with a spatula. Tap pan on counter twice to release any air bubbles.

6. Bake until a wooden pick inserted near center comes out clean, about 55-60 minutes. Let it cool in the pan for 10 minutes. Remove from the pan, and let it cool completely on a wire rack. Sprinkle with powdered sugar, if desired.

Notes

Keep any leftovers in an airtight food storage container. The bundt cake can also be frozen for up to three months. Let it thaw before serving again.

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 322Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 244mgCarbohydrates: 44gFiber: 1gSugar: 25gProtein: 4g

**Nutrition has been calculated by a third party. Actual values may vary.

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