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Chocolate Pumpkin Swirl Bundt Cake Recipe

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4.3 from 72 reviews

This Chocolate Pumpkin Swirl Bundt Cake is a delightful blend of rich chocolate and spiced pumpkin flavors, perfectly swirled together in a moist and tender bundt cake. Topped with a smooth cocoa glaze, this cake makes a festive and indulgent dessert ideal for autumn gatherings or any time you crave a taste of fall.

  • Total Time: 1 hour 22 minutes
  • Yield: 20 servings

Ingredients

Chocolate Cake Batter

  • 180 g all-purpose flour
  • 266 g granulated sugar
  • 32 g Dutch process cocoa powder
  • 32 g black cocoa powder
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 170 g whole milk (room temperature)
  • 112 g neutral oil
  • 2 eggs (room temperature)
  • 1/2 teaspoon vanilla extract
  • 84 g freshly brewed hot coffee

Pumpkin Cake Batter

  • 210 g all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/4 teaspoon pumpkin spice
  • 160 g brown sugar
  • 78 g granulated sugar
  • 100 g neutral oil
  • 56 g whole milk
  • 2 eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 320 g pumpkin purée

Chocolate Glaze

  • 42 g Dutch process cocoa powder (sifted)
  • 113 g powdered sugar (sifted)
  • 56 g whole milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12-cup bundt pan thoroughly with baking spray to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients for Chocolate Batter: In a medium bowl, whisk together the all-purpose flour, granulated sugar, Dutch process cocoa powder, black cocoa powder, baking powder, and salt. Set this mixture aside for later use.
  3. Combine Wet Ingredients for Chocolate Batter: In a large bowl, whisk the whole milk, neutral oil, eggs, and vanilla extract until well blended.
  4. Incorporate Dry Ingredients into Chocolate Wet Mix: Add the chocolate dry ingredients to the wet mixture and whisk gently until just combined. Avoid overmixing to keep the batter light.
  5. Add Hot Coffee to Chocolate Batter: Whisk in the freshly brewed hot coffee completely to create a smooth chocolate batter. Set aside.
  6. Mix Dry Ingredients for Pumpkin Batter: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, kosher salt, and pumpkin spice. Set aside.
  7. Combine Wet Ingredients for Pumpkin Batter: In a separate large bowl, whisk together the brown sugar, granulated sugar, neutral oil, whole milk, eggs, and vanilla extract until smooth and well blended.
  8. Integrate Dry Ingredients and Pumpkin Purée: Add the dry ingredients to the wet mixture and whisk until mostly combined. Then, fold in the pumpkin purée until the batter is fully combined and smooth.
  9. Create the Swirl in Bundt Pan: Alternate spoonfuls of the chocolate and pumpkin batters in the prepared bundt pan to create an even swirl effect without mixing them together completely.
  10. Bake the Cake: Place the bundt pan in the preheated oven and bake for 48-52 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  11. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the bundt pan onto a wire cooling rack to remove the cake and let it cool completely.
  12. Prepare the Chocolate Glaze: In a small bowl, whisk together the sifted Dutch process cocoa powder, powdered sugar, and whole milk until smooth. Heat in the microwave for about 15 seconds to achieve a smooth, pourable consistency.
  13. Glaze and Serve: Pour the warm glaze evenly over the cooled bundt cake. Let the glaze set slightly before slicing and serving the cake.

Notes

  • Ensure all ingredients, especially eggs and milk, are at room temperature for better batter consistency and rise.
  • Use freshly brewed hot coffee to enhance the chocolate flavor in the chocolate cake batter.
  • The swirling technique can be customized for more or less marbling by adjusting how much you alternate batters in the pan.
  • Allow the cake to cool completely before glazing to avoid melting the glaze.
  • The glaze can be stored in the refrigerator and gently reheated to maintain consistency.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 52 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/chocolate-pumpkin-swirl-bundt-cake-recipe/