Chocolate Pumpkin Bundt Cake

Introduction

The Chocolate Pumpkin Bundt Cake is a stunning dessert that combines the earthy sweetness of pumpkin with the deep richness of cocoa. Its moist, tender crumb is infused with pumpkin purée and warm fall spices, while the chocolate elevates it into a decadent treat. Baked in a bundt pan, it comes out with a beautiful shape that looks elegant enough for holiday gatherings but is simple enough for everyday baking. A drizzle of chocolate glaze or a dusting of powdered sugar makes it picture-perfect and irresistibly inviting.

Why I Love This Recipe

I love this cake because it strikes the perfect balance between comforting and indulgent. Pumpkin keeps the crumb moist without being heavy, while the cocoa adds depth and sophistication. It’s a cake that feels like fall in every bite — cozy, rich, and aromatic. Plus, it’s fuss-free: no need for fancy layering or frosting, yet it always looks impressive straight from the bundt pan. It’s my go-to when I want to impress guests without spending hours decorating.

Why It’s a Must-Try Dish

This is a must-try recipe because:

• It’s moist, rich, and flavorful with just the right sweetness.
• Pumpkin and chocolate are a surprisingly perfect pairing.
• The bundt shape makes it holiday-worthy with minimal effort.
• It stays moist for days, making it ideal for make-ahead desserts.

Recipe Information

• Preparation Time: 20 minutes
• Baking Time: 50–55 minutes
• Cooling Time: 20 minutes
• Total Time: ~1 hour 30 minutes
• Servings: 12–14 slices
• Calories per Serving: ~320–360 kcal
• Cuisine: American
• Course: Dessert

Ingredients

For the Cake:

• 2 cups (260 g) all-purpose flour
• 3/4 cup (65 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) brown sugar, packed
• 1 cup (240 ml) vegetable oil (or melted butter)
• 4 large eggs
• 1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) sour cream or Greek yogurt

Optional Glaze or Garnish:

• 1 cup (170 g) semi-sweet chocolate chips
• 2 tablespoons heavy cream
• Powdered sugar (for dusting)

Simple Cooking Directions

1. Whisk dry ingredients together.
2. Beat sugars, oil, eggs, pumpkin, vanilla, and sour cream.
3. Combine wet and dry ingredients until smooth.
4. Pour batter into greased bundt pan and bake.
5. Cool, glaze or dust with sugar, and serve.

Step-by-Step Preparation Method

1. Prepare Pan & Oven

• Preheat oven to 350°F (175°C).
• Grease a bundt pan generously with butter or nonstick spray, then dust with cocoa powder.

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

3. Mix Wet Ingredients

• In a large mixing bowl, beat together granulated sugar, brown sugar, and oil until well combined.
• Add eggs one at a time, mixing well.
• Stir in pumpkin purée, vanilla, and sour cream.

4. Combine Batter

• Gradually add dry ingredients into wet mixture.
• Mix just until smooth — don’t overmix.

5. Bake

• Pour batter into prepared bundt pan, smoothing the top.
• Bake for 50–55 minutes, or until a toothpick inserted comes out clean.

6. Cool & Finish

• Let cake cool in pan for 15 minutes, then invert onto a wire rack.
• Cool completely before glazing or dusting with powdered sugar.

How to Serve

• Serve slices at room temperature with a drizzle of chocolate glaze or caramel sauce.
• Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
• Perfect with coffee, hot chocolate, or spiced chai.

Additional Recipe Tips

• Use pumpkin purée, not pumpkin pie filling.
• Grease bundt pan well to avoid sticking.
• Let cake cool completely before glazing to prevent melting.
• For extra richness, fold in 1 cup of chocolate chips to the batter.

Variations

• Marble Cake: Swirl some plain cheesecake batter into the pumpkin chocolate batter.
• Nutty Crunch: Add 1 cup chopped pecans or walnuts.
• Spiced Version: Increase cinnamon and add cardamom for a bolder spice flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Mini Bundts: Bake in mini bundt pans (adjust bake time to 20–25 minutes).

Freezing and Storage

• Storage: Keep covered at room temperature for up to 3 days or refrigerate for 5 days.
• Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in fridge before serving.

Special Equipment Needed

• Bundt pan
• Mixing bowls
• Electric mixer (hand or stand)
• Cooling rack
• Whisk & spatula

Conclusion

This Chocolate Pumpkin Bundt Cake is a moist, rich, and elegant dessert that captures the best of fall flavors. With its tender crumb, deep chocolate notes, and warm pumpkin spices, it’s perfect for cozy family dinners, festive celebrations, or Thanksgiving dessert tables. Simple to make yet stunning in presentation, it’s a must-bake recipe for anyone who loves the comforting flavors of autumn

Print Recipe

Chocolate Pumpkin Bundt Cake

Author: Emily Clark Cuisine: American Courses: Deserts

Difficulty: Beginner Prep Time 20 mins Cook Time 50 mins Rest Time 20 mins Total Time 1 hr 30 mins

Servings: 12 Calories: 360 kcal

Description

The Chocolate Pumpkin Bundt Cake is a stunning dessert that combines the earthy sweetness of pumpkin with the deep richness of cocoa. Its moist, tender crumb is infused with pumpkin purée and warm fall spices, while the chocolate elevates it into a decadent treat.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cake:

• 2 cups (260 g)
• ³⁄₄ cup (65 g)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon salt
• 1 teaspoon ground cinnamon
• ¹⁄₂ teaspoon ground nutmeg
• ¹⁄₄ teaspoon ground cloves
• 1 cup (200 g)
• 1 cup (200 g)
• 1 cup (240 ml)
• 4 large eggs
• 1 can (15 oz / 425 g)
• 1 teaspoon vanilla extract
• ¹⁄₂ cup (120 ml)

Optional Glaze or Garnish:

• 1 cup (170 g)
• 2 tablespoons heavy cream
• Powdered sugar (for dusting)

Instructions

1. 1. Prepare Pan & Oven : Preheat oven to 350°F (175°C). Grease a bundt pan generously with butter or nonstick spray, then dust with cocoa powder.
2. 2. Mix Dry Ingredients : In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. 3. Mix Wet Ingredients : In a large mixing bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, mixing well. Stir in pumpkin purée, vanilla, and sour cream.
4. 4. Combine Batter : Gradually add dry ingredients into wet mixture. Mix just until smooth — don’t overmix.
5. 5. Bake : Pour batter into prepared bundt pan, smoothing the top. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
6. 6. Cool & Finish : Let cake cool in pan for 15 minutes, then invert onto a wire rack. Cool completely before glazing or dusting with powdered sugar.

Keywords: Chocolate Pumpkin Bundt Cake