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Perfect Chocolate Pumpkin Swirl Bundt Cake

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A moist and rich bundt cake with beautiful ribbons of chocolate and pumpkin spice. This happy accident turned fall tradition is easy to make and perfect for any gathering.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup canned pumpkin purée (100% pure pumpkin)
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk (or ½ cup milk + 1 teaspoon lemon juice)
  • ¼ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 10-inch bundt pan with non-stick baking spray with flour, ensuring all crevices are covered.
  2. Make the pumpkin batter: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, cinnamon, nutmeg, ginger, cloves, and ½ teaspoon salt. In a separate medium bowl, whisk pumpkin purée, ¾ cup granulated sugar, brown sugar, oil, 2 eggs, and 1 teaspoon vanilla until smooth. Pour wet into dry and fold with a rubber spatula until just combined (a few lumps are okay).
  3. Make the chocolate batter: In a clean medium bowl, whisk together ½ cup flour, cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. In a small bowl, whisk buttermilk, melted butter, ½ cup granulated sugar, 1 egg, and 1 teaspoon vanilla until smooth. Pour wet into dry and stir until combined. Fold in chocolate chips if using.
  4. Layer the batters: Spoon half of the pumpkin batter into the prepared pan and spread evenly. Spoon all of the chocolate batter on top, spreading gently. Spoon remaining pumpkin batter over the chocolate layer. Use a butter knife or skewer to gently swirl the batters with 6-8 figure-eight motions (do not over-swirl).
  5. Bake on the middle rack for 50-55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 45 minutes if your oven runs hot.
  6. Cool in the pan on a wire rack for exactly 15 minutes. Place a cooling rack or serving plate upside down on the pan, flip confidently, and lift the pan slowly. Tap with a wooden spoon if any parts stick. Cool completely before glazing or dusting with powdered sugar.

Notes

For best results, use room temperature eggs and buttermilk. Do not overmix the batters. The cake tastes even better on day two. Store in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.

Nutrition

Keywords: chocolate pumpkin bundt cake, fall dessert, pumpkin cake, chocolate swirl cake, easy bundt cake

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