Home » Blog » Chocolate Pumpkin Bundt Cake

Chocolate Pumpkin Bundt Cake

by
As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.
Jump to Recipe

This Pumpkin Bundt Cake is made from chocolate and pumpkin batter swirled together and topped off with chocolate glaze. This pumpkin chocolate cake is a perfect fall cake or Halloween treat.

Chocolate Pumpkin Bundt Cake - This Bundt cake features chocolate and pumpkin batter swirled together and topped off with chocolate glaze - a perfect fall cake or Halloween treat. #bundtcake #pumpkin #chocolate #dessert

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Pumpkin is the quintessential fall dessert! Almost everyone loves pumpkin and this time of year it seems like everyone is eating and drinking pumpkin flavors. While I enjoy pumpkin desserts I am not big on pumpkin all by itself. I have never made a plain pumpkin pie and I probably never will. I like my pumpkin desserts to include my favorite dessert flavor – which is chocolate of course!

Slice of Chocolate Pumpkin Cake on a plate

Chocolate Pumpkin Cake

The combination of pumpkin and chocolate is amazing. Whether combined in this Chocolate Pumpkin Bundt Cake, baked into Pumpkin Chocolate Chip Cookies or layered in a Chocolate Pumpkin Trifle the two flavors make a tasty and unique treat. This cake takes a little time to make, but it makes a fancy Halloween Bundt Cake and is worth the small bit of extra effort involved.

Chocolate Glaze on Chocolate Pumpkin Cake

Making a Marbled Pumpkin Bundt Cake

What makes this cake a little complicated is that you need to make both a chocolate and a pumpkin batter and then swirl them together for a marble effect. To do this you first make a base batter, which includes all the cake making basics of butter, sugar and eggs. This base batter is then divided into two more or less equal parts. One half is turned into pumpkin spice flavored batter by adding pumpkin, cinnamon and nutmeg along with the flour. The other half is made into a chocolate cake batter by adding cocoa powder with the flour.

Mixing the Chocolate and Pumpkin batter for Pumpkin Chocolate Cake

Then the two batters are layered alternately in the Bundt pan, adding about half of each batter at a time. Once you are finished the Bundt pan will hold four layers which will combine together to give the cake its swirled look. You can use a knife to mix the batter layers together a little bit or just let them mix a little bit as the pumpkin cake bakes.

Drizzling chocolate glaze on pumpkin Bundt cake

Chocolate Glaze for Chocolate Pumpkin Cake

The glaze for this cake is just semi-sweet chocolate melted with butter and oil, drizzled on the cake and allowed to reharden. I think the cake tastes great without the glaze, but my kids always want extra chocolate on top! Without the glaze it is more like a pumpkin pound cake.

Wilton Round Fluted Tube Cake Pan - NonstickWilton Round Fluted Tube Cake Pan – NonstickWilton Round Fluted Tube Cake Pan - NonstickWinco CKS-13 Stainless Steel Round Cake Stand, 13-InchWinco CKS-13 Stainless Steel Round Cake Stand, 13-InchWinco CKS-13 Stainless Steel Round Cake Stand, 13-Inch

 
Yield: 12

Chocolate Pumpkin Bundt Cake

Chocolate Pumpkin Bundt Cake

Chocolate and pumpkin batter swirled together and topped off with chocolate glaze for a tasty cake.

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

Ingredients

Base Batter:

  • 1 1/2 cup butter
  • 2 cup sugar
  • 6 eggs
  • 2 teaspoon vanilla

Pumpkin Batter:

  • 1 1/4 cup canned pumpkin
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Chocolate Batter:

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cocoa powder

Chocolate Glaze:

  • 2 squares semi sweet chocolate
  • 1 Tablespoon butter
  • 1 teaspoon corn syrup

Instructions

  1. Preheat oven to 350. Grease a Bundt pan.

Base Batter

  1. First, make the Base batter. Beat the butter and sugar until light and fluffy.
  2. Add the eggs one at a time and beat well after each.
  3. Add in 2 t. of vanilla.
  4. Separate the base batter into two bowls, with about half the batter in each bowl.

Pumpkin Batter

  1. Combine the flour, baking powder, salt, cinnamon and nutmeg into a small bowl and mix well.
  2. Add the flour mixture two one of the batter bowls, along with the pumpkin puree. Mix until just combined.

Chocolate Batter

  1. Combine the flour, baking powder, salt and cocoa powder in a small bowl and mix well.
  2. Add this flour mixture to the second batter bowl and stir until just combined.

Baking the Cake

  1. Pour half the Pumpkin batter in the Bundt pan. Top with half the Chocolate Batter. Repeat layers.
  2. Take a knife and swirl the batters to mix them if desired.
  3. Bake for 60-70 minutes until a wooden skewer inserted in the center comes out clean. Let it cool for 10 minutes, and then invert the pan.
  4. Once the cake cools completely top it with the chocolate glaze.

Chocolate Glaze

  1. Combine the chocolate squares and butter in a microwave safe bowl. Microwave for 30 seconds.
  2. Stir and continue to microwave for 10 seconds at a time until it is smooth and melted.
  3. Stir in the corn syrup and drizzle the glaze over the cake. The glaze will harden in a few hours.

Notes

Nutrition facts are estimates.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 529Saturated Fat: 17gCholesterol: 145mgSodium: 440mgCarbohydrates: 64gFiber: 3gSugar: 36gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Annie
Cuisine: American / Category: Dessert

Sterilite 2008004 Cake Server, WhiteSterilite 2008004 Cake Server, WhiteSterilite 2008004 Cake Server, WhiteReed & Barton 04230800 Lyndon 2-Piece Dessert Set with 13-Inch Knife and 11-Inch ServerReed & Barton 04230800 Lyndon 2-Piece Dessert Set with 13-Inch Knife and 11-Inch ServerReed & Barton 04230800 Lyndon 2-Piece Dessert Set with 13-Inch Knife and 11-Inch Server

Chocolate Pumpkin Bundt Cake Recipe Tips

  • If you don’t have a Bundt pan you can bake the cake in two loaf pans.
  • Don’t forget to pay attention when greasing the Bundt cake pan. Make sure you get all the little crevices, because Bundt cake can be difficult to get out of the pan without breaking if you aren’t careful.

Halloween Bundt Cake with pumpkin and chocolate

Find more recipes that combine pumpkin and chocolate

Chocolate Pumpkin Bundt Cake - This Bundt cake features chocolate and pumpkin batter swirled together and topped off with chocolate glaze - a perfect fall cake or Halloween treat. #bundtcake #pumpkin #chocolate #dessert
By on September 17th, 2018

48 thoughts on “Chocolate Pumpkin Bundt Cake”

  18. Came out beautiful and moist but had to edit. Pam for baking to avoid the flour debris on outside. Chocolate batter too dry and thick so added 1/2 container reduced sour cream. Mixed red and yellow food coloring for orange to pumpkin as directed. Not very sweet but nice mix of chocolate and pumpkin. Needs another 1/2c of sugar. Added 1/2tsp of baking soda so not so dense and lighter. Will add frosting or powder sugar to bring up flavors.

    Reply

  19. Came out beautiful and moist but had to edit. Pam for baking to avoid the flour debris on outside. Chocolate batter too dry and thick so added 1/2 container reduced sour cream. Mixed red and yellow food coloring for orange to pumpkin as directed. Not very sweet but nice mix of chocolate and pumpkin. Needs another 1/2c of sugar. Added 1/2tsp of baking soda so not so dense and lighter. Will add frosting or powder sugar to bring up flavors.

    Reply

  20. Came out beautiful and moist but had to edit. Pam for baking to avoid the flour debris on outside. Chocolate batter too dry and thick so added 1/2 container reduced sour cream. Mixed red and yellow food coloring for orange to pumpkin as directed. Not very sweet but nice mix of chocolate and pumpkin. Needs another 1/2c of sugar. Added 1/2tsp of baking soda so not so dense and lighter. Will add frosting or powder sugar to bring up flavors.

    Reply

  21. Not very sweet. I’d add more sugar to the pumpkin layer and add more pumpkin too. The chocolate layer was a little dry so maybe add yogurt or sour cream as someone else mentions. Otherwise it looks great.

    Reply

  26. I came across your site on the Wednesday Roundup at Savory Experiments today and am SO glad I did. This recipe looks like a great way to herald in the fall. LOVE pumpkin chocolate combos. Looking forward to following your site!

    Reply

  27. Oh, Anne, this looks so scrumptiously delicious. I just want to reach into the picture and grab a piece. Thanks so much for sharing at Inspire Me Wednesday. Featuring you in next week’s issue.

    Reply

  34. One of my favorite flavors for the fall is pumpkin and I love chocolate! This looks and sounds delicious! Thank you for sharing with Foodie Friends Friday. Hope to see you again this week.

    Reply

  37. Wow, this looks fantastic! I need to add this to my fall recipe collection. Pinned! I would love for you to share this post at my Create & Share Link Party tonight (7:00 PM MST)! Hope to see you there 🙂

    Reply

  41. Hi there. Just stopped by to let you know that I featured this on my Saturday Spotlight post this week! Thanks for linking to A Round Tuit. Hope you have a lovely weekend!

    Reply

  42. Thank you for sharing this at my Pinterest Party. It looks delicious — so delicious that it (and you) are the featured blogger at this week’s party! I hope you’ll stop by again and share some more great posts!

    May all your adventures be happy ones!

    Reply

  43. This looks so cool! Perfect for Halloween. The first time I saw pumpkin and chocolate together was in a recipe for pumpkin chocolate chip cookies. At first, I thought it was odd. But they do go so well together.
    Thank you for linking with See Ya in the Gumbo this week.

    Reply

  46. Great recipe. I made it exactly without any changes it came out so good. My ganache is not dark color and smooth but the cake is moist and delicious.

    Reply

Leave a Comment

Skip to Recipe