This Chocolate Pumpkin Cake is made from chocolate and pumpkin batter swirled together in a pretty marbled design. This chocolate pumpkin bundt cake is a perfect fall cake or Halloween treat!
Pumpkin is the ultimate fall dessert! Almost everyone loves pumpkin, and this time of year, everyone is eating and drinking pumpkin flavors.
While I enjoy pumpkin desserts, I am not big on pumpkin all by itself. I like my pumpkin desserts to include one of my other favorite flavors – chocolate or cheesecake!
The combination of pumpkin and chocolate is amazing. This dessert takes a little time to make, but it makes a fancy Halloween Bundt cake which makes it worth the small bit of extra effort involved.
Check out Pumpkin Cheesecake Trifle or Chocolate Chip Pumpkin Muffins for more seasonal pumpkin recipes!
🥣How to Make Chocolate Pumpkin 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.
1. Make the Base Batter
Cream the butter, sugar, and eggs in a stand mixer. Then add the eggs and vanilla and mix until combined. Mix the flour, salt, and baking powder in a separate bowl. Add the dry ingredients to the wet ingredients and mix.
The base batter is then divided into two more or less equal parts. One half is turned into pumpkin spice-flavored batter, and the other half is made into a chocolate cake batter.
2. Make the Pumpkin Batter
Stir the pumpkin puree, cinnamon, and pumpkin spice into one of the bowls of base batter. Don’t use a mixer. Stir it with a spatula or spoon to avoid over-mixing.
3. Make the Chocolate Batter
In a medium bowl, microwave the chocolate chips in 20-second intervals, stirring after each. Once the chocolate is smooth, gradually stir in the milk to make thick chocolate. Stir the chocolate mixture into half the base batter without using the mixer.
4. Bake the Cake
Layer the two batters alternately in the Bundt pan, adding about half of each batter at a time. The two combine to give the dessert its swirled look. Use a knife to mix the batter layers together a little bit, or just let them mix as the pumpkin cake bakes.
Bake it for 45 minutes in a preheated 350-degree oven until a toothpick comes out clean when inserted.
🎃Chocolate Glaze (Optional)
The glaze is just semi-sweet chocolate melted with butter and oil, drizzled on the cake, and allowed to reharden. It tastes great without the chocolate ganache, but my kids always want extra chocolate on top!
If you skip the glaze, sprinkle the entire cake with cocoa powder or powdered sugar. Without the glaze, it is more like a pumpkin pound cake.
🍴Serving Ideas
This delicious recipe makes a treat that is elegant enough for a holiday dessert or a Halloween party. The combination of rich chocolate cake alternating with pumpkin spice flavor is irresistible!
Find more pumpkin and chocolate recipes, like Pumpkin Oatmeal Chocolate Chip Cookies, Chocolate Pumpkin Trifle, or White Chocolate Pumpkin Bars.
💭How to Store
Keep leftovers in a cake saver or another airtight container, or cover in plastic wrap. It stays fresh at room temperature for 3-4 days.
📝FAQ
Overmixing the batter is the most likely reason for dryness. Stir the chocolate and pumpkin ingredients in by hand, do not use a mixer for a soft and moist cake.
Use nonstick spray, and make sure you spray all the little crevices. Bundt cake can be tricky to get out of the pan without breaking if you aren’t thorough.
Yes, you can bake this cake in two loaf pans. Just divide the batter between the two pans and swirl it together with a knife.
⭐Tips for Making the Best Chocolate Pumpkin Cake
Be sure to check out the step by step instructions
- If you don’t have a Bundt pan, bake in two loaf pans.
- Do not overmix the batter. Stir by hand for the last few steps to avoid overmixing, which makes it dry.
- Pay attention when greasing a Bundt pan. Ensure you get all the little crevices so it comes out of the pan cleanly.
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Chocolate Pumpkin Cake
Ingredients
Base Batter
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Pumpkin Batter
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon cinnamon
- 3/4 teaspoon pumpkin pie spice
Chocolate Batter
- 1 cup semi-sweet chocolate chips
- 3/4 cup warm milk
Chocolate Glaze (optional)
- 2 squares semi-sweet chocolate
- 1 Tablespoon butter
- 1 teaspoon corn syrup
Instructions
Base Batter
- Preheat oven to 350 degrees F. Spray your bundt pan with nonstick baking spray. If you don’t have a Bundt pan you can bake this in two loaf baking pans.
- Beat the butter and sugar in a stand mixer with the paddle attachment until soft and fluffy.3/4 cup unsalted butter, 1 1/2 cups granulated sugar
- Add the eggs one at a time and beat well after each. Then add the vanilla.4 eggs, 1 teaspoon vanilla
- Mix the flour with the salt and baking powder in a separate bowl.3 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon baking powder
- Add the flour mixture to the mixing bowl. Mix until just combined, making sure to scrape the sides of the bowl with a rubber spatula.
- Separate the base batter into two medium bowls, with about half the batter in each.
Pumpkin Batter
- Add the cinnamon, pumpkin puree, and spice to one-half of the batter. Mix by hand, not with a mixer, and do not overmix.3/4 cup pumpkin puree, 1 teaspoon cinnamon, 3/4 teaspoon pumpkin pie spice
Chocolate Batter
- Place the chocolate chips in a microwave-safe bowl. Microwave it in 20-second intervals, stirring after each, until it is melted and smooth.1 cup semi-sweet chocolate chips
- Once it is melted, slowly stir in the warm milk until smooth and creamy.3/4 cup warm milk
- Add the chocolate mixture to the other half of the batter. Stir it by hand until it is combined. Be careful not to overmix.
Baking the Cake
- Drop spoonfuls of the pumpkin batter into the prepared cake pan. Leave space between the spoonfuls and use about half the batter.
- Then add about half of the chocolate batter into the empty spaces. Repeat another layer of each until the batter is used up.
- Use a knife to swirl the two colors together for a marble effect.
- Bake for 45 minutes until a wooden skewer inserted in the center comes out clean. Let it cool for 10 minutes, then invert the pan onto a wire rack.
- Once the cake cools completely, top it with the optional chocolate glaze or sprinkle the top with cocoa powder or powdered sugar.
Chocolate Glaze (optional)
- Combine the chocolate squares and butter in a microwave-safe bowl. Microwave for 30 seconds.2 squares semi-sweet chocolate, 1 Tablespoon butter
- Stir and continue to microwave for 10 seconds at a time until it is smooth and melted.
- Stir in the corn syrup and drizzle the glaze over the cake. The glaze will harden in a few hours.1 teaspoon corn syrup
Notes
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Recommended Products
Nutrition Information
Nutrition facts are estimates.
This really looks amazing! I have pumpkin puree and a bundt pan at home, I am going to try this!
OH YUM!!! I am so making this! Thank you so much!
Oh, that looks amazing. I need a bundt pan now!
oh my word that looks great!
This looks fantastic!
omg that looks so good!
Ooh, that looks so yummy! I love pumpkin and chocolate together.
Yummy… I know what I will be doing this fall break!
OH MAH GAWD – this looks amazing!
I’m with you — I love pumpkin and chocolate! This is going to be on my list of things to make before October is over!
Pumpkin and chocolate….ya, I think I could love it 😉 Thanks for the awesome homemade recipe!
This looks so good. I may have to make this for our Halloween shindig!
oh man.. it looks good! I’ve bookmarked it! =)
I’m definitely going to make this sometime!
That is such a pretty cake for Fall.
Oh my gosh I can’t stand it…I HAVE to try this cake! It looks delicious and it’s so prettty. What a fun cake to serve for Halloween.
Do you think this can be made ahead and frozen?
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.
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.
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.
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.
Totally gonna bookmark this recipe, being a foodie is tough!
Yum! Sounds delicious. And your pictures are dreamy!
Oh, wow! My two favorite things in one cake. Definitely pinning this to make once it cools down enough to turn on the oven.
Can I have this right now? Looks delicious!
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!
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.
Oh my! Beautiful and I am certain it is delicious as well! Thank you for sharing. Pinning.
O, boy, does this ever sound amazing and delicious.
Hear from Foodie Friday
This bundt cake looks AMAZING!!! Pinning!
Yum! Chocolate and pumpkin are two of my favorite things, and I love the idea of doing this for halloween! (Found you on Say G’day Saturday)
Hi Anne,
What can be better than pumpkin AND chocolate.
This looks delicious. Thanks for sharing.
Bear Hugs
Carolyn
This is a very impressive cake!!
I’d sure looooooooove a huge slice 🙂
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.
What a delicious looking bundt cake! Looks wonderful!
I just love your Chocolate Pumpkin Bundt Cake, awesome! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
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 🙂
I bet it tastes as good as it looks! Love pumpkin and chocolate!
This looks so good! One of my favorite things about fall is pumpkin. Pumpkin with chocolate is even better! Thanks for the recipe.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
Miz Helen
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!
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!
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.
I made it this morning, just poured the chocolate glaze on it.
Pumpkin is one of my favorites, as well as Chocolate. I’ve never had the two together, but I definitely want to try it. This Bundt Cake looks so delicious.
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.
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