This tasty Chocolate Pumpkin Cake features chocolate and pumpkin batter swirled together. Perfect fall bundt cake or Halloween treat!
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 12
Ingredients
Base Batter
3/4cupunsalted butter
1 1/2cupsgranulated sugar
4eggs
1teaspoonvanilla
3cupsall-purpose flour
1/4teaspoonsalt
1teaspoonbaking powder
Pumpkin Batter
3/4cuppumpkin pureenot pumpkin pie filling
1teaspooncinnamon
3/4teaspoonpumpkin pie spice
Chocolate Batter
1cupsemi-sweet chocolate chips
3/4cupwarm milk
Chocolate Glaze (optional)
2squares semi-sweet chocolate
1Tablespoonbutter
1teaspooncorn 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.
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
The most important tip when making this cake is to not overmix the batter when adding the chocolate and pumpkin flavors. Stir it by hand for the last few steps for a moist chocolate pumpkin cake.If you don't have a Bundt pan, bake in two loaf pans.Make sure you spray the cake pan well, so it comes out cleanly.This recipe was modified on 9/21/22 because of feedback that the original recipe could be dry. The changes include adding the dry ingredients sooner and replacing some butter, sugar, and unsweetened cocoa powder with melted chocolate chips mixed with milk. If you are looking for the original recipe, you can find it here.