Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
4.50
from
2
votes
Best Fall Cake
This easy pumpkin chocolate cake is perfect for fall!
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Servings:
12
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
Preheat oven to 350. Grease a Bundt pan.
Base Batter
First, make the Base batter. Beat the butter and sugar until light and fluffy.
1 1/2 cup butter,
2 cup sugar
Add the eggs one at a time and beat well after each.
6 eggs
Add in 2 teaspoons of vanilla.
2 teaspoon vanilla
Separate the base batter into two bowls, with about half the batter in each bowl.
Pumpkin Batter
Combine the flour, baking powder, salt, cinnamon and nutmeg into a small bowl and mix well.
1 3/4 cup flour,
1 teaspoon baking powder,
1/2 teaspoon salt,
1/2 teaspoon cinnamon,
1/4 teaspoon nutmeg
Add the flour mixture two one of the batter bowls, along with the pumpkin puree. Mix until just combined.
1 1/4 cup canned pumpkin
Chocolate Batter
Combine the flour, baking powder, salt and cocoa powder in a small bowl and mix well.
1 cup flour,
1 teaspoon baking powder,
1/2 teaspoon salt,
3/4 cup cocoa powder
Add this flour mixture to the second batter bowl and stir until just combined.
Baking the Cake
Pour half the Pumpkin batter in the Bundt pan. Top with half the Chocolate Batter. Repeat layers.
Take a knife and swirl the batters to mix them if desired.
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.
Once the cake cools completely top it with the chocolate glaze.
Chocolate Glaze
Combine the chocolate squares and butter in a microwave safe bowl. Microwave for 30 seconds.
2 squares semi sweet chocolate
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 Tablespoon butter,
1 teaspoon corn syrup
Nutrition
Serving:
1
g
|
Calories:
529
kcal
|
Carbohydrates:
64
g
|
Protein:
8
g
|
Fat:
29
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
146
mg
|
Sodium:
420
mg
|
Potassium:
298
mg
|
Fiber:
4
g
|
Sugar:
37
g
|
Vitamin A:
4831
IU
|
Vitamin C:
1
mg
|
Calcium:
71
mg
|
Iron:
3
mg
©2022 UpstateRamblings.com