Chocolate Pumpkin Swirl Bundt Cake

Chocolate Pumpkin Swirl Bundt Cake | ZoeBakes by Zoë François

I made this Chocolate Pumpkin Swirl Bundt Cake with my friend Andrew Zimmern last year. You can watch us working pumpkin magic in the kitchen together in the video below. I recently made a pumpkin pie and roasted several pumpkins and squash, so I have lots of great gourd puree on hand and this is one of my all time favorite cakes, so I wanted to share it with you. The cake I made with Andrew has a rather thin line of chocolate streusel and I went for a bolder chocolate layer this time. That is reflected in the recipe and directions below. You can roast your own pumpkin or use canned, either is terrific for this easy and tasty cake.

Chocolate Pumpkin Swirl Bundt Cake | ZoeBakes by Zoë François

Chocolate Pumpkin Swirl Bundt Cake

Cake:

1 cup (240ml) vegetable oil

1 cup (215g) sugar

1 cup (235g) brown sugar

3 eggs

15-ounce (425 g) canned or roasted pumpkin puree (see my instagram video “Pumpkin Pie” for roasting pumpkin how to)

¾ cup (185g) sour cream (whole milk yogurt or creme fraiche will also work)

1½ teaspoons vanilla extract (make your own vanilla)

2 ¼ cups (295g) all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon kosher salt

1 teaspoon freshly grated nutmeg

¼ teaspoon all-spice

½ teaspoon ginger

Chocolate Layer:

2 tablespoons (20g) dark cocoa powder

1 teaspoon cinnamon

Topping:

½ cup confectioners’ sugar

1 teaspoon pumpkin pie spice

Here is a video of me making the cake (with a slightly different chocolate layer) with my friend Andrew Zimmern.

Preheat oven to 350°F. Butter and flour a 10 cup Bundt Pan (in the video). I used a Kugelhopf Bundt Pan in the photos in this post, because I like the shape, but it is slightly smaller and I trimmed the bottom before flipping it out of the pan.

Prepare the cake batter in a large bowl, combining the oil, sugar, brown sugar, and eggs. Once they are well combined add the pumpkin puree, vanilla and sour cream. In a separate bowl, whisk together the flour, baking soda, salt and spices. Add the dry ingredients to the pumpkin mixture and mix until it all comes together in a smooth batter.

Pour 1/3 of the batter into a separate bowl and stir in the cocoa powder and cinnamon.

Pour 1/3 of the pumpkin cake batter into the prepared pan. Pour in 1/3 of the chocolate batter over the pumpkin batter. This layer will be thin. Repeat this layering with remaining pumpkin and chocolate cake batters in 2 more additions.

Bake for about 1 hour 10 minutes (If you use the kugelhopf pan, it may bake a bit faster, so check closer to 50 minutes) or until a tester comes out with moist crumb.

Allow to cool in pan for about 15 minutes, then turn cake out onto a serving dish. Once the cake is cool combine confectioners’ sugar and pumpkin spice for the topping and sprinkle it over the top of the cake.

Chocolate Pumpkin Swirl Bundt Cake | ZoeBakes by Zoë François

Chocolate Pumpkin Swirl Bundt Cake
Author: 
Recipe type: Dessert
 
I made this Chocolate Pumpkin Swirl Bundt Cake with my friend Andrew Zimmern last year. I recently made a pumpkin pie and roasted several pumpkins and squash, so I have lots of great gourd puree on hand and this is one of my all-time favorite cakes, so I wanted to share it with you.
Ingredients
  • 1 cup (240ml) vegetable oil
  • 1 cup (215g) sugar
  • 1 cup (235g) brown sugar
  • 3 eggs
  • 15-ounce (425 g) canned or roasted pumpkin puree
  • ¾ cup (185g) sour cream (whole milk yogurt or creme fraiche also work)
  • 1½ teaspoons vanilla extract
  • 2 ¼ cups (295g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly grated nutmeg
  • ¼ teaspoon all-spice
  • ½ teaspoon ginger
  • Chocolate Layer:
  • 2 tablespoons (20g) dark cocoa powder
  • 1 teaspoon cinnamon
  • Topping:
  • ½ cup confectioners’ sugar
  • 1 teaspoon pumpkin pie spice
Instructions
  1. Preheat oven to 350°F. Butter and flour a 10 cup Bundt Pan (in the video). I used a Kugelhopf Bundt Pan in the photos in this post, because I like the shape, but it is slightly smaller and I trimmed the bottom before flipping it out of the pan.
  2. Prepare the cake batter in a large bowl, combining the oil, sugar, brown sugar, and eggs. Once they are well combined add the pumpkin puree, vanilla and sour cream. In a separate bowl, whisk together the flour, baking soda, salt and spices. Add the dry ingredients to the pumpkin mixture and mix until it all comes together in a smooth batter.
  3. Pour ⅓ of the batter into a separate bowl and stir in the cocoa powder and cinnamon.
  4. Pour ⅓ of the pumpkin cake batter into the prepared pan. Pour in ⅓ of the chocolate batter over the pumpkin batter. This layer will be thin. Repeat this layering with remaining pumpkin and chocolate cake batters in 2 more additions.
  5. Bake for about 1 hour 10 minutes (If you use the kugelhopf pan, it may bake a bit faster, so check closer to 50 minutes) or until a tester comes out with moist crumb.
  6. Allow to cool in pan for about 15 minutes, then turn cake out onto a serving dish. Once the cake is cool combine confectioners’ sugar and pumpkin spice for the topping and sprinkle it over the top of the cake.