I made this Chocolate Pumpkin Swirl Bundt Cake with my friend Andrew Zimmern. 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 chocolate pumpkin bundt cake I made with Andrew has a rather thin line of chocolate streusel and I went for a bolder chocolate layer when I put the recipe in my book, Zoë Bakes Cakes. 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.
Here is a video of me making the cake (with a slightly different chocolate layer) with my friend Andrew Zimmern.
- 1 cup (240ml) vegetable oil
- 1 cup (215g) sugar
- 1 cup (235g) brown sugar
- 3 eggs
- 15 oz. (425g) canned or roasted pumpkin puree
- ¾ cup (185g) sour cream (whole milk yogurt or creme fraiche also work)
- 1½ tsp vanilla extract make homemade vanilla extract
- 2 ¼ cups (295g) all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp kosher salt
- 1 tsp freshly grated nutmeg
- ¼ tsp all-spice
- ½ tsp ginger
- 2 tbsp (20g) dark cocoa powder
- 1 tsp ground cinnamon
- ½ cup confectioners’ sugar
- 1 tsp pumpkin pie spice
- 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.