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Chocolate Pumpkin Swirl Bundt Cake

Chocolate Pumpkin Swirl Bundt Cake

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.
Course: Dessert



  • 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)
  • 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

Chocolate Layer

  • 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.