Chocolate Pumpkin Swirl Bundt Cake
Sloane published this recipe on atsloanestable.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
A rich chocolate sponge is swirled with warmly spiced pumpkin cake and finished with a smooth, sweet chocolate glaze. This festive non-pie holiday centerpiece stays moist for several days.
- Time
- 1 hour 30 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chocolate Cake
- 5 g
- 3 g
- 100 g
- 2 g
Pumpkin Cake
- 6 g
- 4 g
- 2 g
- 5 g
- 100 g
- 4 g
Glaze
Weights are estimates. Together, the ingredients weigh about 2.24 kg before cooking, which is about 110 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Spray a 12-cup Bundt pan thoroughly with baking spray, coating the ridges and center tube.
Make the chocolate cake batter. In a medium bowl, whisk together the chocolate-cake flour, granulated sugar, Dutch-process cocoa, black cocoa, baking powder, and salt. Set the dry mixture aside.
In a large bowl, whisk together the chocolate-cake milk, oil, eggs, and vanilla until smooth and fully combined.
Add the chocolate dry ingredients to the wet ingredients and whisk just until no large streaks of flour remain; do not overmix.
Whisk in the hot coffee until the batter is fully combined and smooth. Set the chocolate batter aside.
Make the pumpkin cake batter. In a medium bowl, combine the pumpkin-cake flour, baking powder, baking soda, kosher salt, and pumpkin spice. Set aside.
In a separate large bowl, whisk together the brown sugar, granulated sugar, oil, milk, eggs, and vanilla until smooth.
Add the pumpkin-cake dry ingredients to the wet ingredients and mix until mostly combined, with only a few small streaks of flour remaining.
Add the pumpkin purée and mix until fully combined and evenly incorporated.
Spoon or pour alternating portions of the chocolate and pumpkin batters into the prepared Bundt pan. Continue alternating to distribute both batters evenly and create a swirl pattern.
Bake for 48–52 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes. Invert it onto a cooling rack and allow it to cool completely before glazing.
Make the glaze by whisking the sifted cocoa powder, sifted powdered sugar, and milk together in a microwave-safe bowl until smooth.
Microwave the glaze for about 15 seconds, then whisk again until it reaches a smooth, pourable consistency.
Pour the glaze over the completely cooled cake, allowing it to run down the sides. Slice and serve.
Notes
Store in an airtight container for 3–5 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer bag for up to 3 months. The cake can be baked the day before serving. Use pure pumpkin purée rather than pumpkin pie filling. Freshly brewed coffee may be replaced with boiling water.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 326
- Protein
- 5 g
- Carbs
- 51 g
- Fat
- 13 g
- Fiber
- 2 g
Where the calories come from
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