Indulge in the perfect fusion of rich chocolate and comforting pumpkin with our Chocolate Pumpkin Bundt Cake. Discover how this delightful dessert elevates everyday ingredients into a scrumptious masterpiece.
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Why I Love This Recipe
I love this Chocolate and Pumpkin Bundt Cake because it combines two of my favorite flavors: rich chocolate and cozy pumpkin.
The result is a moist, tender cake with a hint of warmth from spices like cinnamon and nutmeg.
It’s a breeze to make with everyday ingredients, making it accessible for everyone.
Plus, it’s budget-friendly, so you won’t need to hunt for expensive items.
This cake is versatile, freezes well, and is perfect for gatherings.
It’s the epitome of simplicity, yet it never fails to impress with its delectable taste.
Why You’ll Love This Recipe
• Family-Friendly: This cake is a crowd-pleaser, ideal for gatherings and special occasions, bringing joy to all.
• Budget-Friendly: You won’t need fancy ingredients or equipment, making it an affordable dessert choice.
• Versatile: Customize it with your favorite toppings or enjoy it as is, allowing you to tailor it to your preferences.
• Freezer-Friendly: Make extra and freeze for later; it maintains its deliciousness, ensuring you always have a sweet treat on hand.
Helpful Kitchen Tools
- Bundt Cake Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Rubber Spatula
- Measuring Cups and Spoons
- Cooling Rack
For the Cake:
• 2 cups all-purpose flour: This is the backbone of our cake, providing structure and a soft texture.
• 1 cup granulated sugar: Sweetness, plain and simple.
• 1/2 cup unsweetened cocoa powder: This is where the chocolate magic happens, infusing rich flavor.
• 1 teaspoon baking powder: It helps our cake rise and become fluffy.
• 1/2 teaspoon baking soda: This little buddy also aids in rising, ensuring a light and tender crumb.
• 1/2 teaspoon salt: A pinch of salt balances the sweetness and enhances overall flavor.
• 1 teaspoon ground cinnamon: A dash of warmth and cozy aroma.
• 1/2 teaspoon ground nutmeg: A friendly spice that complements the pumpkin beautifully.
• 1/4 teaspoon ground cloves: A hint of spiciness, making each bite intriguing.
• 1/2 cup vegetable oil: Keeps our cake moist and tender.
• 1 cup canned pumpkin puree: The star of the show, providing moisture and that lovely pumpkin flavor.
• 3 large eggs: These bind everything together and contribute to the cake’s structure.
• 1 teaspoon vanilla extract: A touch of vanilla enhances the overall taste.
• 1/2 cup plain yogurt: Adds a pleasant tang and more moisture.
• 1/2 cup semi-sweet chocolate chips: These little gems sprinkle chocolatey goodness throughout every slice.
For the Chocolate Glaze:
• 1/2 cup semi-sweet chocolate chips: More chocolate, because why not?
• 2 tablespoons unsalted butter: Adds richness and a shiny finish.
• 1/4 cup heavy cream: This makes our glaze perfectly smooth and luscious.
• 1/2 cup chopped walnuts: These bring a satisfying crunch and a nutty twist to the party.
Making Of Chocolate Pumpkin Bundt Cake
STEP 1: First things first, let’s get our oven all cozy at 350°F (175°C). While it’s warming up, grab your bundt cake pan, and give it some love by greasing it and dusting it with a little flour. This will ensure our cake slides out effortlessly once it’s baked.
STEP 2: In a big mixing bowl, toss in the flour, sugar, cocoa powder (that’s where the chocolate magic starts), baking powder, baking soda, a pinch of salt, and those lovely spices – cinnamon, nutmeg, and cloves. Take your whisk and give them all a good mix. We want these flavors to dance together.
STEP 3: Now, in another bowl, let’s combine the wet squad – vegetable oil, pumpkin puree, eggs, a dash of vanilla extract, and our secret weapon, plain yogurt (it adds a pleasant tang and even more moisture). Whisk it all up until it’s smooth and cozy.
STEP 4: Pour the wet ingredients into the dry ones. Mix them up gently – just enough to get them acquainted. Don’t go overboard; a few lumps are alright. Now, here’s where the real magic happens – fold in those semi-sweet chocolate chips. They’ll melt into pockets of chocolaty goodness.
STEP 5: Pour this heavenly mixture into your prepared bundt pan, smoothing the top with love. Pop it into the oven we preheated earlier. Let it bake for around 45 to 55 minutes. That’s when your kitchen starts smelling like a chocolate and pumpkin wonderland. To check if it’s done, poke a toothpick into the center. If it comes out clean or with just a few moist crumbs clinging to it, you’re golden.
STEP 6: This one’s important – let your cake cool down in the pan for about 10 minutes. It needs a little time to gather its thoughts and keep that perfect shape. After that, carefully flip it over onto a cooling rack and let it cool completely. It’s like the cake’s way of taking a breather before the final flourish.
STEP 7: To add the finishing touch, melt semi-sweet chocolate chips in the microwave, stirring until smooth. Mix in unsalted butter and heavy cream for a silky glaze. Drizzle it over the cooled cake, creating a chocolate waterfall effect. Then, sprinkle chopped walnuts on top for a delightful crunch and rustic charm.
Tips and Techniques
• You can use canned pumpkin for convenience, but fresh pumpkin works too. Just cook and puree it until it’s smooth.
• Mixing until just combined is the way to go. Overmixing can make the cake tough.
• Stick a toothpick into the center. It’s ready when it comes out clean or with a few moist crumbs but not wet batter.
• Let the cake cool in the pan for a bit before flipping it. This helps it keep its shape.
• Wait until the cake cools completely before drizzling on the chocolate glaze. Otherwise, it might melt and slide off.
The serving size for the Chocolate and Pumpkin Bundt Cake is designed to serve approximately 10-12 people. This big portion ensures there’s enough to enjoy during family gatherings, special occasions, or cozy evenings at home, making every slice a delightful memory shared with loved ones.
• Enjoy it plain with a cup of coffee or tea.
• Add a scoop of vanilla ice cream for extra indulgence.
• Top with whipped cream for added creaminess.
• Pair with fresh berries for a burst of freshness.
• Skip the walnuts if you have allergies.
• Adjust the spice levels to your preference.
• Make individual mini bundt cakes for a cute presentation.
To keep your Chocolate and Pumpkin Bundt Cake fresh, here’s what you can do: if you plan to enjoy it within 3 days, just pop it in an airtight container and leave it at room temperature. If you want to save it for up to a week, store it in the fridge. And if you’d like to enjoy it later, no problem! Wrap individual slices in plastic wrap and freeze them for up to 2-3 months.
Q. Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s smooth and not too watery.
Q. Can I use dark chocolate chips for the glaze?
Of course! Dark chocolate will give it a richer, less sweet flavor.
Q. How can I prevent my bundt cake from sticking to the pan?
Grease and flour the pan generously, making sure to get into all the crevices.
Q. Can I make this cake ahead of time?
Certainly! It tastes even better the next day as the flavors meld together.
Chocolate Pumpkin Bundt Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1/2 cup semi-sweet chocolate chips
- Preheat your oven to 350°F (175°C) and grease/flour a 10-12 cup bundt cake pan.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk to blend.
- In another bowl, mix vegetable oil, pumpkin puree, eggs, vanilla extract, and yogurt until smooth.
- Combine wet and dry ingredients, fold in chocolate chips, and pour the batter into the bundt pan.
- Bake for 45-55 minutes, until a toothpick comes out clean when inserted.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Melt semi-sweet chocolate chips with butter and heavy cream, drizzle it over the cooled cake, and sprinkle chopped walnuts for a delightful crunch and rustic charm.
- You can use fresh pumpkin puree if desired; just make sure it’s smooth.
- Avoid overmixing the batter; mix until just combined.
- Test for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for a bit before unmolding for better shape retention.
- Wait until the cake is fully cool before drizzling on the chocolate glaze to prevent melting.