Fall is finally here, which means it’s officially acceptable to bring out the pumpkins! While sipping on your first pumpkin spice latte of the season, you may want to consider trying this Chocolate Pumpkin Bundt Cake recipe. It’s a great dessert, but even better as a companion for your morning coffee, I think.
The inspiration for this recipe came from Bake Off contestant Priya’s Banana & Chocolate Cake recipe. A while back, I decided to bake my way through some of the iconic bakes from the Great British Baking Show. After careful consideration, I chose five of my favorite recipes for this post and Priya’s was on the list.
I added it to my favorites because I enjoyed baking it and my husband loved the taste of it. Since I am not a huge fan of banana, I loved the idea of getting to put my own twist on such a great recipe. So, this Chocolate and Pumpkin Bundt Cake recipe was born!
Chocolate Pumpkin Bundt Cake Recipe Walkthrough
I’ll walk you through how to make this Chocolate Pumpkin Bundt Cake in the steps listed below. I’ve even included photos to show you what each step of the recipe looks like so you know if you’re on the right track as you bake.
All you need to get started on this bake is a bundt pan, the prettier the better, and a stand mixer. However, you can also achieve this bake without a stand mixer if you don’t have one. A handheld mixer will do just fine! As a matter of fact, most of the hard work comes at the end when you have to fold the batter together.
Step 1: Cream the butter and brown sugar together until light and fluffy.
Make sure that the butter is completely softened before starting this step. Once it is at the right consistency, add the butter and brown sugar to the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together on medium-high speed until it is light and fluffy, about 3-5 minutes.
Step 2: Slowly add the eggs, mixing well after each addition.
While the mixer is still going, add the beaten eggs a little bit at a time. You may want to decrease the speed to “stir” to prevent any of the eggs from splashing out of the bowl. Once most of the egg addition has incorporated, you can increase the speed back to medium-high to ensure that all of the eggs are fully mixed in.
Step 3: In another bowl, mix the pumpkin pie mix, Greek yogurt, and vanilla together.
Once all of the ingredients are mixed together, set aside for later use.
Step 4: In another small bowl, mix the sifted flour and baking soda together.
I use a whisk to mix everything together and ensure that the baking soda is spread evenly throughout the flour.
Ingredient note: We love this cake so much we had to make a Kinda Healthy version on our other blog by replacing some of the flour with protein powder. Check it out: Chocolate Pumpkin Protein Cake
Step 5: Alternatively fold in the pumpkin and flour mixtures into the batter.
Add one third of the pumpkin mixture and fold into the batter, before folding in one third of the flour mixture. Keep alternatively adding the pumpkin and flour mixtures until the batter comes together and is smooth.
Step 6: Remove one third of the batter into a small bowl and mix in the cocoa powder and milk until smooth.
Once everything is mixed together, set aside the chocolate mixture.
Step 7: In the remaining mixture, fold in dark chocolate chips.
Be sure to fold in the chocolate chips evenly throughout the batter to ensure that the chocolate chips are spread evenly throughout the finished cake. After all, you’ll want a chocolate chip in every bite!
Step 8: Alternatively add the chocolate and pumpkin batters into the greased bundt pan.
As you can see in the photo above, I added the pumpkin and chocolate batters in distinct sections to start the marbling affect. Once that is done, use the spoon or spatula you are using to swirl through the batters to create more patterns in the batter. When adding the next layer of batter, be sure to alternate with pumpkin batter on top of chocolate batter and vise versa.
Step 9: Bake at 350ºF for 50 minutes.
The cake is done when the center reaches 210ºF, or when a toothpick inserted comes out clean.
Once the cake has been flipped out of the pan and cooled, it is ready to eat! The more intricate design of bundt pan that you use, the prettier your cake will be. You could add a topping or drizzle if you’d like, but the combination of these flavors are just fine on their own.
Does this recipe look easy to you? Let me know down in the comments below! Personally, I think it’s pretty simple. Especially when compared to my German Chocolate Bundt Cake recipe that is much more labor intensive. However, you can’t go wrong choosing to make either recipe since they are both delicious.
- 13.5 Tbsp (200g) Unsalted Butter, softened
- 1 1/8 C (225g) Light Brown Sugar
- 2 Eggs, beaten
- 1 1/2 C (380g) Pumpkin Pie Mix
- 2/3 C (150g) Greek Yogurt
- 1 tsp Vanilla Extract
- 1 2/3 C (250g) All Purpose Flour, sifted
- 1 tsp Baking Soda
- 2 Tbsp (20g) Cocoa Powder
- 2 Tbsp (36ml) Milk
- 2/3 C (100g) Dark Chocolate Chips
- Preheat the oven to 350ºF. Generously grease the bundt pan with butter.
- Cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
- Gradually add the beaten eggs into the butter and sugar mixture. Make sure that the eggs are completely incorporated after each addition.
- In a small bowl, add the pumpkin pie mix, Greek yogurt, and vanilla. Mix together until fully combined and smooth.
- In another bowl, sift the flour and baking soda together before mixing to fully incorporate.
- Gently fold in one third of the pumpkin mixture, followed by one third of the flour mixture. Continue alternatively adding the rest of the mixtures until fully combined and a smooth batter comes together.
- Remove one third of the pumpkin batter and place in a small bowl. Add the cocoa powder and whole milk. Mix together until fully combined and smooth.
- Add the dark chocolate chips to the remaining pumpkin batter and gently fold in until the chocolate chips are evenly dispersed in the batter.
- Alternatively add the chocolate and pumpkin batters into the greased bundt pan, swirling the batter to create a marbled design.
- Bake for 50 minutes, until the cake reaches 210ºF or a toothpick inserted comes out clean,
- Remove the cake from the oven and cool for 15 minutes before flipping onto a cooling rack. Allow the cake to cook completely before serving.
Use the 1/2 Tbsp of butter left from the almost two sticks butter needed for the cake to grease the bundt pan.
Nutrition Information:Yield: 16 slices Serving Size: 1 slice
Amount Per Serving: Calories: 265Total Fat: 12gCarbohydrates: 37gProtein: 4g