This cake tastes like October afternoons and looks like something you’d be proud to bring to a dinner party. Chocolate and pumpkin swirl together in a tender, marbled crumb that’s rich but not heavy. The texture is soft, the spice is warm, and the chocolate balances the sweetness.
It’s simple enough for a weekday baking session, but pretty enough for the holidays. A light dusting of powdered sugar or a quick glaze is all it needs to shine.
Why This Recipe Works
This bundt cake uses oil and pumpkin puree for moisture, which keeps the cake soft for days without being greasy. The batter splits in two: one pumpkin-spice and one chocolate.
That creates a beautiful swirl and gives you the best of both flavors in each slice.
Using cocoa powder instead of melted chocolate makes the chocolate batter rich without weighing it down. A touch of sour cream enhances tenderness and adds a subtle tang. The method is straightforward, and the bundt pan ensures even baking and a dramatic shape.
Shopping List
- All-purpose flour – for structure
- Unsweetened cocoa powder – Dutch-process or natural
- Baking powder and baking soda – lift and even crumb
- Kosher salt – balances sweetness
- Pumpkin pie spice – or a mix of cinnamon, ginger, nutmeg, and cloves
- Granulated sugar
- Brown sugar – adds moisture and depth
- Large eggs
- Neutral oil – such as canola, avocado, or vegetable
- Pumpkin puree – not pumpkin pie filling
- Sour cream – or full-fat Greek yogurt
- Vanilla extract
- Milk or coffee – to loosen the chocolate batter
- Butter and flour – or baking spray with flour for the pan
- Optional toppings: powdered sugar, chocolate glaze, or maple glaze
How to Make It
- Preheat and prep the pan. Heat your oven to 350°F (175°C).
Grease a 10–12 cup bundt pan generously, then dust with flour, tapping out the excess. Make sure to coat every groove to prevent sticking.
- Whisk the dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. In a smaller bowl, whisk cocoa powder with a few tablespoons of the flour mixture to prevent clumping later.
- Mix the wet ingredients. In another large bowl, whisk sugars, eggs, and oil until smooth and slightly thickened.
Add pumpkin puree, sour cream, and vanilla, and whisk until fully combined.
- Combine for the base batter. Add the dry ingredients to the wet and stir with a spatula until just combined. Don’t overmix; a few small streaks of flour are fine.
- Divide and flavor. Split the batter into two bowls. To one bowl, leave it as the pumpkin batter.
To the other, add the cocoa mixture and 1–2 tablespoons milk or coffee. Stir until smooth and evenly chocolatey.
- Layer and swirl. Spoon alternating scoops of pumpkin and chocolate batter into the prepared pan, about a cup at a time. Once all batter is in, use a butter knife to gently swirl, making figure-eights.
Don’t over-swirl or you’ll lose the marble effect.
- Bake. Place the pan on the center rack and bake for 45–60 minutes, depending on your oven and pan. The cake is done when a skewer comes out mostly clean with a few moist crumbs.
- Cool properly. Let the cake rest in the pan for 12–15 minutes. Turn it out onto a wire rack.
If it resists, give the pan a few taps or lay a warm, damp towel over the pan for 2 minutes, then try again.
- Finish and serve. Once the cake is cool, dust with powdered sugar or drizzle with a simple glaze. Slice with a sharp, serrated knife for clean marbled slices.
Keeping It Fresh
Store the cake, covered, at room temperature for up to 3 days. The pumpkin keeps it moist, so it actually tastes better on day two.
For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature or warm gently in the microwave for 10–15 seconds per slice.
If you glazed the cake, let the glaze set before wrapping. Avoid the fridge unless your kitchen is very warm; refrigeration can dry cake out.
Benefits of This Recipe
- Moist and tender: Pumpkin, oil, and sour cream keep the crumb soft without being spongy.
- Balanced flavor: Warm spices and deep chocolate complement, not compete.
- Visually striking: The swirl looks fancy with very little effort.
- Make-ahead friendly: Stays delicious for days; great for entertaining.
- Flexible: Easy to adapt with add-ins like chocolate chips or nuts.
Pitfalls to Watch Out For
- Under-greasing the pan: Bundt pans have grooves that cling.
Take time to grease and flour thoroughly.
- Overmixing: Stir just until combined to avoid a tough or dense crumb.
- Over-swirl: A few gentle figure-eights are enough. Too much mixing muddies the pattern.
- Overbaking: Start checking at 45 minutes. The cake should spring back lightly and not look wet.
- Using pumpkin pie filling: Only use 100% pumpkin puree for the right texture and sweetness.
Alternatives
- Gluten-free: Substitute a 1:1 gluten-free baking flour with xanthan gum.
Add 2 extra tablespoons of sour cream if the batter seems thick.
- Dairy-free: Use dairy-free sour cream or full-fat coconut yogurt and a neutral oil. The flavor will still be lovely.
- Spice swap: No pumpkin pie spice? Use 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves.
- Add-ins: Stir 1 cup mini chocolate chips into the chocolate batter or 1 cup toasted pecans into the pumpkin batter.
- Glaze ideas: Maple glaze (powdered sugar, maple syrup, splash of milk) or chocolate ganache (warm cream over chopped chocolate).
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s very smooth and well-drained.
Homemade puree can be wetter than canned, so you may need to blot it with paper towels to match the thicker consistency of canned pumpkin.
What kind of cocoa powder works best?
Either natural or Dutch-process cocoa works here. Dutch-process gives a darker color and a smoother chocolate flavor, while natural cocoa tastes a bit brighter. Use what you have; both are great.
How do I keep the cake from sticking to the pan?
Grease every corner with softened butter or baking spray with flour, then dust with flour and tap out the excess.
After baking, cool for 12–15 minutes before inverting. That rest helps the cake release cleanly.
Can I bake this in a loaf or two round pans?
Yes. For two 8-inch round cakes, start checking at 30–35 minutes.
For two standard loaf pans, begin checking around 50 minutes. Always use the toothpick test and look for the edges pulling slightly from the pan.
Do I need a mixer?
No. A whisk and spatula work fine.
This batter is mixed by hand, which helps avoid overmixing and keeps the texture tender.
Why add coffee to the chocolate batter?
Coffee amplifies the chocolate flavor without making the cake taste like coffee. If you prefer not to use it, milk works perfectly.
How sweet is this cake?
It’s moderately sweet. The spices and cocoa temper the sugar, so it doesn’t feel cloying.
If you plan to add a rich glaze, you can reduce the granulated sugar by 2–3 tablespoons.
Can I make it ahead?
Absolutely. Bake a day in advance, cool completely, and wrap tightly. Glaze just before serving.
The flavors meld and improve overnight.
In Conclusion
This Chocolate-Pumpkin Swirl Bundt Cake is a cozy showstopper you’ll come back to every fall and winter. It’s moist, fragrant, and as pretty as it is reliable. With simple ingredients and a forgiving method, it suits both beginner bakers and seasoned pros.
Bake it for a gathering, a holiday dessert table, or just because a good slice of cake makes any day better.
