Indulge in the ultimate autumnal delight with this extraordinary Chocolate Pumpkin Bundt Cake. This recipe delivers a harmonious blend of rich, deep chocolate and the comforting, earthy sweetness of pumpkin, creating a dessert that is both incredibly tender and luxuriously moist. Each slice promises a creamy, spiced pumpkin cream cheese filling nestled within the chocolatey layers, all crowned with a glistening, silky smooth chocolate glaze. It’s a show-stopping dessert that will undoubtedly have everyone reaching for a second helping, making it the perfect centerpiece for any fall gathering or holiday celebration.
While pumpkin recipes might not be a staple in every culinary tradition globally, their versatility in desserts is truly unmatched. In some regions, like Egypt, the concept of pumpkin in sweet dishes can be quite unique, often limited to traditional preparations like a creamy pumpkin casserole. However, pumpkin’s natural sweetness and moist texture make it an ideal ingredient for a wide array of exquisite baked goods, especially when paired with complementary flavors. This decadent Chocolate Pumpkin Bundt Cake transcends cultural boundaries, offering a sophisticated twist on classic pumpkin desserts, perfect for celebrating the flavors of the fall season.
For those who adore the classic combination of pumpkin and cream cheese, but are looking for something a little extra special, this recipe is a game-changer. It builds upon the beloved traditional pumpkin bundt cake with cream cheese by introducing a layer of rich chocolate, elevating it to an unforgettable gourmet experience. The vibrant orange of the pumpkin filling against the dark chocolate cake creates not only a visual feast but also a symphony of flavors that will delight even the most discerning palates. This recipe is designed to be approachable for home bakers while delivering results that taste professionally made.
❤️ Why You’ll Adore This Chocolate Pumpkin Bundt Cake
This isn’t just another cake; it’s a culinary masterpiece crafted to impress on every level. Here’s why this Chocolate Pumpkin Bundt Cake will become your new favorite recipe:
- Stunning Visual Appeal: Our goal was to create a cake that looks as incredible as it tastes, and the vibrant contrast between the deep chocolate cake and the bright, real pumpkin cream cheese filling achieves exactly that. The swirl effect in the bundt pan results in a truly beautiful presentation that’s perfect for any festive table.
- Unparalleled Tenderness and Moisture: The secret to this cake’s incredibly tender crumb and rich moisture lies in the careful balance of ingredients, particularly the use of buttermilk. Buttermilk provides the perfect acidity, working synergistically with both baking powder and baking soda to create an exceptionally fluffy and light cake that truly melts in your mouth. You’ll notice the difference in every bite – no dry cake here!
- Decadent Chocolate Glaze: While delicious on its own, this cake is transformed into a truly gourmet dessert with the addition of a luxurious, sophisticated chocolate glaze. This isn’t just any topping; it’s a glossy, rich coating that adds another layer of deep chocolate flavor and a beautiful sheen, elevating the entire experience. It’s the finishing touch that takes this pumpkin bundt cake from delightful to absolutely irresistible.
- Perfect Balance of Flavors: The distinct, cozy flavor of pumpkin is beautifully complemented by the intense richness of chocolate. The tangy cream cheese filling provides a delightful counterpoint, ensuring that each flavor shines without overpowering the others. It’s a perfectly balanced dessert that appeals to both chocolate lovers and pumpkin enthusiasts alike.
- Easy to Follow for Impressive Results: Despite its sophisticated appearance and incredible flavor, this recipe is designed with clear, step-by-step instructions to ensure success for bakers of all skill levels. You’ll be amazed at how easily you can create such a spectacular dessert in your own kitchen.
📝 Essential Ingredients for Your Chocolate Pumpkin Bundt Cake
Crafting this delicious bundt cake requires a selection of fresh, high-quality ingredients. Most of these are likely pantry staples, making it easy to whip up this dessert whenever a craving strikes. Let’s gather what we need for the cake, the creamy pumpkin filling, and the luscious chocolate glaze.
Key Ingredient Notes and Tips:
- Baking Soda and Baking Powder: Both leavening agents are crucial for achieving the perfect rise and tender texture in this chocolate cake. Baking soda reacts with acidic ingredients (like buttermilk and cocoa powder) for an initial quick rise, while baking powder provides a more sustained lift, ensuring a beautifully fluffy and light crumb. Using both guarantees optimal texture.
- Coffee: Don’t skip the coffee! While it might seem unconventional in a chocolate cake, coffee doesn’t make the cake taste like coffee. Instead, it brilliantly enhances and deepens the natural flavor of the chocolate, making it richer and more intense. You can use instant coffee dissolved in hot water or freshly brewed espresso for an even more pronounced effect. For those who genuinely prefer no coffee, hot water can be used as a substitute, though the chocolate flavor won’t be as profound.
- Buttermilk: This is a cornerstone ingredient for a truly moist and tender cake with a fine crumb. Its acidity helps break down gluten, resulting in a softer texture. If you don’t have buttermilk on hand, it’s incredibly simple to make your own soured milk: combine 1 tablespoon of white vinegar or lemon juice with 1 cup of regular milk (dairy or non-dairy), stir, and let it sit for 5-10 minutes until it slightly curdles.
- Pumpkin Puree: This is what gives the cream cheese filling its signature vibrant orange color and its delightful, cozy flavor. Ensure you use pure pumpkin puree, not pumpkin pie filling, which already contains spices and sugar. Canned pumpkin puree works perfectly, or you can opt for homemade if you prefer.
- Chocolate for the Glaze: We recommend using a good quality semisweet chocolate bar for the glaze, as it provides a balanced sweetness and deep chocolate flavor. However, feel free to experiment with your preferred type of chocolate. Dark chocolate will yield a more intense, less sweet glaze, while milk chocolate will result in a sweeter, creamier finish. Chopping the chocolate finely ensures it melts smoothly and evenly into the hot cream.
🥄 Step-by-Step Instructions for a Perfect Bundt Cake
Follow these detailed steps to create a beautiful and delicious Chocolate Pumpkin Bundt Cake that will impress everyone.
- Prepare Dry Ingredients: In a large mixing bowl, combine all the dry ingredients for the cake: all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk them together thoroughly to ensure they are well combined and there are no lumps of leavening agents or cocoa. This initial step is crucial for an even rise and consistent flavor throughout the cake.
- Add Wet Ingredients (Except Coffee): Create a well in the center of your dry ingredients. Pour in the vegetable oil, lightly beaten eggs, and buttermilk. Gently mix these ingredients with a whisk or a wooden spoon until just combined. Be careful not to overmix at this stage; a few streaks of flour are acceptable.
- Incorporate Coffee: Finally, add the prepared instant coffee (or hot water) to the batter. Mix until everything is just incorporated. The batter will appear quite thin and runny at this point, which might make you think something is amiss. Rest assured, this is the correct consistency for an incredibly moist chocolate cake. Resist the temptation to add more flour, as this will lead to a dry, dense cake.
- Cream Cheese Base: In a separate bowl, using an electric mixer, beat together the softened cream cheese, granulated sugar, and ground cinnamon until the mixture is completely smooth and creamy. Ensure there are no lumps of cream cheese. Scrape down the sides of the bowl as needed to incorporate everything.
- Add Pumpkin, Egg, and Flour: Gradually mix in the pumpkin puree, starting with ½ cup and adding more to taste if desired (up to 1 cup). Once the pumpkin is blended, add the egg and the 2 tablespoons of flour. Continue beating on medium speed until the filling is perfectly smooth, thick, and uniform in color and consistency. The flour helps to stabilize the filling during baking.
- Prepare Bundt Pan and First Layer: Generously prepare your bundt pan. Spray it thoroughly with baking spray that contains flour, or brush it meticulously with softened butter and then dust it with cocoa powder. This ensures easy release and prevents the cake from sticking. Pour approximately half of the chocolate cake batter evenly into the prepared bundt pan.
- Add Pumpkin Filling: Carefully spoon the pumpkin cream cheese filling over the chocolate batter. Try your best to keep the filling away from the edges of the pan and the central tube to minimize the risk of it sticking or burning during baking. A nice central ring of filling works perfectly.
- Top with Remaining Batter and Swirl: Gently pour the remaining chocolate cake batter over the pumpkin filling, spreading it carefully to cover the filling completely. For a beautiful marble or swirl effect, take a butter knife or the back of a spoon and gently swirl it through the layers a few times. Don’t overdo it, or the layers will merge too much. Bake in a preheated 350°F (175°C) oven for 30-40 minutes, or until a wooden skewer inserted into the chocolate cake portion (avoiding the filling) comes out clean. Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
- Melt Chocolate for Glaze: Place your finely chopped chocolate and corn syrup in a medium heat-proof bowl or measuring cup. Set aside. In a small saucepan over medium heat, combine the heavy cream and granulated sugar. Stir constantly until the sugar has completely dissolved and the cream is hot, just barely beginning to simmer around the edges. Do not bring it to a rolling boil.
- Combine and Glaze: Immediately pour the hot cream mixture over the chopped chocolate and corn syrup. Let it sit undisturbed for 5 minutes to allow the heat to melt the chocolate. Then, gently whisk or stir until the mixture is perfectly smooth, glossy, and free of any chocolate chunks or lumps. Allow the glaze to cool down to room temperature and thicken slightly before pouring it over the completely cooled bundt cake. You can drizzle it decoratively or pour it generously for full coverage. For extra precision, consider using a squeeze bottle.
Recipe Tips for a Flawless Chocolate Pumpkin Bundt Cake
- Achieve Room Temperature Ingredients: For a smooth, evenly mixed batter and filling, ensure all refrigerated ingredients (eggs, buttermilk, cream cheese) are at room temperature. This allows them to emulsify properly, preventing lumps and ensuring a consistent texture. The only exception is the heavy cream for the glaze, which will be heated.
- Coffee Alternative: If coffee isn’t to your taste or you prefer to omit it, simply substitute the prepared instant coffee with an equal amount of hot water. The chocolate flavor will still be delicious, just not as intensely deep.
- Don’t Fear the Thin Batter: The chocolate cake batter is designed to be very thin. This is crucial for its incredible moisture and tender crumb. Resist the urge to add more flour, as this will result in a dry and dense cake. Trust the process!
- Customize Your Pumpkin Flavor: The amount of pumpkin puree in the cream cheese filling is flexible. We suggest starting with ½ cup, but you can increase it to up to 1 cup, depending on your personal preference for pumpkin intensity. Taste the mixture (before adding the egg and flour) to adjust to your liking.
- Mixing Tools Matter: Use an electric mixer for the cream cheese filling to ensure it’s perfectly smooth and lump-free. However, for the chocolate cake batter, a wooden spoon or whisk is often sufficient and recommended. Overmixing chocolate cake batter can lead to a tough cake as it develops gluten. A gentle hand prevents splatter and ensures a tender result.
- Strategic Filling Placement: When spooning the pumpkin cream cheese filling into the bundt pan, try to avoid letting it touch the sides of the pan or the central tube. This helps prevent the filling from sticking or over-browning and ensures a cleaner slice.
- Cooling is Key: Allow the bundt cake to cool completely on a wire rack before attempting to glaze it. Pouring glaze onto a warm cake will cause it to melt and run off, rather than setting beautifully. Once glazed, chilling the cake in the refrigerator for at least 2 hours helps the glaze set and enhances the overall texture and flavor.
- For the Glaze: For a super smooth glaze, ensure your chopped chocolate is finely diced. This helps it melt evenly. You can also use good quality chocolate chips. If you have a squeeze bottle, it makes decorating the cake with the glaze much easier and more precise.
- Make-Ahead & Freezing Tips: This Chocolate Pumpkin Bundt Cake is excellent for making ahead! It can be baked, cooled, and frozen for up to 3 months without the glaze. Wrap it tightly in plastic wrap and then aluminum foil. Thaw it in the refrigerator overnight before serving. The chocolate glaze can also be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Gently reheat it in a microwave or a double boiler until pourable before using.
Recipe FAQs for Chocolate Pumpkin Bundt Cake
For chocolate cakes, it’s best to use a neutral-flavored oil to ensure the rich chocolate and pumpkin flavors truly shine without interference. Canola oil and vegetable oil are excellent and common choices due to their mild taste and wide availability. Grapeseed oil is another great option. While coconut oil can be used, be aware that it will impart a subtle coconut flavor to your cake. If you’re willing to splurge for a higher quality oil with a neutral profile, avocado oil is a fantastic choice that also offers healthy fats. The oil contributes significantly to the cake’s moistness and tenderness.
Yes, absolutely. Because this decadent bundt cake features a luscious cream cheese filling, it must be stored in the refrigerator. Cream cheese is a dairy product and is perishable at room temperature. Once baked and cooled, cover the cake loosely or place it in an airtight container and refrigerate it. It will keep beautifully in the fridge for up to a week, allowing you to enjoy slices for days. As mentioned in our tips, freezing is also an excellent long-term storage option.
Yes, you can certainly use homemade fresh pumpkin puree! Ensure it’s thick and well-drained to avoid adding excess moisture to the filling. If your homemade puree is too watery, gently simmer it over low heat until it thickens, then let it cool completely before using. The flavor of fresh puree can be even more vibrant!
Preventing sticking starts with proper pan preparation. Ensure you generously grease and flour (or cocoa powder for chocolate cakes) your bundt pan, getting into all the crevices. If it does stick, let the cake cool in the pan for 10-15 minutes, then gently tap the edges of the pan on a counter. If it’s still stubborn, you can try placing a warm, damp towel over the bottom of the pan for a few minutes to loosen it, or carefully run a thin, flexible knife around the edges (if possible without damaging the cake).
While this recipe is optimized for a bundt pan, you can adapt it for other cake pans. For two 9-inch round cake pans, divide the batter and filling between them and bake for a shorter time, approximately 25-35 minutes. For a 9×13 inch rectangular pan, the baking time might be similar to a bundt, around 30-40 minutes. Always use the toothpick test for doneness. The swirled effect with the filling might be less pronounced, but the flavor will still be incredible!
🍰 Discover More Delicious Recipes
If you loved this rich and moist bundt cake, explore these other delightful recipes from our kitchen:
- Dr Pepper Brownies: Experience an unforgettable twist on classic brownies. These rich, chocolaty squares boast a subtle hint of Dr Pepper, offering a unique fudgy yet cakey texture that’s pure indulgence. Enjoy them on their own or with a scoop of vanilla ice cream for an elevated dessert experience.
🍂 Cozy Fall Desserts to Savor
As the leaves change and the air turns crisp, there’s nothing better than a comforting fall dessert. Explore these seasonal favorites:
- Sweet Potato Crunch: This delightful Sweet Potato Crunch is the perfect side dish for your holiday dinner table, yet it’s sweet enough to be a dessert! It’s not overly sweet, boasting a buttery, velvety texture topped with an amazing streusel pecan crunch.
- Classic Pumpkin Bundt Cake: A timeless fall favorite, this traditional Pumpkin Bundt Cake is topped with a luscious cream cheese frosting and beautifully decorated with vibrant fall colors. This is a recipe you’ll want to keep forever!
- Addicting Apple Crisp Bars: These Apple Crisp Bars are incredibly addictive, tasting just like apple pie but in a convenient bar form. They’re so good and make a fantastic addition to lunch boxes or for a quick sweet treat.
- Elegant Baked Apple Roses: Simple yet stunning, these beautiful Apple Roses are crafted from fresh apples and puff pastry. They are easy to make, not overly sweet, and feature just the right amount of cinnamon and sugar for a perfectly balanced flavor.
We truly hope you enjoy baking and savoring this magnificent Chocolate Pumpkin Bundt Cake recipe! If you create this delightful dessert, please share your masterpiece with us. Snap a pic and hashtag it #amiraspantry — we absolutely love seeing your culinary creations on Instagram, Facebook, and Twitter! Your feedback and photos truly inspire us.
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Decadent Chocolate Pumpkin Bundt Cake
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Ingredients
For the Chocolate Bundt Cake:
- 2 ¼ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil (or other neutral oil)
- 1 cup buttermilk (or homemade soured milk)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup prepared instant coffee (or hot water)
For the Creamy Pumpkin Cream Cheese Filling:
- 1 (8oz) package of cream cheese , softened to room temperature
- ¼ cup granulated sugar
- 1-2 teaspoons ground cinnamon (adjust to taste)
- ½- 1 cup pure pumpkin puree (not pie filling)
- 1 large egg
- 2 Tablespoons all-purpose flour
For the Silky Chocolate Glaze:
- 1 (4oz) semisweet chocolate bar , finely chopped
- 1 ½ Tablespoons light corn syrup
- ½ cup heavy cream
- 2 Tablespoons granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Ensure oven rack is in the middle position.
Make the Chocolate Cake Batter:
- In a large, deep mixing bowl, thoroughly combine the dry ingredients: flour, salt, baking powder, baking soda, cocoa powder, and sugar. Whisk them well to ensure everything is evenly distributed.
- Add the vegetable oil, lightly beaten eggs, and buttermilk to the dry mixture. Stir with a whisk or wooden spoon until just combined.
- Pour in the prepared coffee (or hot water) and mix again until fully incorporated. The batter will be quite thin, which is perfectly normal for this moist cake. Do not add additional flour.
Prepare the Creamy Pumpkin Filling:
- In a separate medium bowl, using an electric mixer, beat together the softened cream cheese, granulated sugar, and ground cinnamon until the mixture is smooth and creamy.
- Gradually add the pumpkin puree, mixing until well blended. You can add ½ cup or up to 1 cup, depending on your preferred pumpkin flavor intensity.
- Stir in the egg and the 2 tablespoons of flour, then beat again until the filling is uniformly smooth and thick.
Assemble and Bake the Cake:
- Generously prepare a bundt pan by spraying it thoroughly with baking spray (with flour) or by buttering and dusting it with cocoa powder.
- Pour about half of the chocolate cake batter into the prepared bundt pan. Carefully spoon the cream cheese filling over the chocolate batter, trying to avoid the sides of the pan and the central tube as much as possible.
- Gently pour the remaining chocolate batter over the filling. For a marbled effect, use a butter knife or the back of a spoon to create a few gentle swirls through the layers.
- Bake for 30-40 minutes, or until a wooden toothpick inserted into the chocolate cake portion (away from the filling) comes out clean.
- Remove the cake from the oven and let it cool in the bundt pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
Prepare the Silky Chocolate Glaze:
- Place the finely chopped semisweet chocolate and corn syrup in a heat-proof bowl or measuring cup and set aside.
- In a small saucepan over medium heat, combine the heavy cream and granulated sugar.
- Stir continuously until the sugar has fully dissolved and the mixture is hot and just beginning to gently simmer around the edges. Do not boil.
- Immediately pour the hot cream over the chocolate and corn syrup. Let it sit undisturbed for 5 minutes, then stir until completely smooth and glossy.
- Allow the chocolate glaze to cool to room temperature and thicken slightly before pouring it decoratively over the completely cooled bundt cake. Chill the cake for at least 2 hours before serving to allow the glaze to set.
Video Tutorial
Chef’s Notes & Pro Tips
- Room Temperature for Success: Always ensure all cold ingredients, especially cream cheese, eggs, and buttermilk, are at room temperature before you begin. This allows them to blend smoothly and incorporate air efficiently, resulting in a lighter, more uniform batter and filling. The only exception is the heavy cream for the glaze, which will be heated.
- Buttermilk Substitute: No buttermilk? No problem! Easily make your own soured milk by stirring 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk. Let it sit for 5-10 minutes until it slightly curdles, then use it as directed.
- Coffee or Water: For an intensified chocolate flavor, coffee is highly recommended. However, if you prefer to avoid coffee, simply replace it with an equal amount of hot water. The cake will still be delicious!
- Trust the Thin Batter: Don’t be alarmed by the thin consistency of the chocolate cake batter. This is intentional and contributes to the cake’s exceptional moisture. Adding more flour will make the cake dry and dense, so resist the temptation.
- Pumpkin Puree Preferences: The recipe suggests ½ to 1 cup of pumpkin puree for the filling. Feel free to adjust this quantity based on your family’s preference for pumpkin flavor. Always taste the filling mixture (before adding the egg and flour) to get it just right.
- Mixing Wisdom: An electric mixer is ideal for achieving a smooth, lump-free cream cheese filling. For the chocolate cake batter, a wooden spoon or whisk is often sufficient. Overmixing the cake batter, especially with an electric mixer, can overdevelop gluten, leading to a tougher cake.
- Filling Placement: When layering the pumpkin filling over the chocolate batter in the bundt pan, try to keep the filling away from the edges of the pan. This helps prevent the filling from baking directly onto the pan sides and potentially sticking.
- Chill for Perfection: For the best texture and to allow the chocolate glaze to set beautifully, ensure the cake is completely cooled before glazing, then chill it in the refrigerator for at least 2 hours before serving.
- Glaze Details: For a super smooth glaze, use finely chopped chocolate or mini chocolate chips, as they melt more evenly. For artistic drizzling, transfer the cooled glaze to a squeeze bottle for better control.
- Make Ahead & Freeze:
- This cake freezes exceptionally well! Bake and cool the cake completely, then wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before glazing and serving.
- The chocolate glaze can also be prepared in advance and stored in an airtight container in the refrigerator for up to a week. Gently warm it (microwave on low power or a double boiler) until it’s pourable again before using.