Chocolate Pumpkin Bundt Cake

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Chocolate pumpkin bundt cake is an easy, moist cake that’s perfect for anyone who loves fall.

This recipe has been retested and updated since first posting November 2014. Changes are noted within the post and recipe card.

Bundt cake is one of life’s greatest things, in my opinion.

Without having to fuss with even layers and creating a filling, bundt cakes shine through the cake itself, perfectly molded by the pan. Because of those cute pans, they only need a little bit of dressing up, like in my tomato cake or pear cake, both bundts baked in fun pans.

This one is full of pumpkin, but you wouldn’t know it from the flavor. All the pumpkin does here is add wonderful richness to the cake, giving it a perfectly moist texture without lots of extra fats.

I still add the classic pumpkin spice pairings because I love them, and why not?

My whole family loves this cake—the last time I made it, I only got one slice! I’m sure yours will love it too.

Ingredients for pumpkin bundt cake

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• All-purpose flour
• Cornstarch
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Sugars: Granulated, brown, and powdered (confectioner’s)
• Spices: Cinnamon, ginger, cardamom, nutmeg, and allspice
• Pumpkin purée – Use canned pumpkin puree or homemade, not pumpkin pie filling.
• Eggs
• Vegetable oil
• Vanilla extract
• Milk

In the previous version of this recipe, I used whole wheat pastry flour in place of some of the all-purpose flour. If you would like to do that, you can swap in 3/4 cup, and omit the cornstarch.

Additionally, you can swap the vegetable oil for applesauce, as in the original recipe. It is used in equal amount.

I made the recipe into the current version so it would be easier to make with everyday ingredients, but both versions work well!

how to make this recipe

Preheat the oven to 350°F and grease a 10-cup bundt pan with nonstick spray. If you have problems with your bundts sticking, you can use baker’s spray, but I have not had issue with my cakes releasing using just nonstick spray.

In a medium bowl, whisk together flour, cornstarch, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, and allspice. Set aside.

In a large bowl, whisk together pumpkin, granulated sugar, and brown sugar until well mixed.

Beat in eggs, then add vegetable oil and vanilla.

Mix in 1/3 of the dry ingredients, mixing until completely incorporated. (You might want to use a silicone spatula here rather than a whisk). Mix in 1/2 of the milk, again mixing until fully incorporated.

Repeat adding the flour mixture and milk, then mix in the remainder of the flour mixture. Scrape down the sides and bottom of the bowl to ensure the batter is uniformly mixed.

Pour the cake batter into the bundt pan, turning the pan a couple of times so it fills evenly.

Place in the oven and bake for 50-65 minutes, until only moist crumbs are attached when a cake tester or toothpick is inserted.

The cake should not overflow into the pan’s center hole, but you can place a cookie sheet on the rack below it to catch any possible spills.

Let the cake cool in the pan on a wire rack for about 15 minutes. Then place the rack, inverted, on top of the cake pan, and holding the two together, quickly flip. Gently tap the cake pan to release the cake onto the rack.

Let the cake cool completely before adding icing.

To make the icing, whisk together powdered sugar, milk, and vanilla (if using) until smooth. Add more sugar or milk as needed for desired consistency, then drizzle over the cooled cake.

Storage tips

The cake will keep at room temperature, covered, for about 5 days. Note that if it is humid, the icing can start to melt into the cake. It won’t look as pretty, but it will still be delicious.

You can also store the cake in the refrigerator. Make sure it is covered so it does not absorb moisture or flavors from other items in the fridge.

more bundt cakes to enjoy

If you love bundt cakes like I do, try these other recipes as well!

Don’t like chocolate? Try pumpkin bundt cake with cranberry swirl, great for using up extra cranberry sauce at Thanksgiving.

Go for a slice of sunshine with an orange pound cake, or start the morning with sour cream coffee cake.

Keep the bundt cake theme going into December with Chestnut Flour Cake or an eggnog bundt cake!

You’ll love the chocolate and pumpkin combo in this easy, moist cake.