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A slice of chocolate pumpkin bundt cake with white icing sits on a blue patterned plate, while the rest of the cake rests on a wooden board in the background.
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5 from 1 vote

Chocolate Pumpkin Bundt Cake

This bundt cake recipe uses pumpkin for a wonderfully moist taste.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 12 servings

Ingredients

  • 1 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon allspice
  • 1/4 teaspoon fine sea salt
  • 15 ounces pumpkin purée about 1 3/4 cup
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1 cup milk

For the glaze

  • 3/4 cup unsifted powdered sugar
  • 1 tablespoon milk plus more as needed
  • 1/2 teaspoon pure vanilla extract optional

Instructions

  • Preheat oven to 350°F. Coat a bundt pan with nonstick spray.
  • In a medium bowl, whisk together all-purpose flour, cornstarch, cocoa, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, allspice, and salt. Set aside.
    1 3/4 cup all-purpose flour, 2 tablespoons cornstarch, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1/2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/8 teaspoon grated nutmeg, 1/8 teaspoon allspice, 1/4 teaspoon fine sea salt
  • In a large bowl or the bowl of a stand mixer, whisk together pumpkin, and brown sugar. Beat in eggs, then vegetable oil and vanilla, mixing until smooth.
    15 ounces pumpkin purée, 1 cup granulated sugar, 3/4 cup brown sugar, 2 large eggs, 1/4 cup vegetable oil, 1 tablespoon pure vanilla extract
  • Mix in 1/3 of the dry ingredients, then 1/2 of the milk, making sure each addition is completely mixed in before adding the next. Repeat, then finish with the remaining 1/3 dry ingredients. Scrape down the sides and bottom of the bowl to ensure the batter is fully mixed.
    1 cup milk
  • Pour the batter into the prepared bundt pan, spreading evenly.
  • Bake the cake for 50-65 minutes, until a toothpick inserted in the cake comes out with only a few moist crumbs attached. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
  • To glaze cake: Combine powdered sugar, milk, and vanilla (if using) in a small bowl, stirring until completely smooth. Add more sugar or milk as needed to achieve desired consistency. Place the cake on a serving plate and drizzle the glaze over the top. Let harden before serving.
    3/4 cup unsifted powdered sugar, 1 tablespoon milk, 1/2 teaspoon pure vanilla extract

Notes

  • This recipe was updated from the original posted November 2014. 
  • To make the original recipe, swap in whole wheat pastry flour for 3/4 cup of all-purpose flour, remove the cornstarch, and swap applesauce in equal amount for the vegetable oil.
  • The individual spices can be replaced with 2 teaspoons pumpkin pie spice.
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