Pumpkin Chocolate Marble Bundt Cake is the perfect blend of pumpkin and chocolate swirled into a bundt cake. Perfect for celebrate a half birthday!
This Pumpkin Chocolate Marble Bundt Cake taught me that I do indeed love pumpkin. Especially when you combine it with chocolate.
Over the summer, Bake at 350 wrote a post about celebrating half birthdays with half a cake and I was sold. Birthdays have always been a big deal to me so celebrating twice a year? With cake? Sold.
Baby Girl turned 6 months/half a year last week (can you even believe it? I’ve been a mom for 6 months! So far, so good. And getting even better) and I was excited to start the half birthday/half cake tradition.
I’ve been meaning to jump on the pumpkin bandwagon (all the cool kids are doing it) and with this cake, I learned that I actually do like pumpkin.
The pumpkin flavor is mild but it adds a nice moistness to the cake. My favorite part, of course, was the chocolate swirl, but the pumpkin was nice, too. Next time I’m thinking I might even sprinkle in a layer of mini chocolate chips.
I kept one half and dropped half off to my parents. After all, they were celebrating being grandparents for half a year.
Baby Girl didn’t get any, but she did have pureed sweet potatoes to celebrate her halfsie and was quite pleased.
- 3/4 cup chocolate chips I use Ghirardelli chocolate baking chips
- 4 eggs
- 1 cup milk I use 2%
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 15 oz can pureed pumpkin
- 1 1/2 cup sugar
- 3 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- Preheat your oven to 350 degrees and spray a bundt pan with non-stick spray (I used Trader Joe’s coconut oil spray and I’ve never had a bundt cake come out so perfectly – I was really excited)
- Add the chocolate chips to a microwave safe bowl and heat for 30 seconds. Stir, heat another 30 seconds, stir. Repeat until fully melted (I think mine took about 90 seconds). Set aside to cool while you work on the rest of the batter.
- In a large bowl, add in the eggs, vanilla, and oil and whisk together.
- Add in the pumpkin, milk, and sugar and whisk together.
- Add in the flour, salt, and baking soda. Stir with a spatula to slightly bring it together then beat it with a hand mixer on medium speed for 3 minutes.
- Scoop out about 2 cups of the pumpkin batter and add it to your melted chocolate. Stir to fully combine. (Work quickly at this point as the chocolate will begin to harden.)
- Pour about 1/3 of the pumpkin batter into the bundt pan and jiggle it so that it’s fairly even.
- Scoop about half of the chocolate batter into the bundt pan on top of the pumpkin layer. Gently spread it with a spatula then jiggle to even it out.
- Repeat the layers, ending with pumpkin on the top.
- Use a butter knife to gently swirl the chocolate layers into the pumpkin to create the marbled look. Don’t over mix.
- After swirling, jiggle the pan one more time to level it off then bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
- Allow to cool for about 10 minutes on a wire rack before you flip it (I hope yours comes out as cleanly as mine did – it was luck, I tell ya! I almost always break bundt cakes)
Slightly adapted from The Weary Chef
Other pumpkin treats…