Pumpkin Chocolate Bundt Cake

slice of pumpkin marble cake on a red plate.

4.60 from 5 votes

Pumpkin Chocolate Bundt Cake is the perfect blend of pumpkin and chocolate swirled into a bundt cake. Perfect for fall, Halloween, or to celebrate a half birthday!

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Author Melissa Williams

Equipment

12 cup Bundt Pan

Ingredients

¾ cup chocolate chips I use Ghirardelli chocolate baking chips
4 large eggs
1 teaspoon vanilla
¼ cup vegetable oil
15 ounces pure pumpkin
1 cup milk I use 2%
1 ½ cup granulated white sugar
3 cups all purpose flour
¼ teaspoon salt
1 teaspoon baking soda

Instructions

Preheat the oven to 350°F and spray a 12-cup (10") bundt pan fairly liberally with non-stick spray. Set aside.
Add the chocolate chips to a medium microwave safe bowl and heat for 30 seconds. Stir, heat another 30 seconds, stir. Repeat until fully melted. Set aside to cool while you work on the rest of the batter.
3/4 cup chocolate chips
In a large mixing bowl, add the eggs, vanilla, and oil and whisk together.
4 large eggs, 1 teaspoon vanilla, 1/4 cup vegetable oil
Add in the pumpkin, milk, and sugar and whisk together.
15 ounces pure pumpkin, 1 cup milk, 1 ½ cup granulated white sugar
Add in the flour, salt, and baking soda. Stir with a spatula to slightly bring it together then switch to a hand mixer on medium speed for 3 minutes.
3 cups all purpose flour, ¼ teaspoon salt, 1 teaspoon baking soda
Scoop out approximately 2 cups of the pumpkin batter and add it to the melted chocolate. Stir to fully combine, working fairly quickly as the chocolate can stiffen.
Pour approximately 1/3 of the pumpkin batter into the bundt pan and spread it into an even layer with a spatula.
Pour approximately 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 (pumpkin, chocolate, pumpkin, chocolate, pumpkin) ending with pumpkin on the top.
Use a butter knife or a skewer 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 approximately 20 minutes on a wire rack before you flip it over onto a serving plate.

Video

Notes

Generously spray bundt pan with cooking spray to help the cake release cleanly.
Jiggle the pan gently after each batter addition to level layers and remove air bubbles.
Work quickly when layering—chocolate can firm up fast.
Test doneness with a toothpick—if it comes out clean, it’s done.
If stuck, run a butter knife around the edges before inverting.
Store at room temp in an airtight container for up to 6 days.
To freeze: wrap whole or sliced cake in plastic (plus foil, if desired), and freeze for up to 6 months. Thaw at room temp before serving.

Slightly adapted from The Weary Chef

Nutrition