That’s right, it’s time to start featuring pumpkin! I’m kicking off the season with a simple yet pretty bundt cake. This Chocolate Pumpkin Marble Bundt Cake balances chocolate with pumpkin spice.
First of all: yes, this is a cool bundt pan. I’m blessed to be within a long drive of the NordicWare Factory Store, and I try to get there at least once a year to check out the heavily discounted pans and accessories!
This is such a good cake. It’s not heavily sweet but has loads of good flavor. It’s the kind of cake that is great for breakfast, brunch, or dessert.
Bready or Not Original: Chocolate Pumpkin Marble Bundt Cake
This beautiful bundt includes chocolate and pumpkin spice in a cake that is loaded with flavor without being hardcore sweet.
Equipment
- large bundt pan (10-12 cups)
- nonstick spray with flour
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 3 large eggs room temperature
- 15 ounces pumpkin puree can
- 2 1/4 cups white sugar
- 1 cup unsalted butter (2 sticks) melted and cooled
- 1/2 cup Dutch-process cocoa powder sifted
- 1 Tablespoon vanilla extract or vanilla bean paste
- 1/2 teaspoon ground cinnamon or pumpkin pie spice
- confectioners’ sugar to sprinkle on top
Instructions
- Preheat oven at 325 degrees. Generously coat interior of pan with nonstick spray with flour.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, beat together eggs, pumpkin puree, sugar, and butter. Combine the dry ingredients with the wet. Batter may be lumpy.
- Use the now-empty bowl from the dry ingredients to hold 3 cups of the batter. Stir in the sifted cocoa powder and vanilla, mixing until this portion of batter is one color.
- To the other portion of batter, add the cinnamon and stir to spread throughout.
- Add spoonfuls of each batter to the pan in an alternating pattern. Smooth out the top, but don’t swirl a knife through.
- Bake for 60-70 minutes, until a toothpick plunged into the cake comes out clean. Let cool in pan 20 minutes, then carefully invert onto a rack to cool completely.
- Before serving, sprinkle confectioners’ sugar over the top. Store covered at room temperature. Pieces can also be individually wrapped and frozen.
