Indulge in the ultimate autumn dessert with this incredibly rich, moist, and utterly delicious Pumpkin Chocolate Cake. Bursting with the warm spices of fall and generous chunks of decadent chocolate, this cake is more than just a seasonal treat – it’s a comforting masterpiece designed to cure any craving. Crowned with a sweet and subtly spiced glaze, this recipe is surprisingly easy to make and guaranteed to impress everyone who takes a bite.
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The harmonious combination of pumpkin and chocolate is truly a match made in heaven, and this easy pumpkin bundt cake perfectly encapsulates that magic. It’s designed to satisfy your deepest autumn cravings, delivering a perfect balance of earthy pumpkin goodness and sweet chocolate indulgence. Simple to prepare, stunning to present, and boasting fantastic freezer-friendly qualities, this recipe is a strong contender for the title of the perfect pumpkin cake. Whether you’re a seasoned baker or just starting, this cake offers a rewarding experience from start to finish.
I find myself baking this delightful dessert multiple times each fall season, not just for special gatherings and festive parties, but often simply “just because.” Its versatility makes it ideal for any occasion. A smart strategy I employ is to bake a larger batch and then freeze individual slices. This way, I always have a homemade treat on hand for family desserts or when unexpected guests drop by. It’s also an excellent choice for baking ahead of time and bringing to potlucks, holiday events, or family dinners, consistently earning rave reviews from everyone who tries it. The ease of preparation combined with its impressive flavor profile makes it a go-to recipe in my kitchen.
For this recipe, I often use a decorative bundt pan to give the cake an elegant appearance, but any standard 8-inch fluted bundt pan will yield wonderful results. It’s worth noting that this recipe produces a substantial cake, so ensure your chosen bundt pan is large enough to comfortably hold all the batter, allowing ample room for the cake to rise during baking. While I haven’t specifically tested the exact baking times for alternate pans, you could likely adapt this recipe for a 9×13-inch rectangular pan or even two standard loaf pans, though you would need to monitor baking times closely and adjust as necessary. Expect square pans to bake faster due to increased surface area, while loaf pans might require a similar or slightly longer bake time.
Why You’ll Adore This Pumpkin Chocolate Cake
- Generous Portions: This recipe yields approximately 10 servings, making it perfect for feeding a crowd at family gatherings, holiday feasts, or potluck parties. You’ll have enough to share, or even enjoy leftovers!
- Effortless Preparation: Forget complicated steps or obscure ingredients. This cake is incredibly easy to make, relying on common pantry staples and straightforward instructions, making it accessible for bakers of all skill levels.
- Unforgettable Spice Glaze: What truly elevates this pumpkin chocolate cake is its distinctive spiced glaze. It adds a final layer of sweetness and aromatic pumpkin spice that beautifully complements the rich cake, setting it apart from ordinary desserts.
- Perfect for Any Season: While it screams “fall,” this delightful combination of pumpkin and chocolate is so universally appealing, you’ll want to bake it all year round. It’s a taste of cozy comfort whenever you need it.
- Freezer-Friendly: Prepare this cake in advance and freeze it for future enjoyment. It thaws beautifully, maintaining its moist texture and rich flavor, perfect for meal prepping desserts or last-minute entertaining.
There’s an undeniable magic in the aroma of pumpkin spice wafting from the oven, and this Pumpkin Chocolate Chunk Cake delivers that sensory experience in spades. It’s generously infused with aromatic pumpkin pie spice, both within the tender crumb of the cake and drizzled enticingly in the glaze. The result is a dessert that hits all the right notes: rich and flavorful without being overly sweet. It’s the ideal companion for a warm cup of coffee on a chilly morning or a soothing cup of tea in the afternoon, offering a moment of pure, spiced bliss.
Key Ingredients for Your Perfect Pumpkin Chocolate Cake
Crafting this delightful pumpkin chocolate cake requires a simple list of ingredients, most of which you likely already have in your pantry. Fresh ingredients are key to the best flavor!
- All-purpose flour: The foundation of our cake, providing structure and tender texture.
- Granulated white sugar: For sweetness and moisture.
- Brown sugar: Light brown sugar, packed, adds a deeper, molasses-like flavor and extra moisture, contributing to the cake’s rich texture.
- Pumpkin pie spice: This essential blend provides all the classic fall flavors. Ensure your spice blend is fresh for the most vibrant aroma and taste. You can also make your own with cinnamon, nutmeg, ginger, and cloves.
- Baking powder & Baking soda: These leavening agents are crucial for a light and airy crumb.
- Salt: A pinch of salt balances the sweetness and enhances all the other flavors.
- Semisweet chocolate chunks: Chunks are preferred over chips as they melt into delicious pockets of chocolate throughout the cake. You can buy pre-made chunks or chop a high-quality semisweet chocolate bar into pieces for superior flavor and texture.
- Pumpkin puree: Crucial for the pumpkin flavor and moistness. Always use pure pumpkin puree, NOT pumpkin pie filling, which contains added sugars and spices.
- Butter: Melted butter binds the ingredients and adds richness to the cake.
- Eggs: Provide structure, moisture, and help with leavening.
For the irresistible Glaze:
- Powdered sugar: Also known as confectioner’s sugar, this forms the base of our smooth, pourable glaze.
- Cream: Heavy cream works best for a rich glaze, but milk or half-and-half can also be used for a slightly thinner consistency.
- Pumpkin pie spice: A dash of this spice in the glaze ties all the flavors together, adding an extra layer of warmth.
Crafting Your Delicious Pumpkin Chocolate Cake: A Step-by-Step Guide
Creating this flavorful pumpkin chocolate cake is a straightforward process, ensuring you’ll have a delightful dessert with minimal fuss. For your convenience, a comprehensive list of ingredients and detailed instructions can be found at the dedicated recipe section further down this page.
- Prepare Your Pan and Oven: Begin by thoroughly spraying an 8-inch bundt pan with a high-quality cooking spray to prevent sticking. Preheat your oven to 350°F (175°C), ensuring it’s at the correct temperature before you start baking.
- Flour the Chocolate Chunks: In a small bowl, set aside 1/4 cup of the all-purpose flour. This portion will be used to coat your chocolate chunks, preventing them from sinking to the bottom of the cake during baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the remaining all-purpose flour, granulated white sugar, packed brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Whisk thoroughly until all ingredients are well combined and there are no visible lumps.
- Mix Wet Ingredients: In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the pumpkin puree, melted butter, and eggs. Mix on medium speed until the mixture is smooth and thoroughly combined.
- Gradually Add Dry to Wet: With the mixer on low speed, slowly add the dry ingredient mixture to the wet pumpkin and egg mixture. Mix only until the flour streaks have just disappeared and the batter is combined. Be careful not to overmix!
- Incorporate Chocolate Chunks: Add the chocolate chunks that you previously tossed with 1/4 cup of flour to the cake batter. Gently fold them in until they are evenly distributed throughout the mixture. Again, avoid overmixing at this stage.
- Bake to Perfection: Transfer the prepared cake batter into your greased bundt pan. Bake in the preheated oven for approximately 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out with a few moist crumbs clinging to it (not completely clean, which indicates overbaking).
- Cool and Release: Allow the cake to cool in the bundt pan for 10-15 minutes. This crucial step helps the cake set and prevents it from breaking when removed. After this resting period, carefully invert the cake pan over a serving plate or wire rack to release the cake.
- Prepare the Glaze: While the cake cools completely, prepare the glaze. In a small bowl, whisk together the powdered sugar, cream (or milk/half-and-half), and pumpkin pie spice. Mix until you achieve a thick but still pourable glaze consistency. Add more cream for a thinner glaze or more powdered sugar for a thicker one, as desired.
- Glaze and Serve: Once the cake is completely cool to the touch (to prevent the glaze from melting off), drizzle the prepared glaze generously over the top, letting it cascade down the sides. Serve slices of this delicious Pumpkin Chocolate Cake and enjoy!
Recommended Fall & Year-Round Desserts
If you love this Pumpkin Chocolate Cake, you’ll surely enjoy exploring these other fantastic dessert recipes perfect for any occasion:
Chef Jenn’s Expert Tips for the Best Pumpkin Chocolate Cake
Achieving a perfectly moist and flavorful pumpkin chocolate cake is easy with these insider tips:
- Avoid Overmixing: This is a golden rule in baking! Always mix your cake batter only until the ingredients are just combined and no dry streaks of flour remain. Overmixing develops the gluten in the flour too much, which can result in a cake that is dense, tough, and less tender than desired. A light hand yields a light cake!
- Prepare the Glaze Ahead: To save time, you can easily prepare the pumpkin spice glaze a day in advance. Simply mix it up, cover it tightly with plastic wrap to prevent a skin from forming, and store it in the refrigerator. Before glazing your cooled cake, give the glaze a good stir to bring it back to a pourable consistency. You might need to add a tiny splash of cream or milk to loosen it if it’s too thick.
- Utilize Leftover Pumpkin: Don’t let any extra pumpkin puree go to waste! Freeze any unused pumpkin puree in an airtight container or even in ice cube trays for smaller portions. This makes it convenient for future baking projects, whether it’s another pumpkin chocolate cake or a different pumpkin-inspired recipe.
- Choose the Right Chocolate: While chocolate chips are convenient, using semisweet chocolate chunks provides a superior texture and melt in this cake. Avoid using mini chocolate chips, as their small size can disrupt the intended balance of chocolate flavor and cake. Larger chunks create delightful pockets of melted chocolate that truly elevate each slice.
- Proper Pan Preparation: For bundt cakes, thorough pan preparation is key to a clean release. After spraying with cooking spray, you can also dust the pan with flour or cocoa powder (for chocolate cakes) to create an extra layer of non-stick protection, ensuring your beautiful cake slides out effortlessly.
- Room Temperature Ingredients: For most baking recipes, including this one, using room temperature eggs and butter helps them emulsify more effectively with other ingredients, creating a smoother batter and a more consistent cake texture.
The Secret to Knowing When Your Cake Is Perfectly Baked
The age-old toothpick test is a good starting point, but there’s a nuanced detail many bakers miss. If your toothpick emerges from the cake absolutely clean and dry, it actually indicates that your cake is likely *overcooked*. For a truly moist and delicious cake, you want to see a few moist crumbs clinging to the toothpick. This signifies that the cake is cooked through but still retains its wonderful moisture. If the toothpick comes out with raw, wet batter, it definitely needs more time in the oven. Aim for that sweet spot: mostly clean, but with a few tender crumbs!
Effortless Glazing Techniques for Your Bundt Cake
Glazing a bundt cake is simpler than it looks and adds a beautiful, professional finish. The easiest method involves using a large spoon and your bowl of prepared glaze. Drizzle spoonfuls of the glaze evenly over the top of the completely cooled cake. Allow the glaze to naturally drip down the fluted sides of the bundt cake, creating an appealing decorative effect. You have full control over the amount of glaze – use as much or as little as you prefer to achieve your desired level of sweetness and visual appeal.
Visual Guide: Step-by-Step Pumpkin Chocolate Cake Process
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Pumpkin Chocolate Cake
Equipment
- 8-inch bundt pan
- Stand mixer with paddle attachment (or hand mixer)
- Large mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
- 1 1/2 cups all purpose flour divided
- 1 cup + 2 tablespoons white sugar
- 1/4 cup + 2 tablespoons brown sugar packed
- 1 tablespoon pumpkin pie spice
- 3/4 teaspoon baking powder
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3 ounces semisweet chocolate chunks about 3/4 cup
- 8 ounces pumpkin puree
- 6 tablespoons butter melted
- 3 large eggs
For the Spiced Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk/half and half
- 1/2 teaspoon pumpkin pie spice
Instructions
- Spray an 8-inch bundt pan generously with cooking spray and preheat your oven to 350°F (175°C).
- Set aside 1/4 cup of the all-purpose flour in a small bowl. This will be used to coat the chocolate chunks.
- In a large bowl, combine the remaining flour, white sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Whisk until thoroughly mixed.
- In the bowl of a stand mixer (or using a hand mixer), combine the pumpkin puree, melted butter, and eggs. Mix on medium speed until smooth and well incorporated.
- Slowly add the dry mixture to the wet pumpkin mixture, mixing on low speed until just combined. Be careful not to overmix the batter.
- Toss the chocolate chunks with the 1/4-cup of flour you set aside earlier, ensuring they are lightly coated. Fold the floured chocolate chunks into the cake batter until just distributed.
- Transfer the batter evenly into your prepared bundt pan. Bake at 350°F (175°C) for approximately 45 minutes, or until a wooden toothpick inserted into the center comes out with a few moist crumbs clinging to it.
- Allow the cake to cool in the pan for 10-15 minutes. Then, invert the cake pan over a wire rack or serving plate to remove the cake, allowing it to cool completely.
- To make the glaze, combine the powdered sugar, cream, and pumpkin pie spice in a small bowl. Whisk until smooth and a thick but pourable consistency is achieved. Adjust consistency with more sugar or cream as needed.
- Once the cake is completely cool to the touch, drizzle the pumpkin spice glaze over the top, letting it cascade down the sides. Serve and savor this delightful dessert!
Notes
Chef Jenn’s Additional Pro Tips
- Never overmix a cake – mix only until the ingredients are just combined. Overmixing can result in a cake that’s too dense and tough.
- You can prepare the glaze ahead of time and keep it covered with plastic wrap in the refrigerator. Just stir it well before applying it to the cake.
- If you have any leftover pumpkin puree, freeze it in an airtight container for future pumpkin recipes!
- For the best texture and melt, use larger chocolate chunks in this recipe. Avoid mini chocolate chips, as they can alter the balance of chocolate to cake.
- Ensure your butter and eggs are at room temperature for a smoother batter and better emulsification, leading to a more consistent cake crumb.
- For easy release from a bundt pan, after greasing, lightly flour or dust with cocoa powder before adding the batter.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed, as actual values may vary depending on specific brands and preparation methods.
Frequently Asked Questions (FAQ)
- Can I use canned pumpkin pie filling instead of pumpkin puree?
- No, it’s crucial to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices, which would drastically alter the flavor and sweetness balance of the cake. Always check the label to ensure you’re using 100% pure pumpkin.
- How can I tell if my pumpkin chocolate cake is done without overbaking it?
- Insert a wooden toothpick into the thickest part of the cake. For a perfectly moist cake, the toothpick should come out with a few moist crumbs clinging to it. If it comes out completely clean, the cake is likely overbaked. If it comes out with wet batter, it needs more time.
- Can I make this cake ahead of time for a party?
- Absolutely! This pumpkin chocolate cake is excellent for making ahead. You can bake the cake up to 2-3 days in advance, store it unfrosted at room temperature (tightly covered), and then glaze it just before serving. It also freezes beautifully for longer storage.
- What’s the best way to store leftover pumpkin chocolate cake?
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, slices can be individually wrapped in plastic wrap and then foil, and frozen for up to 3 months. Thaw at room temperature before serving.
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