Feastical

Your New Favorite Fall Cake is Calling

Hey friends, Beau from Feastical here! Is there anything better than the smell of something incredible baking in the oven on a crisp autumn day? That warm, spicy, chocolatey aroma that just seems to hug the whole house? If you’re nodding along, then you and I are about to become best kitchen friends, because I’m sharing the recipe for what might just be my all-time favorite fall dessert: this absolutely divine Chocolate Pumpkin Bundt Cake.

Now, I know what you might be thinking. Chocolate and pumpkin? Trust me, I was a skeptic once, too. But let me tell you, this isn’t just a cake; it’s a experience. The pumpkin doesn’t scream “PIE!”—instead, it works its silent magic, creating a cake so impossibly moist and tender you’ll wonder how you ever baked without it. Paired with the deep, rich notes of cocoa and a hint of warm spice, every bite is a perfect harmony of cozy fall flavor and indulgent chocolate satisfaction.

And the best part? It’s stunningly simple. The Bundt pan does most of the fancy work for you, creating a beautiful, swirly, impressive-looking cake that’s just begging to be the centerpiece of your next gathering (or your next Tuesday night, because why not?). So, preheat that oven, grab your favorite mixing bowl, and let’s create some magic together. This Chocolate Pumpkin Bundt Cake is about to become your go-to recipe for feeling good all season long.

The Happy Accident That Started It All

This cake has a fun little origin story that involves a classic Beau move: getting a little too ambitious on a Sunday and nearly causing a kitchen catastrophe. A few years back, I was determined to make my famous double chocolate muffins, but I’d gotten so excited at the farmer’s market that I’d also bought a giant, beautiful sugar pumpkin. There I was, with a half-made muffin batter and a bowl of gorgeous, fresh pumpkin purée I’d just roasted, staring at them both on the counter.

Instead of choosing one, my brain went, “Why not both?” I’m not gonna lie, the first attempt was… interesting. Let’s just say I learned the hard way that there’s a difference between pumpkin purée and pumpkin pie filling! But after a little tweaking (and a lot of tasting), I landed on this magical combination. The memory of that messy, flour-dusted kitchen and the triumphant moment when the flavors finally clicked always makes me smile. It’s a reminder that some of the best creations come from a little curiosity and a willingness to play with your food. This cake is my happy accident, and now, I’m so thrilled to share it with you.

Gathering Your Cake-Making Crew

Here’s your shopping list for this autumnal masterpiece. Remember, baking is a science, but it’s also about love and a little intuition. I’ve included my best tips and swaps to make this recipe work for you!

• 2 cups all-purpose flour: The trusty foundation of our cake. For a slightly lighter crumb, you can swap in 1 cup of cake flour, but all-purpose works perfectly.
• 3/4 cup unsweetened cocoa powder: This is where the deep chocolate flavor comes from! Use a good-quality natural cocoa powder (like Hershey’s) for that classic taste. Chef’s Insight: Don’t use Dutch-processed cocoa here, as the acid in the natural cocoa reacts with the baking soda for the perfect rise.
• 2 tsp baking powder & 1 tsp baking soda: Our dynamic leavening duo! They work together to give this dense, moist cake a beautiful, light lift. Make sure they’re fresh for the best results.
• 1 tsp cinnamon & 1/2 tsp nutmeg: The warm, cozy soul of the cake. Feel free to add a pinch of cloves or ginger if you’re feeling extra spicy!
• 1/2 tsp salt: Never skip the salt! It’s the flavor enhancer that makes the chocolate and spices pop.
• 1 cup pumpkin purée: Crucial note: Make sure it’s 100% pure pumpkin purée, NOT pumpkin pie filling. The pie mix is pre-sweetened and spiced and will throw the whole recipe off. Sub Tip: You can use fresh purée from a sugar pumpkin (so good!) or canned—both work great.
• 1 cup granulated sugar & 1 cup brown sugar: The white sugar provides sweetness and structure, while the brown sugar adds a molasses-like moisture and depth. Using both is my secret for the perfect texture.
• 1/2 cup vegetable oil: Oil keeps this cake incredibly moist far longer than butter would. I use a neutral oil like canola or avocado.
• 4 large eggs: They bind everything together and add richness. Bring them to room temperature for a smoother, more emulsified batter.
• 1 tsp vanilla extract: The flavor bridge that ties the chocolate and pumpkin together beautifully.
• 1 cup buttermilk: The final key to a tender crumb! The acidity tenderizes the gluten and reacts with the baking soda. Quick Hack: No buttermilk? No problem! Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill it with regular milk to the 1-cup line. Let it sit for 5 minutes until it curdles slightly. Good to go!

Let’s Bake This Beautiful Cake: Step-by-Step

Alright, team, let’s get mixing! Follow these steps, and you’ll have a flawless cake. I’m walking you through each one with all my best kitchen hacks.

Step 1: Prep Like a Pro. Preheat your oven to 350°F (175°C). Now, here’s the most important step for a Bundt cake: GREASE THAT PAN LIKE YOUR CAKE’S LIFE DEPENDS ON IT. There’s nothing sadder than a beautiful cake that sticks. I use a pastry brush to coat every nook and cranny with softened butter or baking spray, then I dust it with a light coating of flour or cocoa powder (cocoa prevents a white dusty look on a chocolate cake!). Tap out any excess. Chef’s Hack: After greasing, pop the pan in the fridge for 10 minutes. The cold helps the fat set, creating an even better non-stick barrier.

Step 2: Combine the Dry Goods. In a medium bowl, whisk together your flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisking by hand for a good 30 seconds is my preferred method—it not only combines everything but also aerates the flour, leading to a lighter cake. Set this bowl aside.

Step 3: The Wet Team Assembles. In a large mixing bowl, combine the pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Whisk them until they’re smooth and well-combined. Next, add the eggs one at a time, whisking well after each addition. Finally, whisk in the vanilla. You should have a smooth, slightly thick, and gorgeous caramel-colored mixture.

Step 4: The Grand Unification. This is where we avoid overmixing! Add about one-third of your dry ingredient mixture to the wet ingredients. Gently fold it in with a spatula until it’s just combined. Now, pour in half of the buttermilk and fold again. Repeat: another third of the dry, the rest of the buttermilk, and finally the last of the dry ingredients. Mix until you no longer see streaks of flour, but don’t go crazy—a few lumps are totally fine. Overmixing leads to a tough, dense cake, and we want tender and soft!

Step 5: Into the Pan and Oven. Carefully pour your beautiful, thick batter into your prepared Bundt pan. Use your spatula to smooth the top and tap the pan gently on the counter a few times to release any large air bubbles. Slide it into the center of your preheated oven and bake for 45-55 minutes. You’ll know it’s done when the top is springy to the touch and a toothpick or skewer inserted into the center comes out with just a few moist crumbs attached (not wet batter).

Step 6: The Patient Cool-Down. This is the hardest part! When the cake is done, pull it out and let it cool in the pan on a wire rack for exactly 15 minutes. This allows the cake to set and firm up slightly. Any less and it might fall apart; any more and the steam can make it stick. After 15 minutes, place the wire rack on top of the pan and, with confidence, flip it over. The cake should release with a satisfying *thud*. Let it cool completely before glazing.

Step 7: The Ganache Glory (Optional but Highly Recommended). For the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer (small bubbles around the edges). Do not let it boil! Place your chocolate chips in a heatproof bowl. Pour the hot cream over the chips, let it sit for 2 minutes to melt them, then whisk slowly until you have a smooth, glossy, heavenly chocolate glaze. Drizzle it artfully (or enthusiastically!) over your completely cooled cake.

How to Serve Your Masterpiece

This cake is a star all on its own! For the ultimate experience, place it on a beautiful cake stand to show off those elegant Bundt curves. A simple dusting of powdered sugar looks wonderfully rustic if you skipped the ganache. When slicing, use a sharp, thin knife and wipe it clean between cuts for perfect pieces. This cake is rich, so a modest slice is plenty. I love serving it with a dollop of barely-sweetened whipped cream or a scoop of vanilla bean ice cream on the side. The contrast of warm cake and cold cream is pure bliss. And of course, a big mug of coffee or a glass of cold milk is the perfect beverage companion.

Make It Your Own: Fun Flavor Twists

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite riffs:

• Orange Zest: Add the zest of one orange to the wet ingredients. Chocolate and orange are a match made in heaven!
• Espresso Boost: Dissolve 1-2 teaspoons of instant espresso powder into the buttermilk before adding it. It won’t taste like coffee, but it will amplify the chocolate flavor incredibly.
• Spice It Up: Add a 1/4 teaspoon of cayenne pepper to the dry ingredients for a subtle, warm kick that’s amazing with chocolate.
• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The pumpkin keeps it so moist, you won’t miss a thing!
• Cream Cheese Swirl: Before baking, dollop a mixture of 4 oz softened cream cheese, 1/4 cup sugar, and 1 egg yolk over the batter in the pan and swirl it in with a knife.

Beau’s Kitchen Notes & Stories

This cake has been on quite a journey since that first messy experiment! It’s been the star of my Thanksgiving table for three years running, and it’s even traveled to a few potlucks (always a hit). One time, I was so eager to try it that I tried to flip it out of the pan after only 5 minutes. Let’s just say I had to perform “cake surgery” with a spatula and then cover the entire thing in extra ganache to hide the evidence. The lesson? Patience, young grasshopper.

I’ve also learned that this cake actually tastes even better the next day. The flavors have more time to mingle and get to know each other, making it the ultimate make-ahead dessert. Just keep it covered at room temperature. Honestly, this recipe is a testament to the idea that the best things in life are often simple, a little messy, and made with a whole lot of heart.

Your Questions, Answered

Q: My cake stuck to the pan! What did I do wrong and how can I save it?
A: Oh, we’ve all been there! The most common culprit is not greasing the pan thoroughly enough. Those intricate designs need love! Next time, be religious about buttering and flouring every crevice. If it does stick, let it cool completely. Then, you can gently pry the stuck pieces out and use them as a “trifle” base layered with whipped cream and berries. For this cake, just patch it together with ganache—it’s a delicious bandage!

Q: Can I make this into cupcakes or a layer cake instead?
A: Absolutely! For cupcakes, fill liners 2/3 full and bake for 18-22 minutes. For a layer cake, divide the batter between two greased and lined 9-inch round pans and bake for 30-35 minutes. A cream cheese frosting would be divine!

Q: How should I store this cake, and how long will it last?
A> Because it’s so moist, it keeps wonderfully. Store it covered at room temperature for up to 3 days. If your kitchen is very warm, or if you’ve used a dairy-based glaze, you might want to refrigerate it after day one. It can also be frozen (without glaze) for up to 3 months. Wrap it tightly in plastic wrap and then foil.

Q: My batter seemed really thick. Is that normal?
A> Yes! This is a thick batter, and that’s exactly what we want. A thinner batter wouldn’t hold up to the Bundt pan’s design and might spill over during baking. Thick batter = moist, dense, perfect cake.

Chocolate Pumpkin Bundt Cake

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• Author: BeauCollier

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Description

Hey friends, Beau from Feastical here! This cake isn’t just chocolatey and pumpkiny—it’s an experience. Perfectly moist, tender, and spiced just right, it’s a showstopper for holidays, gatherings, or any crisp autumn day when you want your kitchen to smell like heaven.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder (natural, not Dutch-processed)

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp salt

Wet Ingredients:

• 1 cup pumpkin purée (100% pure, NOT pie filling)

• 1 cup granulated sugar

• 1 cup brown sugar

• 1/2 cup vegetable oil (neutral oil like canola or avocado)

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar, let sit 5 mins)

Optional Ganache:

• 1 cup chocolate chips

• 1/2 cup heavy cream

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Instructions

Step 1: Prep Your Pan

• Preheat oven to 350°F (175°C).

• Grease Bundt pan thoroughly with butter or spray, then dust with flour or cocoa powder. Tip: Chill for 10 min to set the coating.

Step 2: Mix Dry Ingredients

• Whisk flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.

Step 3: Mix Wet Ingredients

• In a large bowl, whisk pumpkin, granulated sugar, brown sugar, and oil until smooth.

• Add eggs one at a time, whisking after each. Stir in vanilla.

Step 4: Combine Batter

• Fold one-third of the dry mixture into the wet ingredients.

• Add half the buttermilk, fold gently.

• Repeat with another third of dry, remaining buttermilk, and final dry. Do not overmix—some lumps are fine.

Step 5: Bake

• Pour batter into prepared Bundt pan. Smooth top and tap gently to release air bubbles.

• Bake 45-55 min until springy and a toothpick comes out with a few moist crumbs.

Step 6: Cool

• Cool in pan 15 min on a wire rack. Flip carefully to release cake. Cool completely before glazing.

Step 7: Ganache (Optional)

• Heat heavy cream until simmering. Pour over chocolate chips, let sit 2 min, then whisk until smooth. Drizzle over cooled cake.

Notes

• Dust with powdered sugar if skipping ganache.

• Slice with a sharp knife, wipe between cuts.

• Serve with lightly sweetened whipped cream or vanilla ice cream.

• Pairs perfectly with coffee or cold milk.

Nutrition

• Calories: 340 Ca per slice, 1/12 cake
• Fat: 15 g
• Carbohydrates: 48 g
• Protein: 6 g

Nutritional Information*

*This is an approximate estimate for 1 slice (1/12th of the cake) without the chocolate ganache topping. Values can vary based on specific ingredients used.

Per Serving: Calories: 340 | Protein: 6g | Carbohydrates: 48g | Fat: 15g | Fiber: 3g

Final Thoughts

This Chocolate Pumpkin Bundt Cake is more than the sum of its parts. It’s a testament to the idea that the most beloved recipes are often born from curiosity, perfected through practice, and shared with love. It represents a perfect harmony of flavors—the deep, familiar comfort of chocolate elevated by the subtle, earthy sweetness of pumpkin and warm spice. It’s a recipe that respects the science of baking while leaving just enough room for your own personal flair, whether that’s a zest of orange, a dash of espresso, or a beautifully set table.

But perhaps its greatest magic lies in its ability to create a moment. The process of making it fills your home with an aroma that feels like a warm embrace on a cool day. The final product, majestic in its simplicity, has the power to gather people, to become the sweet, indulgent centerpiece of laughter and connection. It’s a cake for a quiet Tuesday with a book, a boisterous holiday feast, and everything in between.

So, I encourage you to not just make this cake, but to truly experience it. Embrace the process, learn from the chemistry, enjoy the presentation, and share it widely. Let it become a part of your own story, your own traditions, and your own collection of go-to recipes that make life a little sweeter, one delicious, moist, chocolatey slice at a time.