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.

Ingredients

Scale

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

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