Best 2 Pumpkin Chocolate Marble Bundt Cake Recipes
Indulge in a delightful culinary journey with our Pumpkin Chocolate Marble Bundt Cake, a tantalizing treat that combines the warmth of pumpkin spice with the richness of chocolate. This moist and flavorful cake features a captivating marbled design, achieved by swirling a decadent chocolate batter into a sumptuous pumpkin batter. Each slice reveals a harmonious blend of flavors, textures, and colors, making it a feast for the senses. Explore the versatility of this recipe by trying out our additional variations, including a gluten-free version for those with dietary restrictions and a cream cheese frosting variation that adds an extra layer of indulgence. Whether you're a seasoned baker or a novice in the kitchen, our Pumpkin Chocolate Marble Bundt Cake is sure to impress with its stunning presentation and irresistible taste. So gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE PUMPKIN BUNDT® CAKE
It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze.
Provided by Dianna Jacobs-Fresh
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 236 calories, Carbohydrate 30.5 g, Cholesterol 46.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 241.2 mg, Sugar 20.4 g
CHOCOLATE-PUMPKIN MARBLE CAKE
Make and share this Chocolate-Pumpkin Marble Cake recipe from Food.com.
Provided by Hey Jude
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended; add eggs, one at a time, beating well after each addition; beat in vanilla.
- Scrape half the mixture into another bowl.
- Pumpkin batter: beat pumpkin into half the butter mixture until well blended; in another bowl, stir together 1 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp salt, cinnamon, nutmeg and cloves; add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
- Chocolate batter: in another bowl, mix remaining 1 cup flour, 1 tsp baking powder, 1/2 tsp salt and the cocoa; add flour mixture alternately with buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
- Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan; drop half the chocolate batter by spoonfuls over (but not enterly covering) the pumpkin batter; repeat to spoon remaining pumpkin and chocolate batters into pan.
- Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10-12 places to swirl batters.
- Bake in a 350° oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55-60 minutes.
- Let cake cool 10 minutes in the pan, then invert onto a rack, lift off pan, and cool cake completely before glazing.
- Chocolate glaze: in a heat proof bowl or the top of a double boiler, combine semisweet chocolate, whipping cream, butter and corn syrup; Bring an inch or two of water to a boil in a pan that the bowl can nest in, or in the bottom of a double boiler, then remove from heat and place the bowl with the chocolate mixture over the water and let it stand, stirring occasionally, until melted and smooth, about 10 minutes.
- Pour warm chocolate glaze over the top of the cake, letting it drip down the sides; sprinkle glaze with peanuts if desired.
- Let stand until the glaze is set, about 2 hours, or chill 30 minutes.
Nutrition Facts : Calories 658.9, Fat 36.3, SaturatedFat 21.9, Cholesterol 183.4, Sodium 543.3, Carbohydrate 81.6, Fiber 4.9, Sugar 52.2, Protein 9.6
Tips:
- Use room temperature ingredients for a more evenly mixed batter.
- Cream the butter and sugar together until light and fluffy for a more tender crumb.
- Gradually add the eggs to the batter, one at a time, to prevent curdling.
- Measure flour correctly: scoop the flour into a measuring cup, then level it off with a knife.
- Do not overmix the batter once the flour has been added. Overmixing can lead to a tough cake.
- Bake the cake in a preheated oven to ensure even baking.
- Use a toothpick to check for doneness. Insert the toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For a richer flavor, use dark chocolate chips in the chocolate batter.
- For a more festive presentation, decorate the cake with chocolate ganache or a dusting of powdered sugar.
Conclusion:
This pumpkin chocolate marble bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and tender crumb, rich chocolate flavor, and beautiful marbled appearance, this cake is sure to be a hit with your family and friends. So next time you're looking for a special dessert, give this pumpkin chocolate marble bundt cake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
