A rich chocolate pumpkin bundt cake that strikes just the right balance between tenderness and moisture. With creamy filling and silky chocolate glaze, everyone will come for another slice.
Pumpkin recipes are not wild in Egypt, the only pumpkin recipe that I grew up with was this creamy pumpkin casserole. But pumpkins are great for so many other desserts like this classic pumpkin bundt with cream cheese, perfect for fall.
Why This Recipe Works
A pretty cake with vibrant colors is what I was aiming for and using a real pumpkin cream cheese filling was just the right thing to do. Buttermilk tenderizes the cake and provides the right acidity for both baking powder and soda to work for extra fluffiness.
You can serve this cake plain but adding a luxurious, sophisticated chocolate glaze transformed it to a decadent gourmet dessert.
Recipe Ingredients
Ingredients Notes:
- Both baking sods and baking powder are needed for this recipe for a better control of the rise of the cake.
- Coffee: I've used instant coffee and you are welcome to use espresso as well. The coffee is used to enhance the chocolate flavor.
- Buttermilk is used to tenderize the cake giving us a fine crumb. If you do not want to buy buttermilk, you can use soured milk which is 1 tablespoon of vinegar to a cup of milk.
- Pumpkin puree is used to give this vibrant orange color and flavor the cream cheese filling.
- For the chocolate glaze. I've used semisweet chocolate but you can use whatever chocolate you like.
Step By Step Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a bowl mix in all the dry ingredients of the cake.
- Add oil, eggs, buttermilk and vanilla then mix well.
- Add the coffee and mix. The batter will be very runny at this stage and you will probably think something is going wrong with the ingredients. Don't worry it will bake up to a beautiful moist cake. So resist the temptation to add more flour.
- Now beat together cream cheese, sugar and cinnamon until well blended.
- Mix in pumpkin puree then add eggs and flour. Beat them all until a creamy mixture is formed.
- Prepare a bundt pan by spraying some baking spray or brush with some butter and dust with cocoa powder. Add half the chocolate cake batter.
- Spoon the cream cheese filling trying to avoid sides.
- Top that with the remaining chocolate cake batter. For a beautiful look, make swirls on top using a butter knife or the back of a spoon. Bake in a 350F oven. When done,
- Place chopped chocolate and corn syrup in a medium heat-proof measuring cup or bowl. In a saucepan over medium heat, add heavy cream and sugar. Stir to dissolve sugar as the mixture heats up. Heat until it begins to gently simmer.
- Pour the hot cream over the chocolate, let it sit for few minutes then stir until creamy and no chocolate chunks or lumps exist. Let it cool down and thicken then pour over cooled cake in a decorative way.
Recipe Tips
- All refrigerated ingredients should be at room temperature so everything mixes together easily and evenly. The heavy cream for the glaze does not need to come to room temperature as we will heat it up.
- Replace coffee with just hot water if you do not want to use coffee.
- The chocolate cake batter will be very thin that you will probably think something is wrong with the ingredients. Don't worry it will bake up to a beautiful moist cake. So resist adding more flour.
- When making the cream cheese filling you can add up to 1 cup of pumpkin puree. This depends on your liking so taste the mixture before adding eggs and flour. Start by 1/2 a cup and add more if you feel the need to. I've added only half a cup as my kids do not like pumpkin.
- You'll need a mixer when preparing the cream cheese filling, but for the cake batter you can just use a wooden spoon. I do not recommend using the mixer for the cake batter as it might splatter all over your counter.
- When scooping the filling over the cake batter try to avoid the sides when possible.
- The cake must cool completely then just chill it in the refrigerator for at least 2 hours
- Make Ahead Tips: This cake can be baked and frozen up to 3 months. Allow to thaw in the refrigerator before serving. The chocolate glaze is completely optional, but you can make it ahead of time then just warm and use.
Recipe FAQs
Use any neutral oil so you will not affect the taste. Canola oil and vegetable oil are very common. Coconut oil is good but it will lend the cake a coconut-y taste. If you can splurge, I highly recommend avocado oil.
This cake has a filling made with cream cheese so it needs to be refrigerated. It can keep very well in the fridge for up to a week. Freezing is another option as stated in the notes above.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter! Don’t want to miss a recipe?
Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
More Cakes To Enjoy
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you. If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Chocolate pumpkin cake.
Ingredients
For the cake:
- 2 1/4 cups all-purpose flour.
- 2 cups sugar.
- 3/4 cup unsweetened cocoa powder.
- 1 1/2 teaspoons baking soda.
- 1 teaspoon baking powder.
- 1/4 teaspoon salt.
- 1/2 cup vegetable oil.
- 1 cup buttermilk.
- 2 large eggs.
- 2 teaspoon vanilla extract.
- 1 cup prepared instant coffee.
For the Pumpkin cream cheese filling
- 1 (8oz) package of cream cheese room temperature.
- 1/4 cup granulated sugar
- 1-2 teaspoon ground cinnamon
- 1/2- 1 cup pumpkin puree
- 1 egg
- 2 Tablespoons flour
For the chocolate glaze:
- 1 (4oz) semisweet chocolate bar , chopped.
- 1 1/2 Tablespoon corn syrup
- 1/2 cup heavy cream
- 2 Tablespoons granulated sugar
Instructions
- Heat the oven to 350F.
Make the cake batter:
- In a deep bowl, combine flour, salt, baking powder, baking soda, cocoa powder and sugar, mix well.
- Add oil, beaten eggs, buttermilk and mix.
- Add prepared coffee and mix again, you’ll get a thin batter and not thick on, it is ok do not add more flour.
Prepare the pumpkin filling:
- In a bowl, beat, cream cheese, sugar and cinnamon.
- Add pumpkin puree gradually and keep testing it.
- Add the egg and flour then beat again.
Assemble the cake:
- Prepare a bundt pan by spraying it with baking spray or butter it then dust with cocoa powder
- Pour in 1/2 the batter then scoop up the cream cheese filling trying to avoid - as much as you can- touching the sides of the pan.
- Pour the remaining batter and make swirls in the cake using a butter knife.
- Bake for 30-40 minutes until it is done or until a tooth pick inserted in the middle comes out clean.
- Take the cake out of the oven, leave it in the pan for 10 minutes then transfer it to a cooling rack to cool completely.
Make the glaze:
- Place the chopped chocolate and corn syrup in a heat proof bowl or measuring cup and set aside.
- In a sauce pan over medium heat, add heavy cream and sugar.
- Stir until the sugar has completely dissolved and the mixture is hot. Do not boil.
- Pour over the chocolate and mix until smooth.
- Let the glaze cool down then pour over the cooled chocolate cake.
Notes
- All refrigerated ingredients should be at room temperature so everything mixes together easily and evenly. The heavy cream for the glaze does not need to come to room temperature as we will heat it up.
- You can use soured milk in place of butter milk just stir 1 Tablespoon of vinegar into 1 cup of milk. Leave it for 5 minutes then use it.
- Replace coffee with just hot water if you do not want to use coffee.
- The chocolate cake batter will be thin that you will probably think something is wrong with the ingredients. Don't worry it will bake up to a beautiful moist cake. So resist adding more flour.
- When making the cream cheese filling you can add up to 1 cup of pumpkin puree. This depends on your liking so taste the mixture before adding eggs and flour. Start by 1/2 a cup and add more if you feel the need to. I've added only half a cup as my kids do not like pumpkin.
- You'll need a mixer when preparing the cream cheese filling, but for the cake batter you can just use a wooden spoon. I do not recommend using the mixer for the cake batter as it might splatter all over your counter.
- When scooping the filling over the cake batter try to avoid the sides when possible.
- The cake must cool completely then just chill it in the refrigerator for at least 2 hours
- Make Ahead Tips: This cake can be baked and frozen up to 3 months. Allow to thaw in the refrigerator before serving. The chocolate glaze is completely optional, but you can make it ahead of time then just warm and use.
- It is easier to use a squeeze bottle when decorating the cake with the chocolate glaze.
I have made this recipe a few times and LOVE it. It is my go to now. One question for you Amaira, have you tried doing this one eggless? Do you think it would work if I used flax or chia as an egg substitute?
Roma, I've never tried this before but sounds legit. Try making half the batch and see if it will work. Hope this helps.
Amira, this looks delicious. I hope to try it soon!!!!
Thank you Mona, waiting for your pictures.
This was a keeper, the pumpkin twist was so delicious.
Thank you so much for your feedback, I appreciate it. Happy that you liked it.
What a fun cake, Amira...this looks amazing! So speaking about Greek mythology, I actually used to teach Latin, and the mythology days were always my favorite lessons. I agree that some of the myths might sound a bit strange, but as you pointed out, there are morals and lessons to be learned in all of them. Sounds like your son is one sharp cookie with his question, though! 🙂
Wow, didn't know you were a teacher, what a fun coincidence! In Egypt we were not taught such things so it is completely new to me. But as you said it is really fun. Thanks for stopping by David.
Halloween or not-this cake is fabulous! I'm never sure I believe in ghosts, but then I'm never sure why!
Hehehe Abbe, this is creepy I do not like even thinking about it :). But the cake is the only thing I am sure about 🙂 lovely and I hope you'll try it soon.