Pumpkin Chocolate Bundt Cake

Pumpkin Chocolate Bundt Cake

This cake doesn’t need frosting, it’s quite moist and the chocolate gives it that over-the-top quality. A light dusting of powdered sugar, mostly for esthetics, is sufficient. Don’t sprinkle the sugar until just before serving. It dissolves rather quickly. The cake freezes well. Wrap tightly in plastic wrap and then with freezer paper. Be sure to date and label.




  1. Setup
  2. Preheat the oven to 350 degrees F and lightly grease a standard Bundt pan.
  3. Method
  4. In a stand mixer fitted with the beater attachment or with a hand mixer, beat the butter on high until fluffy. Scrape the sides and beater.
  5. Add the sugar and beat on high until combined. Scraping the sides and beater as needed.
  6. Beat in the eggs and vanilla, scraping the sides and beater as needed (don’t worry if it looks curdled, the addition of dry ingredients will resolve that issue).
  7. Mix in the raw pumpkin and sour cream.
  8. Add the four, baking powder, cinnamon, salt, baking soda, ginger and nutmeg to the mixer and beat on low to incorporate the dry ingredients, scrapping the sides as needed, until all the ingredients are moist. Beat on high for 10 seconds.
  9. Stir in the chocolate chunks/chips.
  10. Pour the batter into the prepared Bundt pan and bake in preheated oven for 50 minutes or until a cake tester or toothpick comes out clean when stuck in the center of the cake.
  11. Let cool in pan for 10 minutes and then remove to a cooling rack.


Cake freezes well.