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Pumpkin-Black Cocoa Swirl Cake
Pumpkin-Black Cocoa Swirl Cake
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
155 minutes
Delicious pumpkin Bundt cake with black cocoa swirl for a rich, dark color and Oreo-like flavor.
Ingredients:
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 4 large eggs, at room temperature
  • 1 (15-oz can) pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 1 cup sour cream, at room temperature
Instructions:
  • Preheat the oven to 350°F and generously coat a 12-cup Bundt pan with a baking spray that includes flour, like Baker's Joy®.
  • Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl, sifting them together.
  • In a separate large bowl, use an electric mixer on medium-high speed to cream together butter, oil, and 2 cups of white sugar until creamy for about 3 minutes. Add eggs one at a time, making sure to beat well after each addition. Beat the mixture on medium-high speed until it doubles in volume, which should take about 5 minutes. Mix in pumpkin and vanilla until incorporated. With the mixer on low speed, add half of the dry ingredients and mix until just combined. Mix in the sour cream until just combined. Finally, add the remaining dry ingredients and mix until just combined.
  • Transfer 3 cups of batter into a separate bowl. Stir in 3 tablespoons black cocoa powder, 2 tablespoons sugar, unsweetened cocoa powder, milk, espresso powder, and melted semi-sweet chocolate. Mix on low speed until well combined.
  • Spread 1/3 of the black cocoa batter evenly in the prepared Bundt pan. Pour half of the plain pumpkin batter over the black cocoa layer. Top with another 1/3 of the black cocoa batter, then layer the rest of the plain pumpkin batter on top. Finish by spreading the remaining 1/3 of the black cocoa batter over the surface.
  • Bake the cake in a preheated oven for 60 to 65 minutes or until a bamboo skewer inserted in the center comes out mostly clean. Let the cake cool in the pan for 25 to 30 minutes before flipping it onto a wire rack to cool completely.
  • For the icing, combine powdered sugar, 2 tablespoons black cocoa, 1 teaspoon vanilla extract, a pinch of salt, and heavy cream in a bowl. Whisk until smooth and drizzle over the cooled cake.

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