Try this Chocolate Pumpkin Bundt Cake recipe, or contribute your own.
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 2 cups sugar
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking soda
- 2 1/2 cups flour
- 2 teaspoon vanilla extract
- 1 cup chocolate chips
- powdered sugar
- 3 large eggs at room temperature
- 1/2 cup unsweetened dark cocoa
- 1 can (15 ounce) pumpkin puree
- 1 cup chopped walnus
- Carbohydrate 46.8287039002735 g
- Cholesterol 115.28958333335 mg
- Fat 40.3730263371889 g
- Fiber 4.04118897345966 g
- Protein 4.90059000163016 g
- Saturated Fat 19.197174760685 g
- Serving Size 1 1 Serving (151g)
- Sodium 9501.16614824787 mg
- Sugar 42.7875149268139 g
- Trans Fat 2.23016819483044 g
- Calories 534 calories
Step-by-step
- Preheat oven to 350 degrees F, and grease a 10-inch Bundt pan.
- In one medium bowl, whisk together the sugar, oil and eggs.
- In a separate bowl stir together the flour, salt, baking soda, cocoa, and cinnamon and baking powder.
- Add the wet ingredients to the dry, and with an electric hand mixer on medium speed, add the milk and pumpkin and beat until blended.
- Stir in the chocolate chips and walnuts, then spoon the batter into the prepared Bundt pan.
- Bake for 50 to 55 minutes or until a skewer inserted in the center comes out cleanly.
- Cool 10 minutes, then remove the cake from the pan and continue to cool to room temperature.
- Dust with powdered sugar, then slice and enjoy!
Using canned pumpkin puree in a high-sugar batter requires precise management of the oven temperature to prevent the exterior from burning before the dense interior sets. When testing this formula, failure consistently looked like a collapsed center caused by excess moisture trapped beneath a premature crust. Achieving structural integrity depends entirely on maintaining a steady 350 degrees Fahrenheit environment from the moment the pan enters the lower third of the oven until the wooden skewer emerges completely clean.
Managing Moisture and Density
Pumpkin puree adds considerable water weight, which interferes with standard flour hydration if the dry elements are not thoroughly combined beforehand. Whisking the 2 and 1/2 cups of flour with the baking soda, baking powder, and dark cocoa distributes the leavening agents evenly so they can lift the heavy vegetable solids. Room temperature eggs at approximately 70 degrees Fahrenheit integrate smoothly into the vegetable oil without seizing, creating an emulsion that suspends the chocolate chips and chopped walnuts evenly throughout the heavy batter instead of allowing them to sink to the bottom.
Cooling and Unmolding Mechanics
Greasing a 10-inch Bundt pan thoroughly with solid shortening or nonstick baking spray prevents the high sugar content from caramelizing into a permanent adhesive against the metal flutes. Leaving the baked cake undisturbed in the pan for exactly 10 minutes allows the internal steam pressure to subside and the crumb to firm up enough to support its own weight. Inverting the pan too early results in structural tearing along the decorative ridges, while leaving the cake inside longer than 15 minutes traps residual condensation that softens the exterior crust and ruins the contrast against the powdered sugar dusting.
