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Chocolate Pumpkin Bundt Cake

Spiced pumpkin and moist dark chocolate cake all in one beautiful bundt! It’s just another treat to get you the Halloween mood!
Course Dessert
Cuisine American
Keyword bundt, bundt cake, chocolate cake, easy bundt cake, halloween cake, marble cake, pumpkin cake
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 servings

Ingredients

Chocolate Cake

  • 1 cup sugar
  • 1 egg, large
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/4 cup + 2 tbsp black Dutch processed cocoa powder
  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cups buttermilk
  • 1/4 cup boiling water or coffee
  • 1/2 box pudding (optional)

Pumpkin Cake

  • 1/2 cup + 2 tbsp sugar
  • 1 egg + 1 egg white
  • 1/3 cup vegetable oil
  • 2 tbsp butter, softened
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup canned pumpkin puree
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1/2 tsp pumpkin spice

Chocolate Glaze

  • 1 cup powdered sugar
  • 2 tbsp black Dutch processed cocoa powder
  • 1-2 tbsp milk

Fondant Spider

  • 1 small box of black fondant

Instructions

Chocolate Cake

  • Pre-Heat oven to 350°F. Spray a Bundt pan with baking spray. Set aside. 

    Add eggs and sugar to a large bowl or the bowl of a stand mixer. Beat on high speed for for 3-4 minutes until fluffy. Add in oil, vanilla and buttermilk. Beat until incorporated. Add cocoa powder and mix. Add flour, baking powder and baking soda, 1/2 box pudding (optional) and beat again. 
Stir in boiling water or coffee. Set aside.

Pumpkin Cake

  • Add egg, egg white and sugar to a large bowl or the bowl of a stand mixer. Beat on high speed for for 3-4 minutes until fluffy. Add in pumpkin purée, oil, butter, vanilla, sour cream and buttermilk. Beat until incorporated. Add pumpkin spice, flour, baking powder and baking soda, and beat again. Set aside.

Assembly

  • Spoon half of the chocolate batter into the Bundt pan. Spoon in half of the pumpkin batter on top of the chocolate batter. Repeat the process with the remaining batter. Bake 45-50 minutes until done. The batter will not look wet and when inserting a toothpick, no batter will remain on it. Cool completely.
    Spoon on chocolate glaze and add fondant spider decoration to the top.

Chocolate Glaze

  • Add powdered sugar and cocoa powder to a small bowl and stir. add the milk one tablespoon at a time and stir until it is at a pourable consistency.

Fondant Spider

  • Break off a piece of the fondant for the body, about 2 thirds of the size of the palm of your hand. Roll the fondant in your hands to make an egg shape. Break off a second piece about 1/3 of the side of the first fondant piece. Roll it into a ball and press it to the front of the larger piece. Pinch off 4 small pieces and roll into ropes twice the length of the width of the spider bodies. Place the ropes down on a board crossing them in the middle like “X’s”. They should look like there are 4 spider legs on each side. Place them under the spider’s body and press down so that they stick together.