This strikingly delicious pumpkin-black cocoa swirl Bundt cake packs a flavor punch thanks to black cocoa. Not only does it make for a wonderfully dark color, but it also adds a flavor reminiscent of Oreo cookies!
Ingredients
- cooking spray with flour, such as Baker's Joy®:
- all-purpose flour: 3 cups
- 1/2 teaspoons pumpkin pie spice: 2 piece
- baking powder: 2 tsp
- baking soda: 1 tsp
- salt: 1 tsp
- unsalted butter: 0.5 cup (softened)
- vegetable oil: 0.25 cup
- white sugar: 2 cups
- eggs, at room temperature: 4 piece
- (15-ounce can) pumpkin puree (not pumpkin pie filling): 1 piece
- vanilla extract: 2 tsp
- sour cream, at room temperature: 1 cup
- black cocoa powder (such as The Cocoa Trader Black Dutched Cocoa Powder): 3 Tbsp
- unsweetened Dutch processed cocoa powder (such as Ghirardelli Premium 100% Unsweetened Baking Cocoa Powder): 3 Tbsp
- white sugar: 2 Tbsp
- milk: 0.25 cup
- espresso powder: 1 tsp (optional)
- square semi-sweet baking chocolate, melted and cooled slightly: 1 piece (1 ounce)
- confectioner's sugar: 1 cup
- black cocoa powder: 2 Tbsp
- vanilla extract: 1 tsp
- pinch salt: 1 piece
- heavy cream: 6 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F. Spray a 12-cup Bundt pan with a baking spray containing flour, such as Baker's Joy®.
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In a large bowl, sift together flour, pumpkin pie spice, baking powder, baking soda, and salt.
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In another large bowl, beat butter, oil, and 2 cups white sugar on medium-high speed with an electric mixer until creamy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After adding in the last egg, beat mixture on medium-high speed until doubled in volume, about 5 minutes. Add in pumpkin and vanilla, and mix until incorporated. Reduce mixer speed to low; pour in half of dry ingredients, and mix until just combined. Add in sour cream; mix until just combined. Add in remaining dry ingredients and mix until just combined.
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Measure out 3 cups batter into another bowl. To this 3 cups batter, add 3 tablespoon black cocoa powder, unsweetened cocoa powder, 2 tablespoons sugar, milk, espresso powder, and melted semi-sweet chocolate. Mix on low speed until combined.
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Place 1/3 of black cocoa batter into an even layer in the bottom of the prepared Bundt pan. Pour 1/2 of plain pumpkin batter over the black cocoa layer. Add another 1/3 of black cocoa batter over the top of plain pumpkin batter. Layer remaining 1/2 of plain pumpkin batter over that. Finish with remaining 1/3 of the black cocoa batter.
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Bake cake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out mostly clean, 60 to 65 minutes. Allow cake to cool in pan 25 to 30 minutes before inverting onto a wire rack to cool completely.
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To make icing, place powdered sugar, 2 tablespoons black cocoa, 1 teaspoon vanilla extract, pinch of salt, and heavy cream into a bowl. Whisk until smooth. Drizzle icing over cooled cake.
