Pumpkin Chocolate Swirl Bundt Cake

I love swirl cakes! They are an easier alternative to marble cakes, and this Pumpkin Chocolate Swirl Bundt Cake tastes as good as it looks!

Before I figured out how to swirl the batter, I used to either over or under-marble my cake batters. Instead of pretty marble cake, I would end up with muddied cake from the mixed batters or two separate batters in one cake. Neither was what I wanted, though.

This swirling technique, though, makes nice patterns in the batter with very little effort. So you get moist pumpkin spice cake with ribbons of chocolate cake throughout.

Pumpkin Chocolate Swirl Bundt Cake

pumpkin chocolate swirl bundt cake

Author:i Heart Eating

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings:16 servings

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, pumpkin

Print Rate

5 from 1 vote

Ingredients

Pumpkin Cake

• 1 ¼ c . granulated sugar
• 1 c . brown sugar packed
• 1/2 c . vegetable oil
• 1/4 c . plain nonfat Greek yogurt
• 1/4 c . buttermilk lowfat ok
• 3 large eggs
• 1 tsp . vanilla extract
• 15 oz. can pumpkin puree
• 3 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. . baking powder
• 1 T . pumpkin pie spice
• 1/2 teaspoon salt

Chocolate Swirl

• 1/3 c . unsweetened cocoa powder
• 1/4 c . granulated sugar
• 2 T . buttermilk

Topping

• Powdered sugar

Instructions

• Preheat oven to 350 F. Grease and flour a 10-12 cup bundt pan. Set aside.
• In a large bowl, combine sugar, oil, yogurt, and buttermilk until blended.
• Add eggs, one at a time, beating well after each addition.
• Stir in vanilla extract and pumpkin puree.
• Combine flour, baking soda, baking powder, and salt.
• Stir into batter until combined.
• Scoop out 1 1/2 cups of batter into a separate bowl.
• Add cocoa powder, granulated sugar, and buttermilk to the batter you just scooped out.
• Stir to combine.
• Add pumpkin spice to pumpkin batter, and mix in.
• Add one cup of pumpkin batter to bundt pan.
• Top batter with 1/4 cup chocolate batter.
• Repeat with 1/2 cup pumpkin batter on top of chocolate batter.
• Continue repeating layers with remaining batter.
• Bake 50-65 minutes, or until toothpick inserted near the center comes out clean.
• Cool in pan 10 minutes before inverting onto a wire rack.
• Remove pan, and cool completely.
• Dust with powdered sugar just before serving, if desired.

Notes

Nutrition values are estimates. 

Nutrition Information

Serving: 1servingCalories: 376kcalCarbohydrates: 70g (23%)Protein: 6g (12%)Fat: 8g (12%)Saturated Fat: 6g (30%)Cholesterol: 31mg (10%)Sodium: 182mg (8%)Potassium: 205mg (6%)Fiber: 2g (8%)Sugar: 33gVitamin A: 83.6%Vitamin C: 1.5%Calcium: 5.8%Iron: 16.7%

Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.

 Check out even more pumpkin recipes here!

Chai Cream Pumpkin Pie from Bread Booze Bacon

Cinnamon Pumpkin Pancakes from Kleinworth & Co.

Pumpkin Spice Bars from Cooking with Curls

Pumpkin Spice Dutch Baby from Home.Made.Interest.

Pumpkin No Bake Cookies from Sugar & Soul

Pumpkin Dark Chocolate Oatmeal Bars from The Creative Bite

Baked Pumpkin French Toast Casserole from Celebrating Sweets

Chai Pumpkin-Pecan Oatmeal Cookies from Frugal Foodie Mama