The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

I wanted to make a cake that was a cross between a pumpkin cake with just a bit of the buttery qualities of a yellow cake-mix-cake, but make it entirely from scratch.

And make it with a generous amount of chocolate. So I did.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

The cake I created is predominately a pumpkin-flavored cake, and just hints at a yellow cake, which is exactly what I wanted. It’s the best pumpkin cake I’ve ever had.

And although it’s a Bundt cake, it’s not a super tall and huge Bundt. I baked it in a 12-cup Bundt pan but it can be baked in a 10-cup Bundt, and you’d probably have success dividing the batter among two 8-by-4-inch loaf pans. I love cake as much as the next person, but many of us are cooking for ourselves or small families and we don’t necessarily need ginormous Bundts just laying around and this one isn’t extreme.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

The pumpkin puree keeps the cake moist and dense and the spices, including pumpkin pie spice, allspice, cinnamon, and cloves, complement the pumpkin puree and are a reminder that fall is here. Well, it’s sort of fall-like. The days are getting shorter which I don’t like, but it was in the mid-80s in San Diego all September and the day I baked this cake it was 90F, which was just fine with me.

Yellow cake-mix-cakes are more than fine by me, too. I love their spongy moistness and have childhood memories of some Duncan Hines golden gems coming out of my mom’s oven, but I am breaking free from cake mix.

In an effort to duplicate that springy yellow-cake-mix-cake quality, I added sour cream. Sour cream, or Greek yogurt, gives cakes a spongy and springy quality, tenderizes them, and keeps them soft and moist. There is nothing worse than dry cake and I’d rather have nothing than a piece of dry cake.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

I also added a bit of butter extract to the batter and if it’s not something you keep on hand, don’t worry about it.  From time to time I use butter extract as a flavor enhancer and flavor booster in cookie dough and cake batter. I wouldn’t necessarily say it makes things taste ‘buttery’. Rather, it rounds out the flavors, complements the existing flavors, and gives food that homey quality, and although you can’t exactly put your finger on what it is, it just makes you want to have seconds.

Just like adding brewed coffee to chocolate cake batter does not make the chocolate cake taste like a chocolate-coffee-flavored-cake and instead intensifies the chocolate flavor, the butter extract principle is similar. It enhances without making you think you just swallowed a stick of butter or anything.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

Butter extract is only about $2.99 for a little vial, compared to about $6.99+ for vanilla extract of the same size, and it’s a fun little bargain extract to keep around. I add a few drops of it to the melted butter to be poured over popcorn for really buttery-flavored buttered popcorn.

Ironically, I didn’t actually use butter in the cake and used oil instead. Oil makes cakes moister, springier, and softer than butter. I do love the flavor of butter in cookies and pie crust, but in recipes where the butter flavor would get lost anyway, such as this one with the pumpkin, the spices, and all the chocolate going on, may as well use oil to keep the cake moister. Plus, the butter extract makes up for any lack of real butter.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

Being the chocaholic that I am, I used chocolate in two ways.  Chocolate chips are woven throughout the cake and chocolate ganache is poured over the top.

The ganache is so easy to make and comes together in about 1 minute in the microwave. Chocolate chips, cream, and vanilla. It’ so simple to make but tastes so decadent. The ganache stays a bit soft and silky, even over time, which is very different from a chocolate buttercream which hardens and dries out after it’s exposed to the air. I love buttercream but not when it gets crunchy.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

Between the chocolate chips in the cake and the chocolate ganache on top, if you like your pumpkin with a side of chocolate, this cake will make you happy.

It made me very happy.

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache - The softest, moistest and best pumpkin cake! Easy & everyone LOVES it!

Print Print Recipe

The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

This is the best pumpkin cake I've ever had. It's a cross between a pumpkin cake with just a bit of the buttery qualities of a yellow cake-mix-cake, but entirely from scratch, and there's loads of chocolate in every bite. It's a fast, easy, one-bowl recipe that everyone loves. It's soft, supremely moist, and packed with rich pumpkin flavors.

Yield: one 12-cup Bundt

Prep Time: 15 minutes

Cook Time: about 40 minutes

Total Time: about 75 minutes, for cooling



2 eggs

1 cup canned pumpkin puree (not pumpkin pie filling)

1 cup granulated sugar

1/2 cup canola or vegetable oil

1/4 cup sour cream (Greek yogurt may be substituted)

1 teaspoon vanilla extract

1 teaspoon butter extract, optional

1/4 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1/4 teaspoon allspice

1/4 teaspoon cloves

1 1/2 cups all-purpose flour

1 teaspoon baking soda

pinch salt, optional

1 cup semi-sweet chocolate chips

Chocolate Ganache

2/3 cup semi-sweet chocolate chips

1/4 cup cream or half-and-half

1/2 teaspoon vanilla extract

optionally add 1 to 2 tablespoons rum or bourbon, coffee liqueur, or chocolate-flavored liqueur


  1. Cake - Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan with cooking spray (I use Pam for Bakingwith excellent results) or grease and flour the pan; set aside.
  2. In a large bowl combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter extract, cinnamon, pumpkin pie spice, allspice, cloves (if you don't have all of them on hand, just use what you do have) and whisk to combine until mixture is smooth and silky.
  3. Add the flour, baking soda, salt and stir until just combined (don’t overmix or the gluten will over-develop and cake will be tougher).
  4. Fold in the chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula if necessary and give it a slam on the counter to release any air. Bake for 38 to 42 minutes, or until top has set (it may crackle, this is okay) and is golden or a cake tester, toothpick, or blade of a knife comes out clean (due to the chocolate chips, you may hit some chocolate patches with the insertion test). Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache.
  5. Chocolate Ganache - Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
  6. In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 1 minute.
  7. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
  8. Add vanilla, optional alcohol, and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.
  9. Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite viscous and drippy. Cake will keep for up to 5 days in an airtight container at room temperature.

Related Recipes

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting – This bread is a mixture of both pumpkin and banana flavors whereas today’s cake is more robustly pumpkin-flavored. Depending on the flavor profile you want, they’re both moist, dense, pumpkiny, and you can’t go wrong with either

Chocolate Cake with Chocolate Ganache – A one-bowl cake, made with a whisk, and the batter comes together in 5 minutes. It’s my go-to recipe for classic chocolate cake-mix-flavored cake, without using a mix. Moist, rich, and intensely chocolaty

Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze – If nothing else, this glaze is my favorite frosting or glaze, of all time, ever. The Spiced Apple Bundt, also made in a 12-cup Bundt pan, makes a bigger cake than today’s cake in case you want to serve a crowd

Pumpkin Chocolate Chip Cookies – A soft and tender pumpkin cookie meets a chewy and classic chocolate chip cookie, rolled into one

Pumpkin Spice Peanut Butter and Chocolate Chip Granola (vegan, GF) – I can’t get enough of the pumpkin + chocolate combo this fall. This granola is a snap to make so you’ll never have to buy overpriced storebought granola again

Do you have pumpkin, pumpkin cake, or favorite fall-inspired recipe?

There are so many pumpkin recipes out there this time of year that I have a Pumpkin Pinterest Board where I pin things that catch my eye try so I can remember them all. One looks better than the next, which is why personal tried-and-true recipes are appreciated. Feel free to like them up.

Do you like yellow cake, or more specifically yellow cake-mix-cake?

I have some fond memories of yellow cake from childhood. Potlucks, birthday parties, church basement functions, and always with milk-chocolate buttercream on top, and such a classic combination. I’m working on a yellow cake-mix-tasting cake, from scratch, but it’s easier said than done. I’ve gone through more than one or two dozen egg yolks in the process.

Thanks for the Pumpkin Chocolate Chip Cookies + KitchenAid Stand Mixer + $200 Williams-Sonoma Gift Card Giveaway entries and have a great week. It’s going to be a very chocolate-filled week here.

170 Responses to “The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache”

  1. Laura — October 9, 2012 at 2:01 am (#

    Loving all the pumpkin related recipes! Its just getting cold in London and the thought of pumpkin baked goods makes it a bit easier to cope with :)

    x Laura


  2. Joanne @ Inspired Taste — October 29, 2012 at 10:09 am (#

    Oh my goodness. This looks amazing!


  3. Maggie — October 31, 2012 at 4:42 pm (#

    Oh my! I love all of your pumpkin recipes! I just cannot have enough pumpkin this time of the year!


  4. Donna Clark — November 7, 2012 at 11:18 am (#


    I’ve been a recent fan of your blog and made this yummy cake for my son’s violin teacher last week. All I did was add pecan sprinkled on top.

    The hardest part was not getting a taste of it. She took it home to her family of 3 and said it was gone in two days!

    We’re making her the butter mints next.

    Thanks for all the great ideas and love the fantastic high quality pictures. They really make it special and even more enticing.



    • Averie @ Averie Cooks replied: — November 7th, 2012 at 11:22 am

      I so wish you had been able to try the cake but how nice of you to donate it to the teacher! Wow!

      Enjoy the mints and I have a couple nice winter-themed cakes coming up you can make if you don’t get around to the pumpkin cake again this year.

      Glad you like my pics – I work as hard on them as the recipes :)


  5. Tara O'Donnell — November 12, 2012 at 11:33 am (#

    I absolutely love this bundt cake – amazingly moist and simply delicious. Would you recommend doubling it? I have a large group of guests coming and would love to make enough to give everyone some! Thanks!


    • Averie @ Averie Cooks replied: — November 12th, 2012 at 11:36 am

      I would recommend making the recipe from start to finish and baking it in one Bundt pan like I did. And then if you want to make a second cake, make batter for a second cake and pour into a second Bundt. I have not literally doubled the ingredients and then divided it between two pans and although I’m sure it would be fine, I haven’t tested it and so am recommending the most conservative path, i.e. making two sets of batter. The cake is SO GOOD I wouldn’t want any issues for you. It’s my fave cake I have on my entire blog! LMK if you make it!


  6. rene — November 19, 2012 at 7:13 pm (#

    what is the size (oz) of the pumkin pure can


    • Averie @ Averie Cooks replied: — November 19th, 2012 at 7:17 pm

      15 ounce can (regular, not the ‘biggie’ size which I believe is 29 oz)


  7. Liz — November 22, 2012 at 6:18 pm (#

    What a fantastic cake!!! That glossy ganache looks outstanding!!!


  8. Shez — November 23, 2012 at 1:50 pm (#

    Made this last night for Thanksgiving dinner and everyone loved it! What an amazingly delicious combination. It was easy to make and the ganache turned out really great and yummy. I just added a tablespoon of butter for extra yummyness. For the cake itself I looked everywhere for butter extract but couldn’t find any, however the results were still phenomenal. Even my sister that doesn’t like pumpkin desserts asked to take some home with her! I can’t wait to try your chocolate cake next. Thank you so much for this wonderfully simple and delicious recipe!!!! :)


    • Averie @ Averie Cooks replied: — November 23rd, 2012 at 2:07 pm

      Oh that’s awesome – so glad you liked it! I have a couple chocolate cakes – there’s one with molasses and a Baileys glaze and then another one that’s just with a chocolate ganache. Both are really good depending on what you’re going for. I also have a cake coming up this week that’s super good and easy!

      Butter extract in my grocery stores is usually kept where all the extract are, i.e. mint, vanilla, butterscotch, lemon, etc. & it’s usually really cheap compared to the others but regardless, glad you loved the cake! And your sister, too. Your ganache sounds perfect :)


      • Shez replied: — November 25th, 2012 at 9:47 am

        You are so nice to find the time to reply to every comment on your posts. It just makes me want to visit your blog that much more! :)

        That’s where I looked for the butter extract but either the stores were out or they just didn’t carry it. I’ll keep looking though!!

        I meant the chocolate cake with the chocolate ganache (love me some ganache!!!!) but the other one sounds amazing too. Where do you buy your molasses? Also can’t wait for your new recipe! I follow you on pinterest now so hopefully I’ll see it there!

      • Esther replied: — February 12th, 2013 at 9:30 am

        Shez, they also carry butter extract at craft stores that sell cake-decorating items; I got mine at either Michaels or A.C. Moore.

        Averie, so glad I found your blog….through an old Brown-eyed Baker “Weekly Dish” email (I’m super-behind on my food-blog emails; it was from November!) that pointed me to your mouthwatering Chocolate Molasses Chocolate Chip Cake with Bailey’s Glaze, and at the end of that post you featured a picture of this beautiful pumpkin cake, which I plan to make very soon! Something funny about the link to this recipe though – the one you had on the molasses cake page sent me to your Chocolate Cake with Chocolate Ganache, and I couldn’t find it in your search bar either….but Google saved the day :)

        • Averie @ Averie Cooks replied: — February 12th, 2013 at 10:33 am

          Thanks for saying hi and the pumpkin cake is probably my fave cake on my whole blog! And if you notice a wrong link on a certain page, please let me know what page it is and I will correct it. From your comment here it’s a little hard to figure out where exactly there was a mis-direct.

  9. Monique @ Ambitious Kitchen — January 17, 2013 at 10:56 am (#

    I literally dream about this cake even months after I’ve seen it! I’m not kidding. I’ve always wanted to bake it, specifically because pumpkin desserts are my absolute favorite. So what’s my problem? Well, I’d probably eat the whole thing by myself. It still looks amazing and I just wanted to leave a comment and tell you that this is probably my favorite thing on your blog!


    • Averie @ Averie Cooks replied: — January 17th, 2013 at 11:27 am

      Thank you, Monique. I loved these photos too and still really like them. There are certain images that I love at the time, but then quickly change my mind and I’m still happy with these. And I am not kidding, of all the cakes on my blog, this is my fave one. It will take a lot to top it, too. From both the taste perspective as well as EASE of making it, it really is such a great cake.


  10. Robin C. — September 5, 2013 at 1:51 pm (#

    Hi…I don’t usually comment if a recipe doesn’t turn out right but I made the cake today and followed the recipe to the letter, but it turned out gummy and fell while cooling in the pan, any ideas as to what I might have done wrong?


    • Averie Sunshine replied: — September 5th, 2013 at 1:58 pm

      You probably just underbaked it. If it was gummy and fell, those are 2 signs with any cake of it just needing a bit more time in the oven. Probably another 5 mins or so is all that it would have needed. If you try again, LMK! I am sure it was just a little underbaked – this is one of the most popular fall cakes on my site and so many people love it and I’ve made it dozens of times and it always works. So just bake a little longer!


      • Robin C. replied: — September 5th, 2013 at 2:34 pm

        Thanks I will definitely try it again!

  11. Andrea — November 5, 2013 at 7:25 am (#

    Just wondering if I can substitute the canola oil for coconut oil like you did in the pumpkin cake. I would think so?


    • Averie Sunshine replied: — November 5th, 2013 at 8:16 am

      I haven’t tried it that way so can’t say for sure. You’d probably be okay. LMK if you try!


  12. Yolanda — December 20, 2013 at 7:27 pm (#

    You are a genius! My husband and I LOVE the pumpkin bundt cake! It’s delicious. Thank you so much for sharing the recipe. Yolanda


    • Averie Sunshine replied: — December 20th, 2013 at 8:31 pm

      It’s one of my fave pumpkin recipes, ever! And definitely one of my fave cakes on my site – glad you love it!


  13. Maggie Miller — April 29, 2014 at 9:30 pm (#

    Averie, I absolutely love your blog! So many great recipes on here (including this one!) and I always come here when I need something to bake! I also own your cookbook-it’s one of my favorites!
    And by the way, I have made this cake SIX times now-my family (and I) cannot get enough of it! I’ve been bringing it to parties pretty regularly now! thanks for the recipe!


    • Averie Sunshine replied: — April 30th, 2014 at 2:20 am

      Six times – that’s almost more than me I think :) But seriously I love this cake too and as a little surprise, it’s been included in my next cookbook. More on that later. But so glad you have my first book and thanks for your support and praise and that you come to my site for baking inspiration! Thank you!


  14. Irene — September 13, 2014 at 3:43 pm (#

    I am making this cake to enter into a dessert contest we are having at my place of employment. I’m excited to make it even more so after reading all the positive comments. The photo drew me in, beautiful and delicious looking. I’ll post the outcome. So excited!! :-)


  15. Evelyn silvas — September 15, 2014 at 7:43 pm (#

    Must try! I will be trying it with gf flour and coconut oil.


  16. Irene — September 26, 2014 at 1:48 pm (#

    Well, I made the cake. It was a huge hit. I didn’t get to submit it into the contest as hoped but everyone LOVED it. I used spiced RUM in the ganache, delicious! Also made a batch of cupcakes with this recipe and they turned out just as moist and delicious. Thank you for sharing this glorious cake recipe!


    • Averie Sunshine replied: — September 27th, 2014 at 12:57 am

      Rum in the ganache sounds amazing! And love that you also did a batch as cupcakes, too! Thanks for trying this recipe!


  17. pier — October 7, 2014 at 3:51 pm (#

    Thanks for the recipe. I made it last night and it was easy to throw together in no time. It was delicious yesterday but even better today. I love the crumb -so tender, and light with a lovely texture. Loved that it’s not too sweet – perfect for having with coffee or tea in the afternoon.


    • Averie Sunshine replied: — October 7th, 2014 at 4:10 pm

      Glad that you love this cake as much as I do! Thanks for the detailed feedback and glad it’s a hit with you!


  18. Sandy — October 15, 2014 at 6:53 pm (#

    This cake looks great! If I plan to make it one day but serve it the next, should I put the ganache on the day that I make it or the day that I serve it? Thanks and can’t wait to try this recipe!


    • Averie Sunshine replied: — October 15th, 2014 at 7:03 pm

      If you have a choice, I’d add it day-of serving. An few hours before so it can set up. Enjoy! And actually the cake itself will taste better on Day 2. The flavors marry and it will get better with time! Enjoy it!


  19. Janelle Shillito — November 8, 2014 at 6:58 pm (#

    I made this cake today and it looks and smelled yummy. I cooked it for longer than the time and it was firm to the touch but no sooner did I pull it out, it fell. After I let it cool and put on the ganache, I served it and it was slightly gooey on the inside. I think the main difference was the fact that I was not using canned pumpkin but pumpkin that I had cooked myself. Just a thought, you may want to indicate that in the recipe. Maybe it needs a little bit more flour when using homemade pumpkin. Other than it being slightly gooey, it was delicious and we all enjoyed it!



    • Averie Sunshine replied: — November 9th, 2014 at 1:09 pm

      Thanks for trying the recipe and yes the recipe was written and intended for canned, storebought pumpkin puree rather than homemade. With homemade, it’s usually denser, has more water and in this and all recipes if you are using homemade, you’ll likely want to increase the flour and also possibly decrease the amount of pumpkin used. But with all baking, it’s kind of an experiment until you’re looking in the mixing bowl and stirring. Thanks for trying the recipe and glad you enjoyed the cake regardless! But yes, if you plan to remake, I would add a bit more flour so it’s not as gooey.


  20. Alyssa — November 28, 2014 at 5:56 pm (#

    This cake was the first made in my bundt pan for last night’s Thanksgiving feast, and it turned out great made gluten free! Thanks for the delicious recipe! My family loved it!


    • Averie Sunshine replied: — November 28th, 2014 at 7:32 pm

      That’s awesome that you made this GF and it turned out great! Wonderful to hear!


  21. Kimberly Locklear — January 13, 2015 at 12:07 pm (#

    You said cream do you mean sour cream?


    • Averie Sunshine replied: — January 13th, 2015 at 12:31 pm

      There’s 2 creams, sour cream and half-and-half/cream. I would guess it’s probably the later. Just follow the recipe exactly as written b/c the cake is perfect that way!


  22. Regine — March 20, 2015 at 10:28 pm (#

    Sigh… I just finished baking this and realized I had misread a key instruction: I used an entire can of Libby’s “pure pumpkin” for a grand total of 2 cups rather than 1 cup! I wonder now whether I should have bought the “organic pumpkin puree” instead. Tasting the batter, I also found that the spices – especially the cloves – overpowered the pumpkin flavor. We’ll see how everything turns out with the ganache. I was going to bring this cake to a party tomorrow night, but I may end up keeping it in the family. 


    • Averie Sunshine replied: — March 21st, 2015 at 11:04 am

      I wrote an entire cookbook about pumpkin and never used organic and used Libby’s for everything. If you used the entire can, they’re 15-ounces and that’s about 1 3/4 cups, not the 1 cup called for in the recipe. Whether you use organic or non-organic doesn’t matter so much as measuring correctly because with baking, that’s very important.

      The batter is nicely spiced but it does mellow after being baked. However, if you prefer more bland tasting foods, you can always reduce the spices. I adore this cake and it’s one of the most popular pumpkin cakes on my site and readers seem to love it…I have a feeling (if it turns out due to the mis-measuring issue) that you will really enjoy it too! Thanks for trying the recipe.


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