The Best Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache
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Chocolate Chip Pumpkin Bundt Cake — This easy pumpkin cake is predominately a pumpkin-flavored cake, with just hints at a yellow cake drizzled with chocolate ganache. It’s the best pumpkin cake I’ve ever had!!
Chocolate Chip Pumpkin Bundt Cake Recipe
The pumpkin spice Bundt 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.
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.
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.
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.
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.
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.
What’s in Pumpkin Bundt Cake?
To make this easy pumpkin cake, you’ll need:
- Pumpkin puree
- Granulated sugar
- Canola oil
- Sour cream
- Vanilla extract
- Butter extract
- All-purpose flour
- Baking soda
- Semi-sweet chocolate chips
- Cream or half and half
How to Make Pumpkin Bundt Cake
Whisk together the wet ingredients in a large bowl, then mix in the dry ingredients. Gently fold in the chocolate chips.
Turn the batter into a greased and floured 12-cup bundt pan. Bake until the top has set and is golden, or a toothpick comes out clean (due to the chocolate chips, you may hit some chocolate patches with the insertion test).
Let the cake cool for 15 minutes before inverting it.
Once the pumpkin bundt cake is mostly cool, top with chocolate ganache.
Do I Have to Use a Bundt Pan?
I baked this pumpkin chocolate chip cake 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.
How to Store Pumpkin Spice Bundt Cake
This pumpkin chocolate chip cake will keep for up to 5 days in an airtight container at room temperature.
Tips for Making a Pumpkin Bundt Cake
I used a mixture of cinnamon, pumpkin pie spice, all spice, and cloves in this pumpkin cake recipe. If you don’t have all of these spices on hand, mix and match with what you do have. It will probably turn out fine!
Once the dry ingredients are mixed into the wet, don’t over mix! This is a thicker cake batter, and you can easily over-develop the gluten and create a dense cake.
The pumpkin bundt cake MUST cool in the pan for at least 15 minutes before it can be inverted. If you try to invert the cake right away, you run the risk of the cake sinking.
- 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
- 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
- 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.
- 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.
- 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).
- 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.
- Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
- 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.
- Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
- Add vanilla, optional alcohol, and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.
- 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.
Amount Per Serving: Calories: 405Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 41mgSodium: 139mgCarbohydrates: 49gFiber: 3gSugar: 33gProtein: 4g
More Easy Pumpkin Desserts:
Easy Pumpkin Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!
The Best Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!
Pumpkin Spice Cookies — These pumpkin spice cookies are made without pumpkin puree but are full of flavor thanks to the pumpkin pie spice! These are so soft and fluffy!
Pumpkin Banana Bread — 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!
Pumpkin Chocolate Chip Brownies — Rich, fudgy brownies topped with pumpkin and chocolate chips!! An EASY, no mixer pumpkin brownie recipe that’s FASTER than using a boxed mix! Bring on pumpkin spice season!!
Cream Cheese-Filled Pumpkin Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You’ll definitely want a second slice!
Soft and Chewy Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall!
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