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4.5 from 6 votes

Best Fall Cake

This easy pumpkin chocolate cake is perfect for fall!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12
Calories: 529 kcal
Course: Dessert
Cuisine: American

Ingredients

Base Batter:
  • 1 1/2 cup butter
  • 2 cup sugar
  • 6 eggs
  • 2 teaspoon vanilla
Pumpkin Batter:
  • 1 1/4 cup canned pumpkin
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Chocolate Batter:
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cocoa powder
Chocolate Glaze:
  • 2 squares semi sweet chocolate
  • 1 Tablespoon butter
  • 1 teaspoon corn syrup

Instructions

    Cup of Yum
  1. Preheat oven to 350. Grease a Bundt pan.
Base Batter
  1. First, make the Base batter. Beat the butter and sugar until light and fluffy.
  2. Add the eggs one at a time and beat well after each.
  3. Add in 2 teaspoons of vanilla.
  4. Separate the base batter into two bowls, with about half the batter in each bowl.
Pumpkin Batter
  1. Combine the flour, baking powder, salt, cinnamon and nutmeg into a small bowl and mix well.
  2. Add the flour mixture two one of the batter bowls, along with the pumpkin puree. Mix until just combined.
Chocolate Batter
  1. Combine the flour, baking powder, salt and cocoa powder in a small bowl and mix well.
  2. Add this flour mixture to the second batter bowl and stir until just combined.
Baking the Cake
  1. Pour half the Pumpkin batter in the Bundt pan. Top with half the Chocolate Batter. Repeat layers.
  2. Take a knife and swirl the batters to mix them if desired.
  3. Bake for 60-70 minutes until a wooden skewer inserted in the center comes out clean. Let it cool for 10 minutes, and then invert the pan.
  4. Once the cake cools completely top it with the chocolate glaze.
Chocolate Glaze
  1. Combine the chocolate squares and butter in a microwave safe bowl. Microwave for 30 seconds.
  2. Stir and continue to microwave for 10 seconds at a time until it is smooth and melted.
  3. Stir in the corn syrup and drizzle the glaze over the cake. The glaze will harden in a few hours.

Nutrition Information

Serving 1g Calories 529kcal (26%) Carbohydrates 64g (21%) Protein 8g (16%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 146mg (49%) Sodium 420mg (18%) Potassium 298mg (9%) Fiber 4g (16%) Sugar 37g (74%) Vitamin A 4831IU (97%) Vitamin C 1mg (1%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 529

% Daily Value*

Serving 1g
Calories 529kcal 26%
Carbohydrates 64g 21%
Protein 8g 16%
Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 146mg 49%
Sodium 420mg 18%
Potassium 298mg 6%
Fiber 4g 16%
Sugar 37g 74%
Vitamin A 4831IU 97%
Vitamin C 1mg 1%
Calcium 71mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.