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Pumpkin-Black Cocoa Swirl Cake

Pumpkin-Black Cocoa Swirl Cake

Cost $12, save $15

Source: Recommended by CookPal

  • 95 Min
  • 12 Servings
  • $12

INGREDIENTS

  • Dry ingredients

    • 3 cups all-purpose flour
    • 2 1/2 teaspoons pumpkin pie spice
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt

  • Wet ingredients

    • 🧈 1/2 cup unsalted butter, softened
    • 1/4 cup vegetable oil
    • 2 cups white sugar
    • 🥚 4 large eggs, at room temperature
    • 1 (15-ounce can) pumpkin puree
    • 2 teaspoons vanilla extract
    • 1 cup sour cream, at room temperature

  • Swirl ingredients

    • 3 tablespoons cocoa powder
    • 2 tablespoons white sugar
    • 🥛 1/4 cup milk
    • 1 teaspoon espresso powder (optional)
    • 1 (1 ounce) baking chocolate, melted and cooled slightly

  • Icing ingredients

    • 1 cup confectioner's sugar
    • 2 tablespoons cocoa powder
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • 6 tablespoons heavy cream, or as needed

STEPS

1

Preheat the oven to 350°F and grease a 12-cup Bundt pan with baking spray containing flour.

2

Sift together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.

3

In another bowl, beat butter, oil, and 2 cups sugar with an electric mixer until creamy, about 3 minutes.

4

Add eggs one at a time, beating well after each addition. After the last egg, beat the mixture for 5 minutes until airy.

5

Mix in pumpkin puree and vanilla extract until incorporated. Add half the dry ingredients and mix until just combined. Then add sour cream and remaining dry ingredients, mixing until just combined.

6

Take 3 cups of the batter and mix it with cocoa powder, additional sugar, milk, espresso powder, and melted chocolate.

7

Layer the batters alternately (starting and ending with the cocoa batter) into the prepared Bundt pan.

8

Bake for 60-65 minutes or until a skewer inserted in the center comes out mostly clean.

9

Cool the cake in the pan for 25-30 minutes, then remove and let cool completely on a wire rack.

10

For the icing, whisk together confectioner's sugar, cocoa powder, vanilla extract, pinch of salt, and heavy cream until smooth. Drizzle over cooled cake.

NUTRIENTS

Per 1 serving

🔥

530

Calories

  • 8
    Protein
  • 76
    Carbs
  • 22
    Fats

💡 Use room temperature ingredients for smoother blending and better texture.For a more intense flavor, do not skip the espresso powder.Invert the Bundt pan carefully to avoid breaking the cake.Drizzle the icing only when the cake is completely cooled to ensure it doesn't melt.