Decadent Chocolate Pumpkin Spice Bundt Cake
Indulge in the rich, moist flavors of this Decadent Chocolate Pumpkin Spice Bundt Cake. Combining the warm spices typically found in pumpkin pie with the luscious depth of Dutch-processed cocoa, each bite offers a delightful balance of sweetness and spice. Enhanced with golden raisins and a choice of crunchy pecans or walnuts, this cake is perfect for festive gatherings, holiday celebrations, or a cozy dessert after dinner. Dusted with a touch of confectioners' sugar, it not only tastes divine but looks stunningly elegant.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
unsalted butter
1/2 lb (2 sticks) (melted)
sugar
2 cups (granulated)
pumpkin puree
1 lb (canned or homemade)
vanilla extract
1 tablespoon (pure)
eggs
4 (large)
baking powder
2 teaspoons (non-aluminum)
baking soda
1 teaspoon (fresh)
salt
1/4 teaspoon (kosher or sea salt)
ground cinnamon
2 teaspoons (freshly ground)
ground ginger
1 teaspoon (freshly ground)
ground clove
1/4 teaspoon (freshly ground)
ground nutmeg
1/4 teaspoon (freshly grated)
Dutch-processed cocoa powder
3/4 cup (unsweetened)
all-purpose flour
2 2/3 cups (sifted)
pecans or walnut pieces
1 1/2 cups (chopped)
golden raisins
1 cup (plumped in warm water if desired)
confectioners' sugar
to taste (for dusting)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
Grease and flour a 10-inch bundt pan or tube pan thoroughly to ensure easy removal after baking.
3
In a large heavy saucepan, melt the unsalted butter over medium heat until fully melted and starting to bubble.
4
Remove the saucepan from heat and stir in the granulated sugar until well combined.
5
Add the pumpkin puree, vanilla extract, and eggs, mixing until smooth and creamy.
6
In a separate bowl, combine the baking powder, baking soda, and salt. Gradually mix this dry combination into the wet ingredients, ensuring it’s thoroughly integrated.
7
Add the high-quality cocoa powder, ground cinnamon, ginger, cloves, and nutmeg. Mix until the batter is uniform and well blended.
8
Gently fold in the all-purpose flour until just combined, being careful not to overmix.
9
Finally, add in the chopped nuts and golden raisins, stirring until evenly distributed throughout the batter.
10
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
11
Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
12
Once baked, allow the cake to cool in the pan on a wire rack for 10 minutes before carefully removing it. Let it cool on the rack for an additional 15 minutes.
13
Before serving, dust the top with confectioners' sugar if desired for a beautiful finish. Enjoy your delightful creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Chocolate Pumpkin Spice Bundt Cake.
What size pan should I use for this cake?
You should use a 10-inch bundt pan or tube pan.
At what temperature should the oven be set?
The oven should be preheated to 350 degrees F (175 degrees C).
Can I use homemade pumpkin puree?
Yes, you can use either canned or homemade pumpkin puree.
What type of cocoa powder is recommended?
The recipe calls for high-quality Dutch-processed cocoa powder.
How much butter is needed?
The recipe requires 1/2 lb (2 sticks) of unsalted butter.
How many eggs are used in this recipe?
You will need 4 large eggs.
What kind of nuts can be added?
You can use either chopped pecans or walnut pieces.
Are there raisins in this cake?
Yes, the recipe includes 1 cup of golden raisins.
How should I prepare the raisins before adding them?
You can plump the golden raisins in warm water before adding them to the batter if desired.
What spices are used for the pumpkin spice flavor?
The spices include ground cinnamon, ground ginger, ground cloves, and ground nutmeg.
How much flour is required?
The recipe calls for 2 2/3 cups of sifted all-purpose flour.
How long does the cake need to bake?
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
How should I prepare the bundt pan?
Grease and flour the pan thoroughly to ensure easy removal.
Should the butter be melted?
Yes, the butter should be melted in a large heavy saucepan over medium heat.
How much pumpkin puree is required?
The recipe requires 1 lb of pumpkin puree.
How long should the cake cool in the pan?
Allow the cake to cool in the pan on a wire rack for 10 minutes.
What is the total cooling time recommended?
The cake should cool for 10 minutes in the pan and then an additional 15 minutes on a wire rack.
What type of sugar is used in the batter?
2 cups of granulated sugar are used in the batter.
What should be used to finish or decorate the cake?
You can dust the top with confectioners' sugar for a beautiful finish.
What kind of vanilla extract is best?
The recipe recommends using 1 tablespoon of pure vanilla extract.
Is there a specific type of salt recommended?
You can use either kosher or sea salt.
How many ingredients are in this recipe?
There are 17 ingredients in total.
What are the main tags for this recipe?
The tags include cake, dessert, chocolate, pumpkin, spice, bundt cake, holiday, and fall.
What is the texture of this cake?
The description describes the cake as rich and moist.
When should I add the flour?
Gently fold in the flour after mixing the wet ingredients and spices, being careful not to overmix.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
Can I use non-aluminum baking powder?
Yes, the recipe specifically lists non-aluminum baking powder.
What type of cocoa is used?
Unsweetened Dutch-processed cocoa powder is used.
What is the recommended occasion for this cake?
It is perfect for festive gatherings, holiday celebrations, or a cozy dessert after dinner.