Pumpkin season is here, and this Chocolate Pumpkin Marble Bundt Cake is your new go-to fall bake. Rich cocoa and spiced pumpkin batter swirl together into one showstopper of a cake. No frosting required — just a dusting of icing sugar and a hot coffee. This one's a beauty for any fall gathering, Thanksgiving dessert table, or just because it’s sweater weather.
Why You’ll Love This Recipe
Two flavours in one – Chocolate and pumpkin shine in every slice.
Soft and moist – Thanks to pumpkin purée and sour cream.
Bundt-style elegance – Effortlessly impressive with minimal effort.
Make-ahead friendly – Keeps well for days and freezes beautifully.
Bundt Pan Size
Use a 10-cup (2.4 L) Bundt pan. A classic, medium-sized Bundt tin works perfectly for this recipe. Avoid overfilling — leave at least 2.5 cm (1 inch) of space from the top.
Prep + Bake Time
Prep time: 20 minutes
Bake time: 45–55 minutes
Cooling time: 1 hour
Total time: ~2 hours (including cooling)
INGREDIENTS
Pumpkin Batter:
190 g all-purpose flour (1 ½ cups)
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
½ tsp baking soda
½ tsp salt
180 g pumpkin purée (¾ cup)
100 g granulated sugar (½ cup)
100 g packed brown sugar (½ cup)
115 g unsalted butter, melted (½ cup)
2 large eggs
120 g sour cream (½ cup)
1 tsp pure vanilla extract
Chocolate Batter:
125 g all-purpose flour (1 cup)
60 g unsweetened cocoa powder (½ cup)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
150 g granulated sugar (¾ cup)
100 g packed brown sugar (½ cup)
115 g unsalted butter, melted (½ cup)
2 large eggs
120 g sour cream (½ cup)
1 tsp pure vanilla extract
60 mL milk or brewed coffee (¼ cup – coffee intensifies the chocolate)
Method
Preheat oven to 175°C (350°F). Grease and flour a 10-cup Bundt tin.
Make the pumpkin batter: In a medium bowl, whisk together the flour, spices, baking powder, baking soda, and salt. In a large bowl, whisk pumpkin purée, both sugars, melted butter, eggs, sour cream, and vanilla. Stir in the dry ingredients until just combined. Set aside.
Make the chocolate batter: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, combine sugars, melted butter, eggs, sour cream, vanilla, and milk or coffee. Stir in the dry ingredients until smooth.
Layer and swirl: Spoon alternating dollops of pumpkin and chocolate batter into the prepared tin. Use a skewer or butter knife to gently swirl once or twice for a marbled effect.
Bake for 45–55 minutes, or until a tester comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
Finish with a dusting of icing sugar, if desired.
Tips & Notes
- Use brewed coffee in the chocolate batter for richer flavour — no, it won’t taste like coffee
- Don’t over-swirl the batters — just a light swirl is enough for that marbled look
Storage:
Keeps well in an airtight container at room temperature for up to 4 days. Can be frozen for up to 2 months.
Serving Suggestions
This cake is perfect on its own, but also pairs well with:
- Whipped cream or vanilla bean ice cream
- A drizzle of chocolate ganache or maple glaze
- A side of hot cider or coffee
More Fall Baking Ideas
If you're loving fall flavours, check out:
Chocolate Chip Pumpkin Muffins
Easy Mini Apple Galettes
Pumpkin Scones with Brown Sugar Glaze
Parkin (Sticky Spiced Oat & Ginger) Cake