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Cozy Chocolate Pumpkin Bundt Cake with Salted Caramel

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A moist, deeply chocolatey bundt cake made with pumpkin puree and topped with a salted caramel glaze. Perfect for cozy evenings, holiday dessert tables, or when you need a hug in cake form.

Ingredients

Scale
  • 2 cups all-purpose flour, spooned and leveled
  • 3/4 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup vegetable oil (canola or avocado oil work well)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 1 cup semi-sweet chocolate chips
  • For the Salted Caramel Glaze:
  • 1/2 cup unsalted butter, cubed
  • 1 cup light brown sugar, packed
  • 1/2 cup heavy cream, plus 2 tablespoons
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt (plus more for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with softened butter, making sure to get into all crevices. Dust with cocoa powder and tap out excess.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.
  3. In a separate large bowl, whisk together 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar. Add 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until smooth and glossy, about 1 minute.
  4. Add 1 1/2 cups pumpkin puree to the wet mixture. Whisk until fully combined. The batter will look thin and orange.
  5. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  6. Gently fold in 1 cup semi-sweet chocolate chips.
  7. Pour batter into prepared Bundt pan. Spread evenly and tap pan on counter to release air bubbles.
  8. Bake for 50-60 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Place pan on a cooling rack for 15 minutes. Invert cake onto rack and let cool completely, about 2 hours.
  10. For the Salted Caramel Glaze: In a medium saucepan over medium heat, melt 1/2 cup cubed unsalted butter and 1 cup packed light brown sugar. Stir constantly until smooth and bubbling, about 3 minutes.
  11. Slowly whisk in 1/2 cup heavy cream. Continue whisking until smooth. Remove from heat.
  12. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon flaky sea salt. Let cool in pan for 10 minutes. If too thick, whisk in remaining 2 tablespoons heavy cream.
  13. Once cake is completely cool, place on serving platter. Slowly pour glaze over top, letting it drip down sides. Sprinkle with extra flaky sea salt. Let set for 15 minutes before slicing.

Notes

Greasing the Bundt pan thoroughly is crucial—use softened butter and a pastry brush, then dust with cocoa powder. Do not overmix the batter. Let the cake cool in the pan for exactly 15 minutes before inverting. The cake tastes even better on day two. For a dairy-free option, substitute butter with vegan butter and heavy cream with full-fat coconut cream.

Nutrition

Keywords: chocolate pumpkin bundt cake, salted caramel bundt cake, fall dessert, pumpkin cake, chocolate cake, bundt cake, easy dessert

Find it online: https://flurpchef.com/cozy-chocolate-pumpkin-bundt-cake-with-salted-caramel/