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Cozy Chocolate Pumpkin Bundt Cake with Salted Caramel Drizzle

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A rich, fudgy chocolate bundt cake with pumpkin and warm spices, topped with a glossy salted caramel drizzle. This moist, tender cake is perfect for fall gatherings and will convert even the most stubborn pumpkin skeptics.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 cup (240ml) vegetable oil (or canola/avocado oil)
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (340g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 1/2 cup (120ml) hot strong coffee
  • For the salted caramel drizzle:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces, at room temperature
  • 1/2 cup (120ml) heavy cream, at room temperature
  • 1 teaspoon flaky sea salt (plus more for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup Bundt pan with melted butter, then dust with cocoa powder. Tap out excess.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In another large bowl, beat granulated sugar, brown sugar, and oil with an electric mixer on medium speed until combined, about 1 minute. Add eggs one at a time, beating well after each. Stir in vanilla.
  4. Add pumpkin puree and buttermilk to the wet mixture. Beat on low until just combined (batter may look curdled).
  5. Pour hot coffee into the wet mixture and stir gently with a rubber spatula.
  6. Gradually add dry ingredients to wet mixture, mixing on low or folding by hand until no streaks of flour remain. Batter will be thin.
  7. Pour batter into prepared pan and spread evenly. Bake on center rack for 45 to 55 minutes, until a skewer inserted in the thickest part comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
  8. While cake cools, make caramel: Place sugar in a small heavy-bottomed saucepan over medium heat. Stir constantly until sugar melts and turns deep amber, about 6 to 8 minutes. Remove from heat and whisk in butter pieces until melted. Slowly pour in heavy cream while whisking constantly. Whisk in flaky sea salt. Let cool in pan for 10 to 15 minutes until thickened.
  9. Once cake is completely cool, place on serving plate. Slowly pour caramel over top, letting it cascade down sides. Sprinkle with extra flaky sea salt. Let set for 10 minutes before slicing.

Notes

Don’t skip the coffee; it deepens the chocolate flavor without making the cake taste like coffee. Room temperature ingredients are important for a tender crumb. Grease the Bundt pan thoroughly to prevent sticking. Let caramel cool slightly before drizzling so it clings to the cake. Watch caramel closely as it can burn quickly.

Nutrition

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

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