Pumpkin Mocha Swirl Bundt Cake - every word in the title of this recipe is something I really like. Zoë Bakes Cakes cookbook does it again.
Throw the ingredients together and end up with a wonderfully soft, tender cake full of Fall spices - cinnamon, nutmeg, cloves, and ginger.
Bret's not crazy about cake without frosting, but he liked this one!
I could taste the chocolate in the chocolate swirl, but it was very light on the coffee flavor. Next time I'll use espresso as instructed, instead of instant coffee, and maybe the flavor will come through better.
Putting the cake together is a snap. Zoë's instructions have you stir the ingredients by hand, but I used my stand mixer then added the flour mixture, making sure not to overmix.
I experimented and found that pouring very thin layers of the two batters, pumpkin first, mocha next, and so on, grew into beautifully striped layers after baked. So don't obsess with getting pouring them in exactly evenly.
How to Make Your Own Pumpkin Pie Spice
Easy as can be - for the one tablespoon needed for this recipe:
- 1 ¼ teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves (I use a touch less, because cloves are so strong)
- ½ teaspoon ground nutmeg (grate your own from whole nutmeg - it's the best!)
I have enjoyed baking from Zoë Bakes Cakes cookbook so much this year along with the Cake Slice Bakers group. I've found so many new recipes that I'll make over and over.
If you think this recipe sounds great, you'll love my Pumpkin Bread with Caramel Icing. It's amazing!
Be sure and visit the other Cake Slice Bakers' cakes (links below the recipe)!
Readers have asked about my photography. Here's a sneak-peak into my small photography corner with amazing natural light:
Pumpkin Mocha Swirl Bundt Cake
Light, tender, moist, delicious pumpkin cake with a light chocolate swirl.
Ingredients
- 2 tablespoon Dutch-processed cocoa powder, plus more for dusting
- 1 C (240ml) mild-flavored oil (vegetable or canola)
- 1 C (200g) granulated sugar
- 1 C (200g) lightly packed brown sugar
- 3 eggs, room temperature
- 15 oz (one can) (425g) canned pumpkin puree
- ½ C (120ml) evaporated milk)
- 1 tablespoon vanilla extract
- 2 ¼ C (270g) all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon instant espresso*
- ¼ C (25g) powdered sugar
Instructions
- Preheat the oven to 325F° (165C°). Generously spray a 12-cup (2.8L) Bundt pan and dust with cocoa powder.
- In a large bowl, combine the oil, both sugars, and eggs, and stir until well incorporated. Then stir in the pumpkin puree, evaporated milk, and vanilla.
- In a separate bowl, whisk together the flour, baking soda, salt, and 2 teaspoon of the pumpkin pie spice. Add the dry ingredients to the pumpkin mixture and mi until it all comes together in a smooth batter.
- Divide the batter into two bowls and stir the espresso and 2 tablespoon of the cocoa powder into one of them.
- Pour one-fourth of the pumpkin batter into the prepared pan (thin layer). Pour one-fourth of the cocoa batter evenly over the pumpkin layer. Repeat the layers in the pan until they are both used up. Gently tap the pan on the counter several times to make sure the batter has fully settled.
- Bake until a tester comes out clean, about 1 hour to 1 hour and 15 minutes (check at 1 hour). Let the cake cool in the pan for 15 to 20 minutes, then turn out onto a serving platter.
- In a small bowl, combine the powdered sugar and remaining 1 teaspoon of pumpkin pie spice, and stir to mix. Sprinkle over the top of the cake before serving.
Notes
*I used 1 heaping teaspoon of instant coffee instead of espresso, because that what I had.
When you pour the batter into alternating layers in the pan, the layers will be thin, so don't worry about spreading it around. Just tap on the counter to settle.
I didn't have pumpkin pie spice, so used Zoe's recommendation of - 1 ¼ teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, and ½ teaspoon ground nutmeg. It was a perfect combination.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 263Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 299mgCarbohydrates: 53gFiber: 10gSugar: 20gProtein: 8g
Nutrition Values are Approximate
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Zoë Bakes Cakes by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
Apple Cake with Honey Bourbon Glaze
Pumpkin-Mocha Swirl Bundt Cake
Hot Chocolate Cake
This looks so good! I'm hoping to make this cake sometime this week so really appreciate your tips.
I'm very jealous of your photography corner. Thanks for the "insiders look!"
Thanks Karen. It's tiny, but it works until I figure out another way!
I was pleased too with how easy this cake was and how well it turned out. Yours is beautiful.
Thank you Wendy. We only have one piece left and I've got dibs on it!