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    Home » dessert » cake » Secret Recipe Club: Iced Pumpkin Chocolate Spice Bundt Cake

    Secret Recipe Club: Iced Pumpkin Chocolate Spice Bundt Cake

    Oct 8, 2012 · 28 Comments

    Jump to Recipe·Print Recipe

    Would you believe it's Secret Recipe Club time again? It's hard to believe October is here already. (And boy, did fall not waste any time in announcing its arrival this year - it's been fiendishly cold outside all weekend, and the autumn colours are in full swing already.)

    Chocolate Pumpkin Spice Bundt

    This month, I was assigned to Kate, who blogs over at Kitchen Trial and Error.

    I first discovered Kate's blog through the SRC, where her mad photography skillz pretty much guarantee that her post is one of the first I check out in each month's blog hop.

    While Kate only started blogging in 2010, she's been regularly posting at least twice a week for the whole time, which means there are still plenty of delicious recipes to choose from. (And, BTW, she's even managed to keep up this pace after having her first daughter last June... so obviously, on top of having mad photography skills, she's got some mad organizational skills too!)

    I had totally planned on making something healthy when I first browsed through Kate's blog looking for my pick, but despite all my best intentions of making something good-for-me, I just couldn't pass up her recipe for a Pumpkin Chocolate Spice Bundt Cake.

    Chocolate Pumpkin Spice Bundt

    I couldn't help it, really.  I'm kind of having a love affair with all things pumpkin at the moment - I've been buying pumpkin muffins and pumpkin breads on my coffee breaks, decorating the house with adorable mini-pumpkins, devouring Pumpkin-Pecan Granola by the handful, and have already consumed enough Pumpkin Spice Lattes to float a small boat. In other words, I'm totally obsessed.

    And since Canadian Thanksgiving happened to be the weekend just before this month's reveal, I figured I could make it part of our Thanksgiving supper and enlist our unsuspecting human guinea pigs guests to help us eat it all (and possibly take some leftovers home with them).

    Unfortunately, my oh-so-clever plan failed, since the in-laws had to bail on dinner due to a rather nasty flu, leaving only my mother to help us get through the cake.  And yes, there's quite a bit left over, sitting on the kitchen counter as I type this, taunting me with its pumpkin-and-chocolate deliciousness.

    Chocolate Pumpkin Spice Bundt

    I followed the cake recipe pretty much to a tee, but decided to replace the pumpkin buttercream with a simpler browned-butter glaze, since I didn't really feel like fussing with a buttercream icing on top of all our other Thanksgiving preparations. It adds a nice toasty-caramel sweetness to the cake, which isn't all that sweet on its own.

    Thankfully, this cake is really delicious, so it's no big sacrifice to eat an extra slice or two.  It's tender and moist, with a deep, dark chocolatey flavour with just a hint of pumpkin and spice.

    Chocolate Pumpkin Spice Bundt

    In fact, come to think of it, this cake is actually pretty healthy.

    I didn't frost it with buttercream, the cake itself is relatively low-fat, and it's full of healthy ingredients like milk and eggs and flour. And didn't I read somewhere that spices are full of antioxidants and other healthy benefits?

    In fact, there's a whole darn can of pumpkin in this cake, which means it basically counts as a vegetable. Right? Right?

    Chocolate Pumpkin Spice Bundt

    I think I'm going to go cut myself another slice right now. It's lunchtime, after all.

    (Why yes, I can rationalize anything. Why do you ask?)

    //

    Print
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    Chocolate Pumpkin Spice Bundt

    Iced Pumpkin Chocolate Spice Bundt Cake


    ★★★★★

    5 from 3 reviews

    • Author: Adapted from Kitchen Trial and Error
    • Total Time: 1 hour 30 mins
    • Yield: 16 1x
    Print Recipe
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    Description

    Moist, tender and chocolatey with a hint of pumpkin spice and a sweet browned butter icing, this beautiful bundt is the perfect way to celebrate the arrival of fall.


    Ingredients

    Scale

    Pumpkin Chocolate Spice Cake

    • 1 ¾ cups all purpose flour
    • 1 cup sugar
    • ¾ cup unsweetened cocoa powder
    • 1 ½ tsp baking soda
    • 1 ½ tsp baking powder
    • ½ tsp ground cinnamon
    • ½ tsp ground ginger
    • ¼ tsp ground nutmeg
    • ⅛ tsp ground cloves
    • ¼ tsp salt
    • 1 cup buttermilk
    • 1 can (15 oz) pumpkin puree (reserve 2 tbsp for icing)
    • ¾ cup dark brown sugar
    • 1 egg
    • 1 egg white
    • ¼ cup vegetable oil
    • ¼ cup light corn syrup
    • 1 tbsp vanilla extract

    Browned Butter Pumpkin Glaze

    • 2 tbsp butter
    • 2 tbsp pumpkin puree
    • 1 tbsp heavy cream
    • ½ tsp vanilla extract
    • ¼ tsp nutmeg
    • 2 cups icing sugar

    Instructions

    Bake the Cake:

    1. Preheat oven to 350F. Generously butter a bundt pan, then lightly dust with flour, tapping to shake out the excess.
    2. In a large mixing bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, spices, and salt.
    3. In a second bowl, whisk together buttermilk, pumpkin and brown sugar until smooth. Add the whole egg and egg white, and mix until smooth. Add oil, corn syrup, and vanilla. and whisk until smooth.
    4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix (it's okay if there are still a few floury streaks in the batter). Pour into the prepared bundt pan, and smooth out into an even layer.
    5. Bake in preheated oven for 1 to 1 ¼ hours, or until a skewer inserted into the middle of the cake comes out with a moist crumb. Let cool in the pan for 15 minutes, then gently remove the cake from the pan and let cool completely on a wire rack, about 2 hours.

    Make the Glaze:

    1. In a small saucepan set over medium-high heat, melt the butter and cook until golden brown. Remove from heat immediately.
    2. In a small mixing bowl, whisk together browned butter, pumpkin puree, cream, vanilla and nutmeg. Sift in the icing sugar, and whisk until smooth. The glaze should be fairly thick, but still pourable. (If it's too thick, add more cream by the teaspoon until it loosens up. If it's too runny, add more icing sugar by the tablespoon until it thickens up.)
    3. Immediately pour the warm glaze onto the cooled cake, letting it drape softly over the sides. Let stand for 30 minutes to allow the glaze to set, then serve.
    • Prep Time: 15 mins
    • Cook Time: 1 hour 15 mins
    • Category: Dessert
    • Method: Baked
    • Cuisine: American

    Did you make this recipe?

    Tag @izzbell on Instagram

    « Book Review: The Sprouted Kitchen and Pumpkin-Spice Granola
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    Comments

    1. linda L burris says

      September 28, 2019 at 6:10 pm

      Hi, Ya'll. I think I will make this for Halloween this year. I might even put a face on it.

      ★★★★★

      Reply
      • Isabelle Boucher says

        September 28, 2019 at 9:22 pm

        That's such a fun idea, Linda! Please let me know how it turns out.

        Reply
    2. Javelin Warrior says

      October 19, 2012 at 12:06 am

      Wow, this bundt cake is beautiful and I love the combo of chocolate with pumpkin. And the pumpkin icing has me drooling... I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thanks for continuing to inspire me with your creations...

      Reply
    3. Barbara @ Barbara Bakes says

      October 15, 2012 at 12:20 am

      What a beautiful fall cake!

      Reply
    4. kita says

      October 14, 2012 at 8:35 pm

      I can see why you chose this. It may not be the healthiest choice on Kates blog, but it looks fall bakin perfect!

      Reply
    5. Kimberly says

      October 14, 2012 at 8:02 pm

      Oh my goodness ... I can see why your recipe was chosen as Editor's Choice ... it looks amazing! And your photos are gorgeous too! Nice job!

      ★★★★★

      Reply
    6. Peggy says

      October 11, 2012 at 3:03 pm

      You've got some pretty mad photography skillz yourself, Isabelle! This cake is absolutely stunning and perfect for fall =)

      Reply
    7. cookingrookie says

      October 10, 2012 at 4:19 am

      wow, this cake looks gorgeous! Great pick for SRC and for the season :-)

      Reply
    8. Lisa @ Sweet as Sugar Cookies says

      October 10, 2012 at 1:46 am

      Mmm, you're ready for Thanksgiving with this cake!

      Reply
    9. Kirstin says

      October 10, 2012 at 12:44 am

      YUM! This looks so good and your pictures are amazing! I'm also an sRC member! Group d

      Reply
    10. Cheria says

      October 9, 2012 at 11:35 pm

      Wow, this looks amazing! Definitely bookmarking it, thanks for sharing!

      Reply
    11. Trisha says

      October 9, 2012 at 11:10 pm

      The cake looks absolutely divine. I have this on my "Must try" list.

      Reply
    12. Margaret says

      October 9, 2012 at 11:05 pm

      That is one luscious looking cake. YAY for fall finally being here so we can enjoy pumpkin and all the fall spices.

      Reply
    13. Debra says

      October 9, 2012 at 4:36 pm

      I saw your recipe title in the comment section of "Savory Simples" blog and to pop over to check out a favorite and unusual combo: chocolate and pumpkin. Yum! Thank you very much! :-)

      Reply
    14. Chelsea says

      October 9, 2012 at 12:55 pm

      This cake is absolutely gorgeous! I also have a soft spot for pumpkin- this is a must make!

      Reply
    15. Barbara Bamber | justasmidgen says

      October 8, 2012 at 10:55 pm

      I can see why you chose this recipe.. it would be my pick as well. It must have tasted so wonderful!

      Reply
    16. Tessa says

      October 8, 2012 at 10:01 pm

      I think the pumpkin craze has hit many of us hard. I just picked up a package of pumpkin spice coffee tonight :)

      This cake looks great. Perfect for the season, and I'm sure it went great with your dinner (I'm thinking even if it was just 3 of us here there may not have been much cake left!).

      Reply
    17. Kim Bee says

      October 8, 2012 at 7:55 pm

      I like the way you think girl. Rationalize away. My bestie says I do the same thing. Lol.

      You need help eating leftovers, I got a hungry hubby cuz I stiffed these guys this year. No Thanksgiving dinner for them. He'd gladly take this off your hands.

      Reply
    18. Pretend Chef says

      October 8, 2012 at 6:28 pm

      This looks so delicious. I need to make this for dessert for my family. Great SRC pick.

      Reply
    19. bellini says

      October 8, 2012 at 4:48 pm

      It is definitely pumpkin season and I am always looking for that one recipe.

      Reply
    20. Aly ~ Cooking In Stilettos says

      October 8, 2012 at 3:59 pm

      Technically, I can see your argument winning with a jury taht this pumpkin bundt is clearly healthy and a veggie :) Seriously - it looks delish and you have some mad photography skillz of your own :)

      Reply
    21. sara says

      October 8, 2012 at 3:00 pm

      Beautiful cake...absolutely perfect for fall! :)

      Reply
    22. Lisa~~ says

      October 8, 2012 at 1:00 pm

      I'd skip the healthy and make this cake too, looks amazing!

      If you haven't already, I'd love for you to check out my SRC entry Baked Buffalo Chicken Wings.

      Lisa~~

      Reply
    23. Noelle (@singerinkitchen) says

      October 8, 2012 at 12:56 pm

      YUM!!! Anything with pumpkin but this glaze looks so good.!

      Reply
    24. Nicole @ Daily Dish Recipes says

      October 8, 2012 at 12:55 pm

      I have to admit, I'm sorta glad you didn't go with anything healthy, because this cake looks to die for... I want some. Immediately. What a perfect pick for this time of year and for SRC!

      Reply
    25. [email protected] says

      October 8, 2012 at 12:47 pm

      Bring on the pumpkin! Love this cake!

      Reply
    26. Jane Bonacci, The Heritage Cook says

      October 8, 2012 at 12:18 pm

      This is gorgeous and will definitely be showing up on my dinner table soon! The weather is finally cooling off so I am more than ready for Autumn foods. Great choice!

      ★★★★★

      Reply
    27. Katrina says

      October 8, 2012 at 12:11 pm

      Mmm, that looks good, while I want autumn chill and not cold to stay longer, I'm happy to see/have/eat the things with the new flavors of the season!

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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