Imagine a dessert that captures the essence of fall in every single bite - a magical fusion of rich chocolate, creamy cheesecake, and warm pumpkin spices that will make your taste buds dance with delight! This Chocolate Pumpkin Cheesecake Bundt Cake is not just a recipe; it's a culinary experience that transforms ordinary baking into an extraordinary celebration of seasonal flavors. Whether you're hosting a cozy gathering or craving a show-stopping dessert that screams autumn, this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1/2 cup cocoa powder
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until well combined and set aside.
- In another mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and creamy.
- Add the pumpkin puree and softened cream cheese to the sugar mixture. Beat until fully incorporated and the mixture is smooth.
- In a separate bowl, crack the four large eggs and add the vanilla extract. Whisk together until well combined.
- Gradually add the egg mixture to the pumpkin and cream cheese mixture, beating continuously until everything is well combined.
- Slowly add the dry ingredients from the first bowl into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the bundt cake from the oven and allow it to cool in the pan for about 15 minutes.
- After 15 minutes, carefully invert the bundt cake onto a wire rack to cool completely.
- Once the cake is completely cool, you can optionally dust it with powdered sugar or drizzle with chocolate ganache for added flavor and presentation.
- Slice the cake into 12 servings and enjoy your delicious Chocolate Pumpkin Cheesecake Bundt Cake!
Tips
- Room Temperature Matters: Ensure all your ingredients, especially eggs, cream cheese, and pumpkin puree, are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Grease Your Bundt Pan Thoroughly: Use a pastry brush to get into all the pan's curves and crevices to ensure easy cake release.
- Check for Doneness: The toothpick test is crucial. It should come out clean or with just a few moist crumbs when inserted into the center.
- Cooling is Key: Let the cake cool in the pan for 15 minutes before inverting to prevent breaking, but don't let it cool completely in the pan.
- Optional Decorations: For an extra touch, try a cream cheese glaze, chocolate ganache, or a dusting of powdered sugar to elevate the presentation.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 7g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
