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Best Chocolate Pumpkin Bundt Cake with Salted Caramel Drizzle

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A moist and tender chocolate pumpkin bundt cake with a rich salted caramel drizzle. This showstopper dessert lets both chocolate and pumpkin flavors shine, making it perfect for fall gatherings and holiday entertaining.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (340g) canned pumpkin purée (not pumpkin pie filling)
  • ½ cup (120ml) buttermilk, room temperature
  • For the Salted Caramel Drizzle:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes, room temperature
  • ½ cup (120ml) heavy cream, 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 softened butter, making sure to get into all ridges and the center tube. Dust with cocoa powder instead of flour; tap out excess.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a separate medium bowl, whisk together pumpkin purée, buttermilk, vanilla extract, and eggs until smooth.
  4. In the bowl of a stand mixer (or large bowl with hand mixer), beat granulated sugar, brown sugar, and vegetable oil together on medium speed for about 2 minutes until well combined and slightly thickened.
  5. With mixer on low, add about one-third of the dry ingredients, then half of the pumpkin mixture, mixing just until combined after each addition. Repeat, ending with dry ingredients. Scrape bowl down with a spatula after each addition.
  6. Give the batter one final stir by hand with a spatula, scraping the bottom of the bowl. Batter should be smooth, glossy, and smell of chocolate and spice.
  7. Spoon batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles. Batter should come about ¾ of the way up the sides.
  8. Bake for 50 to 60 minutes, until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs. Top should feel springy. Start checking at 50 minutes.
  9. Let cake cool in pan on a wire rack for exactly 15 minutes. Set a timer.
  10. Place cooling rack upside down on top of pan. In one confident motion, flip the whole thing over. Lift pan off gently. If cake sticks, give pan a gentle tap. Let cake cool completely on rack, at least 2 hours.
  11. While cake cools, make salted caramel: In a small saucepan, spread sugar in an even layer over medium heat. Don’t stir; let it melt. Swirl pan occasionally once edges start to liquefy.
  12. Cook until sugar turns deep amber color, about 6 to 8 minutes. Watch carefully.
  13. Remove from heat and immediately whisk in butter. Mixture will bubble up violently. Keep whisking until butter is fully melted.
  14. Slowly drizzle in heavy cream while whisking constantly. Caramel will steam and bubble again. Keep whisking until smooth.
  15. Stir in flaky sea salt. Let caramel cool in pan for 10 to 15 minutes; it will thicken as it cools.
  16. Drizzle cooled caramel over completely cooled cake just before serving. Sprinkle with extra flaky sea salt.

Notes

For best results, use room temperature ingredients. Let cake cool exactly 15 minutes in pan before flipping. Cake tastes even better the day after baking. Store unglazed cake at room temperature for up to 3 days; caramel can be stored separately in fridge for up to a week. Cake freezes well for up to 3 months.

Nutrition

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

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