Pumpkin Marbled Bundt Cake With Spicy Ganache

Name: Pumpkin Marbled Bundt Cake With Spicy Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 2 cups pumpkin puree; 3 large eggs, room temperature; 2/3 cup vegetable oil; 3/4 cup brown sugar; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 3 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon fresh ground nutmeg; 1/4 teaspoon clove; 1 teaspoon kosher salt; -For the filling-; 1/3 cup brown sugar; 1/4 cup cocoa powder (natural or Dutch process is OK); 1/2 teaspoon vanilla; pinch of kosher salt; For the Ganache; 1/2 cup heavy cream; 5 ounces bittersweet chocolate; 1/2 teaspoon cinnamon; 1/4 teaspoon fresh ground nutmeg; 1/4 teaspoon ginger; pinch of cloves; pinch of kosher salt

Servings: persons

For the cake
2 cups pumpkin puree
3 large eggs, room temperature
2/3 cup vegetable oil
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon clove
1 teaspoon kosher salt
-For the filling-
1/3 cup brown sugar
1/4 cup cocoa powder (natural or Dutch process is OK)
1/2 teaspoon vanilla
pinch of kosher salt
For the Ganache
1/2 cup heavy cream
5 ounces bittersweet chocolate
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ginger
pinch of cloves
pinch of kosher salt

1
Heat oven to 350. Butter or spray a Bundt pan. (I've been using a flour based oil spray. I spray it around the pan, and then use a paper towel to rub it into every crack and crevice in a very thin barely visible layer. The cake pops right out every time.)
2
In a medium bowl, whisk the flour, baking powder, baking soda, spices, and salt until smooth and uniform in appearance. Set aside.
3
In a small bowl, whisk together the brown sugar, cocoa powder, vanilla and salt. Set aside.
4
In a stand mixer with a paddle attachment, beat together the pumpkin, oil, brown sugar, granulated sugar, and vanilla extract until well blended Add eggs one at a time till well blended, then beat entire mixture on medium high speed for 2 minutes. Gently fold in the flour mixture till just blended.
5
Spoon about 1/3 of the pumpkin cake batter evenly into the bottom of the Bundt pan. Sprinkle half the cocoa mixture on top. Spoon another 1/3 of the cake batter into the pan and sprinkle with the remaining chocolate mixture. Layer the remaining cake batter on top and smooth with an off-set spatula. If there is dry cocoa mixture sitting on top of the batter, gently mix it into the batter with the spatula.
6
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 15 minutes before transferring to cooling rack. Let the cake cool completely, and move it to your serving plate.
7
Bring the heavy cream to a strong simmer. Remove from heat and whisk in chocolate and spices until smooth. Drizzle the ganache onto the cake till it is covered as much as you like.

1481

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: For the cake, 2 cups pumpkin puree, 3 large eggs, room temperature, 2/3 cup vegetable oil, and more.

Yes, Pumpkin Marbled Bundt Cake With Spicy Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!