Pumpkin Chocolate Swirl Bundt Cake

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I love swirl cakes! They are an easier alternative to marble cakes, and this Pumpkin Chocolate Swirl Bundt Cake tastes as good as it looks!

Before I figured out how to swirl the batter, I used to either over or under-marble my cake batters. Instead of pretty marble cake, I would end up with muddied cake from the mixed batters or two separate batters in one cake. Neither was what I wanted, though.

This swirling technique, though, makes nice patterns in the batter with very little effort. So you get moist pumpkin spice cake with ribbons of chocolate cake throughout.

Ingredients
Pumpkin Cake
  • 1 c ¼ . granulated sugar
  • 1 c . brown sugar packed
  • 1/2 c . vegetable oil
  • 1/4 c . plain nonfat Greek yogurt
  • 1/4 c . buttermilk lowfat ok
  • 3 large eggs
  • 1 tsp . vanilla extract
  • 1 oz can pumpkin puree 15 .
  • 3 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1 tsp . baking powder
  • 1 T . pumpkin pie spice
  • 1/2 teaspoon salt
  • Chocolate Swirl
  • 1/3 c . unsweetened cocoa powder
  • 1/4 c . granulated sugar
  • 2 T . buttermilk

Topping
  • Powdered sugar

Instructions
  1. Preheat oven to 350 F. Grease and flour a 10-12 cup bundt pan. Set aside.
  2. In a large bowl, combine sugar, oil, yogurt, and buttermilk until blended.
  3. Add eggs, one at a time, beating well after each addition.
  4. Stir in vanilla extract and pumpkin puree.
  5. Combine flour, baking soda, baking powder, and salt.
  6. Stir into batter until combined.
  7. Scoop out 1 1/2 cups of batter into a separate bowl.
  8. Add cocoa powder, granulated sugar, and buttermilk to the batter you just scooped out.
  9. Stir to combine.
  10. Add pumpkin spice to pumpkin batter, and mix in.
  11. Add one cup of pumpkin batter to bundt pan.
  12. Top batter with 1/4 cup chocolate batter.
  13. Repeat with 1/2 cup pumpkin batter on top of chocolate batter.
  14. Continue repeating layers with remaining batter.
  15. Bake 50-65 minutes, or until toothpick inserted near the center comes out clean.
  16. Cool in pan 10 minutes before inverting onto a wire rack.
  17. Remove pan, and cool completely.
  18. Dust with powdered sugar just before serving, if desired.