2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup vegetable oil
4 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin puree
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsweetened cocoa powder
2–3 tablespoons milk
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 10-cup Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk the sugar, oil, eggs, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between two separate bowls.
Into one bowl, whisk in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves.
Into the other bowl, whisk in the cocoa powder and enough milk to achieve a similar consistency to the pumpkin batter.
Alternate adding dollops of the pumpkin and chocolate batters into the prepared pan.
Use a knife or skewer to gently swirl the batters together in a figure-eight pattern 4-5 times. Do not over-mix.
Bake for 30-35 minutes for layer cakes or 50-60 minutes for a Bundt, until a toothpick inserted comes out with a few moist crumbs.
Let the cake cool in the pan on a wire rack for at least 20 minutes before inverting to cool completely.
