Chocolate Pumpkin Marble Cake
Indulge in the perfect harmony of fall and decadence with this Chocolate Pumpkin Marble Cake, a show-stopping dessert that’s as visually stunning as it is delicious. This moist and tender loaf cake combines the warm spices of cinnamon and nutmeg with velvety pumpkin puree, swirled with rich, chocolatey goodness for a marbled masterpiece. Made with simple pantry ingredients, this recipe requires just 20 minutes of prep and bakes into a fragrant treat that’s perfect for cozy gatherings, holiday spreads, or as an indulgent afternoon snack. Serve it on its own or with a dollop of whipped cream for an irresistible slice of seasonal perfection. With its beautiful marbled design and comforting blend of flavors, this cake is sure to become a fall baking favorite!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1.25 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups light brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cups canned pumpkin puree
- 0.25 cups whole milk
- 0.5 cups unsweetened cocoa powder
- 0.25 cups boiling water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Add the pumpkin puree to the wet mixture and mix until evenly combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
In a small bowl, stir together the cocoa powder and boiling water until you form a smooth chocolate paste.
Transfer 2 cups of the pumpkin batter to a separate bowl and mix in the chocolate paste until fully combined. You should now have one pumpkin batter and one chocolate batter.
Spoon dollops of the pumpkin and chocolate batters alternately into the prepared loaf pan. Use a butter knife to gently swirl the batters together to create a marbled effect. Be careful not to overmix the two batters.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 610.5 g | 222% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 314.6 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 531 mg | 41% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 3062 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
