Marbled Pumpkin Cake
Indulge in the cozy flavors of fall with this stunning Marbled Pumpkin Cake, a perfect harmony of spiced pumpkin and rich chocolate swirls. This easy-to-make loaf cake combines warm seasonal spices like cinnamon and nutmeg with creamy pumpkin puree for a tender and flavorful base. The artistic marbling, created by swirling a velvety chocolate batter into the spiced pumpkin mixture, adds an irresistible visual appeal that’s sure to impress. With just 20 minutes of prep time and a moist, melt-in-your-mouth texture, this cake is an excellent choice for autumn gatherings, dessert tables, or a special treat with your favorite cup of coffee. Don’t forget to savor the intricate balance of sweetness and spice in every bite of this crowd-pleasing fall dessert!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 units Large eggs
- 1 cup Pure pumpkin puree
- 0.5 cup Whole milk
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsweetened cocoa powder
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the pumpkin puree, milk, and vanilla extract until combined. The mixture may look slightly curdled, but this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Transfer about 1 cup of the batter to a small bowl. Add the cocoa powder to this portion and mix thoroughly to create the chocolate batter.
Pour half of the pumpkin batter into the prepared loaf pan. Add dollops of the chocolate batter on top, followed by the remaining pumpkin batter. Use a butter knife to gently swirl the batters together, creating a marbled effect. Be careful not to overmix.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 526.0 g | 191% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 315.7 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 372 mg | 29% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1360 mg | 29% | |
*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.
