Pumpkin Marble Cake
User Reviews
5
Pumpkin Marble Cake
Description
This Pumpkin Marble Cake recipe starts with a pumpkin cake base made from granulated and brown sugar, oil, buttermilk, eggs, vanilla, and canned pumpkin puree. It incorporates all-purpose flour, leavening agents, and pumpkin pie spice for warmth. A portion of the batter is separated and enriched with cocoa powder, additional sugar, and buttermilk to form the chocolate swirl part of the cake.
The batter layers alternate between pumpkin and chocolate mixtures inside a greased and floured bundt pan, yielding a marbled effect after baking. The cake is baked until a toothpick comes out clean, and after cooling, it is dusted with powdered sugar for a simple finish. The texture is moist and tender from the pumpkin and oil, with a subtle chocolate contrast from the swirl.
This cake suits fall or any time pumpkin flavors are desired, offering a balance of spice and chocolate without overwhelming sweetness.
Buttermilk can be substituted with a homemade version if unavailable, and neutral oils like canola or light olive oil can be used instead. Proper flour measuring is recommended for best texture.
Ingredients
Pumpkin Cake
- 1 ¼ cup granulated sugar
- 1 cup brown sugar packed
- 1/2 cup vegetable oil
- 1/2 cup buttermilk lowfat ok
- 3 egg large
- 1 teaspoon vanilla extract
- 15 ounce pumpkin puree canned
- 3 cups all-purpose flour properly measured
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
Chocolate Swirl
- 1/3 cup cocoa powder unsweetened
- 1/4 cup granulated sugar
- 2 tablespoons buttermilk
Topping
- powdered sugar
Instructions
- Preheat oven to 350 F. Grease and flour a 10-12 cup bundt pan. Set aside.
- In a large bowl, combine sugars, oil, and buttermilk until blended.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract and pumpkin puree.
- Add flour, baking soda, baking powder, and salt.
- Stir into batter until combined.
- Scoop out 1 ½ cups of batter into a separate bowl.
- Add cocoa powder, granulated sugar, and buttermilk to the batter you just scooped out.
- Stir to combine.
- Add pumpkin spice to pumpkin batter, and mix in.
- Add one cup of pumpkin batter to bundt pan.
- Top batter with 1/4 cup chocolate batter.
- Repeat with 1/2 cup pumpkin batter on top of chocolate batter.
- Continue repeating layers with remaining batter.
- Bake 50-65 minutes, or until toothpick inserted near the center comes out clean.
- Cool in pan 10 minutes before inverting onto a wire rack.
- Remove pan, and cool completely.
- Dust with powdered sugar just before serving, if desired.
Notes
- Neutral oils such as canola or light olive oil can replace vegetable oil in this recipe.
- If buttermilk is unavailable, make a substitute by adding vinegar or lemon juice to milk.
- Use canned pumpkin puree, not pumpkin pie mix, to maintain control over spices and sweetness.
- Measure flour by stirring, lightly spooning into the cup, and leveling for accurate results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 300kcal | 15% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 169mg | 7% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 4184IU | 84% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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