It’s beginning to look a lot like Pumpkin Season! We love it or we hate it, but either way it’s here!
Let’s kick it off right with the best Pumpkin Marble Cake recipe ever!
No egg replacers or weird ingredients needed, just your basic autumn spices and some pumpkin is all you need!
Pumpkin is one cake flavor that loves being paired up with chocolate!
So why not get some deep rich chocolate marble in there today?
Of course you can leave that part out and just go straight up pumpkin cake if you prefer
There’s something about the fall baking season and bundt cakes that just seem to go hand in hand
However this recipe bakes beautifully into muffins, cupcakes, layer cakes and sheet cakes!
This easy all-in-one recipe is going to become a staple in your favorites file.
I am using a 6 cup capacity bundt pan for this recipe
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Notes for Success:
In the video you will see that I mainly talk about the pumpkin being used here in this recipe. I tested this recipe 3 separate times with three different pumpkins
1)Libby *not sponsored
2) No Name Brand
The homemade puree will always be a thinner consistency compared to canned pumpkin so my resulting batter was lighter in color and thin like a pancake batter.
For those using their own homemade pumpkin puree:
Reverse the flours listed below: Instead of 1 cup cake flour & ½ cup all purpose flour/ switch it to 1 cup all purpose flour & ½ cup cake flour
Additionally those who cannot find cake flour or do not like to use it, you can simply use All Purpose or Plain Flour in place of the total measure of flour in the recipe listed below
I like my pumpkin things to be really spiced up with all the fall spices.
Feel free to adjust the spices listed in the recipe below to your liking if you think I am using too much, but I think it is perfect.
However in looking at other peoples pumpkin recipes, I find that some people use only cinnamon and others barely put any spice at all!
CLICK HERE FOR MY PUMPKIN PIE SPICE RECIPE
CLICK HERE FOR THE YOUTUBE VIDEO FOR HOW TO MAKE THIS PUMPKIN CAKE
Yield: serves 8-10
Pumpkin Marble Cake
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Ingredients
- Vegetable Oil 6 Tablespoons (90ml)
- Light Brown Sugar ½ cup (105g)
- Plant Milk *I use soy ¾ cup (177ml)
- Vinegar 1 teaspoon (5ml)
- Canned Pumpkin ½ cup (125g) *see notes
- Salt ½ teaspoon
- All Purpose Flour ½ cup (65g)
- Cake Flour 1 cup (120g) *see notes
- Baking Soda 1 teaspoon
- Ground Cinnamon ½ teaspoon
- Ground Ginger ½ teaspoon
- Ground Cardamom ¼ teaspoon
- Ground Cloves pinch
- Ground Nutmeg 1/8 teaspoon
- OR 1½ Teaspoons Pumpkin Pie Spice
For the Chocolate Marble:
- Natural Cocoa Powder 2 Tablespoons (10g)
- Brown Sugar 1 Tablespoon (7g)
- Hot Water 2 Tablespoons (45ml)
- ¼ cup of the batter from the cake recipe
Instructions
- Preheat your oven to 350°F
- Grease your bundt pan very well with professional bakery pan grease
- Combine the vinegar with the soy milk (soy milk is the only milk that will thicken with vinegar)
- In a larger mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and whisk to combine well
- Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
- Whisk smooth
- In a small bowl combine the cocoa powder with the brown sugar & the hot water, whisk to a smooth paste, add ¼ cup of the batter to this and whisk smooth
- Pour the a portion of the pumpkin batter into the well greased pan and then spoon some of the chocolate marbling mixture over that, add the remaining pumpkin batter over that and then the rest of the chocolate marble.
- With a skewer or a thin knife, marble through the batter in the pan in a swirling technique
- Bake immediately in the preheated 350°F oven for 20 minutes
- Then turn the oven temperature down to 300°F and bake for another 20-30 minutes or when a toothpick inserted into the center comes out clean
- Cool the pumpkin cake in the pan until you can touch it without burning your fingers, then turn it out onto a cooling rack to cool all the way
- Glaze with confectioners sugar glaze or chocolate ganache or serve plain!
Notes
Pumpkin marble Cake can be stored at room temperature for up 4 days, wrapped loosely to prevent drying.
For longer storage keep refrigerated for up to 1 week wrapped to prevent drying
Freeze for up to 12 months
