The Juiciest Pumpkin Marble Cake – A Recipe to Save 😍 Can you taste the pumpkin in the batter? Not at all, but it makes this marble cake wonderfully moist. You’ve got to give it a try 😉
Here’s what you’ll need:
For the Batter:
- 14 oz pumpkin puree (preferably homemade)
- 1 cup plus 2 tbsp soft butter, plus a bit for the pan
- A pinch of salt
- 1 cup brown sugar
- 1 tsp vanilla paste
- 6 large eggs
- 4 cups all-purpose flour, plus a bit for the pan
- 3 tsp Pumpkin Spice
- 1 packet of baking powder (4 tsp)
- 1.4 oz cocoa powder
- 8 tbsp milk
For the Glaze:
- 2.8 oz dark chocolate
- 1.4 oz butter
You’ll also need:
- A 10-inch Bundt cake pan
Here’s how to make it:
- Preheat your oven to 356 degrees Fahrenheit (180 degrees Celsius) in a conventional oven.
- Lightly grease the Bundt cake pan and dust it with flour.
- Cream together the butter, sugar, and a pinch of salt.
- Add the eggs one by one, beating for about half a minute after each addition.
- Stir in the pumpkin puree and vanilla paste.
- Mix the flour, baking powder, and Pumpkin Spice, then gently fold them into the batter.
- Create a creamy mixture by stirring the cocoa powder and milk together.
- Divide the batter in half and mix one part with the cocoa mixture. Stir thoroughly but not too long.
- Spoon the batters alternately into the Bundt pan and use the handle of a long spoon to gently marbleize the mixture.
- Bake in the preheated oven for approximately 55 – 65 minutes. Don’t forget the toothpick test.
- Once the cake has cooled, chop the chocolate and melt it over a double boiler. Stir in the butter and continue stirring until the chocolate cools but is not too thick. Drizzle it over the cake.
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