Pumpkin Marble Cake

Pumpkin Marble Cake

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:

  1. Preheat your oven to 356 degrees Fahrenheit (180 degrees Celsius) in a conventional oven.
  2. Lightly grease the Bundt cake pan and dust it with flour.
  3. Cream together the butter, sugar, and a pinch of salt.
  4. Add the eggs one by one, beating for about half a minute after each addition.
  5. Stir in the pumpkin puree and vanilla paste.
  6. Mix the flour, baking powder, and Pumpkin Spice, then gently fold them into the batter.
  7. Create a creamy mixture by stirring the cocoa powder and milk together.
  8. Divide the batter in half and mix one part with the cocoa mixture. Stir thoroughly but not too long.
  9. Spoon the batters alternately into the Bundt pan and use the handle of a long spoon to gently marbleize the mixture.
  10. Bake in the preheated oven for approximately 55 – 65 minutes. Don’t forget the toothpick test.
  11. 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.

Enjoy ❤️

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