This Super moist pumpkin marble chocolate cake is the perfect fall dessert which not only looks good but tastes absolutely delicious. Its texture boasts delightful softness, moisture, and tenderness, while the infusion of pumpkin puree and comforting autumn spices adds a depth that truly embodies the season.
I adore marble cakes because they offer the chance to savor two distinct flavors within a single confection.This pumpkin chocolate cake, exceptionally soft and moist, features the infusion of pumpkin flavor without being overpowering.
As someone who always loves baking simple recipes, this particular recipe draws inspiration from my Super Moist Vanilla & Chocolate Marble Cake What's more, this recipe eliminates the need for any beater or mixer.
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Ingredients
- Canned Pumpkin Puree (not pie filling): Pumpkin puree imparts a unique flavor, moistness, and a lovely orange hue to the cake. It's essential to use puree and not pie filling, which includes additional ingredients.
- Pumpkin Pie Spice: A blend of spices like cinnamon, nutmeg, and cloves, pumpkin pie spice adds a warm and aromatic flavor that complements the pumpkin.
- All purpose flour: (Divided)
- Granulated sugar:
- Large eggs:
- Melted butter:
- Whole milk:
- Cocoa powder:
- Baking Powder and Baking Soda:
- Salt:
- Vanilla extract:
See the recipe card for the exact measurements.
How to make pumpkin chocolate marble cake
- Preheat the oven to 350F. Line an 8x8 loaf pan and set aside.
- In large bowl add sugar, eggs, melted butter, milk, vanilla extract and pumpkin puree (not pumpkin pie filling) Whisk until combined.
- Add ¾ all purpose flour, baking powder, baking soda, salt and pumpkin pie spice. Mix until well combined.
- Transfer ½ of the batter into a separate bowl, add ¼ cup of flour in one batter. Mix until well combined.
- Add cocoa powder to the remaining batter. Mix until well combined.
- Spoon some of the pumpkin batter into the lined loaf pan, and spread it out into a even layer on the bottom.
- Create alternating layers of the pumpkin and cocoa batters by topping the pumpkin batter with 3-4 generous spoonfuls of the cocoa batter, followed by 3-4 generous spoonfuls of the pumpkin batter, and so on. Continue until all the batter is used. (See the recipe video below )
- Bake for 50-55 minutes or until tooth pick inserted comes out clean.
- Let it cool in the pan for 10 minutes and then transfer it to a wire rack to cool completely. Slice and enjoy.
Recipe tips
- Room Temperature Ingredients: Make sure that your eggs, and other dairy ingredients are at room temperature before starting. This helps in achieving a smoother batter.
- Proper Mixing: When combining the wet and dry ingredients, mix until just combined. Over mixing can lead to a dense cake.
- Baking Time: Do not over bake the cake. Check for doneness a few minutes before the suggested baking time by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter.
- Marbling Technique: To achieve a nice marble effect, alternate adding spoonfuls of pumpkin batter and chocolate batter to the pan until all the batter is done. Or do the other method where you use a butter knife or a skewer to gently swirl the batters together, creating a swirl pattern.
- Cooling: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from becoming too moist due to trapped steam.
Add-Inns and substitutions
- Milk: If you want to enhance the richness, you can use whole milk or even substitute it with buttermilk for a tangy flavor. For a non-dairy option, almond milk or coconut milk can work.
- Melted Butter: If you're looking to make the cake a bit lighter, you can substitute melted butter with an equal amount of unsweetened applesauce. This will reduce the fat content while maintaining moisture.
- Sugar: Consider using brown sugar instead of granulated sugar for a deeper flavor. You can also use a portion of brown sugar to replace some of the granulated sugar.
- Cocoa Powder: For a richer chocolate flavor, use high-quality cocoa powder or even dark cocoa powder. You could also experiment with adding a touch of espresso powder to intensify the chocolate taste.
- Pumpkin Pie Spice: Make your own pumpkin pie spice blend by combining ground cinnamon, nutmeg, cloves, and ginger in the proportions you prefer.
FAQS
Your pumpkin marble chocolate cake might have turned out dry due to several potential reasons. Over baking can lead to dryness; ensure you follow the recommended baking time and insert a toothpick into the center to check for doneness. Using too much flour or not enough liquid ingredients like pumpkin puree can result in a dry texture. It's also crucial to accurately measure your ingredients, as imprecise measurements can affect the cake's moisture.
Yes, you can definitely use homemade pumpkin puree for a pumpkin marble chocolate cake.
Just make sure that your homemade pumpkin puree is smooth and well-drained before incorporating it into the cake batter to ensure the best results.
How to make homemade pumpkin puree
If you can not find pumpkin puree you can make your own.
To make homemade pumpkin puree, start by selecting a small to medium-sized sugar pumpkin, commonly known as a pie pumpkin. Preheat your oven to 350°F (175°C). Wash the pumpkin, then carefully cut it in half and remove the seeds and stringy pulp using a spoon. Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Bake in the preheated oven for about 45-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork. Once baked, let the pumpkin cool for a bit, then scoop out the cooked flesh from the skin. Transfer the flesh to a food processor or blender and blend until smooth. If the puree seems too watery, you can strain it through a fine mesh sieve to remove excess liquid. Your homemade pumpkin puree is now ready to be used in various recipes or stored in the refrigerator for up to a week, or in the freezer for several months.
How to make pumpkin pie spice
To make pumpkin pie spice, combine 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 and a half teaspoons of ground allspice, and 1 and a half teaspoons of ground cloves in a bowl. Mix well until the spices are evenly blended. Store the pumpkin pie spice in an airtight container and use it to add warm and cozy flavors to various recipes, especially those calling for the delightful essence of pumpkin pie spice.
Storage suggestions
Storing: Store pumpkin chocolate marble cake in an airtight container once its cooled or wrapped in plastic wrap. It can stay at room temperature or in the fridge for 5-7 days.
Freeze: Once the cake has cooled, place it in an airtight container or ziplock bag, and freeze for up to 3 months. Thaw overnight before serving.
Recipe video
Other recipes you may want to try
📖 Recipe
Super moist pumpkin marble chocolate cake
Equipment
- 1 8 inch loaf pan
Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup butter, melted
- ¼ cup whole milk
- ¾ cup canned pumpkin puree(not pie filling)
- 1 teaspoon vanilla
- 1 cup all purpose flour (divided)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- ¼ cup cocoa powder
Instructions
- Preheat the oven to 350F. Line an 8x8 loaf pan and set aside.
- In large bowl add sugar, eggs, melted butter, milk, vanilla extract and pumpkin puree (not pumpkin pie filling) Whisk until combined.
- Add ¾ all purpose flour, baking powder, baking soda, salt and pumpkin pie spice. Mix until well combined.
- Transfer ½ of the batter into a separate bowl, add ¼ cup of flour in one batter. Mix until well combined.
- Add cocoa powder to the remaining batter. Mix until well combined.
- Spoon some of the pumpkin batter into the lined loaf pan, and spread it out into a even layer on the bottom. Create alternating layers of the pumpkin and cocoa batters by topping the pumpkin batter with 3-4 generous spoonfuls of the cocoa batter, followed by 3-4 generous spoonfuls of the pumpkin batter, and so on. Continue until all the batter is used. (See the recipe video)
- Bake for 50-55 minutes or until tooth pick inserted comes out clean. Let it cool in the pan for 10 minutes and then transfer it to a wire rack to cool completely. Slice and enjoy.
