Super moist pumpkin marble chocolate cake
This Super moist pumpkin marble chocolate cake is the perfect fall dessert which not only looks good but tastes absolutely delicious.
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Servings: 6
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.
Notes
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.