Perfectly Moist Pumpkin Marble Cake: Fall Flavors in Every Bite

Ingredients

Wet Ingredients

170 grams (6 ounces) butter
400 grams (14 ounces) pumpkin puree
200 grams (7 ounces) sugar (or sweetener to taste)
120 grams (4 ounces) milk (or plant-based milk)

Dry Ingredients

240 grams (8.5 ounces) flour
1.5 teaspoons baking powder
1 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon ground nutmeg

Cocoa Mix

3 tablespoons cocoa powder

Equipment

Baking Sheet
Ideal for baking the pumpkin pieces. Make sure to use a sturdy, non-stick baking sheet and line it with parchment paper for easy cleanup.
Blender or Food Processor
For making the pumpkin puree. A good-quality blender ensures a smooth and creamy puree.
Mixing Bowls
You'll need several bowls to keep wet and dry ingredients separate. Opt for medium to large bowls for easier mixing.
Whisk
A whisk helps to combine the wet and dry ingredients smoothly, ensuring a lump-free batter.
Parchment Paper
Line your baking pan with parchment paper for a non-stick experience, making it easy to remove the cake.
Rectangular Baking Pan (11x25 cm / 4.5x10 inch)
This size is perfect for achieving the right thickness and even cooking of the cake.
Skewer
For checking the doneness of the cake. Insert the skewer into the center; if it comes out clean, your cake is ready!

Instructions

Step 1

Pumpkin Puree Preparation

Slice the pumpkin and remove seeds with a spoon.

Cut into small chunks.

To make enough puree, bake double the weight of pumpkin required.

Place pumpkin pieces skin-side up on a baking sheet.

Bake at 180°C (350°F) for 40 minutes or until soft.

Once cooled, scrape the flesh from the skin and blend to smooth puree.

Step 2

Cake Batter Preparation

In a bowl, combine sugar, melted butter, pumpkin puree, and milk.

In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Add dry ingredients to wet ingredients and whisk well to combine.

Step 3

Marbling the Batter

Transfer 1/3 of the batter (approx. 450 grams or 16 ounces) to another bowl, add cocoa powder, and mix well.

Add 3-4 tablespoons of flour to the remaining batter to match the consistency of the chocolate batter.

Step 4

Layering the Batter

Spread a thin layer (4-5 tablespoons) of pumpkin batter in a parchment-lined baking pan.

Alternate layers of pumpkin batter and cocoa batter, shaking the pan occasionally for even distribution.

Start and finish with pumpkin batter for a beautiful marbled effect.

Step 5

Baking

Preheat oven to 180°C (350°F).

Bake for approximately 1.5 hours in a 11x25 cm (4.5x10 inch) rectangular pan. Check for doneness with a skewer.

If the top browns too quickly, cover with foil or move it to a lower oven rack.

Let the cake cool in the pan for 10-15 minutes after baking.

Step 6

Serving

Enjoy your delicious marbled pumpkin cake! 😋

Servings

Looking for ways to make this delicious cake even more appealing? Here are some serving suggestions that will make your Marbled Pumpkin Cake the star of any meal! 🍰 **Warm with Vanilla Ice Cream**: Serve a slice warm from the oven with a scoop of vanilla ice cream on top. The cold ice cream melting into the warm cake is a combination that's hard to resist. 🍦 **With a Dusting of Powdered Sugar**: For a simple yet elegant touch, sprinkle a bit of powdered sugar over the top of the cake. It adds a hint of sweetness and a beautiful contrast to the marbled texture. ✨ **Paired with Coffee or Tea**: This cake pairs wonderfully with a hot cup of coffee or aromatic tea. Whether you prefer a strong espresso or a soothing cup of chai, the flavors complement the pumpkin and cocoa perfectly. ☕🍁 **Topped with Whipped Cream**: Add a dollop of whipped cream on top for a light and airy addition. You can even sprinkle a little cinnamon for an extra layer of flavor. 🥄 **Holiday Brunch Addition**: Slice the cake into smaller pieces and serve it as part of a holiday brunch spread. It’s a hit alongside other festive treats and adds that homemade touch to your gathering. 🎄

Variations

Looking to adapt this recipe to fit specific dietary needs? Here are some gluten-free and vegan variations to keep everyone happy. 🌿🍰 **Gluten-Free**: Replace the regular flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum to mimic the structure of gluten. 👩‍🍳 **Vegan**: Use plant-based butter and a non-dairy milk alternative like almond or soy milk. Instead of regular sugar, opt for organic sugar to ensure it's vegan-friendly. For egg substitute, you can use flaxseed meal mixed with water (1 tbsp flaxseed meal + 3 tbsp water = 1 egg). 🌱 **Double Check Ingredients**: Always make sure that your baking powder and baking soda are certified gluten-free if you are making the gluten-free version. 🕵️‍♀️

Faq

What if my batter is too thick or too thin?
If your batter is too thick, add a splash of milk. If it’s too thin, gently fold in a little more flour until it reaches the right consistency.
Can I use canned pumpkin puree?
Yes, you can use canned pumpkin puree if you’re short on time. Just make sure it’s pure pumpkin, not pumpkin pie filling.
How do I prevent the top from browning too quickly?
You can cover the top with foil or move the pan to a lower rack in the oven if you notice it browning too fast.
Can I add nuts or chocolate chips?
Absolutely! Chopped nuts or chocolate chips can be folded into the batter for additional texture and flavor.
How do I store the leftover cake?
Store in an airtight container at room temperature for up to four days, or refrigerate for up to a week.
Can I freeze the cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and foil before placing it in the freezer. It can be stored for up to three months.