moist pumpkin chocolate marble cake recipe
Indulge in the comforting flavors of fall with this moist pumpkin chocolate marble cake!
This easy-to-make recipe combines the warmth of pumpkin spice with the rich decadence of cocoa for a truly irresistible treat.
Perfect for breakfast, brunch, or a cozy afternoon snack, this pumpkin bread is sure to be a crowd-pleaser.
Pumpkin swirl marble cake recipe
This soft and flavorful cake has quickly become a favorite in our home—so much so that I made it twice this week!
In the first version, I used pumpkin purée, while in the second I used squash purée, and both were equally delicious.
Initially, my daughter mistook it for carrot cake, which inspired me to try a variation with nuts next time. I’m sure that the combination of the cake’s incredible softness and the crunch of nuts would make it even more irresistible.
Don’t worry—there’s no overpowering or unpleasant flavor here. Instead, the pumpkin purée gives the cake a wonderful moistness, similar to the beloved chocolate zucchini cake many of you have enjoyed before.
This pumpkin cake stands out with its rich taste, perfectly balanced by the warm, aromatic spices that define the season.
Speaking of spices, I used a blend of gingerbread favorites: cinnamon, ginger, nutmeg, and powdered cloves.
Every fall, I prepare a jar of this spice mix, to flavor everything from pumpkin spice lattes to sweet potato pies and, eventually, festive Christmas treats.
It’s a versatile mix that carries me through the season, and this cake is one of the best ways to showcase its cozy, nostalgic flavors.
Ingredients for pumpkin muble bread
- 2 large eggs
- 150g (¾ cup) brown sugar
- 100g (½ cup) melted butter
- 60ml (¼ cup) milk
- 1 teaspoon vanilla extract
- 175g (1 ⅓ cups) pumpkin puree
- 125g (1 cup) all-purpose flour, minus 20g (2 tablespoons)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 20g (1.5 tablespoons) unsweetened cocoa powder
How to make pumpkin marble cake
- Preheat: Preheat your oven to 400°F (200°C), with the heat on the bottom rack only.
- Prep: Grease and flour an 8×4 inch loaf pan.
- Wet Ingredients: In a large bowl, whisk together the eggs, brown sugar, melted butter, milk, pumpkin puree, and vanilla extract until combined.
- Dry Ingredients: In a separate bowl, whisk together 105g of flour, baking soda, baking powder, and pumpkin pie spice.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chocolate Swirl: Remove half of the batter and stir in the cocoa powder.
- Layer: Spoon one-third of the pumpkin batter into the prepared loaf pan. Top with one-third of the chocolate batter. Repeat until all the batter is used, ending with a layer of pumpkin batter.
- Bake: Bake for 10 minutes at 400°F (200°C), then reduce heat to 350°F (180°C) and bake for an additional 30 minutes. If the top is browning too quickly but the cake is still undercooked, reduce the heat to 325°F (160°C) and continue baking.
- Test: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. Baking times may vary, so check after 40 minutes.
- Cool: Let the cake cool completely in the pan before slicing.
Tips:
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- To make the cake even more moist, add a tablespoon of maple syrup to the batter.
- For a nuttier flavor, add chopped pecans or walnuts to the batter.
Serving Suggestions for Pumpkin Marble Cake
This versatile pumpkin marble cake is delicious on its own, but you can elevate it with these serving ideas:
– Classic and Simple:
- Dust the cake with a light sprinkle of powdered sugar for an elegant and understated finish.
- Pair slices with a warm cup of coffee, tea, or spiced latte for a cozy treat.
– Indulgent Toppings:
- Drizzle the cake with a rich chocolate ganache for a decadent twist.
- Spread a layer of cream cheese frosting to enhance the spiced pumpkin flavors.
- Add a glaze made with maple syrup and powdered sugar for a sweet, fall-inspired touch.
– Whipped Cream Variations:
- Serve each slice with a dollop of freshly whipped cream for a light, airy contrast.
- Try chocolate whipped cream to complement the cocoa swirls in the marble cake.
- Infuse whipped cream with cinnamon or vanilla for an extra layer of flavor.
– Festive Additions:
- Garnish with chopped toasted nuts, such as pecans or walnuts, for a delightful crunch.
- Sprinkle pumpkin pie spice or cinnamon over the top for an added seasonal aroma.
– For Special Occasions:
- Plate the cake with a scoop of vanilla or pumpkin ice cream for a dessert that feels extra special.
- Serve with a drizzle of caramel sauce and a few candied nuts for a gourmet touch.
More desserts ideas
Pumpkin marble loaf cake
Ingredients
- 2 large eggs
- 150 g brown sugar ¾ cup
- 100 g melted butter ½ cup
- 60 ml milk ¼ cup
- 1 teaspoon vanilla extract
- 175 g pumpkin puree 1 ⅓ cups
- 125 g all-purpose flour, minus 20g (2 tablespoons) 1 cup
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 20 g unsweetened cocoa powder 1.5 tablespoons
Instructions
- Preheat: Preheat your oven to 400°F (200°C), with the heat on the bottom rack only.
- Prep: Grease and flour an 8×4 inch loaf pan.
- Wet Ingredients: In a large bowl, whisk together the eggs, brown sugar, melted butter, milk, pumpkin puree, and vanilla extract until combined.
- Dry Ingredients: In a separate bowl, whisk together 105g of flour, baking soda, baking powder, and pumpkin pie spice.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chocolate Swirl: Remove half of the batter and stir in the cocoa powder.
- Layer: Spoon one-third of the pumpkin batter into the prepared loaf pan. Top with one-third of the chocolate batter. Repeat until all the batter is used, ending with a layer of pumpkin batter.
- Bake: Bake for 10 minutes at 400°F (200°C), then reduce heat to 350°F (180°C) and bake for an additional 30 minutes. If the top is browning too quickly but the cake is still undercooked, reduce the heat to 325°F (160°C) and continue baking.
- Test: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. Baking times may vary, so check after 40 minutes.
- Cool: Let the cake cool completely in the pan before slicing.
