Pumpkin Marble Cake with Cocoa Swirl
This Pumpkin Marble Cake with Cocoa Swirl is a moist, autumn-inspired treat that combines the rich, natural sweetness of pumpkin with the depth of cocoa. Perfectly soft and flavorful, this cake is light yet satisfyingly decadent, ideal for a cozy afternoon snack, holiday dessert, or breakfast treat. The bright orange pumpkin batter swirled with chocolatey cocoa creates a beautiful marble effect, making this dessert visually impressive as well as delicious. Pumpkin, with its moist texture and mild flavor, pairs beautifully with the gentle sweetness of condensed milk, while a hint of cocoa rounds out the flavor. Simple to make and visually stunning, this cake has a timeless appeal that delights both kids and adults.
Full Recipe:
Ingredients:
For the Pumpkin Cake Batter:
Eggs – 2
Sugar – 80g (approx. ⅓ cup)
Vegetable oil – 80 ml (approx. ⅓ cup)
Pumpkin – 300g (pureed, approx. 1½ cups)
Sweetened condensed milk – 1 tbsp
All-purpose flour – 220g (approx. 1¾ cups)
Baking powder – 1 tsp
For the Cocoa Swirl:
Cocoa powder – 30g (approx. 3 tbsp)
Vegetable oil – 10 ml (approx. 2 tsp)
Instructions:
Prepare the Pumpkin Purée:
Peel and cube the pumpkin. Steam or boil the pumpkin cubes until soft (about 10-15 minutes). Drain any excess water and mash or blend the pumpkin until smooth. Let it cool to room temperature.
Prepare the Batter:
In a large mixing bowl, beat the eggs with the sugar until light and fluffy. This should take about 2-3 minutes.
Add the vegetable oil and condensed milk to the egg mixture, stirring well to combine.
Fold in the cooled pumpkin purée, mixing until the ingredients are well incorporated.
Combine the Dry Ingredients:
In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the pumpkin mixture, stirring gently until you have a smooth, thick batter.
Create the Cocoa Swirl:
In a small bowl, mix the cocoa powder with the additional 10 ml of vegetable oil to form a thick paste.
Take about a third of the pumpkin batter and mix it with the cocoa paste, stirring until the color is consistent and there are no lumps.
Assemble the Marble Cake:
Preheat the oven to 180°C (356°F) and grease a loaf or bundt pan.
Pour half of the pumpkin batter into the prepared pan. Add spoonfuls of the cocoa batter on top, then pour over the remaining pumpkin batter.
Use a knife or skewer to gently swirl the batters together, creating a marbled effect. Be careful not to over-mix, as this will blur the marble pattern.
Bake the Cake:
Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 55 minutes
Servings: 8-10 slices
Calories: Approximately 210 kcal per slice
Pumpkin Marble Cake combines the flavors of seasonal pumpkin with the warmth of cocoa, making it a perfect recipe for autumn and winter gatherings. With its striking marbled design, this cake is visually impressive without being complicated, making it ideal for casual baking or special occasions. The ingredients are simple, affordable, and often already in the kitchen, which makes this cake accessible for any home cook. The cake’s moist texture from the pumpkin purée, combined with the rich cocoa swirl, offers a satisfying balance of flavor and sweetness. This timeless recipe embodies a sense of nostalgia and comfort, appealing to both adults and children alike.
Nutrition Facts (Per Serving, Approximately):
Calories: 210 kcal
Protein: 4 g
Fat: 9 g
Carbohydrates: 29 g
Fiber: 2 g
Sugar: 14 g
Sodium: 60 mg
Tips for Making the Best Pumpkin Marble Cake:
Choose the Right Pumpkin:
Use a sugar or pie pumpkin for the best texture and flavor. Avoid using carving pumpkins, as they can be stringy and watery.
Cool the Pumpkin Purée:
Ensure that the pumpkin purée is cooled to room temperature before adding it to the batter to prevent the eggs from curdling.
Don’t Over-Mix the Cocoa Batter:
To keep the marbled effect, gently swirl the cocoa mixture into the pumpkin batter without over-mixing.
Use Fresh Ingredients:
Fresh baking powder and cocoa powder will enhance the cake’s rise and flavor, giving you a better result.
Experiment with Shapes:
Try different pans such as bundt, loaf, or even muffin tins to create unique presentations of the cake. Just adjust the baking time accordingly.
Storage Tips:
Room Temperature: Store the cake in an airtight container for up to 3 days.
Refrigeration: Keep it in the fridge if you plan to store it for up to a week. Bring the cake to room temperature before serving for the best flavor and texture.
Freezing: This cake freezes well. Wrap individual slices in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months. Defrost at room temperature before enjoying.
Conclusion:
Pumpkin Marble Cake with Cocoa Swirl is a delightful dessert that captures the best of fall flavors in each slice. Its timeless charm lies in its simplicity and beauty—the warm, earthy notes of pumpkin balanced with rich cocoa create a cake that feels cozy, inviting, and festive. Each bite offers a blend of moist pumpkin and chocolate, making it a hit with both kids and adults. Whether served with coffee for breakfast, as an afternoon snack, or as a holiday dessert, this pumpkin marble cake brings warmth and a touch of elegance to any occasion.
Classic and versatile, this cake is perfect for any baker, from beginners to experts. With straightforward ingredients, a simple swirl technique, and a crowd-pleasing flavor, it’s easy to see why this recipe has stood the test of time. So grab your ingredients, swirl the batter, and enjoy this beautiful, delicious cake—made for sharing, savoring, and celebrating the cozy season!
