Marble Chocolate Pumpkin Cake
This Marble Chocolate Pumpkin Cake is a delightful creation that brings together the rich flavors of chocolate and the comforting warmth of pumpkin in a beautifully marbled loaf.
Servings: 8 slices
Ingredients
For the Pumpkin Batter
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
For the Chocolate Batter
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease and line your rectangular loaf pan with parchment paper, leaving overhang for easy removal.
- In a mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, mix dry ingredients for pumpkin batter: all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine dry ingredients into pumpkin mixture, folding until just combined. Set aside.
- In a separate bowl, whisk dry ingredients for chocolate batter: all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk to chocolate dry ingredients, mix until smooth chocolate batter forms.
- Spoon dollops of pumpkin batter and chocolate batter into pan. Gently swirl batters together using a spatula for the marbled effect.
- Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then lift it out using parchment paper overhang. Cool completely on a wire rack.
Notes
- Use canned pumpkin puree for best results.
- Don't overmix the batters; a few lumps are okay.
- Experiment with different marbling patterns for a unique look.