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    Home » Cakes » Pumpkin Marble Cake

    Pumpkin Marble Cake

    Published: Nov 21, 2019 · Modified: Nov 21, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Moist pumpkin spice cake with a swirl of chocolate! Learn the easiest way to make marble cake with this Pumpkin Marble Cake recipe!

    Slices of pumpkin marble cake on a white platter

    I love marble cakes because they're two cakes in one!

    This pumpkin marble cake has a base of moist pumpkin spice cake with a swirl of rich chocolate cake throughout. And I have the secret to perfectly marbled cakes!

    Before I figured out how to swirl the batter, I used to either over or under-marble my cake batters. Instead of pretty marble cake, I would end up with muddied cake from the mixed batters or two separate batters in one cake. Neither was what I wanted.

    But this simple marbling technique makes perfectly marbled cake every time. It makes nice patterns in the batter with very little effort. So you get moist pumpkin spice cake with ribbons of chocolate cake throughout.

    How to make pumpkin marble cake

    Glass mixing bowl with pumpkin cake batter

    In a large bowl, whisk sugars, vegetable oil, and buttermilk together until well-combined. Add eggs, and whisk well after each addition.

    Stir in the pumpkin puree and vanilla extract. Add flour, baking soda, baking powder, and salt. Whisk in just until combined.

    Pumpkin cake batter in a bundt pan

    Scoop out 1 ½ cups of batter into a separate bowl. Whisk in cocoa powder, sugar, and buttermilk until just combined. Stir pumpkin spice into pumpkin cake batter.

    Add 1 cup of pumpkin batter to the bundt pan.

    Pumpkin and chocolate cake batters in a bundt pan

    Top the pumpkin batter with ¼ cup chocolate batter. Add ½ cup pumpkin batter over the top of the chocolate batter.

    Baked pumpkin marble cake in a bundt pan

    Continue repeating layers to use up the remaining batter. Bake until a toothpick inserted near the center comes out clean, about 50-60 minutes.

    Let the cake cool in the pan for 10 minutes before inverting onto the wire cooling rack.

    Pumpkin marble cake with slices cut on a white platter

    Tips

    • Generously grease the pan! Bundt cakes are notorious for sticking. I like to use a nonstick baking spray with flour, but greasing and flouring will also work.
    • Don't stir! Don't stir the batter. If the batter is uneven in the pan, don't spread the batter. Simply give the pan a couple taps on the counter to help it settle.
    • Wire cooling rack: If you're worried about the cake sticking to the wire cooling rack, give it a quick spritz with nonstick baking spray before using.
    Close up photo of slice of pumpkin marble cake

    How to store

    Store the cake, covered, at room temperature. The cake will keep for up to 4 days.

    Pumpkin Marble Cake with slices cut from it

    More marble cake recipes!

    • Cinnamon Swirl Bundt Cake
    • Red White & Blue Marble Cake
    • Red Velvet Marble Cake Recipe
    • Marble Bundt Cake

    If you’ve tried this pumpkin marble cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Slices of pumpkin marble cake on a white platter

    Pumpkin Marble Cake

    Moist pumpkin spice cake with a rich chocolate swirl throughout
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 16 servings
    Calories: 300kcal
    Author: Kate @ I Heart Eating

    Ingredients

    Pumpkin Cake

    • 1 ¼ cup granulated sugar
    • 1 cup brown sugar packed
    • ½ cup vegetable oil
    • ½ cup buttermilk lowfat ok
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 15 ounce can pumpkin puree1
    • 3 cups all-purpose flour properly measured2
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 tablespoon pumpkin pie spice
    • ½ teaspoon salt

    Chocolate Swirl

    • â…“ cup unsweetened cocoa powder
    • ¼ cup granulated sugar
    • 2 tablespoons buttermilk

    Topping

    • Powdered sugar
    US Customary - Metric

    Instructions

    • Preheat oven to 350 F. Grease and flour a 10-12 cup bundt pan. Set aside.
    • In a large bowl, combine sugars, oil, and buttermilk until blended.
    • Add eggs, one at a time, mixing well after each addition.
    • Stir in vanilla extract and pumpkin puree.
    • Add flour, baking soda, baking powder, and salt.
    • Stir into batter until combined.
    • Scoop out 1 ½ cups of batter into a separate bowl.
    • Add cocoa powder, granulated sugar, and buttermilk to the batter you just scooped out.
    • Stir to combine.
    • Add pumpkin spice to pumpkin batter, and mix in.
    • Add one cup of pumpkin batter to bundt pan.
    • Top batter with ¼ cup chocolate batter.
    • Repeat with ½ cup pumpkin batter on top of chocolate batter.
    • Continue repeating layers with remaining batter.
    • Bake 50-65 minutes, or until toothpick inserted near the center comes out clean.
    • Cool in pan 10 minutes before inverting onto a wire rack.
    • Remove pan, and cool completely.
    • Dust with powdered sugar just before serving, if desired.

    Notes

    1. Be sure to use pumpkin puree, not pumpkin pie mix.
    2. To properly measure the flour, stir, lightly spoon into the measuring cup, and level. 
    3. Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 300kcal | Carbohydrates: 54g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 169mg | Potassium: 179mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4184IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 9/2/16. Updated with new photos and tips 11/21/19.

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Brenda

      September 01, 2020 at 8:03 pm

      5 stars
      First try, it was great. I only had 2 large eggs and that worked. SHared it with neighbors.

      Reply
      • Kate

        September 02, 2020 at 3:43 pm

        Thank you! So glad you liked it!

        Reply
    2. Kathy Secor

      October 09, 2019 at 2:40 pm

      5 stars
      Definitely a hit! Tastes great, looks great.

      Reply
      • Kate

        October 09, 2019 at 8:54 pm

        Thank you! So glad that it was a hit! Thanks for commenting. =)

        Reply
    3. Linda

      February 13, 2019 at 4:29 pm

      5 stars
      Great cake recipe. Very moist.

      Reply

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