Calico Marble Cake

Calico Marble Cake looks like a fun party on the outside

With moist swirls of pumpkin, vanilla and chocolate cake on the inside!

My vanilla cake is the only recipe you need because it easily transforms into the calico

By swirling pumpkin and chocolate into the vanilla batter!

Whip up your favorite buttercream recipe for the fun calico shag decor!

I have several buttercream recipes for you to choose from here on my website
But I usually keep it simple with my favorite American Style recipe in chocolate, vanilla and pumpkin flavors!

Or just leave this cake as a simple bundt cake with no icing at all!

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Notes for Success:

I am using a 6 cup capacity bundt pan for this recipe for about 8-10 servings
For a larger 12 cup capacity bundt cake cake simply double the recipe below to serve 12-14 people

The recipe as listed below will also make 3- 7″ cake layers or 2-8″ layers, 2 Standard Loaf Pans or 24 cupcakes
For bundt cakes I like to use my professional bakery pan grease recipe to ensure it comes out of the pan every time!

Store bought canned pumpkin is usually my choice, but I have made homemade pumpkin puree many times

Ateco piping tips are my preference and they have a different numbering system than Wilton tips.
Any grass tip will do, but the one I am using specifically is Ateco #234

I use a combination of cake flour and all purpose flour for this recipe
Many cannot get CAKE FLOUR so all purpose flour will be fine here, just take out ¼ cup from the total amount listed below

Gluten free flour works perfectly here with no other changes to the recipe!

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE

Calico Marble Cake

Moist swirls of pumpkin, vanilla & chocolate cake all made from one recipe!

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Prep Time 2 hours hrs

Cook Time 50 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings 10

Ingredients

  

1x2x3x

For the Cake Batter:

• 1½ cup Plant Milk 355ml
• 1½ Tbs White Vinegar
• ½ cup Vegan Butter 113g
• ½ cup Vegetable oil 117ml
• 1¾ cup Granulated Sugar 350g
• ½ teaspoon Salt
• 2 teaspoon Vanilla Extract 15ml
• 2 cup All Purpose Flour 250g
• 1 cup Cake Flour 120g *see notes
• 2 teaspoon Baking Soda

For the Chocolate Marble:

• 4 Tbs Natural cocoa powder 20g
• 4 Tbs Vegetable Oil 56g

For the Pumpkin Batter:

• ½ cup Solid Canned Pumpkin 125g
• 1 teaspoon Pumpkin Pie Spices

for the icing

• 1 Recipe Your Favorite Buttercream

For the Chocolate Buttercream:

• 2 Tbs Cocoa Powder 10g
• 1½ Tbs Hot Water 22g

For the Pumpkin Buttercream:

• ¼ cup Solid Pumpkin 63g
• 1 teaspoon Pumpkin Pie Spice

Instructions

 

• Preheat the oven to 375°F & Grease your bundt pan
• First prepare the vanilla cake batter by combining both flours, sugar, baking soda & salt together in a large mixing bowl. Whisk or sift to combine evenly
• Add the vinegar to the plant milk & let it stand to thicken *soy milk is the only milk that will thicken like buttermilk
• Melt the vegan butter & then add the oil & vanilla extract
• Add all the liquids to the dry ingredients in the mixing bowl & whisk to a smooth batter *about 50 strokes to develop the batter
• Next divide the batter into 3 equal parts, using a scale is best to get the exact amount evenly, but you can simply "eye it"
• The total weight of the batter is 1260g, so the bowl that gets the chocolate marble should be 400g, the pumpkin marble will be 400g and the vanilla batter should be around 460g
• Next combine the cocoa powder with the oil & whisk smooth, then add that to the one bowl for the chocolate batter, whisk smooth
• Now add the pumpkin & spice to the other bowl and whisk smooth
• Layer the 3 different batters into the greased bundt pan **if you are using a 6 cup capacity bundt pan you will not use all the batter! It will be too much & overflow in the oven! Leave out enough batter to make 4 cupcakes!
• Bake in the preheated 375°F oven but immediately turn the temperature down to 350°F upon loading
• Bake for 40 minutes then turn the oven temperature down to 300°F for another 20 minutes or when a toothpick inserted into the center comes out with moist crumbs, not raw batter.
• While the cake is baking prepare the buttercream recipe of your choice (you will need 3 cups total)
• You will then divide the buttercream into 3 bowls to make 1 chocolate & 1 pumpkin & the rest will be vanilla.
• You only need about 1 cup of each flavor to ice the cake
• Combine the cocoa powder & hot water and whisk smooth but only add it to the portion of buttercream when it is COLD! Whisk smooth
• Add the pumpkin & spice to the other 1½ cups of buttercream and whisk smooth
• Once the cake is finished baking, cool it in the pan until you can touch it without burning your fingers and turn it out onto a cooling rack to cool to COLD
• Decorate with the Calico Shag Decor as shown in the video tutorial

Video

Notes

I am using a 6 cup capacity bundt pan for this recipe for about 8-10 servings
For a larger 12 cup capacity bundt cake cake simply double the recipe below to serve 12-14 people
For bundt cakes I like to use my professional bakery pan grease recipe to ensure it comes out of the pan every time!

I use a combination of cake flour and all purpose flour for this recipe
Many cannot get CAKE FLOUR so all purpose flour will be fine here, just take out ¼ cup from the total amount listed 

Gluten free flour works perfectly here with no other changes to the recipe!

Storage: Marble Bundt Cake will stay fresh at room temperature for up to 3 days loosely wrapped
For longer storage keep refrigerated for up to 1 week
Freeze cake for up to 2 months wrapped well

Tried this recipe?Let us know how it was!