Love it or hate it but either way Pumpkin Season is here!
Let’s kick it off right with the best Pumpkin Marble Cake recipe ever!
No egg replacers or weird ingredients needed, just your basic autumn spices and some pumpkin is all you need!
Pumpkin is one cake flavor that loves being paired up with chocolate!
So why not get some deep rich chocolate marble in there today?
Of course you can leave that part out and just go straight up pumpkin cake if you prefer
There’s something about the fall baking season and bundt cakes that just seem to go hand in hand
However this recipe bakes beautifully into muffins, cupcakes, layer cakes and sheet cakes!
This easy all-in-one recipe is going to become a staple in your favorites file.
I am using a 6 cup capacity bundt pan for this recipe
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Notes for Success:
Homemade pumpkin puree will always be a thinner consistency compared to canned pumpkin so my resulting batter was lighter in color and thin like a pancake batter.
For those using their own homemade pumpkin puree:
Reverse the flours listed below: Instead of 1 cup cake flour & ½ cup all purpose flour/ switch it to 1 cup all purpose flour & ½ cup cake flour
Additionally those who cannot find cake flour or do not like to use it
You can simply use All Purpose or Plain Flour in place of the total measure of flour in the recipe listed below
For a faster measure use 1 teaspoon of your Pre-made Pumpkin Pie Spice in place of all the individual spices listed in the recipe!
WATCH THE VIDEO FOR HOW TO MAKE THIS PUMPKIN CAKE
Pumpkin Marble Cake
Ingredients
- 6 Tbs Vegetable Oil 90ml
- ½ cup Light Brown Sugar 105g
- ¾ cup Plant Milk 177ml
- 1 teaspoon Vinegar 5ml
- ½ cup Canned Pumpkin 125g *see notes
- ½ teaspoon Salt
- ½ cup All Purpose Flour 65g
- 1 cup Cake Flour 120g *see notes
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cardamom
- pinch Ground Cloves
- ⅛ teaspoon Ground Nutmeg
For the Chocolate Marble:
- 2 Tbs Natural Cocoa Powder 10g
- 1 Tbs Brown Sugar 7g
- 2 Tbs Hot Water 45ml
- ¼ cup of the batter from the cake recipe
Instructions
- Preheat your oven to 350°F & grease your 6 cup capacity bundt pan very well with professional bakery pan grease
- Combine the vinegar with the soy milk (soy milk is the only milk that will thicken)
- In a larger mixing bowl combine the oil, brown sugar, salt, pumpkin & then the thickened vinegar/plant milk & whisk to combine well
- Sift the flour with all the spices and the baking soda & add it all at once to the wet mixture in the bowl. Whisk smooth
- In a small bowl combine the cocoa powder with the brown sugar & the hot water, whisk to a smooth paste, add ¼ cup of the batter to this & whisk smooth
- Pour the a portion of the pumpkin batter into the well greased pan then spoon some of the chocolate marbling mixture over that. Add the remaining pumpkin batter over that & then the rest of the chocolate marble.
- With a skewer or a thin knife, marble through the batter in the pan in a swirling technique
- Bake immediately in the preheated 350°F oven for 20 minutes
- Then turn the oven temperature down to 300°F & bake for another 20-30 minutes or when a toothpick inserted into the center comes out clean
- Cool the pumpkin cake in the pan until you can touch it without burning your fingers, then turn it out onto a cooling rack to cool all the way
- Glaze with confectioners sugar glaze or chocolate ganache or serve plain!
Video
Notes
For those using their own homemade pumpkin puree: Reverse the flours listed below: Instead of 1 cup cake flour & ½ cup all purpose flour/ switch it to 1 cup all purpose flour & ½ cup cake flour Additionally those who cannot find cake flour or do not like to use it, you can simply use All Purpose or Plain Flour in place of the total measure of flour listed in the recipe Storage Pumpkin marble Cake can be stored at room temperature for up 4 days, wrapped loosely to prevent drying.
For longer storage keep refrigerated for up to 1 week wrapped to prevent drying
Freeze for up to 12 months
This cake looks and sounds like it will be amazing, and I’m definitely going to try it soon! A couple questions I did have are, what is the purpose of the vinegar in the recipe? Is it to react with the baking soda for lift, or should it be mixed with the plant milk to make it like buttermilk (I know you can do the with cow’s milk, and I’m assuming it works the same with plant-based milk)? Also, could I sub lemon juice for the vinegar (I have all the other ingredients, but I hardly ever use vinegar ????????♀️????)?
Hey thanks for that comment! I’ve clarified the written instructions! Yes to adding it to the soy milk, *if that is the plant milk of your choice~ the other milks won’t thicken, so it wouldn’t be necessary to do that extra step~ only with soy milk.
Yes to lemon juice!
This sounds amazing and I definitely want to try it. What are the adjustments you recommend on time/temp for cupcakes or mini bundts?
Hey there, I would check them at 18 minutes just to get a gauge on where to go from there. Same temp (start 350- lower to 300 half way through)
Can I substitute the flours with whole wheat pastry and oat flour? And can I use oat milk?
Thank you,
Millie
I have not tried this combination so it’s hard to say, however I think it will work out OK
Hi! I made this recipe exactly as stated..even double measured using grams., I even used a small 6 cup bundt pan, this cake is small! Only about 2.5 inches tall and used ALL the batter. I have not cut into it yet but it looks beautiful from the outside and the springiness feels perfect. If I poured this batter into a 12 C bundt it’d be flat as a pancake. What do you think I may have screwed up on?
Oh No! I use this recipe all the time, It’s the same recipe as my Pumpkin Sheet cake recipe which I turned into a hundred things lately LOL, so I am not sure what could have gone wrong! I also used a 6c bundt pan which ~ you may or may not know this (and I am not being didactic in any way!) but it is called 6cup capacity or 12 cup capacity etc… based on the amount of volume it can hold if it was filled to top of the pan.
Obviously we are not doing that in baking or the cakes would all overflow, and the only reason I am saying this is because if you total up all the batter in the recipe, it is about 3½ cups (then add the chocolate marbling mixture which adds like another ½ cup to the total volume) making it close to 4 cups of batter which is probably about 3/4 full for the 6cup bundt pan.
I’m sorry this happened, I’m not quite sure what could have been off here.. but let me know at least how was the taste??
I will make this again tomorrow and bake in 6cup bundt just to make sure I did not write anything wrong
Hi Gretchen! It tastes incredibly delicious and the crumb is on point! I’m looking at your video and looks like you are adding way more milk mixture than in the recipe?? I’ll try again tomorrow. My bundt pan says 6Cups but only fills about halfway with batter. ****Looking at your pumpkin sheet cake online recipe, the amounts are doubled. I can see where that’d work by using 3/4 of the batter for the bundt and the rest for cupcakes!..I’ll give it a go. Thanks!!!
Any recommendations on how to reduce the oil? Would swapping in some apple sauce work, or a combo of apple sauce and some nut butter? TIA
Yes you can totally add some applesauce in place of some of the oil here
i doubled the recipe to fit the Bundt cake i had on hand and it turned out perfect. fluffy moist and delicious.