Marble Pumpkin Cake

Marble Pumpkin Cake


PREP TIME: 30 MIN BAKE TIME: 40 MIN TOTAL TIME: 70 MIN

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Fall is sweet and indulgent with this marble pumpkin cake.

Ingredients

Pumpkin Cupcake

  • 3/4 Cup Vegetable Oil
  • 1 Cup Granulated Sugar
  • 1/3 + 1 Tbsp Light Brown Sugar
  • 1 Cup Pumpkin Puree
  • 3 Large Eggs
  • 1/2 Tbsp Nielsen Massey® Pure Vanilla Extract
  • 1 1/2 Cup + 2 Tbsp All Purpose Flour
  • 1 1/2 Tsp Baking Powder
  • 1 1/2 Tsp Cinnamon
  • 1 1/2 Tsp Pumpkin Spice
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 1/2 Tbsp Dark Cocoa Powder

Chocolate Ganache

  • 1 Cup Semisweet Chocolate Chips
  • 1/2 Cup Milk Chocolate Chips
  • 3/4 Cup Heavy Whipping Cream

Instructions

  1. This makes 9 slices.
  2. Begin by making the chocolate ganache since it has to set.
  3. Sift the dry ingredients and add to the wet ingredients.
  4. In a microwave safe bowl add the chocolate chips and heavy whipping cream. Heat in High in 45 second intervals mixing in between. This process should take 2-3 intervals and once it's fully melted together and silky set aside to set for about 2-3 hours until it's thickened.
  5. Next prepare the cake. Preheat the oven to 350F. Prepare an 8x8 baking pan with non stick spray and parchment paper.
  6. . In a large bowl combine oil, sugars, pumpkin puree, eggs and Nielsen Massey® Pure Vanilla Extract. Mix until combined.
  7. In a separate bowl, sift flour, spices, baking soda, baking powder and salt.
  8. In a separate bowl add 1 cup of the cake batter, add the cocoa powder and mix until combined.
  9. Add 1/3 of the pumpkin batter into the prepared pan and add scattered 3 tbsp of the chocolate pumpkin cake batter. Using a butter knive swirl the batter together to get the marble effect.
  10. Continue this pattern until you finish the batter.
  11. Bake for 35-40 mins or until a toothpick inserted in the center comes out clean.
  12. Allow the cake to cool completely.
  13. Once the cake has cooled top with the ganache and swirl the way your heart desires.
  14. Enjoy!

TIPS

    Make sure all the ingredients are room temp so that the batter and comes together smoothly. Refrigerate left overs for 3-5 days covered.
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