This pumpkin and chocolate cake is going to be the most delicious treat you’ve made this fall! It’s aromatic, super moist and just heavenly.
As the leaves begin to change color and the crisp autumn air sets in, there’s no better time to cozy up with a warm slice of homemade pumpkin chocolate marble cake. This delightful dessert combines the comforting flavors of pumpkin and chocolate, swirled together to create a stunning visual and flavorful treat. To top it all off, a sweet and aromatic cinnamon glaze perfectly complements the moist and delicious cake.
What makes pumpkin cake super moist and soft?
Pumpkin cake is known for its moist and soft texture, and this recipe will deliver just that. This is primarily attributed to several key factors in the recipe and the properties of pumpkin itself:
- Pumpkin Puree: The primary ingredient, pumpkin puree, is naturally rich in moisture. This moisture content adds to the cake’s softness and helps keep it moist. Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices.
- Fat Content: Using oil in addition to butter contributes to the cake’s tenderness and help retain moisture.
- Brown sugar: Sugar in general plays a role in retaining moisture in baked goods. In addition to granulated sugar, I used brown sugar which is a combination of granulated sugar and molasses, and adds moisture to the cake.
- Cooling: Allowing the cake to cool properly after baking helps in retaining its moisture. Leave it in the pan for a short time before transferring it to a wire rack to cool completely.
- Leavening Agents: Baking powder and baking soda help the cake rise, creating a light and airy texture. Proper leavening ensures that the cake doesn’t become dense or dry.
Storing Pumpkin Cake in the Freezer:
- Cool the Cake: Allow the pumpkin cake to cool completely at room temperature. If it’s hot when you put it in the freezer, it can create condensation, which may affect the texture.
- Wrap the Cake: Wrap the pumpkin cake tightly in plastic wrap to prevent freezer burn and moisture loss. You can also use aluminum foil or freezer-safe containers.
- Double Wrapping: For extra protection, you can place the wrapped cake in a resealable plastic freezer bag.
- Label and Date: Don’t forget to label the cake with the date of preparation to keep track of its freshness.
- Freeze: Place the wrapped cake in the freezer. Try to keep it away from strong-smelling foods, as cakes can absorb odors.
Pumpkin cake can be stored in the freezer for up to 2-3 months.
Storing Pumpkin Cake in the Fridge:
- Cool the Cake: Allow the cake to cool to room temperature before refrigerating it. This prevents moisture buildup inside the container.
- Wrap or Cover: Use plastic wrap, aluminum foil, or an airtight container to cover the cake. This will help retain moisture and keep the cake from drying out.
- Store: Place the cake in the fridge. Try to keep it on a shelf away from strong-smelling foods to prevent flavor absorption.
Pumpkin cake can be stored in the fridge for 5-7 days. Beyond this time, it may start to lose its freshness and flavor.
When you’re ready to enjoy the cake, allow it to come to room temperature before serving for the best texture and flavor. You can also microwave your cake slice for 20 seconds to warm it up.
Pumpkin & Chocolate Marble Cake with Cinnamon Glaze
Ingredients
Pumpkin and Chocolate Marble Cake:
- 3 cups all-purpose flour - 360 grams
- 3 teaspoons baking powder
- 1½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¾ cup unsalted butter, melted and cooled - 170 grams
- ½ cup vegetable oil
- 4 large eggs - at room temperature
- 2 teaspoons vanilla extract
- 1 cup light brown sugar - 200 grams
- 1 cup granulated sugar - 200 grams
- 1¾ cups pumpkin puree - 15 oz.
- ½ cup whole milk - at room temperature
- 4 ounces semi-sweet chocolate - chopped
Cinnamon Glaze:
- ¾ cup Confectioners sugar - 90 grams
- 1 tablespoon whole milk, more as needed
- ¼ teaspoon ground cinnamon
- pinch of salt
Instructions
Make the Cake:
- Preheat the oven to 350°F. Butter and flour a 12 cup Bundt cake pan. Tap out the excess flour.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon and ground clove. Set aside.
- Place chopped chocolate in a microwave safe bowl and microwave for 30 seconds. Stir, and microwave for 10 more seconds. Repeat until all the chocolate is melted. Set aside.
- In a large bowl, add melted butter, oil, brown sugar, and granulated sugar and beat on medium for two minutes until well combined.
- Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of the bowl to make sure everything is combined. Add vanilla extract and mix. Add pumpkin puree and mix until combined.
- Reduce the speed to low, mix in the dry ingredients in 3 parts, alternating with milk. Start and finish with the dry ingredients. Do not overmix.
- Add 1 heaping cup of the batter to the melted chocolate and fold it in until mixed.
- Alternate adding the chocolate and vanilla batter into the pan. Use a knife or a wooden skewer and swirl the batter slightly.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool down in the pan for 30 minutes. Then flip it onto a plate or cake stand.
Make the Glaze:
- Make the glaze by whisking confectioner’s sugar, milk, salt and cinnamon in a bowl. Drizzle over the cooled down cake.
Craving more pumpkin recipes? Check these out!
- Pumpkin Cupcake with Cinnamon Cream Cheese Frosting
- Pumpkin Swirl Cheesecake Bars with Salted Caramel
- Pumpkin Roll with Cinnamon Whipped Cream
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