Pumpkin & Chocolate Marble Cake with Cinnamon Glaze
With its moist, tender crumb and the harmonious blend of pumpkin, chocolate, and warm spices, this cake will have you embracing the coziness of the season.
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.
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