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Chocolate-Pumpkin Marble Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 9)
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Servings: 12-16
Two separate batters are swirled together to create this playful marbled pound cake that will finish off your Thanksgiving feast.

1 1/2 cups (3 sticks/12 oz/340g) butter, at room temperature
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 1/4 cups canned 100% pumpkin puree
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk
Chocolate glaze (recipe follows)
1/2 cup chopped roasted, unsalted peanuts (optional)

1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.

2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.

3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

5. Bake in a 350°F (180 C) regular or 325°F (160 C) convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.

6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.

Makes 12-16 servings.

In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.

Source: Sunset Magazine
Date: November 22, 2004


Reviewer: Donna Hardin
This is a delicious, very flavorful, moist cake...it's worth the extra effort! TOTALLY YUMMY!!!

Reviewer: Kate
What a beautiful dessert in presentation!! The spices and moistness really stood out. It was a great blend, not too rich. I found it very easy to make and had everyone asking for more!!!

Reviewer: Teryl
Love this cake!!! Always everyones favorite at Thanksgiving.

Reviewer: Cloud
Reviewer: Jenica
I worked as a baker at a little cafe when I introduced this recipe there. It was such a big hit with all of our customers! I absolutely LOVE it and I make it at home every Thanksgiving and Christmas!!

Reviewer: Tricia
Even I, who does not like pumpkin, love this cake! I made it for my husband because he loves pumpkin and I find I'm eating as much of it as he is. Delicious!

Reviewer: Tricia
Excellent moist cake that keeps well.

Reviewer: Bonnie Carrigan
My husband loved this cake. It's a heavy cake but delicious. The pumpkin and chocolate flavors were even better than I expected. I'd definitely make this cake again.

Reviewer: Chef Sabine Goldman
I tried this recipe and have to say even though the cake is delicious it is enough batter for 2 bundt pans. Cutting the recipe in half will be sufficient for 1 pan.


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