Pumpkin Chocolate Marble Bundt Cake Recipe

April 26, 2023 Post a Comment

PumpkinChocolate Marble Bundt Cake Meal Planning Maven from www.mealplanmaven.com

Description

This Pumpkin Chocolate Marble Bundt Cake is a showstopper! It’s a combination of two delicious flavors, pumpkin and chocolate, in one moist and flavorful cake. The combination of the two flavors is a real treat. The cake is perfect for holiday celebrations and special occasions. It's great to serve as an after-dinner dessert or as a snack. Everyone will love this delicious cake!

This cake is made with a moist pumpkin cake batter and a rich chocolate batter, and then swirled together in a Bundt pan. The result is a beautiful cake with a marbled effect that looks amazing. The cake is moist, flavorful, and has a great pumpkin-chocolate flavor that's sure to be a hit. It's the perfect combination of flavors for the holidays.

This pumpkin chocolate marble cake is easy to make and requires no special ingredients. It comes together quickly and tastes amazing. If you're looking for a delicious cake to serve for a special occasion or holiday, this is the perfect choice. Everyone will love the flavor and texture of this delicious cake!

Ingredients

For the Pumpkin Cake:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup vegetable oil
2 cups granulated sugar
4 large eggs
1 can (15 ounces) pumpkin puree
2 teaspoons vanilla extract

For the Chocolate Cake:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup vegetable oil
2 cups granulated sugar
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan. Set aside.

2. Make the pumpkin cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

3. In a large bowl, beat together the oil and sugar until light and fluffy. Beat in the eggs one at a time, then add the pumpkin puree and vanilla extract. Gradually add the dry ingredients and mix until just combined. Set aside.

4. Make the chocolate cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

5. In a large bowl, beat together the oil and sugar until light and fluffy. Beat in the eggs one at a time, then add the cocoa powder, buttermilk, and vanilla extract. Gradually add the dry ingredients and mix until just combined. Set aside.

6. To assemble the cake: Pour half of the pumpkin cake batter into the prepared Bundt pan. Top with half of the chocolate cake batter. Swirl the two batters together with a knife. Top with remaining pumpkin cake batter and remaining chocolate cake batter. Swirl together with a knife again.

7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

This cake can be stored at room temperature for up to 2 days in an airtight container. For longer storage, wrap tightly and freeze for up to 3 months.