This Easy Pumpkin Marble Cake has the best mix of pumpkin and chocolate in every bite. Simple to make, full of flavor, and bakes with a beautiful marble swirl that looks impressive but couldn’t be easier.
This recipe is simple to make, but I’ve added a few extra details, like
- ingredient notes and substitutions ,
- step by step photos
- video,
- tips to help you get perfect bake before you reach full printable recipe below.
If anything's unclear, leave a comment below and I’ll gladly help before you bake
Ingredient notes and substitutions
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
- Pumpkin purée – You can use canned or homemade pumpkin purée. I steamed and strained butternut to remove extra water, then blended it until smooth. It’s the closest match to canned pumpkin in flavor and texture. Avoid pumpkin pie filling, which has added sugar and spices.
- Pumpkin pie spice – Use 1 teaspoon pumpkin pie spice or 1 teaspoon cinnamon for a warm flavor. To make your own, pumpkin pie spice, mix ½ teaspoon cinnamon, ¼ teaspoon ginger, and a pinch of nutmeg or cloves.
- 2 large eggs – at room temperature
- Sugar – White granulated sugar gives a soft crumb and classic flavor.
- Oil – A neutral oil such as sunflower or canola keeps the cake light and tender.
- Milk - Use whole or 2% milk for a soft texture. Avoid skim milk as it can make the cake dry. Bring to room temperature by letting it sit 10–15 minutes or microwaving for 5–10 seconds until it’s no longer cold.
- Yogurt (optional) – Adds a soft, texture but can be left out without affecting the recipe.
- Cocoa powder – Use unsweetened cocoa powder (Or Dutch-process or natural, both work well).
- Flour – All-purpose (plain) flour gives the best structure and texture.
Step by step photos: Making Pumpkin Marble Cake
- Dry ingredients: Whisk together the dry ingredients in a jug
- Pumpkin mixture: In a separate bowl, combine pumpkin purée, eggs, yogurt, oil, milk, sugar, and vanilla. Whisk until smooth and well combined.
- Add the dry ingredients to the pumpkin mixture
- Fold to form a smooth, thick batter, don’t overmix.
- Scoop out about 1 cup (260g) of pumpkin batter into a separate bowl.
- Add cocoa powder and milk to that portion.
- Then whisk to make the chocolate layer.
- Start with a pumpkin layer in a parchment-lined loaf pan,
- Then add a scoop of chocolate batter
- Continue scooping to form alternate layers of pumpkin and chocolate batter.
- Finish with pumpkin batter on top. This is how the cake should look before baking. Leave it as is if you plan to top with melted chocolate or frosting after baking.
- Step 12 – Optional topping: If you’re skipping frosting, sprinkle about 1 Tablespoon of pumpkin spice sugar before baking and another Tablespoon after for a lightly sweet crust.
Bake for 55–60 minutes, until a toothpick comes out clean or with a few sticky crumbs (not wet batter) A dome or crack on top after baking is normal.
Layering
You don’t need to get each layer perfect, the batter settles beautifully on its own. Just alternate the batters, making sure to start and finish with pumpkin.
I made 4 layers of pumpkin batter and 3 of chocolate, and it turned out perfect.
Baking Tips
Preheat your oven about 8–10 minutes before you put the cake in the oven: This keeps your oven at the right temperature whether you prep quickly or take a little longer.
If the top browns too quickly: These times are just a guide. Ovens can vary, so use this as a suggestion rather than a rule.
- I covered the cake loosely with foil shaped like a dome, so it doesn’t touch the batter, at 25 minutes.
- Removed it at 35 minutes,
- Then covered again for the last 10–15 minutes when the top started to darken.
Storage
- Room temperature: Once completely cooled, store in an airtight container for up to 3 days.
- Refrigerate: For longer storage, refrigerate in an airtight container for up to 5 days and bring to room temperature before serving.
- Freeze: To freeze, wrap slices or the whole loaf tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Watch how to make it
Recipe
Easy Pumpkin Marble Cake
servings10 -12 slices
Simple to make, full of flavor, and bakes with a beautiful marble swirl that looks impressive but couldn’t be easier.
Ingredients
Dry ingredients
- 2 ½ cups (310 g) all-purpose flour (plain flour)
- 1 ½ level teaspoons baking powder
- ½ level teaspoon baking soda (bicarbonate of soda)
- 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon)
- ½ teaspoon salt
Pumpkin mixture
- 2 large eggs (at room temperature)
- 15-ounce (425g) can pumpkin purée (about 1¾ cups) or homemade purée (see Note 1)
- 1 cup (200 g) white granulated sugar
- ½ cup (120 ml) oil (sunflower or canola)
- ⅓ cup (80 ml) milk at room temperature (use whole or 2% milk)
- 1 teaspoon vanilla extract
Optional
- ¼ cup (60 ml) plain yogurt (adds a softer texture) (See note 2)
Chocolate layer
- 3 Tablespoons (20 g) unsweetened cocoa powder
- 2 Tablespoons (30 ml) milk (at room temperature)
Optional topping
- 2 Tablespoons pumpkin spice sugar or ground cinnamon (1 Tablespoon before baking, 1 Tablespoon after)
Instructions
- Preheat the oven to 325°F (160°C) or 300°F (150°C fan) about 8–10 minutes before you put the cake in the oven.
- Line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
- Dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, pumpkin spice (or cinnamon), and salt.
- Pumpkin mixture: In another bowl, whisk pumpkin purée, eggs, sugar, oil, milk, yogurt (if using) and vanilla extract until smooth.
- Combine: Add the dry ingredients to the pumpkin mixture and fold gently until smooth. Do not overmix.
- Make the chocolate batter: Scoop out about 1 cup (260 g) of pumpkin batter into a separate bowl. Add cocoa powder and milk, then whisk until smooth.
Layering chocolate and pumpkin batter
- Spread a layer of pumpkin batter into the loaf pan, then add a layer of chocolate batter.
- Keep alternating until both batters are finished, making sure to start and finish with pumpkin. You don’t need to smooth each layer; the batter settles naturally. I did 4 layers of pumpkin and 3 of chocolate.
- Optional topping: If not using frosting, sprinkle about 1 Tablespoon pumpkin spice sugar before baking and another Tablespoon after baking for a light, crisp crust.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few sticky crumbs (not wet batter).
- If the top browns too quickly: Cover loosely with foil during baking so it doesn’t touch the batter.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Storage
- Room temperature: Store cooled cake in an airtight container for up to 3 days.
- Refrigerate: Keeps up to 5 days; bring to room temperature before serving.
- Freeze: Wrap slices or the whole loaf tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Recipe Notes
- Pumpkin Purée: You can use canned or homemade pumpkin purée. I steamed and strained the butternut to remove extra water, then blended it until smooth. Butternut is the closest match to canned pumpkin in flavor and texture. Avoid pumpkin pie filling, which has added sugar and spices and can affect the texture and taste of this recipe.
- Yogurt (optional) – Adds a soft, texture but can be left out without affecting the recipe.
Nutrition
Serving: 1slice | Calories: 323kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 35mg | Sodium: 167mg | Potassium: 106mg | Fiber: 2g | Sugar: 21g | Calcium: 53mg | Iron: 2mg
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