Autumn marble cake with pumpkin: The pumpkin in the recipe gives a beautiful orange note, makes the cake really moist and goes really well with the chocolate. The pumpkin marble cake is made from a simple batter that is easy to make and stays fresh for several days.
For this pumpkin marble cake, you prepare a simple sponge cake. What we particularly like about sponge cake is that it always turns out well (if you follow a few rules) and is also wonderfully versatile! You probably have the basic ingredients at home: flour, eggs, butter and milk. Our special ingredient in the Bundt cake this time is pumpkin, or more precisely, Hokkaido pumpkin. This is processed as a puree in the dough and makes for a wonderfully moist cake. You can find more pumpkin recipes here.
Marble cake with pumpkin: So simple and juicy
To ensure that the batter is successful, please use ingredients that are at room temperature! First, beat the butter and sugar until they are really fluffy, then add the remaining ingredients. The batter should then only be beaten briefly until all the ingredients are well mixed. After preparing the batter, bake immediately, otherwise the baking powder will not rise sufficiently. We used a 2-litre Bundt cake pan* for the pumpkin marble cake. It is important that you grease the pan well and dust it with flour. Our Pumpkin Spice Latte goes perfectly with the pumpkin Bundt cake!
For our pumpkin marble cake recipe, we first made a pumpkin puree. Depending on the size of the cubes, the pumpkin is cut into small pieces and cooked in about 5-10 minutes until it is so soft that it can be easily pureed. This way, the classic sponge cake can be turned into a completely new cake with little effort! The pumpkin flavor is very subtle, but it gives the cake a beautiful color and makes it particularly juicy.
Pumpkin marble cake – which pumpkin?
We used a Hokkaido pumpkin. We particularly appreciate the fact that you don’t have to peel the pumpkin; the color of the skin actually makes it even more beautiful! The typical light to dark orange color comes from beta-carotene, which is good for the eyes. The flesh is firm and tastes slightly nutty, but you can’t taste this in the cake, but it makes it wonderfully juicy. Not only pumpkin, but also zucchini can be used wonderfully in cakes.
Autumn marble cake with pumpkin: The pumpkin gives a beautiful orange color, makes the marble cake really juicy and stays fresh for several days!
Suitable recipe recommendations
125G
Information for 12 Pieces
For the cake
- Wash the pumpkin, cut into cubes and cook with a little water for about 5-10 minutes, depending on the size, until soft. Drain the water, let the pumpkin evaporate and puree finely.
400 g Hokkaido pumpkin
- Preheat the oven to 180 degrees top/bottom heat. Grease a Bundt cake tin well and dust with flour.
- Beat the room temperature butter with the sugar, vanilla sugar and a pinch of salt for about 5 minutes until fluffy.
200g butter, 250 g sugar, 1 packet of vanilla sugar, 1 pinch of salt
- As soon as the mixture becomes foamy, add the 4 eggs one at a time while continuing to stir. Continue stirring for about 30 seconds after each egg.
4 eggs
- Then mix the flour with the baking powder and optionally the spices. Add the flour, pumpkin puree and 2-3 tablespoons of milk to the dough, one spoon at a time, while continuing to stir on a low setting. Stir only until the ingredients are well mixed.
400 g flour, 1 packet of baking powder, 1 tsp pumpkin spice, 4-5 tbsp milk
- Pour two thirds of the dough into the mold.
- Add the cocoa and 2 tablespoons of milk to the remaining third and stir briefly.
4 tbsp cocoa powder
- Pour the dark dough into the mold and stir in a circular motion with a fork.
- Bake at 180°C top and bottom heat for about 45 minutes. If the top gets too dark, cover with aluminum foil. Then leave to cool on a rack.
For decoration
- Slowly melt the chocolate coating in a water bath, optionally stir in the coconut oil and spread over the cake. Optionally decorate with sugar sprinkles.
100 g chocolate coating, 1 tsp coconut oil, 1 tbsp sugar sprinkles
Tips & Tricks for the best pumpkin sponge cake:
- Be sure to use ingredients that are at room temperature.
- Once all the ingredients are in the batter, stir until the ingredients are well combined. If you stir for too long, the cake may become greasy.
- Instead of pumpkin spice, you can also use 1/2-1 teaspoon of cinnamon or leave out the spices altogether.
- A little coconut oil in the chocolate coating is not a must, but it makes for a nice glaze.
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Pinterest flyer for the autumn pumpkin marble cake
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