Pumpkin Chocolate Marble Cake Recipe

Pumpkin Chocolate Marble Cake

Two classic fall flavors, pumpkin and chocolate, come together in a cake to be shared with family and friends.

45 min. prep time
16 servings
757 Ratings



2 cups sugar
1 cup Land O Lakes® Butter, softened
4 teaspoons vanilla
1 cup mashed cooked pumpkin*
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 (1-ounce) squares bittersweet baking chocolate, melted
1/3 cup buttermilk**


1 cup mini semi-sweet chocolate chips


Heat oven to 350°F. Spray 12-cup Bundt® pan with no-stick cooking spray; set aside. 

Combine sugar, 1 cup butter and vanilla in bowl; beat at medium speed until creamy. Add 1 egg at a time, beating well after each addition. Place 1 cup batter into another bowl; set aside. 

Add pumpkin to remaining batter in bowl; beat at medium speed until well mixed. Add 1 3/4 cups flour, 1 teaspoon baking powder, salt, cinnamon, nutmeg and cloves. Beat at low speed until well mixed. Spoon half of pumpkin batter into prepared pan. 

Add melted chocolate to reserved 1 cup batter; beat at medium speed until smooth. Add remaining 1/2 cup flour and 1/2 teaspoon baking powder; continue beating until well mixed. Add buttermilk; beat until well mixed. 

Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife. 

Bake 50-60 minutes or until a few moist crumbs cling to toothpick inserted into center. Cool in pan 10 minutes. Invert onto serving plate; cool completely. 

Pour whipping cream in 2-cup glass measuring cup; microwave 45-50 seconds or until mixture comes to a boil; add chocolate chips. Let stand 1 minute; stir until smooth. Spread glaze over top of cake.



*Substitute canned pumpkin.

**Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/3 cup; let stand 5 minutes.

Recipe Tip

Leftover pumpkin can be stirred into softened vanilla ice cream. Stir 2/3 cup pumpkin into 1 pint ice cream. Add 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and dash of cloves. Spoon into resealable freezer container; freeze.

Nutrition Facts (1 serving)

Calories: 420

Fat: 21g

Cholesterol: 90mg

Sodium: 270mg

Carbohydrates: 53g

Dietary Fiber: 2g

Protein: 5g

Recipe #14949©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

Excellent! The texture was perfect, it was nice and moist plus the two flavors paired so nicely together! It was a huge hit at the party! There was so many requests for the recipe! I think this is a new fall favorite in my family!
Excellent...is the only thing I could say!
I loved it! Did not need glaze. Used Valrhona bittersweet chocolate - so good. Steamed the pumpkin flesh - yum. Used sour cream with some milk, instead of buttermilk. Cake got stuck in the bundt pan which would have been upsetting if I needed to serve it to guests.
My husband loves this cake, he requests it often.
I''m a purist when it comes to chocolate, disliking anything added to it; however, I also like pumpkin so I prepared the cake. It's excellent and a roaring success with all I've shared
I made this recipe for a party and the cake was a hit! Everyone loved it and the best part is that it wasn't that hard to make!
This is so delicious and perfect at this Autumn time of year!!!

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