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pumpkin black cocoa swirl cake - featured image

Pumpkin-Black Cocoa Swirl Cake

  • Author: Rachel Summers
  • Total Time: 70-80 minutes
  • Yield: 12 servings 1x

Description

This easy fall dessert features dramatic swirls of rich black cocoa and sweet pumpkin, creating a moist, flavorful cake that’s perfect for gatherings or cozy weekends. Simple pantry ingredients and forgiving steps make it a show-stopping treat for bakers of any skill level.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2/3 cup granulated sugar
  • 1/3 cup neutral oil (canola or vegetable; melted butter also works)
  • 2 large eggs (room temperature preferred)
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • 1/2 cup all-purpose flour
  • 1/4 cup black cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup granulated sugar
  • 1/4 cup neutral oil or melted butter
  • 1 large egg
  • 1/3 cup whole milk (or dairy-free milk)
  • 1/2 tsp vanilla extract
  • Extra black cocoa powder for dusting (optional)
  • Powdered sugar for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
  3. In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Add dry ingredients to wet and stir just until combined. If batter seems thick, add a splash of milk.
  5. In another bowl, whisk sugar, oil, and egg until glossy.
  6. Add flour, black cocoa, baking powder, and salt. Mix gently.
  7. Pour in milk and vanilla. Stir until smooth and dark. If too thick, add a tablespoon more milk.
  8. Spoon half the pumpkin batter into the pan and spread evenly. Add half the cocoa batter in dollops over the pumpkin layer. Repeat with remaining batters.
  9. Using a toothpick or skewer, gently swirl the two batters together with a figure-eight motion. Aim for 5-6 swirls.
  10. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs. If top darkens quickly, tent loosely with foil.
  11. Let cake cool in the pan for 10 minutes, then lift out and transfer to a wire rack. Cool completely before slicing.
  12. Dust with extra black cocoa or powdered sugar if desired. Slice and serve.

Notes

For gluten-free, use a 1:1 blend. Dairy-free milk and butter work well. Don’t overmix batters for best texture. Swirl gently for distinct patterns. Cake slices best when fully cooled. Store leftovers tightly wrapped in fridge for up to 5 days or freeze for longer storage.

  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 230
  • Sugar: 18
  • Sodium: 210
  • Fat: 8
  • Saturated Fat: 1.5
  • Carbohydrates: 34
  • Fiber: 2
  • Protein: 4

Keywords: pumpkin cake, black cocoa, swirl cake, fall dessert, easy baking, autumn recipes, loaf cake, chocolate pumpkin, Halloween, Thanksgiving

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Find it online: https://theyumtaste.com/pumpkin-black-cocoa-swirl-cake-easy-fall-dessert-recipe-youll-love/