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Chocolate Pumpkin Marble Cake

Flavors of chocolate and pumpkin are swirled into this made-from-scratch Chocolate Pumpkin Marble Cake and topped with chocolate ganache. A homemade blend of pumpkin spice brings a warm flavor to this cake that will remind you of pumpkin pie that is swirled with delicious flavors of chocolate.

This recipe for chocolate pumpkin marble cake loaf makes two 8×4 loaves of pumpkin and chocolate goodness.

Chocolate pumpkin marble cake sliced into thick slices and topped with chocolate ganache.

How to Marble Cake

The steps to create a marble cake are easy to follow. To make a marble cake, the first thing you need is two separate batters that are ideally different colors. In this case, pumpkin cake batter and chocolate cake batter.

Prep the pans by greasing and/or flouring them so that the cake doesn’t stick to the pan! I always do this to eliminate the chances of sticking.

Once the pan is prepared, scoop and drop one of the batters into the pan. Use another spoon to scoop and drop that batter next to the first. Repeat the process until the bottom is covered with cake batter. If you are making the marble cake in one pan, continue scooping and dropping the batter until it is all used.

In this case, we bake these cakes using two 8×4 loaf pans, so after one layer of batter is spread, continue the process to the next pan.

Once the batter is all used, use a knife and insert it into the cake batter and make a swirl or figure eight into the tops of the batter. Be careful not to blend too much or the cake will no longer have its own layers.

RELATED: Iced Pumpkin Spice Loaf

An 8x4 loaf of pumpkin chocolate marble cake that is drizzled with chocolate ganache sitting on a weathered pan.

Ingredients in Chocolate Pumpkin Marble Cake

Since two batters are created for this marble cake, the ingredients will be separated and added to separate bowls. One bowl to create the chocolate batter and one to create the pumpkin spice cake batter.

Pumpkin Spice Cake Batter

Chocolate Cake Batter

  • Unsweetened cocoa
  • Sour Cream
  • Instant coffee granules
Top view of a whole pumpkin marble cake with ganache topping.

Cake Batter for both cakes

  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Eggs (whole and yolk)
  • Vanilla extract
  • All-purpose flour
  • Baking Powder
  • Salt
  • Sour Cream

RELATED: Pumpkin Gingerbread Cupcakes

How to Make Chocolate Pumpkin Marble Cake

Prepare the pans- The first step in making these loaf cakes is to prepare the pans for baking and preheat the oven. Lightly grease and flour the pans or fit them with parchment paper. The parchment paper helps them lift out of the pan easily and effortlessly.

Prepare the main batter- Beat the room temperature unsalted butter and the granulated sugar and the light brown sugar together until it is creamy. Beat in the three eggs, the one egg yolk, and the vanilla extract and beat until combined well. The batter will begin to look frothy.

Sift together the spooned and leveled all-purpose flour together with the baking powder and salt. Slowly combine the flour mixture with the wet ingredients. Make sure not to overbeat and stir in the sour cream.

Two slices of chocolate pumpkin spice marble cake on a white plate with sliced cake in the background.

Divide the batter- Divide the batter into two equal parts and place each batter half in a separate bowl.

Make the chocolate batter- Stir in the unsweetened cocoa, instant coffee granules, and sour cream into one bowl of batter. Mix until the cocoa is all moistened and it is blended well.

Make the pumpkin spice batter- Combine the canned pure pumpkin together with flour, cinnamon, cloves, nutmeg, and ginger. Stir the pumpkin spice batter into the remaining bowl of batter.

Add the batters to the pan- Using a spoon, spoon a large spoonful of chocolate batter into the prepared pan. Using a separate spoon, spoon a large spoonful of pumpkin spice batter into the pan next to the chocolate batter. Continue alternating the batter until the bottom of the pan is covered. Repeat the process with the other pan, and if any batter is leftover, divide equally among the two pans.

Swirl the tops- Use a butter knife to swirl or create a figure eight into the tops of the pans before baking.

Bake the loaf pans- Bake in the preheated oven for 55 to 60 minutes. Check the center of the cake with a toothpick to make sure it is done.

Allow the cake to cool- Allow the cake to cool for 10 to 15 minutes before removing it from the pans. Allow the cakes to cool completely before pouring ganache on top of the cakes.

Make the ganache- Add the chocolate chips to a heat-proof bowl and set it aside.

Heat the heavy cream in a saucepan over medium-low heat. Once it comes to a simmer and is barely bubbling, pour the heavy cream over the chocolate chips.

Allow the bowl to sit for 5 minutes before stirring the heavy cream into the chocolate chips. Allow the mixture to cool and thicken before pouring on top of the pumpkin marble cake.

Sliced marble cake topped with ganache on dark pan.
Yield: 20 slices

Chocolate Pumpkin Marble Cake

Sliced marble cake topped with ganache on dark pan.

Flavors of chocolate and pumpkin are swirled into this made-from-scratch Chocolate Pumpkin Marble Cake and topped with chocolate ganache. A homemade blend of pumpkin spice brings a warm flavor to this cake that will remind you of pumpkin pie that is swirled with delicious flavors of chocolate.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

Batter

  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 eggs, room temp
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour - spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup sour cream

Pumpkin Spice Batter

  • 1/2 cup all-purpose flour
  • 1/2 cup canned pumpkin, not pumpkin pie mix
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger

Chocolate Batter

  • 1/2 cup unsweetened cocoa, sifted
  • 1/4 cup sour cream
  • 1 teaspoon instant coffee

Chocolate Ganache

  • 1 cup heavy cream
  • 1 1/3 cup semi-sweet chocolate chips

Instructions

    1. Preheat the oven to 350°
    2. Prepare the (2) 8x4 loaf pans by either greasing and flouring or lining them with parchment paper.
    3. Beat together the brown sugar and granulated sugar together with butter until smooth.
    4. Add eggs one at a time including the egg yolk and add the vanilla extract.
    5. In a separate bowl, combine flour, baking powder, and salt.
    6. Gently beat in the dry ingredients until moistened.
    7. Stir in the sour cream.
    8. Divide the batter into two equal parts and place each batter half in a separate bowl.
    9. Stir in the unsweetened cocoa, instant coffee granules, and sour cream into one bowl of batter. Mix until the cocoa is all moistened and it is blended well.
    10. Combine the canned pure pumpkin together with flour, cinnamon, cloves, nutmeg, and ginger. Stir the pumpkin spice batter into the remaining bowl of batter.
    11. Using a spoon, spoon a large spoonful of chocolate batter into the prepared pan. Using a separate spoon, spoon a large spoonful of pumpkin spice batter into the pan next to the chocolate batter.
    12. Continue alternating the batter until the bottom of the pan is covered.
    13. Repeat the process with the other pan, and if any batter is leftover, divide equally among the two pans.
    14. Use a butter knife to swirl or create a figure eight into the tops of the pans before baking.
    15. Bake for 55-60 minutes. Check the center of the cakes with a toothpick to ensure it is done baking. If needed, bake for a few more minutes.
    16. Allow the cake to cool for 15 minutes before removing it from the pans to cool completely.


Make the ganache

      1. Add the chocolate chips to a heat-proof bowl and set it aside.
      2. Heat the heavy cream in a saucepan over medium-low heat.
      3. Once it comes to a simmer and is barely bubbling, pour the heavy cream over the chocolate chips.
      4. Allow the bowl to sit for 5 minutes before stirring the heavy cream into the chocolate chips.
      5. Allow the mixture to cool and thicken before pouring onto the cakes.

Notes

Store in an airtight container.

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Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 398Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 204mgCarbohydrates: 53gFiber: 3gSugar: 32gProtein: 5g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Julie

Tuesday 21st of September 2021

I was looking for a great new recipe to bake for fall! This marble cake is perfection. So tasty and delish. Great and fluffy.

Swathi

Tuesday 21st of September 2021

Chocolate pumpkin marble cake looks yum. Love it.

Gail Montero

Tuesday 21st of September 2021

Chocolate and pumpkin are one of my favorite flavor combos! Looks absolutely scrumptious!

Natalie

Tuesday 21st of September 2021

I always loved marble cakes. I never tried the pumpkin chocolate combo but now I definitely will. This cake looks absolutely delicious.

Sandhya Ramakrishnan

Monday 20th of September 2021

I absolutely love fall for all these delicious bakes. This has my favorite chocolate and pumpkin.

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