Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch (23x33 cm) baking pan.
- Combine flour, baking powder, cinnamon, and salt in a large bowl. In a separate bowl, beat eggs and sugar until light and fluffy, then whisk in oil and milk. Stir in pumpkin puree and vanilla extract.
- Transfer 1 1/2 cups of the pumpkin batter to a separate bowl and mix in cocoa powder until smooth.
- Pour half of the pumpkin batter into the prepared pan, add dollops of chocolate batter, and swirl gently with a knife. Top with the remaining pumpkin batter and swirl again lightly.
- Bake for 30-35 minutes, testing for doneness with a toothpick.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition
Notes
Swirl Technique:
I have learned that the key to a gorgeous marble effect is to use a light hand with the knife: if you swirl too much, the colors blend together and you lose that striking contrast.
Ingredient Note: I always make sure to use plain pumpkin puree rather than pumpkin pie filling because the extra spices and sugar in the filling can really throw off the balance of the batter.
Texture Secret: I found that tapping the pan firmly on the counter before baking helps release any large air bubbles, which ensures the chocolate and pumpkin layers fuse together perfectly without gaps.
Storage Tip: This cake stays incredibly moist for days, so