423342506 Verification: 49d840196cf43f51

Marble cake with pumpkin: juicy and easy – homemade

08 February 2025
Master the art of grilled strip steak! Learn how to select, season, and cook the perfect steak with...
Read More
05 February 2025
Discover the ultimate steak pepper recipe! Juicy, flavorful, and easy to cook, perfect for family dinners...
Read More
02 February 2025
Discover a delicious grilled octopus recipe! Tender, seared octopus served over creamy green pea purée...
Read More
28 January 2025
Discover 5 healthy slow cooker soup recipes packed with nutrients, easy to make, and perfect for busy...
Read More
26 January 2025
Try our Classic Caesar Salad Recipe for a healthy dinner. Fresh greens, grilled chicken, and homemade...
Read More
20 January 2025
Learn how to make creamy chicken noodle soup with this easy family recipe! Comforting, delicious, and...
Read More
17 January 2025
Discover the ultimate chicken and potato soup recipe with tips, variations, and expert advice for a hearty,...
Read More
15 January 2025
Learn how to make Marry Me Chicken Pasta with Cream Cheese, a creamy, flavorful dish perfect for date...
Read More
10 January 2025
Discover easy high-protein meal prep ideas, tips, and recipes to save time, eat healthy, and meet your...
Read More
20 December 2024
Learn how to plan, cook, and serve the perfect Christmas dinner with this beginner-friendly guide featuring...
Read More

We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.

Contains advertising

Autumnal marble cake with pumpkin: The pumpkin in the recipe gives a wonderful orange note, makes the cake really juicy and goes really well with the chocolate. The pumpkin marble cake consists of a simple sponge cake 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 appreciate about sponge cake is that it always turns out (if you follow a few rules) and is also wonderfully diverse! You probably have the basic ingredients at home: flour, eggs, butter and milk. This time our special ingredient in the Bundt cake is pumpkin, more precisely Hokkaido pumpkin. This is used 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

In order for the batter to be successful, please be sure to use ingredients that are at room temperature! First, butter and sugar are whipped until fluffy, then the remaining ingredients are added. The dough can then only be beaten briefly until all the ingredients are well mixed. Bake immediately after preparing the dough, otherwise the baking powder will not rise sufficiently. We have one for the pumpkin marble cake Bundt cake tin* used with a capacity of 2 liters. It is important that you grease the mold well and dust it with flour. By the way, our pumpkin spice latte goes perfectly with the pumpkin bundt cake!

For our pumpkin marble cake recipe, we first made pumpkin puree. Depending on the size of the cubes, the pumpkin is cut into small pieces and cooked until soft in about 5-10 minutes so that it can be pureed well. In this way, what is actually a classic sponge cake can be turned into a completely new cake with little effort! The pumpkin flavor is subtle, but it adds a beautiful color to the cake and makes it particularly juicy.

Pumpkin marble cake – which pumpkin?

We used a Hokkaido pumpkin. We particularly appreciate that you don’t have to peel the pumpkin, the color of the peel gives it an even more beautiful color! The typical light to dark orange color comes from beta-carotene, which is good for the eyes. The pulp is firm and tastes slightly nutty, which you can’t taste in the cake, but rather creates a wonderful juiciness. Not only pumpkin, but also zucchini can be wonderfully used in cakes.

Autumnal marble cake with pumpkin: The pumpkin gives a beautiful orange color, makes the marble cake really juicy and keeps it fresh for several days!

Preparation time: 20 minutes

Baking time: 45 minutes

Working time: 1 Hour 5 minutes

Suitable recipe recommendations

125G

Calories 409kcal

Carbohydrates 55G

Fat 19G

protein 7G

Information for 12 pieces

For the cake

  • Wash the pumpkin, cut it into cubes and cook it with a little water for about 5-10 minutes, depending on the size. Drain the water, let the pumpkin evaporate and puree until fine.

    400 g Hokkaido pumpkin

  • Preheat the oven to 180 degrees top/bottom heat. Grease a Bundt cake tin well and dust it with flour.

  • Beat the butter at room temperature with the sugar, vanilla sugar and a pinch of salt for about 5 minutes until fluffy.

    200 g butter, 250 g sugar, 1 packet of vanilla sugar, 1 pinch of salt

  • As soon as a foamy mixture forms, gradually add the 4 eggs 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. Alternately add the flour, pumpkin puree and 2-3 tablespoons of milk to the dough, spoonful at a time, while continuing to stir at low speed. Stir just until the ingredients are well mixed.

    400 g flour, 1 packet of baking powder, 1 tsp pumpkin spice seasoning, 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 mix 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 it with aluminum foil. Then let cool on a rack.

For decoration

  • Slowly melt the couverture in a water bath, optionally stir in the coconut oil and spread on 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 dough, stir just until the ingredients are well mixed. If you stir for too long, the cake can become greasy.
  • Instead of pumpkin spice, you can also use 1/2-1 teaspoon of cinnamon or leave the spices out completely.
  • A little coconut oil in the chocolate coating is not a must, but it makes for a nice icing.

Our latest recipe

Midnight soup party soup
Midnight Soup: The best party soup

The spicy midnight soup with minced meat, peppers and white beans is easy to make and the perfect filler for a long night of partying. Whether as a midnight snack for a birthday, at a wedding or at the next carnival party, our recipe for a classic midnight soup is guaranteed to be a hit with your guests as a party soup. Of course, our classic midnight soup doesn’t just fit as […]

To the recipe

You might also like these recipes

Pinterest flyer for the autumn pumpkin marble cake

Source link