Chocolate Pumpkin Swirl Cake

This American-style layer cake bakes a chocolate batter and a spiced pumpkin batter in one pan so the slices show a clear swirl. The frosting is lightly tangy and kept simple so the chocolate and pumpkin remain the focus.

By Julienne

Cook time: 35 minutes

Servings: 10

Ingredients

• 10 ml neutral oil none
• 225 g all-purpose flour sifted
• 200 g granulated sugar none
• 100 g light brown sugar packed
• 45 g unsweetened cocoa powder sifted
• 8 g baking powder none
• 4 g baking soda none
• 5 g fine salt none
• 4 g ground cinnamon none
• 1 g ground ginger none
• 1 g ground nutmeg none
• 2 count large eggs room temperature
• 110 ml neutral oil none
• 120 ml whole milk room temperature
• 10 ml vanilla extract none
• 240 g canned pumpkin puree well stirred
• 225 g cream cheese softened
• 30 g unsalted butter softened
• 120 g powdered sugar sifted
• 15 ml whole milk for frosting

Instructions

1. Heat the oven to 175 C. Line a 23 x 33 cm baking pan with parchment, then lightly grease the parchment and exposed sides with some of the neutral oil. The oven is fully preheated and the pan is lined and greased.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined. The dry mixture looks uniform with no visible streaks of cocoa or spice.
3. In a medium bowl, whisk the eggs, remaining neutral oil, milk, and vanilla until smooth. In a small bowl, stir together the pumpkin puree and 1 teaspoon of the spice-free portion of the wet mixture if needed to loosen it; keep the pumpkin mixture thick but spreadable. Both wet mixtures are smooth and the pumpkin mixture holds soft ribbons when lifted.
4. Pour the wet chocolate batter ingredients into the dry ingredients and fold just until no dry flour remains. Transfer about one-third of the batter to the pumpkin bowl and stir until orange-brown and evenly mixed. The batter is smooth, thick, and free of dry pockets.
5. Spread the plain chocolate batter into the prepared pan, then dollop the pumpkin batter over the top in evenly spaced spoonfuls. Drag a knife through the batter in long S-shaped passes to create a swirl without fully blending the layers. Distinct chocolate and pumpkin ribbons are visible across the surface.
6. Bake for 32 to 35 minutes, until the center springs back lightly and a toothpick inserted into a chocolate section comes out with a few moist crumbs, not wet batter. Cool in the pan for 15 minutes, then lift out or keep on the rack until completely cool. The cake is set, the top is slightly domed, and the center is no longer wet.
7. While the cake cools, beat the cream cheese and butter until smooth. Beat in the powdered sugar and 1 tablespoon of the frosting milk, adding the remaining frosting milk only if needed to make a spreadable frosting. The frosting is smooth, pale, and easily spreadable.
8. Spread the frosting over the cooled cake in a thin even layer. Slice into 10 portions and serve. The frosting holds soft edges and the cake slices cleanly.