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Marbled Pumpkin Snacking Cake Recipe

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★★★★★

5 from 57 reviews

This Marbled Pumpkin Snacking Cake is a moist and flavorful treat featuring a delightful swirl of pumpkin and chocolate batters. It’s sweetened naturally with brown sugar and maple syrup, enriched with Greek yogurt and butter, and dusted with mini chocolate chips and flaky sea salt for a perfect balance of flavors. Perfect for fall or any time you crave a cozy, spiced dessert that’s easy to make and share.

Ingredients

Scale

Wet Ingredients

  • 1 cup (240 grams) pumpkin puree
  • 3 large eggs, at room temperature
  • ½ cup (106 grams) packed brown sugar (or substitute coconut sugar)
  • ¼ cup (78 grams) pure maple syrup
  • ½ cup (113 grams) plain or vanilla Greek yogurt (2% or whole milk)
  • 6 tablespoons (85 grams) salted butter (or melted and cooled coconut oil)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ¾ cups (196 grams) fine blanched almond flour
  • 1 cup (95 grams) oat flour, gluten free if desired
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Mix-ins

  • ¼ cup unsweetened cocoa powder
  • ⅓ cup (90 grams) mini chocolate chips

Frosting and Topping

  • ½ batch of Dad’s Chocolate Buttercream
  • 2 tablespoons mini chocolate chips
  • Flaky sea salt, for sprinkling on top

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking dish with parchment paper and/or spray it with nonstick cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, maple syrup, Greek yogurt, melted butter, and vanilla extract until the mixture is smooth and fully combined.
  3. Add Dry Ingredients: Add the almond flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and kosher salt directly into the wet ingredients bowl. Mix until everything is well combined and the batter is smooth. Do not worry about overmixing.
  4. Divide and Flavor Batter: Divide the batter evenly into two bowls (about 1 ½ cups per bowl). Stir the cocoa powder and ⅓ cup mini chocolate chips into one of the bowls, mixing until the chocolate batter is smooth and uniform.
  5. Layer and Marble Batter: Using a medium cookie scoop, alternately place scoops of the pumpkin and chocolate batters into the prepared baking pan, covering the bottom layer evenly. Gently shake and tap the pan to settle the batter. Repeat layering with the remaining batter. Smooth the top with a spatula, then use a butter knife to gently swirl the batters in zig-zag and figure-8 patterns for a beautiful marbled effect. Be careful not to over-swirl. Tap and shake the pan again to even out the batter.
  6. Bake the Cake: Bake the cake in the preheated oven for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove the cake and allow it to cool completely before frosting.
  7. Prepare Frosting: Make half the amount of Dad’s Chocolate Buttercream as called for in the original recipe by halving all the frosting ingredients.
  8. Frost and Decorate: Spread the prepared chocolate buttercream evenly over the cooled cake, reaching the edges. Sprinkle the remaining mini chocolate chips over the frosting and finish with a light dusting of flaky sea salt. Cut into 12 to 16 slices and serve.

Notes

  • You can substitute brown sugar with coconut sugar for a different flavor profile.
  • Use gluten-free oat flour to make this cake gluten free.
  • Ensure eggs and dairy ingredients are at room temperature for better mixing.
  • Do not over-swirl the batter to maintain a nice marbled appearance.
  • Allow the cake to cool completely before frosting to prevent melting.
  • If you prefer a dairy-free version, substitute butter with melted coconut oil and use dairy-free yogurt.

Keywords: marbled pumpkin cake, pumpkin snacking cake, chocolate pumpkin cake, gluten free pumpkin cake, fall dessert, marbled cake

Find it online: https://lucabites.com/marbled-pumpkin-snacking-cake-recipe/