Chocolate Pumpkin Swirl Cake

Chocolate Pumpkin Swirl Cake is the ultimate fall dessert rich, moist, and beautifully marbled with ribbons of chocolate and spiced pumpkin. Each slice delivers a perfect balance of earthy pumpkin flavor, gentle sweetness, and luxurious cocoa depth. The soft crumb and striking swirl pattern make it as gorgeous as it is delicious, perfect for family gatherings, brunch, or cozy weekend baking.

This recipe is wonderfully flexible and can easily be made dairy-free or fully plant-based. The chocolate and pumpkin batters complement each other so well that you’ll be tempted to cut an extra slice before it even cools.

Ingredients

Wet Ingredients

• 15 ounces (425 g) pumpkin puree (canned or homemade, not pumpkin pie filling)
• 1¼ cups (240 g) packed light brown sugar or granulated cane sugar
• ½ cup (125 g) neutral oil (such as sunflower or light olive oil)
• ⅓ cup (85 g) dairy-free milk, room temperature
• ⅓ cup (60 g) dairy-free yogurt, room temperature
• 2 teaspoons apple cider vinegar or lemon juice
• 1 teaspoon vanilla extract (optional)

Dry Ingredients

• 2¼ cups (280 g) all-purpose flour, spooned and leveled
• 2 teaspoons pumpkin pie spice (or homemade blend)
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Chocolate Layer

• ¼ cup (25 g) Dutch-process cocoa powder, sifted if needed
• 2 tablespoons (30 g) dairy-free milk
• 1 teaspoon espresso powder (optional, for deeper flavor)

Chocolate Ganache (optional)

• ½ cup (85 g or 3 oz) dairy-free chocolate, chopped
• ½ cup (120 g) thick canned coconut cream (or dairy-free alternative)

Step-by-Step Method

Step 1: Prepare the pan

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan (or a small cake pan) with parchment paper, leaving some overhang for easy removal. Set aside.

Step 2: Combine the wet ingredients

In a large bowl, whisk together the pumpkin puree, sugar, oil, milk, yogurt, vinegar, and vanilla extract until smooth and well combined. The mixture should look thick and creamy this is the base for a moist, tender cake.

Step 3: Mix the dry ingredients

In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

Step 4: Bring the batters together

Add the dry ingredients to the wet mixture and stir gently until just combined. Be careful not to overmix a few small lumps are fine. The batter should be thick and spreadable.

Step 5: Create the chocolate layer

Scoop out about 1 cup (250 g) of the pumpkin batter into a separate bowl. Stir in the cocoa powder, additional milk, and espresso powder if using. Mix until fully incorporated and smooth. You should now have one bowl of pumpkin batter and one of chocolate batter.

Step 6: Layer and swirl

Pour half of the pumpkin batter into the prepared pan, smoothing evenly. Add spoonfuls of the chocolate batter on top, alternating between the two batters until both are used up. Using a butter knife or skewer, gently swirl through the layers to create a marbled effect don’t overdo it, or you’ll lose the definition.

Step 7: Bake

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (avoid testing in the chocolate pockets, as melted chocolate can make it seem underbaked).

Allow the cake to cool in the pan for 15 minutes, then lift it out onto a wire rack to cool completely.

Step 8: Prepare the ganache (optional)

For an extra decadent touch, heat the coconut cream in a saucepan until barely simmering, then pour it over the chopped chocolate in a bowl. Let sit for 2 minutes, then whisk until smooth and glossy. Allow the ganache to cool to a spreadable consistency before drizzling or spreading over the cooled cake.

Step 9: Serve

Slice and serve as-is for a beautifully marbled presentation, or drizzle with ganache for a showstopper dessert. It pairs perfectly with a warm drink coffee, chai, or even hot chocolate.

Expert Tips for Success

• Room temperature ingredients: This ensures smooth mixing and even baking.

• Don’t overmix: The less you stir, the lighter your cake’s texture will be.

• Check doneness carefully: Every oven varies; begin checking at 50 minutes to avoid overbaking.

• For best swirls: Use large spoonfuls of batter and swirl gently for bold streaks of chocolate.

• Ganache alternatives: A sprinkle of powdered sugar or a light maple glaze works beautifully if you prefer a less rich finish.

Tasty Variations to Try

• Nut crunch: Add chopped walnuts or pecans to the batter for texture.

• Chocolate chip version: Stir a handful of semi-sweet or dark chocolate chips into the pumpkin batter.

• Mocha allure: Replace the added milk in the chocolate layer with brewed coffee for a subtle mocha accent.

• Holiday spice blend: Use extra nutmeg, clove, and allspice for a stronger festive twist.

• Bundt presentation: Double the recipe and bake in a Bundt pan for a centerpiece-worthy version.

Frequently Asked Questions

Can I use regular dairy ingredients?

Yes! Whole milk, Greek yogurt, and standard chocolate or cream all work perfectly if you’re not dairy-free.

Why use vinegar or lemon juice?

Both react with baking soda to create lift, resulting in a fluffy, tender crumb without eggs.

Can I make this in advance?

Yes. The cake stays moist for several days when stored in an airtight container at room temperature for up to 3 days or refrigerated for 5.

Can it be frozen?

Absolutely. Wrap slices or the whole loaf tightly and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

Can I skip the ganache?

Of course. The cake is incredibly flavorful on its own. The ganache simply adds a luxurious finish for special occasions.

Chocolate Pumpkin Swirl Cake

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• Author: Emma Hart
• Total Time: 75
• Yield: 10 slices 1x

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Description

Moist, beautifully marbled cake blending earthy pumpkin spice with deep cocoa richness. Tender crumb with a striking swirl pattern, perfect for fall gatherings, brunch, or cozy baking. Optional dairy-free ganache adds decadence.

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Ingredients

Scale 1x2x3x

Wet Ingredients
15 oz (425 g) pumpkin puree (not pumpkin pie filling)

1¼ cups (240 g) packed light brown sugar or granulated sugar

½ cup (125 g) neutral oil (sunflower or light olive oil)

⅓ cup (60 g) dairy-free milk, room temperature

⅓ cup (60 g) dairy-free yogurt, room temperature

2 teaspoons apple cider vinegar or lemon juice

1 teaspoon vanilla extract (optional)

Dry Ingredients
2¼ cups (280 g) all-purpose flour

2 teaspoons pumpkin pie spice

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

Chocolate Layer
¼ cup (25 g) Dutch-process cocoa powder

2 tablespoons (30 g) dairy-free milk

1 teaspoon espresso powder (optional)

Optional Ganache
½ cup (85 g) chopped dairy-free chocolate

½ cup (120 g) thick canned coconut cream

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment overhang.
2. Whisk pumpkin puree, sugar, oil, milk, yogurt, vinegar, and vanilla until smooth.
3. Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt in another bowl.
4. Stir dry ingredients into wet until just combined; avoid overmixing.
5. Remove 1 cup of batter; stir in cocoa, milk, and espresso powder until smooth.
6. Layer half pumpkin batter in pan, spoon chocolate batter, then remaining pumpkin batter. Swirl gently with knife.
7. Bake 50–60 minutes until toothpick has a few moist crumbs. Cool 15 minutes in pan, then cool completely.
8. For ganache (optional), heat coconut cream until simmering, pour over chocolate, rest 2 minutes, whisk smooth. Cool to spreadable before topping.
9. Slice and serve, with or without ganache.

Notes

Room-temperature ingredients improve mixing.

Avoid overmixing for soft crumb.

Check doneness starting at 50 minutes to prevent dryness.

Swirl gently to create distinct marbling.

Store airtight at room temperature for 3 days or refrigerated for 5 days.

• Prep Time: 20
• Cook Time: 55
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 295
• Sugar: 18g
• Sodium: 240mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 4g

Keywords: chocolate pumpkin swirl cake, fall loaf cake, pumpkin chocolate marbled dessert, vegan pumpkin dessert, easy pumpkin cake recipe