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Pumpkin Swirl Cake Recipe

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★★★★★

4.6 from 66 reviews

This Pumpkin Swirl Cake is a moist and flavorful loaf cake featuring a beautiful marbled effect created by swirling spiced pumpkin batter into a classic vanilla cake batter. The combination of pumpkin purée, warming pumpkin pie spice, and a tender crumb make it a perfect treat for autumn or anytime you crave a cozy dessert. Finished with either a simple soak or glaze, this cake is easy to prepare and sure to impress with its lovely appearance and delicious taste.

Ingredients

Scale

Cake Batter

  • 2 large eggs, at room temperature
  • 1 cup (198g) granulated sugar
  • 3/4 cup (149g) vegetable oil
  • 1 tablespoon (17g) King Arthur Pure Vanilla Plus
  • 2 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 2 cups (240g) King Arthur Unbleached Cake Flour
  • 1/2 cup (113g) pumpkin purée
  • 2 teaspoons King Arthur Pumpkin Pie Spice
  • 1/2 cup (113g) sour cream

Soak or Glaze

  • 3 tablespoons (43g) hot water
  • 3 tablespoons (37g) granulated sugar
  • 1/8 teaspoon King Arthur Pure Vanilla Plus (for soak)
  • 1/2 cup (57g) confectioners’ sugar, sifted (for glaze)
  • 2 1/2 teaspoons (12g) water (for glaze)
  • 1/4 teaspoon King Arthur Pure Vanilla Plus (for glaze)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F with a rack in the middle position. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan or any loaf pan with at least a 6-cup capacity. Place the pan on a baking sheet for added stability.
  2. Make the Cake Batter: In a large bowl or stand mixer fitted with a flat beater, beat the eggs and sugar together until smooth. Gradually add the vegetable oil while continuing to beat. Stir in vanilla, baking powder, and salt until combined.
  3. Add Flour: Gently mix in the cake flour, scraping down the bowl as necessary, until a stiff batter forms and all dry ingredients are incorporated.
  4. Prepare Pumpkin Batter: Transfer half of the batter (about 1 cup or 350g) to a separate medium bowl. Add the pumpkin purée and pumpkin pie spice, mixing gently just until combined. Set this pumpkin batter aside.
  5. Add Sour Cream to Remaining Batter: Add the sour cream to the remaining plain batter and beat just until incorporated, less than a minute.
  6. Layer Batters in Pan: Alternate dolloping roughly 2-tablespoon portions of the plain and pumpkin batters into the prepared loaf pan, creating a checkerboard pattern. Precise measurement is not essential; this creates a lovely marbled effect.
  7. Create the Swirl: Insert an offset spatula or wooden skewer deep into the batter, then drag it through the batter in a single figure-8 motion to create a swirl. Avoid overmixing to maintain distinct batters.
  8. Bake the Cake: Place the pan in the oven and bake for 45 to 55 minutes, or until a paring knife inserted in the center comes out clean or with a few moist crumbs attached.
  9. Cool the Cake: Let the cake cool in the pan for about 5 minutes, then remove and transfer to a wire rack to cool completely.
  10. Prepare Soak or Glaze: For the soak, whisk together hot water, granulated sugar, and vanilla until the sugar dissolves; brush this over the warm cake. For the glaze, whisk confectioners’ sugar, water, and vanilla to form a thin glaze, then drizzle over the cooled cake, letting some drip down the sides.
  11. Storage: Store leftover cake in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cake.

Notes

  • You can choose to top the cake with either the soak or the glaze depending on your preference for texture and sweetness.
  • Using a hot water soak adds moisture without adding heaviness, while the glaze provides additional sweetness and a delicate sheen.
  • Ensure eggs are at room temperature to help the batter emulsify better and yield a tender crumb.
  • Don’t over-swirl the batter to maintain the distinct pumpkin and vanilla swirls in the cake.
  • If you don’t have pumpkin pie spice, you can substitute with a blend of cinnamon, nutmeg, ginger, and cloves.
  • Make sure to grease the loaf pan well or line it with parchment to prevent sticking.
  • This cake freezes well; wrap it tightly in plastic wrap and aluminum foil before freezing.

Keywords: pumpkin cake, swirl cake, pumpkin swirl loaf, autumn dessert, pumpkin spice cake, loaf cake

Find it online: https://frommamamaya.com/pumpkin-swirl-cake-recipe/