Pumpkin Marble Cake
This cake is a delicious and seasonal treat perfect for Halloween parties or any autumn gathering.
- Servings: 12
- Yield: Serves 12
Source: The Martha Stewart Show, October Fall 2008
- Nonstick cooking spray
- 3 cups all-purpose flour
- 2 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 1 1/8 teaspoons salt
- 1 1/8 teaspoons baking powder
- 1 1/8 teaspoons baking soda
- 3 cups granulated sugar
- 15 tablespoons unsalted butter (1 7/8 sticks), room temperature
- 3 large eggs
- 1 1/2 cups canned pumpkin
- 3/4 cup warm milk
- 1/4 cup Dutch-process cocoa powder, sifted
- 1/4 cup prepared dulce de leche
- 4 1/2 cups confectioners' sugar, sifted
- 7 tablespoons milk
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Spray a two-part 10-cup pumpkin mold with nonstick cooking spray; set mold on a baking sheet.
In a large bowl, whisk together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat granulated sugar and butter together until light and fluffy, about 2 minutes. Add eggs, 1 at a time, and beat until combined. Add pumpkin to warm milk, then add to mixture of butter, eggs, and sugar, and beat until combined. Add reserved flour mixture; beat on low speed until just combined. Transfer 1 1/2 cups batter to a medium bowl and add cocoa powder; stir until well combined.
Spoon pumpkin batter evenly into prepared mold. Dollop tablespoons of chocolate batter on top of pumpkin batter in each half. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
Bake until a cake tester inserted into the middle comes out clean, 1 hour to 1 hour and 10 minutes. Transfer halved to a wire rack to cool. Let cake rest 20 minutes. Invert halves and unmold. Let cool completely.
Line a baking sheet with parchment paper and top with a wire rack. Using a serrated knife, trim flat parts of cake. Place bottom half of pumpkin cake, flat-side up, on rack. Spread evenly with dulce de leche; top with top half of cake.
In a small bowl, whisk together confectioner's sugar, milk, and vanilla to make glaze. Place a pastry bag tip over the stem of the cake to cover and ladle glaze over cake, rotating cake, until completely covered. Remove pastry bag tip before serving.