New This Month

Pumpkin Marble Cake

This cake is a delicious and seasonal treat perfect for Halloween parties or any autumn gathering.

  • Servings: 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


  1. Preheat oven to 350 degrees. Spray a two-part 10-cup pumpkin mold with nonstick cooking spray; set mold on a baking sheet.

  2. In a large bowl, whisk together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.


Be the first to comment!