Halloween Marble Pumpkin Bundt Cake

Are you craving a devilishly delicious dessert to elevate your Halloween celebrations?

This is the perfect centerpiece for any spooky celebration! This delectable treat combines the richness of a pumpkin cake with the whimsy of a marble pattern. The moist and flavourful pumpkin batter is swirled with a decadent dark chocolate marble, creating a visual masterpiece.

As you slice into this bundt cake, you'll be greeted with a burst of autumn spices, accompanied by the heavenly aroma of freshly baked goods.

Not only does the cake taste exceptional, but it will also impress your guests with its stunning visual appeal.

Don't be caught empty-handed on Halloween when sweet cravings strike. Treat yourself and your guests to this bundt cake, and let the magic of flavours take over.

First prepare the dark chocolate batter.

Combine milk with vinegar and set it aside.

Beat the egg and sugar for about 3-4 minutes until fluffy, then add in oil, vanilla extract and milk with vinegar. Beat until incorporated.

Whisk together flour, baking powder, baking soda, black cocoa powder and a pinch of salt, then stir it into the batter.

Stir in boiling coffee until fully combined, then set it aside.

Then prepare the pumpkin batter.

Combine milk with vinegar and set it aside.

Beat the egg and sugar for about 3-4 minutes until fluffy.

Add in pumpkin puree, sour cream, oil, melted butter and milk with vinegar, then beat until incorporated.

Whisk together pumpkin spice, flour, baking powder and baking soda, and mix it into the batter.

Spoon half of the dark chocolate batter into the oiled bundt mould, then spoon in half of the pumpkin batter on top of the chocolate batter. Repeat the process with the remaining batters.

Bake the bundt cake in a preheated oven at 180°C/356°F for 55 minutes until the toothpick comes out clean.

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Halloween Marble Pumpkin Bundt Cake

Yield: 10

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Ingredients

Dark chocolate batter

• Egg - 1
• Granulated sugar - 200 g
• Vegetable oil - 65 ml
• Vanilla extract - 1 teaspoon
• Black cocoa powder - 50 g
• All purpose flour - 136 g
• Baking powder - 1.5 teaspoon
• Baking soda - 0.5 teaspoon
• Milk - 175 ml
• Vinegar - 10 ml
• Coffee - 65 ml

Pumpkin batter

• Egg - 1
• Granulated sugar - 85 g
• Vegetable oil - 60 ml
• Butter - 20 g
• All purpose flour - 125
• Baking powder - 1 teaspoon
• Baking soda - 0.5 teaspoon
• Pumpkin pie spice - 1 teaspoon
• Pumpkin puree - 300 g
• Milk - 55 ml
• Vinegar - 10 ml
• Sour cream - 50 g

Instructions

To prepare dark chocolate batter

1. Combine milk with vinegar and set it aside.
2. Beat the egg and sugar for about 3-4 minutes until fluffy, then add in oil, vanilla extract and milk with vinegar. Beat until incorporated.
3. Whisk together flour, baking powder, baking soda, black cocoa powder and a pinch of salt, then stir it into the batter.
4. Stir in boiling coffee until fully combined, then set it aside.

To prepare pumpkin batter

1. Combine milk with vinegar and set it aside.
2. Beat the egg and sugar for about 3-4 minutes until fluffy.
3. Add in pumpkin puree, sour cream, oil, melted butter and milk with vinegar, then beat until incorporated.
4. Whisk together pumpkin spice, flour, baking powder and baking soda, and mix it into the batter.

To assemble

1. Spoon half of the dark chocolate batter into the oiled bundt mould, then spoon in half of the pumpkin batter on top of the chocolate batter. Repeat the process with the remaining batters.
2. Bake the bundt cake in a preheated oven at 180°C for 55 minutes until the toothpick comes out clean.

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