It’s that time of year again – for fall recipes, peppered with warm spice and everything nice.  Time to bring out that adored pumpkin and turn it into a scrumptious cake. This Pumpkin Chocolate Swirl Cake w/ Orange Cream Cheese Frosting is an absolute dream, and being made on repeat in my kitchen!

Pumpkin Chocolate Swirl Cake w/ Orange Cream Cheese Frosting

Moist chocolate cake swirling between gloriously spiced pumpkin cake, and finally bringing both of these together – tangy cream cheese frosting bursting with fresh orange flavour.  I love how this unassuming vegetable transforms into something spectacular in any recipe, everytime.

Pumpkin Chocolate Swirl Cake w/ Orange Cream Cheese Frosting

After a few hit and trials, I found the perfect recipe to celebrate pumpkin and chocolate in harmony. It’s super easy to make and brings joy with every bite!

I hope you guys give this wonderful Pumpkin Chocolate Swirl Cake w/ Orange Cream Cheese Frosting a try and bring your table some fall magic. 

Pumpkin Chocolate Swirl cake w/ Orange Cream Cheese Frosting

Making the Pumpkin Chocolate Swirl Cake w/ Orange Cream Cheese Frosting

  • Sift the flour, baking soda, baking powder, salt and pumpkin spice together in a large bowl. Gently stir in the orange zest.
  • In another large bowl or your mixer, beat the eggs and sugar very well. Slowly drizzle in the oil, buttermilk and vanilla extract. Stir in the pumpkin puree.
  • Fold in the sifted dry ingredients. Divide the batter in half. Add the melted chocolate and cocoa powder to half of the mixture.
  • Add the two batters to the prepared pan, alternating between pumpkin and chocolate.
  • Swirling time! Swirl through the batter using a skewer or knife. Be careful not to overmix.
  • Bake in the preheated oven for 45 – 50 mins or until a toothpick inserted near the centre comes out clean.
  • Let the cake cool in the pan for 15 – 20 minutes before turning it out on a cooling rack.
  • Frosting: Whisk together the cream cheese and icing sugar until smooth. Taste and adjust for sweetness. Thin with fresh orange juice, 1 Tbsp at a time until it has the consistency of softly whipped cream.
  • Spread the orange cream cheese frosting over the completely cooled cake. Sprinkle some orange zest on top and enjoy!

Pumpkin Chocolate Swirl Cake w/ Orange Cream Cheese Frosting

For more baking with pumpkin: 

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Print Recipe

Pumpkin Chocolate Swirl Cake with Orange Cream Cheese Frosting

Moist chocolate cake swirling between gloriously spiced pumpkin cake, and finally bringing both of these together – tangy cream cheese frosting bursting with fresh orange flavour. Adapted from Joy the Baker
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 30 mins
Servings: 10 persons
Calories:
Author: Natasha Minocha

Ingredients

Cake

  • 240 grams whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 eggs
  • 170 grams sugar
  • 125 ml oil
  • 125 ml buttermilk Stir 1.5tsp white vinegar in 250ml milk, let stand 5 mins
  • 250 grams pumpkin puree
  • 90 grams dark chocolate melted
  • 2 tbsp cocoa powder
  • 2 tsp orange zest
  • 2 tsp vanilla extract

Orange Cream Cheese frosting

  • 120 grams cream cheese softened
  • 2-4 tbsp orange juice
  • 60 grams icing sugar

Instructions

  • Pre heat oven to 180 C. Grease and flour an 8" baking pan.
  • Sift the flour, baking soda, baking powder, salt and pumpkin spice together in a large bowl. Gently stir in the orange zest.
  • In another large bowl or your mixer, beat the eggs and sugar very well. Slowly drizzle in the oil, buttermilk and vanilla extract. Stir in the pumpkin puree.
  • Fold in the sifted dry ingredients. Divide the batter in half. Add the melted chocolate and cocoa powder to half of the mixture.
  • Add the two batters to the prepared pan, alternating between pumpkin and chocolate. Swirl through the batter using a skewer or knife. Be careful not to overmix.
  • Bake in the preheated oven for 45 - 50 mins or until a toothpick inserted near the center comes out clean.
  • Let the cake cool in the pan for 15 - 20 minutes before turning it out on a cooling rack.
  • In the meanwhile, prepare the frosting : Whisk together the cream cheese and icing sugar until smooth. Taste and adjust for sweetness. Thin with fresh orange juice, 1 Tbsp at a time until it has the consistency of soft whipped cream.
  • Spread the orange cream cheese frosting over the completely cooled cake. Sprinkle some orange zest on top and enjoy!

Notes

- I made my own pumpkin pie spice by simply combining 1 tsp cinnamon, 1/2 tsp ginger powder and 1/4 tsp nutmeg.
- Pumpkin puree is also super easy to make at home.  Peel and dice 500 gms of pumpkin. This would yield 250 gms of puree.  Steam in a saucepan with a tightly covered lid, for about 20 minutes.  I just mashed the steamed pumpkin with a fork  for this recipe.  You could of course, use a blender to get a smooth puree.