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!
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.
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.
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!
For more baking with pumpkin:
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Pumpkin Chocolate Swirl Cake with Orange Cream Cheese Frosting
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!
Looks and sounds yummy. 2 questions – where can I get pumpkin spice and could you recommend a substitute for the eggs?
Thank you Smita!
The recipe for pumpkin pie spice in on the blog itself. I haven’t made it eggless, so I’m not sure. But you could try 1 Tbsp of ground flax seeds mixed with 2 Tbsp of water per egg. I’ve heard this works quite well.
Please share if you do try this, I’m sure it will be very useful to a lot of readers!:)
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[…] Note: You can find the recipe for pumpkin pie spice and pumpkin puree HERE. […]
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