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    Home > Cakes

    September 23, 2015

    Pumpkin Chocolate Swirl Cake with Orange Cream Cheese Frosting

    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: 

    • Pumpkin Bread Rolls
    • Pumpkin Donuts
    • Chocolate Pumpkin Swirl Muffins
    • Pumpkin Mug Cakes

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

    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.
    « Raw Bounty Bites
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    Reader Interactions

    Comments

    1. Smita Sood says

      September 24, 2015 at 7:07 am

      Looks and sounds yummy. 2 questions - where can I get pumpkin spice and could you recommend a substitute for the eggs?

      Reply
      • natashaminocha says

        September 24, 2015 at 7:50 am

        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!:)
        Love

        Reply

    Trackbacks

    1. Pumpkin Banana Bread with walnuts chocolate easy healthy baking says:
      October 6, 2018 at 12:50 PM

      […] Note: You can find the recipe for pumpkin pie spice and pumpkin puree HERE. […]

      Reply
    2. Orange Upside Down Cake - Eggless Baking Tasha's Artisan Foods says:
      January 24, 2020 at 5:00 PM

      […] few mouth-watering cake recipes I can swear by are glazed poppyseed, pumpkin chocolate swirl, and semolina almond. Yes, each one has a touch of orange in […]

      Reply

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