{"id":797,"date":"2023-11-24T14:52:00","date_gmt":"2023-11-24T09:22:00","guid":{"rendered":"http:\/\/www.tashasartisanfoods.com\/blog\/?p=797"},"modified":"2024-04-29T15:25:42","modified_gmt":"2024-04-29T09:55:42","slug":"pumpkin-chocolate-swirl-cake-w-orange-cream-cheese-frosting","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/pumpkin-chocolate-swirl-cake-w-orange-cream-cheese-frosting\/","title":{"rendered":"Pumpkin Swirl Cake with Cream Cheese Frosting"},"content":{"rendered":"\n

The pumpkin swirl cake <\/strong>is THE fall dessert. It brings all the <\/strong>comfy, warm flavors in one delicious slice: lovely, moist, and fluffy from the pumpkin puree, fabulously fudgy from the melted chocolate, and tangy with orange frosting.<\/p>\n\n\n

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\"Pumpkin<\/figure>\n<\/div>\n\n\n

Fall, Thanksgiving, and (dare I mention Christmas yet?) are about slowing down. I relax, breathe, drink a cup of tea, eat a cookie, and find my inner peace. And when I feel like it, make this pumpkin swirl cake. On repeat!<\/p>\n\n\n\n

Why? Because it\u2019s that time of year again \u2013 when recipes are meant to be peppered with warm spice and everything nice. And this easy pumpkin cake, with its swoops and swirls of dark chocolate running like a ribbon of indulgence between gloriously spiced crumbs, is just heaven in a slice.<\/p>\n\n\n[feast_advanced_jump_to]\n\n

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\"Pumpkin<\/figure>\n<\/div>\n\n\n

WHY TRY THIS PUMPKIN CAKE WITH CREAM CHEESE FROSTING?<\/strong><\/h2>\n\n\n\n

Chocolate pumpkin cake is great for hosting.<\/p>\n\n\n\n

Bakes like a stunning pound cake but with a lighter, fluffier crumb full of bold pumpkin flavor.<\/p>\n\n\n\n

A simple pumpkin dessert recipe is delicious with the tangy cream cheese, warm spices, and earthy pumpkin.<\/p>\n\n\n\n

HOW TO MAKE PUMPKIN SWIRL CAKE?<\/strong><\/h2>\n\n\n\n

Step 1:<\/strong> While the oven preheats, grease and flour your cake tin.<\/p>\n\n\n\n

Step 2:<\/strong> Mix milk and vinegar and set it aside until it curdles into buttermilk.<\/p>\n\n\n\n

Step 3:<\/strong> Sift the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin pie spice.<\/p>\n\n\n

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\"Dry<\/figure>\n<\/div>\n\n\n

Step 4:<\/strong> Beat eggs with sugar, then slowly drizzle in the oil, buttermilk, and vanilla extract. Stir in the pumpkin puree.<\/p>\n\n\n

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\"wet<\/figure>\n<\/div>\n\n\n

Step 5:<\/strong> Fold the wet ingredients into the dry. Add orange zest to the batter.<\/p>\n\n\n

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\"Mixing<\/figure>\n<\/div>\n\n\n

Step 6:<\/strong> Divide the batter into two equal portions. In one portion, stir in melted chocolate and cocoa powder.<\/p>\n\n\n

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\"pumpkin<\/figure>\n<\/div>\n\n
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\"mixing<\/figure>\n<\/div>\n\n\n

Step 7:<\/strong> Pour the two batters into the cake by alternating between the pumpkin and chocolate-mixed ones.<\/p>\n\n\n

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\"chocolate<\/figure>\n<\/div>\n\n
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\"swirled<\/figure>\n<\/div>\n\n\n

Step 8:<\/strong> Swirl the two batters with a knife or skewer, and your pumpkin marble cake is ready to be baked.<\/p>\n\n\n\n

Step 9:<\/strong> Bake for 45 to 50 minutes.<\/p>\n\n\n

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\"Baked<\/figure>\n<\/div>\n\n\n

Step 10:<\/strong> While waiting for the chocolate swirl cake to cool (15 to 20 minutes), make the cream cheese frosting by whisking the cream cheese and icing sugar until smooth. Fold in the orange zest.<\/p>\n\n\n\n

Final step:<\/strong> Spread the cream cheese frosting on the cooled cake. Top with more orange zest and walnuts, and serve!<\/p>\n\n\n

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\"Pumpkin<\/figure>\n<\/div>\n\n\n

MY PUMPKIN SWIRL CAKE RECIPE NOTES<\/strong><\/h2>\n\n\n\n