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- 1 cup canned pumpkin puree - 1 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt

Pumpkin Chocolate Marble Cake

Indulge in the perfect blend of flavors with this Pumpkin Chocolate Marble Cake. This delightful dessert features a warm, spiced pumpkin batter harmoniously swirled with rich chocolate, creating a stunning visual and taste sensation. Ideal for cozy autumn gatherings or a comforting everyday treat, this recipe combines nostalgic flavors with a modern twist. Enjoy every slice as a centerpiece at your next celebration or a comforting indulgence at home. Happy baking!
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Ingredients
  

For the Pumpkin Batter:

1 cup canned pumpkin puree

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

For the Chocolate Batter:

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easier removal.

    Prepare the Pumpkin Batter: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Set aside.

      Prepare the Chocolate Batter: In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a separate bowl until smooth. Mix in the buttermilk. Gradually fold the dry ingredients into the wet ingredients until just combined.

        Marble the Cake Batter: Spoon half of the pumpkin batter into the prepared loaf pan, spreading it evenly. Next, spoon half of the chocolate batter on top of the pumpkin layer. Repeat by adding the remaining pumpkin batter followed by the remaining chocolate batter.

          Create the Marble Effect: Use a butter knife or skewer to gently swirl the batters together, creating a marbled effect. Be careful not to over-mix; you want to keep the separation between the pumpkin and chocolate.

            Bake the Cake: Place the loaf pan in the preheated oven and bake for about 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

              Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, gently transfer the cake to a wire rack to cool completely.

                Serve and Enjoy: Slice the cake and serve it warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream!

                  Prep Time, Total Time, Servings: 20 min | 1 hr 10 min | 10 servings