Pumpkin Swirl Cake Recipe

Introduction

This Pumpkin Swirl Cake is a delightful autumn treat featuring a moist vanilla base marbled with cinnamon-spiced pumpkin. Its beautiful swirl pattern and tender crumb make it perfect for sharing with family or enjoying with a cup of tea.

Ingredients

• 2 large eggs, at room temperature
• 1 cup (198g) granulated sugar
• 3/4 cup (149g) vegetable oil
• 1 tablespoon (17g) King Arthur Pure Vanilla Plus
• 2 teaspoons baking powder
• 3/4 teaspoon table salt
• 2 cups (240g) King Arthur Unbleached Cake Flour
• 1/2 cup (113g) pumpkin purée
• 2 teaspoons King Arthur Pumpkin Pie Spice
• 1/2 cup (113g) sour cream
• 3 tablespoons (43g) hot water
• 3 tablespoons (37g) granulated sugar
• 1/8 teaspoon King Arthur Pure Vanilla Plus
• 1/2 cup (57g) confectioners’ sugar, sifted
• 2 1/2 teaspoons (12g) water
• 1/4 teaspoon King Arthur Pure Vanilla Plus

Instructions

1. Step 1: Preheat the oven to 350°F with a rack in the middle position. Lightly grease one 8 1/2″ x 4 1/2″ loaf pan or one with at least a 6-cup capacity. Place the pan on a baking sheet for stability.
2. Step 2: In a large bowl or stand mixer fitted with the flat beater, beat the eggs and sugar until smooth. Gradually add the vegetable oil, beating continuously. Stir in the vanilla, baking powder, and salt.
3. Step 3: Gently mix in the flour, scraping the bowl as needed until a stiff batter forms with no dry ingredients remaining.
4. Step 4: Transfer half of the batter (about 1 cup or 350g) into a medium bowl. Mix in the pumpkin purée and pumpkin pie spice just until combined, then set aside.
5. Step 5: To the remaining batter, add the sour cream and beat just until incorporated, less than 1 minute.
6. Step 6: Alternating between the two batters, dollop roughly 2-tablespoon portions into the prepared loaf pan to create a checkerboard effect. Precise measurements aren’t necessary.
7. Step 7: Insert an offset spatula or wooden skewer deep into the batter and drag it through in one decisive figure-8 motion to create a swirl pattern. Avoid overmixing.
8. Step 8: Bake for 45 to 55 minutes, or until a paring knife inserted in the center comes out clean or with a few moist crumbs.
9. Step 9: Let the cake cool in the pan for about 5 minutes, then turn it out onto a wire rack to cool completely. Prepare either the soak or glaze while it cools.
10. Step 10: For the soak: whisk together hot water, sugar, and vanilla until sugar dissolves, then brush onto the cake. For the glaze: whisk confectioners’ sugar, water, and vanilla until smooth, then pour slowly over the cooled cake to coat the top and let some drip down the sides.

Tips & Variations

• Use fresh pumpkin purée for the best flavor, or canned pumpkin if in a pinch—just avoid pumpkin pie filling.
• Swap pumpkin pie spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves for a personalized touch.
• Try adding chopped nuts or chocolate chips to the batter for extra texture.
• For a dairy-free version, substitute sour cream with coconut yogurt or a vegan alternative.

Storage

Store leftover pumpkin swirl cake in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cake wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, thaw overnight in the refrigerator and warm slices gently in a microwave or toaster oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this cake?

Yes, canned pumpkin purée works well as long as it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

What’s the difference between the soak and the glaze?

The soak is a thin syrup brushed onto the cake to add moisture and subtle sweetness, while the glaze is a thicker, sugary coating that adds a decorative finish and extra sweetness on top.

Pumpkin Swirl Cake Recipe

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★★★★★

4.5 from 50 reviews

This Pumpkin Swirl Cake features a delightful marbled blend of rich pumpkin and classic vanilla batters, creating a visually stunning and flavorful loaf perfect for fall. Moist and tender with warm pumpkin pie spices, this cake is finished with a sweet soak or glaze to enhance its flavor and texture.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf cake (about 8–10 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 2 large eggs, at room temperature
• 1 cup (198g) granulated sugar
• 3/4 cup (149g) vegetable oil
• 1 tablespoon (17g) King Arthur Pure Vanilla Plus
• 2 teaspoons baking powder
• 3/4 teaspoon table salt
• 2 cups (240g) King Arthur Unbleached Cake Flour

Pumpkin Batter

• 1/2 cup (113g) pumpkin purée
• 2 teaspoons King Arthur Pumpkin Pie Spice

Sour Cream Batter

• 1/2 cup (113g) sour cream

Soak

• 3 tablespoons (43g) hot water
• 3 tablespoons (37g) granulated sugar
• 1/8 teaspoon King Arthur Pure Vanilla Plus

Glaze (optional)

• 1/2 cup (57g) confectioners’ sugar, sifted
• 2 1/2 teaspoons (12g) water
• 1/4 teaspoon King Arthur Pure Vanilla Plus

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F and place a rack in the middle position. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan or another pan with at least 6-cup capacity. Place the pan on a baking sheet for added stability.
2. Make Cake Batter: In a large bowl or stand mixer with a flat beater, beat the eggs and granulated sugar until smooth and well combined. Gradually add the vegetable oil, continuing to beat. Stir in vanilla extract, baking powder, and salt.
3. Add Flour: Gently mix in the cake flour, scraping the bowl as needed, until a stiff batter forms with no dry flour remaining.
4. Prepare Pumpkin Batter: Transfer half of the batter (about 1 cup or 350g) to a medium bowl. Mix in pumpkin purée and pumpkin pie spice until just combined. Set aside.
5. Add Sour Cream: To the remaining batter, beat in the sour cream until fully incorporated, about less than a minute.
6. Layer Batters in Pan: Alternating between pumpkin and sour cream batters, dollop 2-tablespoon portions into the prepared loaf pan in a checkerboard pattern. Precise measurements aren’t critical; a free-form approach creates the best swirl effect.
7. Create Swirl: Insert an offset spatula or wooden skewer deep into the batter and drag it through in one figure-8 motion to create a swirl. Avoid over-mixing to keep distinct patterns.
8. Bake: Bake the cake for 45 to 55 minutes, or until a paring knife inserted into the center comes out clean or with a few moist crumbs attached.
9. Cool Cake: Let the cake cool in the pan for about 5 minutes before removing it onto a wire rack to cool completely.
10. Prepare Soak or Glaze: For the soak, whisk hot water and granulated sugar in a small bowl until dissolved, then add vanilla extract and brush onto the warm cake. Alternatively, prepare the glaze by whisking together sifted confectioners’ sugar, water, and vanilla to form a thin glaze and slowly pour it over the cooled cake allowing drips over the sides.
11. Store: Store leftover cake in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Notes

• Use room temperature eggs for better mixing and texture.
• Be careful not to over-swirl the batters to preserve the marbled effect.
• Choose between soaking the warm cake with a sugar vanilla soak or glazing the cooled cake according to your preference.
• Loaf pans smaller than 6 cups capacity may cause overflow; use a baking sheet under the pan for stability.
• Freezing the cake is a great option to extend shelf life; thaw at room temperature before serving.

Keywords: pumpkin cake, swirl cake, pumpkin dessert, fall baking, marbled cake, loaf cake