Description
This Pumpkin Swirl Cake combines moist pumpkin-flavored batter with a creamy, sweetened cream cheese swirl, creating a beautifully marbled autumn dessert. Spiced with cinnamon, nutmeg, ginger, and cloves, it’s perfect for fall gatherings or anytime you crave a seasonal treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Cream Cheese Swirl
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg, room temperature
Pumpkin Batter
- ¾ cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This mixture will provide the base flavor and structure for the cake.
- Prepare Cream Cheese Mixture: In a small bowl, beat the softened cream cheese until smooth. Add ¼ cup granulated sugar, 1 tablespoon flour, and 1 egg, then beat until the mixture is well combined and creamy. Set aside.
- Mix Pumpkin Batter: In a large bowl, combine pumpkin puree, ¾ cup sugar, vegetable oil, 2 eggs, and vanilla extract. Mix until the batter is smooth and uniform.
- Combine Dry Ingredients with Pumpkin Batter: Gradually add the dry ingredients to the pumpkin mixture, stirring gently just until combined without overmixing.
- Layer the Batter: Pour half of the pumpkin batter into the prepared baking pan, spreading it evenly to create the first layer.
- Add Cream Cheese Swirl: Spoon dollops of the cream cheese mixture over the pumpkin batter. Use a knife to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
- Top with Remaining Batter: Carefully spoon and spread the remaining pumpkin batter over the cream cheese swirls, covering them completely.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack before slicing. This ensures clean cuts and allows flavors to set.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth swirl.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Use parchment paper for easy removal of the cake from the pan.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- The cake can also be frozen for up to 1 month; thaw in the refrigerator before serving.
