Chaos Pumpkin Spice Cake Swirl (Print Version)
Moist pumpkin spice cake marbled with creamy swirl for a flavorful, spiced autumn dessert.
# What You’ll Need:
→ Cake Batter
01 -
2 cups all-purpose flour
02 -
1 1/2 cups granulated sugar
03 -
1 cup canned pumpkin purée
04 -
1/2 cup vegetable oil
05 -
1/4 cup whole milk
06 -
3 large eggs
07 -
2 teaspoons baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
2 teaspoons ground cinnamon
11 -
1 teaspoon ground ginger
12 -
1/2 teaspoon ground nutmeg
13 -
1/4 teaspoon ground cloves
→ Cream Cheese Swirl
14 -
8 ounces cream cheese, softened
15 -
1/4 cup granulated sugar
16 -
1 large egg
17 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 -
Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves in a large bowl.
03 -
In a separate bowl, mix together pumpkin purée, vegetable oil, whole milk, and eggs until a smooth consistency is achieved.
04 -
Add wet ingredients to dry ingredients and stir until just combined, avoiding overmixing.
05 -
Pour the cake batter into the prepared pan and spread it evenly.
06 -
Beat softened cream cheese, granulated sugar, egg, and vanilla extract in a medium bowl until completely smooth and creamy.
07 -
Drop dollops of the cream cheese mixture onto the cake batter and use a butter knife to gently swirl, creating a marbled pattern.
08 -
Bake for 40 to 45 minutes, or until a toothpick inserted in the center emerges mostly clean, with some cream cheese possibly remaining on the tester.
09 -
Allow the cake to cool completely in the pan before slicing and serving.
# Additional Tips:
01 -
Fold in 1/2 cup chopped pecans or walnuts to the batter for additional texture and flavor.
02 -
Best served with spiced chai or a glass of cold milk for an autumn-inspired treat.
03 -
Cover and refrigerate leftovers for up to four days to maintain freshness.