Pumpkin Chocolate Marble Cake with Brown Butter Frosting

Why You’ll Love This Recipe

Perfectly balanced flavors: The cozy spices in the pumpkin cake blend beautifully with deep chocolate notes.

Stunning presentation: The marbled interior and glossy ganache drip make this cake bakery-worthy.

Rich and fluffy texture: Cake flour and buttermilk create a soft, tender crumb that melts in your mouth.

Nutty brown butter frosting: Browning the butter adds a caramel-like depth that elevates the entire cake.

Ideal for gatherings: With 15 servings, it’s perfect for holidays, birthdays, or autumn celebrations.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Chocolate Marble Cake

4 oz semi-sweet chocolate chips
2 ¾ cups sifted cake flour
2 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup unsalted butter, room temperature
¾ cup packed brown sugar
1 cup granulated sugar
3 large eggs, room temperature
2 teaspoon pure vanilla extract
1 ½ cups canned pumpkin purée
1 cup full fat buttermilk

For the Brown Butter Buttercream Frosting

2 cups unsalted butter, room temperature, divided
2 teaspoon pure vanilla extract
7 cups powdered sugar
¼ cup whole milk or heavy whipping cream, room temperature
½ teaspoon salt

For the Chocolate Ganache (Optional)

¼ cup semi-sweet chocolate chips
¼ cup heavy whipping cream

Directions

1. Preheat the oven to 350°F. Prepare three 6-inch or two 8-inch cake pans by greasing the sides and lining the bottoms with parchment paper circles.

2. Melt the chocolate chips in 15–20 second intervals in the microwave, stirring between each interval until smooth. Set aside to cool.

3. In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger.

4. In a large mixing bowl, cream the butter on high speed for about 2 minutes until light and fluffy. Add brown sugar and granulated sugar and beat for another 2 minutes, scraping the bowl as needed.

5. Add eggs one at a time, mixing thoroughly after each addition. Mix in pumpkin purée and vanilla extract. The mixture may look slightly curdled, which is normal.

6. With the mixer on low speed, add the dry ingredients until just combined. Slowly pour in the buttermilk and mix until incorporated. The batter will be slightly thick but pourable.

7. Transfer about 2 cups of batter to a separate bowl and whisk in the cooled melted chocolate until fully combined.

8. Spoon alternating dollops of pumpkin and chocolate batter into each prepared pan. Swirl gently with a knife or skewer to create a marbled effect. Do not overmix. Fill pans no more than two-thirds full.

9. Bake for 32–36 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

10. To make the brown butter, melt 1 cup of butter in a saucepan over medium heat. Continue cooking, stirring constantly, until it foams and turns light brown with a nutty aroma, about 6–7 minutes. Remove from heat and cool until thickened but still soft.

11. Beat the remaining 1 cup of butter until creamy and pale. Add the cooled brown butter and vanilla extract, mixing until smooth.

12. Gradually add powdered sugar, mixing on low speed. Add milk or cream and salt, then beat until smooth and fluffy.

13. For the ganache, heat the cream until just simmering, then pour over chocolate chips. Let sit for 30 seconds before whisking until smooth. Cool slightly before using.

14. Level the cooled cake layers. Fill and stack with brown butter frosting. Apply a thin crumb coat and chill for 20–30 minutes.

15. Frost the cake with a smooth final layer of buttercream. Chill again briefly before pouring ganache over the top, gently nudging it toward the edges for a drip effect.

16. Decorate with piped buttercream as desired.

Servings and timing

Servings: 15 slices

Preparation time: 45 minutes
Baking time: 32–36 minutes
Cooling and decorating time: approximately 1 hour 30 minutes
Total time: about 1 hour 45 minutes to 2 hours 15 minutes

Variations

Add chopped pecans or walnuts to the batter for extra texture.

Swap semi-sweet chocolate for dark chocolate for a deeper flavor.

Use cream cheese frosting instead of brown butter buttercream for a tangy twist.

Bake the batter in a 9x13-inch pan for a sheet cake version with adjusted baking time.

Add a pinch of espresso powder to the chocolate batter to intensify the chocolate flavor.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. Because of the buttercream and ganache, refrigeration helps maintain freshness.

Before serving, allow the cake to sit at room temperature for 30–60 minutes so the frosting softens and the flavors fully develop.

Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before decorating.

FAQs

Can I use homemade pumpkin purée instead of canned?

Yes, but make sure it is well-drained and not watery. Excess moisture can affect the cake’s texture.

What if I don’t have cake flour?

You can substitute all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch, then sifting well.

How do I know when the butter is properly browned?

It will turn golden brown with a nutty aroma and small brown specks at the bottom of the pan.

Can I make this cake ahead of time?

Yes. Bake the layers a day in advance and wrap them tightly. Frost the next day for best results.

Why does my batter look curdled after adding pumpkin?

This is normal due to the moisture content of pumpkin. It smooths out once the dry ingredients are added.

Can I skip the ganache?

Absolutely. The cake is delicious with just the brown butter buttercream.

How do I achieve a clean marble effect?

Gently swirl the batters with a knife without overmixing to keep distinct patterns.

Can I make this into cupcakes?

Yes. Fill liners about two-thirds full and bake at 350°F for 18–22 minutes.

What’s the best way to level cake layers?

Use a serrated knife or cake leveler once the layers are completely cool.

Can I freeze the fully frosted cake?

Yes. Freeze uncovered until firm, then wrap tightly. Thaw in the refrigerator overnight before serving.

Conclusion

Pumpkin Chocolate Marble Cake with Brown Butter Frosting is the perfect blend of cozy fall spices and indulgent chocolate. The tender marbled crumb, rich nutty frosting, and optional ganache drip create a dessert that feels both comforting and elegant. Whether for a holiday gathering or a special celebration, this cake delivers unforgettable flavor in every slice.