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Pumpkin Chocolate Marble Cake with Brown Butter Frosting

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A stunning fall dessert featuring swirls of warmly spiced pumpkin cake and rich chocolate batter, layered with nutty brown butter buttercream and topped with silky chocolate ganache.

Ingredients

4 oz semi-sweet chocolate chips

2 3/4 cups sifted cake flour

2 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground nutmeg

1/2 tsp ground ginger

1 cup unsalted butter, room temperature

3/4 cup packed brown sugar

1 cup granulated sugar

3 large eggs, room temperature

2 tsp pure vanilla extract

1 1/2 cups canned pumpkin purée

1 cup full fat buttermilk

2 cups unsalted butter, room temperature, divided (for frosting)

7 cups powdered sugar

1/4 cup whole milk or heavy whipping cream

1/2 tsp salt (for frosting)

1/4 cup semi-sweet chocolate chips (for ganache)

1/4 cup heavy whipping cream (for ganache)

Instructions

  1. Preheat oven to 350°F. Grease and line three 6-inch or two 8-inch cake pans with parchment paper.
  2. Melt chocolate chips in 15–20 second intervals in the microwave, stirring until smooth. Set aside to cool.
  3. Whisk together cake flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger.
  4. Cream butter on high speed for 2 minutes until light and fluffy. Add brown sugar and granulated sugar; beat another 2 minutes.
  5. Add eggs one at a time, mixing well after each addition. Mix in pumpkin purée and vanilla extract.
  6. Add dry ingredients on low speed until just combined. Slowly mix in buttermilk until incorporated.
  7. Transfer 2 cups of batter to a separate bowl and mix in melted chocolate.
  8. Spoon alternating dollops of pumpkin and chocolate batter into pans and gently swirl. Fill pans no more than two-thirds full.
  9. Bake 32–36 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely.
  10. For brown butter, melt 1 cup butter over medium heat, stirring until golden brown and nutty, about 6–7 minutes. Cool until thickened but soft.
  11. Beat remaining 1 cup butter until pale and creamy. Add cooled brown butter and vanilla; mix until smooth.
  12. Gradually add powdered sugar. Add milk or cream and salt; beat until fluffy.
  13. For ganache, heat cream until simmering and pour over chocolate chips. Let sit 30 seconds, then whisk smooth. Cool slightly.
  14. Level cake layers. Fill and stack with frosting. Apply crumb coat and chill 20–30 minutes.
  15. Frost with final layer of buttercream. Chill briefly, then pour ganache over top for drip effect. Decorate as desired.

Notes

  • Do not over-swirl the batters to maintain a distinct marble pattern.
  • Ensure homemade pumpkin purée is well-drained to avoid excess moisture.
  • Bring refrigerated cake to room temperature before serving for best flavor and texture.
  • Unfrosted cake layers can be frozen for up to 2 months.
  • Ganache is optional but adds an elegant finish.

Nutrition

Find it online: http://recipesbyjanet.com/pumpkin-chocolate-marble-cake-with-brown-butter-frosting/