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Pumpkin Swirl Cake Recipe

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★★★★★

4.8 from 129 reviews

This Pumpkin Swirl Cake is a moist and flavorful loaf featuring a beautiful marbled effect created by swirling pumpkin-spiced batter with a sour cream-enhanced vanilla batter. Perfect for fall celebrations or a cozy afternoon treat, it combines classic pumpkin pie spices with a tender crumb and a delicate vanilla drizzle or soak for added sweetness.

Ingredients

Scale

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

Glaze

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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and position the rack in the middle. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan or a similarly sized pan with at least a 6-cup capacity. To ensure stability while baking, place the loaf pan on a baking sheet.
  2. Make the cake batter: In a large mixing bowl or the bowl of a stand mixer fitted with the flat beater attachment, beat the eggs with granulated sugar until smooth and well combined. Gradually drizzle in the vegetable oil while continuing to beat. Stir in vanilla extract, baking powder, and salt thoroughly.
  3. Add flour: Gently fold in the cake flour, scraping the bowl as necessary to combine, until you achieve a stiff batter with no dry flour remaining.
  4. Prepare pumpkin batter: Transfer about half of the batter (approximately 1 cup or 350g) into a medium bowl. Fold in the pumpkin purée and pumpkin pie spice just until incorporated. Set aside.
  5. Prepare sour cream batter: Add the sour cream to the remaining batter and beat briefly, less than one minute, until just combined.
  6. Assemble the batters in the pan: Alternate dolloping roughly 2-tablespoon portions of the pumpkin and sour cream batters into the prepared loaf pan to create a checkerboard pattern. The mixing does not have to be exact; the rustic marbled effect is part of the cake’s charm.
  7. Swirl the batters: Using an offset spatula or a wooden skewer, insert it deep into the batter and drag it through the pan in one smooth figure-8 motion to create a beautiful swirl pattern. Avoid over-mixing.
  8. Bake: Place the pan in the oven and bake the cake for 45 to 55 minutes, or until a paring knife inserted into the center comes out clean or with only a few moist crumbs clinging.
  9. Cool the cake: Let the cake cool in the pan for about 5 minutes. Then remove it from the pan and transfer to a wire rack to cool completely.
  10. Make and apply soak or glaze: For the soak: whisk hot water and granulated sugar in a small bowl until sugar dissolves, then stir in vanilla. Brush this soak over the cake surface. Alternatively, for the glaze: whisk together sifted confectioners’ sugar, water, and vanilla until thin and pourable, then slowly pour over the cooled cake, allowing some drips down the sides.
  11. Storage: Store leftover cake in an airtight container at room temperature for up to 4 days. For longer storage, freeze securely.

Notes

  • The swirl effect is achieved by carefully dragging a skewer in a figure-8 pattern rather than mixing the batters thoroughly.
  • Use a loaf pan of at least 6 cups volume to ensure even baking and proper rise.
  • You can choose between brushing the cake with a sugar soak for moisture or a sweeter glaze for more pronounced sweetness and decoration.
  • Letting the cake cool completely before glazing is important for the glaze to set properly.
  • This cake freezes well; wrap it tightly before freezing to maintain freshness.

Keywords: pumpkin cake, pumpkin swirl cake, fall dessert, loaf cake, pumpkin spice cake, homemade cake

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