Description
This Pumpkin Swirl Cake is a cozy, fall-inspired dessert made with tender cake batter and a spiced pumpkin swirl. Finished with a vanilla glaze or sugar soak, it’s perfect for chilly mornings or festive gatherings.
Ingredients
Scale
Essentials:
- 2 large eggs, room temperature
- 1 cup (198g) granulated sugar
- 3/4 cup (149g) vegetable oil
- 1 tbsp (17g) vanilla extract
- 2 tsp baking powder
- 3/4 tsp salt
- 2 cups (240g) cake flour
- 1/2 cup (113g) pumpkin purée
- 2 tsp pumpkin pie spice
- 1/2 cup (113g) sour cream
- 3 tbsp (43g) hot water
Optional Add-Ons (for glaze/soak):
- 3 tbsp (37g) granulated sugar (for soak)
- 1/8 tsp vanilla (for soak)
- 1/2 cup (57g) sifted confectioners’ sugar
- 2 1/2 tsp (12g) water (for glaze)
- 1/4 tsp vanilla (for glaze)
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Lightly grease an 8 1/2″ x 4 1/2″ loaf pan and place it on a baking sheet.
- Mix Base Batter: In a large bowl or stand mixer, beat eggs and granulated sugar until creamy. Slowly mix in the vegetable oil, vanilla, baking powder, and salt. Add cake flour gradually, mixing until a thick batter forms.
- Divide Batter: Transfer about half (1 cup or 350g) of the batter into another bowl. Stir in pumpkin purée and pumpkin pie spice.
- Finish Remaining Batter: Stir sour cream into the remaining plain batter just until combined.
- Create the Swirl: Alternate spoonfuls of the two batters in the prepared pan. Use a skewer or spatula to swirl once in a figure-8 motion.
- Bake: Bake for 45 to 55 minutes, or until a paring knife inserted in the center comes out clean or with moist crumbs.
- Cool: Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Add Glaze or Soak: For a soak, mix hot water, granulated sugar, and vanilla, and brush over cake. For glaze, whisk confectioners’ sugar, water, and vanilla, then drizzle over cooled cake.
- Store: Store in an airtight container at room temperature for up to 4 days.
Notes
- Flour Substitute: If you don’t have cake flour, mix 1 3/4 cups all-purpose flour with 1/4 cup cornstarch.
- Dairy Substitute: Greek yogurt can replace sour cream for a lighter option.
- Oil Options: Use melted butter or coconut oil instead of vegetable oil for a flavor variation.
- Don’t Overmix: Especially once the flour is added—mix just until combined for a tender crumb.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 270
- Sugar: 18g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin swirl cake, fall loaf cake, pumpkin loaf with glaze, easy pumpkin cake, cozy fall baking, vanilla swirl cake