Pumpkin Cream Cheese Swirl Cake
Pumpkin Cream Cheese Swirl Cake
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, 1 stick, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup buttermilk
For the Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the dry ingredients for the cake: all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set this mixture aside.
⏱️ 5 min
- 3
In a large bowl, cream together the granulated sugar, light brown sugar, and softened unsalted butter until the mixture is light and fluffy.
⏱️ 5 min
- 4
Beat in the large eggs, one at a time, ensuring each egg is well combined before adding the next.
⏱️ 3 min
- 5
Stir in the vanilla extract and pumpkin puree.
⏱️ 2 min
- 6
Gradually add the reserved dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until the batter is just combined. Do not overmix.
⏱️ 5 min
- 7
Pour approximately half of the prepared cake batter into the greased and floured baking pan and spread it evenly across the bottom.
⏱️ 2 min
- 8
In a separate bowl, beat together the softened cream cheese, granulated sugar, large egg yolk, and vanilla extract for the cream cheese swirl until the mixture is smooth and creamy.
⏱️ 5 min
- 9
Drop spoonfuls of the cream cheese mixture over the cake batter that is already in the baking pan.
⏱️ 2 min
- 10
Carefully pour the remaining cake batter over the cream cheese mixture, spreading it gently to cover the cream cheese.
⏱️ 2 min
- 11
Using a knife or a skewer, gently swirl the cream cheese mixture into the cake batter to create a marbled effect.
⏱️ 1 min
- 12
Bake the cake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean.
⏱️ 35 min•🌡️ 350
- 13
Once baked, remove the cake from the oven and let it cool completely in the pan before slicing and serving. This will take at least 1 hour.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Cream Cheese Swirl Cake
For the Cake
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, 1 stick, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup buttermilk
For the Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the dry ingredients for the cake: all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set this mixture aside.
⏱️ 5 min - 3
In a large bowl, cream together the granulated sugar, light brown sugar, and softened unsalted butter until the mixture is light and fluffy.
⏱️ 5 min - 4
Beat in the large eggs, one at a time, ensuring each egg is well combined before adding the next.
⏱️ 3 min - 5
Stir in the vanilla extract and pumpkin puree.
⏱️ 2 min - 6
Gradually add the reserved dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until the batter is just combined. Do not overmix.
⏱️ 5 min - 7
Pour approximately half of the prepared cake batter into the greased and floured baking pan and spread it evenly across the bottom.
⏱️ 2 min - 8
In a separate bowl, beat together the softened cream cheese, granulated sugar, large egg yolk, and vanilla extract for the cream cheese swirl until the mixture is smooth and creamy.
⏱️ 5 min - 9
Drop spoonfuls of the cream cheese mixture over the cake batter that is already in the baking pan.
⏱️ 2 min - 10
Carefully pour the remaining cake batter over the cream cheese mixture, spreading it gently to cover the cream cheese.
⏱️ 2 min - 11
Using a knife or a skewer, gently swirl the cream cheese mixture into the cake batter to create a marbled effect.
⏱️ 1 min - 12
Bake the cake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean.
⏱️ 35 min•🌡️ 350 - 13
Once baked, remove the cake from the oven and let it cool completely in the pan before slicing and serving. This will take at least 1 hour.
⏱️ 60 min