Two-Tone Pumpkin Cake

A delicious, hearty, moist, and very pretty two-tone pumpkin cake. It's not just wholesome, but beautiful too: pumpkin batter with a hint of lemon alternates with chocolate batter. Bake it at home and treat your loved ones - I recommend it!

Two-Tone Pumpkin Cake

A moist two-tone cake: pumpkin batter with a hint of lemon layered with chocolate batter made with buttermilk. Pretty and wholesome.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 10 servings

Course: Muffins and loaf cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Pumpkin batter

• 220 g pumpkin puree
• 75 g sugar
• 50 ml vegetable oil
• 1 ml lemon essence
• 1 egg
• 1 tsp baking powder
• 150 g flour
• 1 pinch salt

Chocolate batter

• 60 g margarine softened
• 120 g sugar
• 2 eggs
• 50 ml buttermilk
• 125 g flour
• 2 tbsp cocoa powder
• 1 tsp baking powder

Method

 

Pumpkin batter

1. In a bowl, combine the pumpkin puree with the sugar, vegetable oil, and egg. Add the essence and a pinch of salt.
2. Sift in the flour with the baking powder and stir with a spoon until smooth.

Chocolate batter

1. Cream the softened margarine with the sugar. Add the eggs and buttermilk and beat with a mixer until smooth.
2. Add the flour, sifted with the cocoa powder and baking powder, and mix with a spoon.

Assembly and baking

1. Using a spoon, alternate spoonfuls of both batters into the pan.
2. Bake in the oven at 180C for one hour. Check for doneness with a skewer. Let the finished cake cool - and it's ready to eat. Bon appetit!
   

Notes

Alternate the batters spoonful by spoonful for a striking pattern in the cross-section.

Tips

• Spoon the two batters into the pan one after another, alternating - this is exactly what creates the pretty two-tone pattern in the cross-section.
• Check for doneness with a skewer: this cake is moist, and baking time in your oven may vary slightly.