Pumpkin Swirl Butter Cake

Moist and tender pumpkin butter cake with chocolate swirls, topped with pumpkin seeds. A less sweet buttery cake, which you’ll love even for a breakfast treat!

Are you someone who enjoys eating pumpkin?

Not really for myself and my kids though (ha!). Pumpkin has a lot of nutritional values for health benefit, so I thought it could be a great way to incorporate pumpkin into bakes!

How Does This Pumpkin Swirl Butter Cake Taste Like?

If you love moist and tender cakes, you’ll love this pumpkin butter cake!

It has a nice buttery scent without the overly greasy texture. With the addition of pumpkin puree, you’ll know that the crumbs are soft and moist! I also love the touch of chocolate batter swirled on top, with some pumpkin seeds crunch.

I find the taste gets better as it develop overnight, like most butter cakes, so do bake this a day ahead!

What Ingredients Do I Need?

We need just a few ingredients for this easy pumpkin swirl butter cake!

• Unsalted Butter: As usual for butter cakes, soften the butter slightly in normal room temperature. Read this post to find out more about room temperature butter.
• Caster Sugar: Do not reduce sugar anymore as this cake is not very sweet.
• Eggs: Use medium to large sized eggs, about 55-60g each.
• Milk: Use whole milk, not the low fat ones. You can use either fresh or UHT whole milk.
• Flour: You can also use self-raising flour instead of plain flour + baking powder. Simply omit baking powder if you are using self-raising flour.
• Mashed Pumpkin: Steam the pumpkin for about 15 – 18 mins and mash them while it is still hot. Let the mashed pumpkin cool down before using.
• Cocoa Powder: The cocoa batter will add some color and flavor to the cake. If you prefer just a pumpkin butter cake, omit the cocoa powder.

>> MORE DELICIOUS CAKE RECIPES:

• Chocolate Wacky Cake
• Lemon Cranberries Yogurt Cake
• Apricot Cranberries Loaf Cake
• Gula Melaka Sponge Cake

Is This Pumpkin Swirl Butter Cake Easy to Make?

Yes! If you are familiar with the basic creaming method, this butter cake is really easy to prepare.

We will just need to cream the softened butter with sugar together, till it lightens in color and looks fluffy. Read my basic pound cake post to find out more about this!

Once butter is creamed, we will be add in wet and dry ingredients alternately. Then, bake in an 8″ square pan for about 30-35 mins, or until a skewer inserted in the centre comes out clean, or with just some dry crumbs clinging to the skewer.

Can I Bake The Butter Cake in Loaf Pans?

I’m using a 8″ x 8″ pan for this cake. But if you do not have a square pan, you can also bake it in a round pan, or loaf pans (you might need 2 loaf pans)! Just note that you probably will need to make some adjustments to the baking time.

How Can I Store The Butter Cake?

You can store this pumpkin butter cake in an airtight container (uncut) overnight, if not serving on same day.

I will recommend you to cut the slices that you will be eating on the same day. For leftovers, do not slice and you can cling wrap the cut portion of the cake, to prevent drying out. Then store in a container. Do not place into fridge. You should be able to keep the butter cake for up to 3 days in normal room temperature.

To freeze, double cling wrap the entire cake before wrapping in a layer of aluminum foil to prevent freezer burn. It should last about 2-3 months. To serve, simply thaw the cake in cling wrap and foil in the fridge overnight. Bring thawed cake out from fridge about 20 – 30 mins before serving, so that the cake will not be hard.

Pumpkin Swirl Butter Cake

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• Author: Cherie
• Total Time: 1 hour
• Yield: 8" x 8" pan 1x

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Description

Moist and tender pumpkin butter cake with chocolate swirls, topped with pumpkin seeds. A less sweet buttery cake, which you’ll love even for a breakfast treat!

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Ingredients

Scale 1x2x3x

• 150g unsalted butter, softened
• 120g caster sugar
• 3 eggs
• 140g mashed pumpkin
• 50g whole milk
• 1/4 tsp vanilla extract, optional
• 200g plain flour
• 2.5 tsp baking powder
• 1/8 tsp salt
• 1 tbsp cocoa powder
• Pumpkin seeds

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Instructions

1. Preheat oven to 170C. Grease and line 8″x8″ pan.
2. Whisk to combine eggs, milk and vanilla extract in a medium sized bowl. Set aside.
3. Sift together plain flour, baking powder and salt. Set aside.
4. Beat softened butter and sugar till fluffy and lighter in color.
5. Whisk in 1/2 of egg mixture till well combined.
6. Mix in 1/3 of dry ingredient, till no traces of flour can be seen.
7. Repeat alternate with remaining egg mixture and another 1/3 of dry ingredient. Beat well.
8. Whisk in mashed pumpkin.
9. Add remaining dry ingredient. Mix till no traces of white flour can be seen.
10. Remove 2 tbsp of batter and mix in cocoa powder.
11. Pour remaining pumpkin cake batter into prepared pan. Smooth batter on top.
12. Drop dollops of cocoa cake batter on top and make a swirl pattern. Top with pumpkin seeds.
13. Bake in preheated oven at 170C for about 30-35 mins, or until a skewer inserted in the centre comes out relatively clean, or with a few dry crumbs.
14. Let cool completely on wire rack before storing in container. The cake taste better overnight.

Equipment

Stainless Steel Mixing Bowl

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Wiltshire Square Cake Pan

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Kenwood Hand Mixer

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Notes

To make mashed pumpkin, simply peel pumpkin and cut into smaller pcs. Steam pumpkin pcs over medium-high heat, for about 15-20 mins. Mash the pumpkin while it is still hot. For 140g of mashed pumpkin, you can steam about 170-180g of raw pumpkin.

• Prep Time: 30 Mins
• Cook Time: 30 Mins
• Method: Creaming

Keywords: Butter Cake

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