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Pumpkin Swirl Butter Cake

  • Author: Cherie
  • Yield: 8" x 8" pan 1x


  • 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


  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. Add in 1/2 of egg mixture. Beat well.
  6. Mix in 1/3 of dry ingredient, till no traces of flour can be seen.
  7. Add in remaining egg mixture. Beat well.
  8. Add in another 1/3 of dry ingredient. Mix well.
  9. Mix in mashed pumpkin.
  10. Add in remaining dry ingredient. Mix till no traces of white flour can be seen.
  11. Remove 2 tbsp of batter and mix in cocoa powder.
  12. Pour remaining pumpkin cake batter into prepared pan. Smooth batter on top.
  13. Drop dollops of cocoa cake batter on top and make a swirl pattern. Top with pumpkin seeds.
  14. 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.
  15. Let cool completely on wire rack before storing in container. Taste better overnight.


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.