Irresistible Pumpkin Nutella Swirl Cake Recipe to Savor

As the leaves turn golden and the air gets crisp, there’s nothing quite like the cozy warmth of a home filled with the aroma of freshly baked goods. This Pumpkin Nutella Swirl Cake perfectly captures the essence of autumn, marrying the earthy sweetness of pumpkin with the rich, creamy bliss of Nutella. It’s an ideal dish for festive gatherings, quiet family evenings, or even a delightful brunch surprise.

The inspiration behind this cake comes from my fond memories of autumn gatherings, where the pumpkin spice was in the air, and laughter filled the room. Combining a beloved fall ingredient with the decadence of chocolaty hazelnut spread creates a treat that feels like a warm hug. Its unique flavor profile and swirled presentation make it as visually stunning as it is delicious, allowing it to take center stage on any dessert table.

Why You’ll Love This Recipe

If you crave desserts that convey comfort and joy, this recipe will become a favorite in your household. The harmonious blend of pumpkin and Nutella creates a unique flavor that’s both nostalgic and novel. The moist texture ensures every slice stays fresh and delightful, while the swirl adds an artistic touch that will impress your family and friends.

Moreover, this cake is versatile. It can be enjoyed warm right from the oven, served at room temperature, or even chilled. Additionally, it’s perfect for various occasions from Thanksgiving feasts to casual afternoon teas. If you have dietary restrictions or preferences, the recipe can easily be adapted, making it a true crowd-pleaser.

What Does The Recipe Taste Like

The Pumpkin Nutella Swirl Cake has a multi-layered flavor profile. At first bite, you’re greeted by the warm, spiced essence of fresh pumpkin, complemented by warm hints of cinnamon and nutmeg. As you delve deeper, the rich, velvety taste of Nutella unfolds, creating a perfect marriage of sweet and nutty that dances on your palate. Each mouthful feels decadent yet comforting, reminiscent of grandma’s kitchen during the holiday season. The cake is moist, rich but not overly heavy, and perfectly balanced in sweetness—making it a timeless delight.

Ingredients You’ll Need:

• 1 cup pumpkin puree: This is the star of the dish, providing moisture, sweetness, and that quintessential fall flavor.
• 1 cup granulated sugar: Adds sweetness and helps create a tender crumb.
• 1/2 cup brown sugar: Introduces a deeper flavor and enhances moisture.
• 1/2 cup vegetable oil: Keeps the cake moist and airy.
• 3 large eggs: Provides structure and richness to the cake.
• 1 1/2 cups all-purpose flour: The foundation of the cake, giving it structure.
• 1 teaspoon baking powder: Helps the cake rise, creating a light texture.
• 1 teaspoon baking soda: Ensures the cake has a nice rise and fluffy texture.
• 1 teaspoon ground cinnamon: Adds warm spice notes that complement the pumpkin beautifully.
• 1/2 teaspoon ground nutmeg: Introduces a subtle warmth and complexity to the flavor.
• 1/2 teaspoon salt: Enhances the overall flavor and balances the sweetness.
• 1/2 cup Nutella: The decadent, creamy swirl that brings this recipe to life with its rich chocolate-hazelnut flavor.

Optional Additions

• Chopped nuts: Add a crunch with crushed walnuts or pecans for texture.
• Chocolate chips: Mix in some semi-sweet or dark chocolate chips for an extra chocolatey surprise.
• Spices: For a spicier kick, consider adding a pinch of ground ginger or cloves.

Special Garnishes

• Powdered sugar: A light dusting on top adds a touch of elegance and sweetness.
• Whipped cream: Serve with a dollop of whipped cream for an added creamy touch.
• Chocolate drizzle: Drizzling some extra melted Nutella on top creates a beautiful presentation and extra flavor.

Step-by-Step Instructions

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.
2. Mix the wet ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk these ingredients until well combined. Then, add the eggs one at a time, beating well after each addition.
3. Sift the dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
4. Combine wet and dry ingredients: Gradually add the dry mixture into the pumpkin mixture, stirring until just combined. Be careful not to overmix; a few lumps are acceptable!
5. Add the Nutella: In a small bowl, warm the Nutella slightly in the microwave (about 10-15 seconds) until it’s pourable. Take about one-third of the batter and place it in a separate bowl. Stir in the warmed Nutella until well combined.
6. Layer the batter: In your prepared pan, pour in about half of the pumpkin batter. Next, spoon dollops of the Nutella batter over the pumpkin batter, then add the remaining pumpkin batter on top. Finally, swirl a knife through the batters to create a marbled effect.
7. Bake your cake: Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving. Top with powdered sugar, whipped cream, or a drizzle of Nutella, as desired.

Recipe Variations

If you’re looking to switch things up, consider transforming this recipe into a Pumpkin Nutella Muffin version. Simply pour the batter into muffin tins instead of a cake pan for individual servings that are great for breakfast or snacks. You can also try using different types of flour, such as almond or gluten-free flour, to cater to dietary needs without sacrificing flavor. For a fall twist, incorporate some chopped apples or cranberries for added texture and a fruity kick.

Serving and Storage Tips

This Pumpkin Nutella Swirl Cake is best served fresh, but it can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week, or you can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. To serve, simply thaw overnight in the refrigerator, or warm individual slices briefly in the microwave for that just-baked experience.

Helpful Tips

• Use fresh ingredients: Fresh pumpkin puree yields the best results, but canned works fine too. Just make sure to use 100% pure pumpkin puree, not pumpkin pie filling.
• Don’t overmix: Be gentle when combining wet and dry ingredients to keep your cake light and fluffy.
• Make it ahead: This cake can be made a day in advance, allowing the flavors to meld beautifully. Just store it properly!
• Check for doneness: Ovens vary; always check your cake a few minutes before the time is up to avoid over-baking.

Special Equipment

While this recipe doesn’t require any elaborate equipment, you’ll need the following:

• Cake pan: A 9-inch round cake pan works best for this recipe.
• Mixing bowls: Having several bowls of different sizes is essential for separating wet and dry ingredients.
• Whisk and spatula: A whisk is great for mixing, while a spatula will help you fold ingredients together and get every bit from your mixing bowl.
• Measuring cups and spoons: Accurate measurements can be the difference between a good cake and a great one.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Absolutely! If you prefer fresh pumpkin puree, just roast the pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain off any excess moisture for the best results.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the proportions as they may vary based on the blend.

How can I keep the Nutella from sinking in the batter?

To prevent the Nutella from sinking, make sure you’re using a good ratio of batter in each layer and gently swirl the Nutella instead of stirring it in completely.

Is it necessary to swirl the Nutella? Can I skip that?

Swirling the Nutella adds to the aesthetic and flavor. However, if you choose to skip it and mix in the Nutella completely, it will still taste fantastic!

Conclusion

The Pumpkin Nutella Swirl Cake is not just a dessert; it’s a piece of autumn nostalgia that brings warmth, joy, and flavor to any gathering. With its easy preparation and delightful taste, it’s bound to become a cherished recipe in your household. We encourage you to try it, add your unique twist, and share your experiences in the comments below! Gather your loved ones, prepare this delicious cake, and create unforgettable memories this season, one slice at a time.

Irresistible Pumpkin Nutella Swirl Cake Recipe to Savor

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• Author: souzanfood
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Savor this irresistible Pumpkin Nutella swirl cake with our easy recipe Perfect blend of flavors for fall gatherings or any sweet cravings 153 chars

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Ingredients

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1 cup pumpkin puree

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup vegetable oil

3 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup Nutella

Optional: chopped nuts, chocolate chips, spices

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Instructions

Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.

In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk these ingredients until well combined. Then, add the eggs one at a time, beating well after each addition.

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.

Gradually add the dry mixture into the pumpkin mixture, stirring until just combined. Be careful not to overmix; a few lumps are acceptable!

In a small bowl, warm the Nutella slightly in the microwave (about 10-15 seconds) until it’s pourable. Take about one-third of the batter and place it in a separate bowl. Stir in the warmed Nutella until well combined.

In your prepared pan, pour in about half of the pumpkin batter. Next, spoon dollops of the Nutella batter over the pumpkin batter, and then add the remaining pumpkin batter on top. Finally, swirl a knife through the batters to create a marbled effect.

Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.

• Prep Time: 15 minutes
• minutes: 10
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350 calories
• Sugar: 30 grams
• Fat: 15 grams
• Saturated Fat: 15 grams
• Carbohydrates: 50 grams
• Fiber: 2 grams
• Protein: 5 grams