Alien's Day Out

Pumpkin Chocolate Marble Cake


Since Wednesday is officially Halloween, I thought I’d try making something in-tune with the season: Pumpkin-Chocolate marble cake. I tried to finish this blog post before the weekend, but then things got hectic and I didn’t get around to it. Sowee… hopefully it’s better late than never.

For this marble cake, I used a special ingredient that may not be readily available where you live: kabocha powder. Pumpkin puree isn’t that easy to find here and the canned puree that you can buy at the FFM or bangsan baking market is so watery. It wasn’t always like that, but about two years ago, they completely watered the stuff down and so I don’t buy it anymore. Sometimes I steam my own pumpkin (or kabocha) puree but I also like to use this 100% kabocha powder:

You can get this at any of the department stores in Korea, Homeplus, Bangsan baking market, or online. I like that it adds intense, concentrated pumpkin flavor to anything, and because it’s a dry powder, you don’t have to worry about leftovers like canned puree. If you think of it as a pumpkin version of cocoa powder, you will see how you can do so much with it, from making pumpkin brownies and cookies, to oatmeal or smoothies. Here, I used it to make some chocolate-pumpkin marble cake. Here’s another recipe I’ve used with it. If you can get your hands on the pumpkin powder, the rest of this recipe is easy peasy. I hope you give it a go!

Pumpkin-Chocolate Marble Cake

makes 6 mini cakes, or 12 cupcakes.

240g all purpose flour
1 tsp baking soda
1/2 tsp non-aluminum baking powder

190g organic unrefined cane sugar
240g water
85g canola oil
12g vinegar (I used brown rice vinegar)
1/2 tsp salt
1tsp vanilla extract

18g (about 1Tbs) pumpkin powder, sifted
15g (about 1Tbs) cocoa powder, sifted

1. Preheat oven to 350F or 175C. Prepare mini cake molds or cupcake pan.
2. Sift flour, baking soda, and baking powder and mix well together.
3. In a separate bowl, whisk the sugar, water, canola, vinegar, salt, and vanilla extract.
4. Add the wet to the dry mixture and mix gently until just combined.
5. Divide the batter into three separate bowls (or two if you don’t want the vanilla). It doesn’t have to be exactly even– I just eye ball it. In one bowl, add the cocoa powder and in another, add the pumpkin powder. Mix.
6. Drop spoonfuls of the batter into the muffins cups, dividing the different flavors evenly. Use a chopstick or toothpick to create swirls in the batter.
7. For cupcakes, bake around 25 minutes (30 minutes for the mini cake sizes)  or until a toothpick inserted comes out clean.


I also used this recipe to make Halloween cupcakes at Botton Cafe this weekend, but without the vanilla flavor. Just pumpkin and chocolate batter. We then topped it with vanilla buttercream frosting and a gingerbread ghost cookie! Was a lot of work to make these cupcakes, but so much fun too. :)

Have a spooky halloween everyone~


  1. YUM! Can’t wait to try these, and that kabocha powder is a great idea.

  2. The Ghost cookie looks so cool!
    Can we order them from the bake shop? I’m going to a late-Halloween party this weekend!

  3. Darn. Can’t find kabocha powder online. Google actually just takes me back here and to another few recipes.

    Checked the online store of the Japancentre, which doesn’t have it, I’ll check one of the local Korean store in town but I’m not sure I can be hopeful!

    Looks so good and so fun!

  4. *Awestruck*. Wow Mipa, that pumpkin pie is really beautiful! And I really really love the gingerbread ghosts, so cute! That’s some skillz you have there :D!

  5. Of course this post is “better late than never”! no apology needed and I’m so happy to lay eyes on this pumpkin swirl fantasy—kabocha powder, efffffing A!! so amazing! I will troll the webs to get some so I can try out ur recipe. I am loving my plain ol baked squash as every autumn. Mmm oh and your mofo banner totally rocks!! happy halloween to you too!

  6. I love the swirl – it’s so pretty! The kabocha powder is very interesting, I’m going to see if I can find it somewhere. Love the super cute gingerbread ghost too! :-)

  7. Hallo Mipa.
    Oh ich habe gerade ihren wunderschön Blog entdeckt, großes Kompliment!
    Ich werde ihre Seite für immer speichern das ich nichts mehr verpasse. Lächel!

    Ich liebe Kabocha Kürbis ich könnte ihn morgen, mittag, zwischendurch und am abends essen, er ist so lecker, ich mit süchtig nach dem Geschmack!!! Ja wirklich!
    Leider bekomme ich ihn nur ganz schwer bis gar nicht.

    Ich würde so, so gerne das Kabocha Pulver haben, aber es gibt es nicht in Berlin, können sie mir eventuell helfen, es zubekommen!?

    Ich würde mich sehr freuen wenn sie mir zurück schreiben würde.

    Viele Grüße,
    Jesse Gabriel

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