Cardamom Pumpkin Butterscotch Cake With Nutella Swirl



Well, it’s pumpkin season again. That means that the internet is getting bombarded with recipes that include pumpkin in some sort of fashion. That’s ok, though. It only comes once a year. And every year, I look forward to this time of the season, because I absolutely love to make things with pumpkin. I only do it this time of year, because for some reason I feel like it is weird to eat pumpkin during other seasons. I don’t like pumpkin pie, either. Hmmm. DSC_1100

Anyways. I first tried making pumpkin butterscotch cake back in 2009. Actually, I made cupcakes. And they were so good. This time, I made a loaf cake instead of cupcakes. Honestly, because I was too lazy to make icing. And, I added nutella for the first time, just to see what it was like. OMG. So freaking good. The nutella gave it such a pretty swirl on top. And when the nutella mixed with the butterscotch in some parts, it created this delicious gooeyness. So good. Pumpkin mixed with a little chai masala and a little extra cardamom creates a really subtle flavor enhancement. You could also use a pumpkin spice, or a little nutmeg. And surprisingly, the cake had this beautiful pumpkin color. I don’t remember it always being so pumpkiny before. It was a little surreal. So that’s really the color of the cake you see, promise!

So don’t throw out those carved pumpkins! Give this recipe a try, I promise you will love it! DSC_1088


  • 3/4 cup pumpkin puree. Canned or made from your own pumpkin
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cardamom powder
  • 3/4 tsp chai masala
  • 1/2 cup room temp butter
  • 1 cup sugar
  • 2 eggs, large
  • 1 tsp vanilla
  • 1/2 cup chopped butterscotch morsels
  • 2 tbsp nutella

To Make:

Preheat oven to 350. Spray your pan/cupcake tin with nonstick cooking spray.

In a large bowl, cream the butter with the sugar. Then add the eggs, one at a time, beat after each egg. Add vanilla. Scrape down sides. Beat again.  Set aside.

In another large bowl, sift together the flour through the chai masala. Make a well in the center. Add 1/3 of the flour. Beat. Add 1/2 of the pumpkin. Beat. Add 1/3 of the flour. Beat. Add the rest of the pumpkin. Beat. Add the rest of the flour. Beat. Scrape down sides. Beat again. Add the chopped butterscotch. Scrape down the sides, beat again.

Pour into the baking pan. Add a tbsp of nutella on each end, or wherever you want to put it. Using a toothpick or knife, swirl the nutella into the batter.

Bake for 18-20 minutes, or until inserted toothpick comes out clean.





9 responses to “Cardamom Pumpkin Butterscotch Cake With Nutella Swirl

  1. Oh dear! Anything with Nutella is heaven. But I never thought of mixing it with pumpkin.
    Btw, how do you find so much time to cook? Your recipes are always amazing and I want to try them all.

  2. Pingback: Miniature Pumpkin and Butterscotch Cupcakes with Cardamom Buttercream Icing | WhitBit's Indian Kitchen·

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