Hi Mary! If you don’t have access to cake flour I recommend making a homemade version with all purpose flour. Here’s how: https://sugarandsparrow.com/homemade-cake-flour-recipe/

Hi Abby! The pumpkin/chocolate combo was actually my first time making a marble cake so I haven’t had the chance to try it with vanilla/chocolate yet. I assumed it would work with my vanilla cake recipe as a starting point, but since I haven’t had the chance to experiment with the recipe I can’t say what would make it better. I do plan on testing a vanilla/chocolate marble cake in the future (I’ll probably try adding cocoa powder as an alternative to the melted chocolate chips), so I’ll let you know.

Would you recommend i add more milk next time,since this recipe used pumpkin puree which might have made the batter thinner?

Hi Abby! If you’re doing a vanilla and chocolate marble cake, I would start with my vanilla buttercream batter, which doesn’t use buttermilk: https://sugarandsparrow.com/vanilla-cake-recipe/

Hi Erica! Yes, that should totally work!

Yay, Megan! I’m so happy to hear that!