Pumpkin Bundt Cake
Pumpkin Bundt Cake with Chocolate Glaze brings together the warm, comforting spices of fall in a beautifully moist cake, crowned with a decadent chocolate drizzle. Its inviting aroma and rich flavors make it an ideal treat to enjoy with a hot cup of coffee on a crisp afternoon or as a standout dessert for holiday gatherings. This pumpkin bundt cake captures the essence of autumn in every bite, offering a tender crumb with a glossy glaze that’s sure to impress family and friends alike. Whether you’re planning a special occasion or simply craving something sweet, this pumpkin bundt cake is the perfect way to celebrate the season.
Ingredients Breakdown
Creating the perfect pumpkin bundt cake requires a thoughtful combination of carefully selected ingredients that each play a vital role in building flavor, texture, and appearance. Let’s delve into the details of what makes this pumpkin bundt cake truly special.
The Cake
The base of this pumpkin bundt cake relies on cake flour, which provides a finer crumb and lighter texture compared to all-purpose flour, making every bite soft and tender. White sugar not only sweetens but also aerates the batter during creaming, contributing to the cake’s fluffy structure. Softened unsalted butter works to add moisture and a rich buttery flavor. Eggs bind the ingredients, while canned pumpkin puree brings in natural sweetness, a deep orange hue, and unparalleled moistness without the need for added fat. It’s important to use pure pumpkin puree, not pumpkin pie filling, to avoid unwanted spices and sugars that can alter the balance of your pumpkin bundt cake.
Pumpkin pie spice and ground cinnamon provide the warm, earthy notes synonymous with fall, while baking powder and baking soda are essential for lift, ensuring the pumpkin bundt cake rises beautifully in the oven. Whole milk or 2% milk adds extra moisture, and a touch of vanilla extract enhances all the flavors with a subtle hint of sweetness. Lastly, vegetable oil contributes an extra layer of moistness, preventing the cake from drying out even days after baking.
The Chocolate Glaze
This luxurious glaze is a simple yet decadent topping that elevates the cake’s overall flavor profile. Made with unsalted butter, light brown sugar, heavy cream, vanilla extract, light corn syrup, and a pinch of salt, this glaze combines creamy, sweet, and slightly salty notes, creating a perfect balance that complements the spiced cake. The butter provides richness, while the brown sugar deepens the chocolate flavor. The heavy cream lends a velvety texture, and the corn syrup helps prevent crystallization, ensuring a smooth pourable consistency.
Optional Toppings
To add texture and a touch of elegance, chopped pecans and toffee bits can be sprinkled over the chocolate glaze. These toppings not only provide a delightful crunch but also add a nutty sweetness that pairs wonderfully with the cake’s warm spices.
Step-by-Step Instructions
This pumpkin bundt cake comes together easily when each step is followed carefully, ensuring a delicious and visually stunning dessert.
Prepping the Pan and Oven
Properly greasing and flouring your bundt or tube pan is crucial to prevent the cake from sticking and losing its intricate shape. Use softened butter or a non-stick baking spray, then dust with flour, tapping out any excess. Preheat your oven to 325°F (165°C) to ensure even baking from the moment the cake goes in.
Mixing the Dry Ingredients:
Whisk together the cake flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. This step is essential to evenly distribute the leavening agents and spices, so every bite of cake is perfectly seasoned and rises uniformly.
Creaming the Butter and Sugar
Creaming the butter and sugar until light and fluffy is a step that shouldn’t be rushed. This process incorporates air into the mixture, creating a tender crumb. Mix on medium speed for about 3-5 minutes, stopping to scrape down the sides of the bowl as needed to ensure everything is well combined.
Adding Eggs and Wet Ingredients
Incorporate the eggs one at a time, mixing just until each is blended in. This method prevents the batter from becoming too dense. The wet mixture of pumpkin puree, vegetable oil, milk, and vanilla should be added in alternating batches with the dry ingredients to create a smooth, cohesive batter without overmixing, which could result in a tough cake.
Baking the Cake
Pour the finished batter into the prepared pan, smoothing the top. Bake for 55-60 minutes, checking for doneness with a toothpick it should come out clean or with a few moist crumbs. The cake will also spring back when lightly touched, a sure sign it’s ready. Every oven is different, so start checking a few minutes early to avoid overbaking.
Cooling and Releasing the Cake
Allow the pumpkin bundt cake to cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely. This brief cooling period helps the cake set, making it easier to release without breaking.
Making the Chocolate Glaze
Crafting the perfect chocolate glaze requires attention to detail and careful monitoring of heat to achieve the ideal consistency and flavor.
Melting and Combining Ingredients
Begin by melting the butter in a medium saucepan. Add the packed light brown sugar, heavy cream, salt, vanilla extract, and corn syrup. Stir continuously to ensure the mixture blends evenly without burning. Avoid splashing the mixture onto the sides of the pan to keep the glaze smooth.
Simmering the Glaze
Once combined, bring the mixture to a gentle boil over medium-high heat, then reduce to low. Simmer for about 6 minutes, stirring occasionally. Keep a close eye on the glaze to prevent it from boiling over. The glaze should maintain a bubbling consistency without becoming too frothy.
Cooling and Storing the Glaze
After simmering, remove the glaze from heat. Allow it to cool slightly before drizzling over the cake. For faster cooling, transfer the glaze to a shallow dish or refrigerate briefly. If stored in an airtight container, the glaze can last up to two weeks in the refrigerator, ready to be reheated gently when needed.
Recipe Tips & Frequently Asked Questions
- Avoid Overmixing: Overmixing the batter can lead to a dense, tough cake. Mix only until the ingredients are just combined to maintain a light texture.
- Substitutions and Variations: Swap the pumpkin pie spice with a mix of nutmeg and ginger for a different flavor profile. Add-ins like chocolate chips or dried cranberries can also provide a unique twist.
- Preventing Glaze Crystallization: To keep the chocolate smooth, ensure you stir continuously and keep the mixture off the pan’s sides. Using corn syrup helps prevent sugar crystallization, maintaining a silky finish.
- Can I Make This Cake Ahead of Time? Yes, you can bake the cake a day ahead. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Glaze just before serving for best results.
- Can I Freeze This Cake? The cake freezes well without the glaze. Wrap tightly in plastic wrap and foil before freezing. Thaw at room temperature and add the chocolate glaze just before serving.
- How Can I Fix a Runny Glaze? If the glaze is too thin, simmer it for a bit longer until it reaches the desired thickness. If too thick, thin it with a splash of heavy cream while stirring over low heat.
What to Serve with This Recipe
Perfect Pairings
This pumpkin bundt cake pairs beautifully with spiced lattes, a warm cup of chai tea, or even a cozy mug of mulled cider. The warm spices of the cake are complemented by these beverages, enhancing the overall fall flavor experience.
Serving Ideas
For an elegant presentation, dust the cake lightly with powdered sugar before glazing. You can also add a sprinkle of cinnamon on top of the glaze for an extra hint of spice. Arrange the cake on a rustic wooden board or a decorative cake stand to make it the centerpiece of your dessert table.
Pumpkin Bundt Cake
Ingredients
Cake:
- 3 cups Cake Flour 342g
- 2 ½ cups White Sugar 500g
- 1 ½ sticks Unsalted Butter softened 170g (Soft enough to leave a dent when pressed but still holds its shape)
- 3 Eggs room temperature Tip: Place in warm water for 5 minutes if short on time
- 15 oz Canned Pumpkin Puree 425g Ensure it’s pure pumpkin, not pumpkin pie filling—Libby’s 100% Pure Pumpkin is recommended
- 2 teaspoons Baking Powder 8g
- ½ teaspoon Baking Soda 3g
- 2 ½ teaspoons Pumpkin Pie Spice 5g
- 1 teaspoon Ground Cinnamon 2g
- ½ teaspoon Salt 3g
- 1 cup Milk whole or 2% 242g
- 1 teaspoon Vanilla Extract 6g
- ¼ cup Vegetable Oil 54g
Chocolate Glaze:
- ½ stick Unsalted Butter 57g
- 1 cup Light Brown Sugar packed 217g
- ½ cup Heavy Cream 126g
- 1 teaspoon Vanilla Extract 4g
- 1 Tablespoon Light Corn Syrup 18g
- ½ teaspoon Salt 2g
Optional Topping:
- Chopped Pecans and/or Toffee Bits for extra crunch and flavor.
Instructions
- Preheat your oven to 325°F (165°C). Prepare a bundt or tube pan by greasing it thoroughly and dusting it with flour. Set aside.
- In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Ensure everything is well combined and set the bowl aside.
- In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened butter and sugar together on medium speed for 3-5 minutes until the mixture becomes light and fluffy, indicating that the sugar has been well incorporated into the butter.
- Add the eggs one at a time, mixing well after each addition until the yolks are fully blended in, ensuring a smooth batter consistency.
- In another medium bowl, combine the pumpkin puree, vegetable oil, milk, and vanilla extract. Stir until smooth and well mixed.
- With the mixer on low speed, alternately add the flour mixture and the pumpkin mixture to the butter mixture, beginning and ending with the dry ingredients. This should be done in three additions of flour and two of pumpkin, mixing just until combined after each addition. Avoid overmixing.
- Once your batter is ready (about 8 cups of batter), scoop it into the prepared pan, smoothing the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. The cake should also spring back when lightly touched. Keep an eye on it as baking times can vary slightly.
- Let the cake cool in the pan on a wire rack for about 10 minutes before inverting it onto the rack to cool completely before glazing.
For the Chocolate Glaze
- In a medium saucepan, melt the butter over medium heat. Add in the packed light brown sugar, heavy cream, salt, vanilla extract, and corn syrup. Stir gently to combine, making sure to keep the mixture from splashing onto the sides of the pan.
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, allowing it to simmer for about 6 minutes. Stir occasionally, keeping an eye on it to prevent it from boiling over. The glaze should still be bubbling gently during this time.
- After simmering, remove the glaze from the heat. It will thicken as it cools, so if you need it to cool faster, pour it into a shallow dish or refrigerate for a bit. This glaze can be stored in an airtight container in the refrigerator for up to two weeks.
- When ready, drizzle the cooled chocolate glaze over the completely cooled cake. For more precision, use a disposable piping bag or a ziplock bag with the tip snipped off.
- Finish by sprinkling chopped pecans and/or toffee bits over the glaze for added texture and a delightful crunch if desired.