Delectable Pumpkin Bundt Cake Recipe

Indulge in a moist and flavorful Pumpkin Bundt Cake, which is perfect for autumn gatherings and festive occasions. This delightful cake is infused with warm spices and topped with a rich mascarpone icing. Read on for an irresistible recipe that will have everyone asking for seconds!

Ingredients for Our Pumpkin Bundt Cake

Key Ingredients

• Cake Flour: 2 ¼ cups
• Baking Powder: 1 tablespoon
• Spices: 1 teaspoon each of cinnamon, ginger, nutmeg, and allspice; ½ teaspoon each of salt, baking soda, and cloves
• Butter: 1 cup (softened)
• Sugars: ½ cup white sugar, ½ cup brown sugar
• Eggs: 4 large
• Pumpkin Puree: 1 cup
• Mascarpone Cheese: ½ cup
• Whole Milk: ½ cup
• Vanilla Extract: 2 teaspoons

Espresso Syrup Ingredients

• Hot Water: ¼ cup
• Espresso Powder: 2 tablespoons
• Granulated Sugar: ⅓ cup
• Coffee Liqueur: 2 tablespoons (optional)

Icing Ingredients

• Mascarpone Cheese: 1 cup
• Confectioner’s Sugar: 1 cup
• Whole Milk: 2 tablespoons
• Vanilla Extract: 1 teaspoon
• Salt: ¼ teaspoon
• Cocoa Powder: For dusting

Preparing Your Bundt Cake

Step 1: Preheat and Prepare

Start by preheating your oven to 350 degrees F (175 degrees C). Grease a 10-cup Bundt pan with a baking spray that contains flour to prevent sticking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, sift together the cake flour, baking powder, cinnamon, salt, baking soda, ginger, nutmeg, cloves, and allspice. This ensures an even distribution of the spices and leavening agents.

Step 3: Cream the Butter and Sugars

In a separate bowl, beat together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy, approximately 3 minutes. Incorporate the eggs one at a time, ensuring each is fully incorporated before adding the next. Increase the mixer speed to medium-high and continue beating for another 3 minutes.

Step 4: Mix in Wet Ingredients

Add the pumpkin puree, mascarpone cheese, whole milk, and vanilla extract, mixing until well combined. Gradually fold in half of the dry ingredients, mixing just until combined. Repeat with the remaining dry ingredients, being careful not to overmix.

Step 5: Prepare for Baking

Pour the batter evenly into the prepared Bundt pan. To eliminate any large air bubbles, tap the pan sharply on the counter a few times.

Baking Your Cake

Step 6: Bake to Perfection

Place the Bundt pan in the preheated oven and bake for 65 to 75 minutes. The cake is done when a bamboo skewer inserted in the center comes out clean. Allow the cake to cool in the pan for about 5 minutes before proceeding.

Creating the Espresso Syrup

Step 7: Prepare Syrup

While the cake cools, combine hot water, espresso powder, sugar, and coffee liqueur (if using) in a bowl, stirring until everything is fully dissolved.

Step 8: Soak the Cake

After the initial cooling, use a bamboo skewer to poke several holes all over the bottom of the cake, approximately ¾ of the way through. Drizzle the espresso syrup generously over the cake, allowing it to soak in. Repeat this process until you’ve used all the syrup. Let the cake cool in the pan for an additional 20 minutes before inverting it onto a serving platter.

Making the Icing

Step 9: Prepare Icing

In a bowl, whisk together the mascarpone cheese, confectioner’s sugar, whole milk, vanilla extract, and salt until smooth. Drizzle the icing over the cooled cake, then sift cocoa powder on top while the icing is still wet to create a beautiful finish.

Step 10: Serving Suggestions

For optimal flavor and texture, serve the Pumpkin Bundt Cake at room temperature. Any leftovers can be stored in the refrigerator for future enjoyment.

Final Thoughts

This Pumpkin Bundt Cake is not only a feast for the senses but also an ideal centerpiece for your autumn celebrations. With its aromatic spices and decadent espresso syrup, it’s sure to leave a lasting impression on your guests. Enjoy this recipe and embrace the spirit of fall in every slice!