Spiced Pumpkin Bundt Cake with Rich Chocolate Drizzle
Indulge in the cozy flavors of fall with this Spiced Pumpkin Bundt Cake featuring a luscious chocolate glaze. This cake is a delightful blend of warm spices and moist pumpkin, perfect for special occasions. It's an old favorite that has remained a staple for celebrating life's moments, from Thanksgiving feasts to cozy autumn gatherings. While this recipe is rich in flavor and tradition, it’s also crafted for indulgence. The aromatic spices can be adjusted to suit your palate, and the chocolate glaze adds the perfect finishing touch to compliment the rich pumpkin cake. Whether you're enjoying a slice with coffee or serving it at family celebrations, this cake is guaranteed to impress!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
all-purpose flour
3 cups (sifted)
baking powder
1 tablespoon
baking soda
2 teaspoons
ground cinnamon
2 teaspoons
ground nutmeg
1 teaspoon
ground cloves (or allspice)
1/2 teaspoon
ground ginger
1 teaspoon
salt
1 teaspoon
eggs
4 (beaten)
granulated sugar
1 cup
light brown sugar
1 cup (firmly packed)
pumpkin puree
15 1/2 ounce can (not pumpkin pie mix)
canola oil
1 cup
butter
1 tablespoon (for melting)
semisweet baking chocolate
1 ounce (chopped for melting)
salt
1 dash
vanilla extract
1/2 teaspoon
powdered sugar
1 1/4 cups
milk
2 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C) and coat a 10-12 cup bundt pan or a 10" tube pan with non-stick cooking spray to ensure easy removal of the cake.
2
In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves (or allspice), ginger, and set this dry mixture aside.
3
In another large mixing bowl, beat the eggs until they're frothy. Gradually add in the granulated sugar and light brown sugar, continuing to beat until the mixture is thick and creamy. Then stir in the pumpkin puree and canola oil, beating until you achieve a smooth consistency.
4
Slowly blend the dry flour mixture into the pumpkin mixture, stirring until fully incorporated and no dry pockets remain.
5
Pour the batter into the prepared bundt pan and bake for about 1 hour, or until a wooden pick inserted into the center comes out clean.
6
Once baked, allow the cake to cool for 10 minutes in the pan before gently removing it. Transfer the cake to a wire rack to cool completely.
7
For the glaze, melt the butter and semisweet chocolate together in a small saucepan over low heat, stirring continuously. Once melted, remove from heat and mix in a dash of salt and vanilla extract.
8
Gradually add the powdered sugar and enough milk to achieve a smooth, drizzle-able consistency.
9
Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Spiced Pumpkin Bundt Cake with Rich Chocolate Drizzle?
It is a moist, flavorful autumn-inspired cake that combines warm spices and pumpkin with a decadent chocolate glaze.
What oven temperature is required for this recipe?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
What size pan is recommended?
You should use a 10 to 12 cup bundt pan or a 10-inch tube pan.
How should I prepare the cake pan?
Coat the pan with non-stick cooking spray to ensure the cake can be easily removed after baking.
What kind of flour is used in this pumpkin cake?
The recipe calls for 3 cups of sifted all-purpose flour.
Can I use pumpkin pie mix instead of pumpkin puree?
No, the recipe specifically requires a 15.5 ounce can of pumpkin puree, not pumpkin pie mix.
How many eggs are needed?
This recipe requires 4 beaten eggs.
What types of sugar are included?
The cake uses 1 cup of granulated sugar and 1 cup of firmly packed light brown sugar.
What oil is best for this recipe?
The recipe uses 1 cup of canola oil to ensure a moist consistency.
Which spices provide the fall flavor?
The cake is seasoned with cinnamon, nutmeg, ginger, and either ground cloves or allspice.
How much baking powder and soda are used?
The recipe uses 1 tablespoon of baking powder and 2 teaspoons of baking soda.
How long does the cake need to bake?
The cake typically bakes for about 1 hour.
How do I know when the cake is done?
The cake is ready when a wooden pick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool for 10 minutes in the pan before removing it.
Where should the cake finish cooling?
Transfer the cake to a wire rack to cool completely before adding the glaze.
What ingredients are in the chocolate glaze?
The glaze is made from butter, semisweet baking chocolate, salt, vanilla extract, powdered sugar, and milk.
What kind of chocolate is used for the drizzle?
The recipe calls for 1 ounce of chopped semisweet baking chocolate.
How much vanilla is in the glaze?
The glaze requires 1/2 teaspoon of vanilla extract.
How much powdered sugar is used for the glaze?
You will need 1 and 1/4 cups of powdered sugar.
How is the chocolate glaze prepared?
Melt the butter and chocolate over low heat, then stir in salt, vanilla, powdered sugar, and enough milk for a smooth consistency.
What is the consistency of the glaze?
The glaze should be smooth and drizzle-able.
When should the glaze be applied?
Drizzle the chocolate glaze over the cake once it has cooled completely.
Is this cake suitable for Thanksgiving?
Yes, it is described as a staple for Thanksgiving feasts and cozy autumn gatherings.
How many ingredients are in this recipe total?
There are 19 individual ingredients listed for the cake and glaze.
Should the eggs be beaten?
Yes, beat the eggs until they are frothy before adding the sugars.
How do I mix the dry and wet ingredients?
Slowly blend the dry flour mixture into the pumpkin mixture until no dry pockets remain.
Can I substitute the cloves?
Yes, you can use 1/2 teaspoon of allspice as a substitute for the ground cloves.
What is the salt measurement for the cake?
The cake batter requires 1 teaspoon of salt.
How much milk is in the glaze?
The recipe calls for 2 tablespoons of milk, added gradually to reach the right consistency.
What makes this cake moist?
The combination of pumpkin puree and canola oil ensures the cake remains very moist.