Pumpkin Bundt Cake
User Reviews
5
Pumpkin Bundt Cake
Description
This Pumpkin Bundt Cake uses a blend of pumpkin puree with multiple warm spices, including cinnamon, ground ginger, nutmeg, cloves, and allspice, enriched with brown sugar, eggs, buttermilk, sour cream, and butter for moisture and texture. The leavening agents baking soda and baking powder allow the cake to rise properly during baking. The batter is mixed carefully to combine dry and wet ingredients alternately, ensuring a tender crumb.
After baking and cooling, the cake is frosted with a smooth cream cheese frosting made from softened cream cheese, powdered sugar, and vanilla. For decoration, a realistic buttercream stem can be shaped using tinted buttercream, carved for texture, and colored with food coloring for a pumpkin look. This adds a distinctive finish to the bundt cake.
This cake serves well as a centerpiece dessert in autumn and can be presented at gatherings. The notes suggest that shaping the stem with thick buttercream paste offers better realism compared to cupcake covers or fondant. Using two batches of buttercream for shading effects enhances appearance.
Ingredients
For the Cake
- 3 cups pumpkin puree
- 4 tsp cinnamon
- 4 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp cloves ground
- 1 tsp allspice
- 2 tsp salt
- 2 tsp baking soda
- 8 tsp baking powder
- 8 cups all-purpose flour
- 5 cups dark brown sugar packed
- 8 egg large
- 2 cup buttermilk
- 2 cup unsalted butter room temperature
- 1 cup sour cream
For the Cream Cheese Frosting:
- 16 oz cream cheese softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
For the Buttercream
- 2 lb confectioners sugar
- 2 cup butter room temp, salted
- 1/4 cup milk
- 2 tsp vanilla extract
- 20 drops Food Coloring Depends on brand used and desired color, orange
For the Stem:
- 4 tablespoons unsalted butter room temperature
- 2 cups confectioners sugar
- 5 drops Food Coloring Green and brown
Instructions
For the Cake
- Preheat oven to 350 degrees.
- Butter and flour 2 large bundt pans.
- Mix the buttermilk and sour cream in a bowl and set aside.
- Sift the dry ingredients (except the sugar) together and give a good whisk to mix well.
- Cream the butter and sugar together in a stand mixer fitted with a paddle attachment for approximately 4 minutes on medium.
- Add the eggs one at a time making sure each is incorporated well before adding the next.
- Add the flour mixture in three batches alternating with the milk mixture. Making sure you start and end with the flour mixture. Do not over-mix, just beat until combined.
- Mix in the pumpkin puree. Scrape down the sides of the bowl and make sure the pumpkin is well incorporated.
- Pour batter into bundt pans. Bake for about 60 minutes or until a skewer inserted in the center comes out clean.
- Allow cakes to rest in pans for about 20 minutes then invert onto a wire rack to cool.
For the Cream Cheese Frosting:
- Beat the cream cheese in a bowl until it is smooth. Add in vanilla and powdered sugar. Mix until ingredients are well-incorporated and desired consistency is reached.
For the Buttercream:
- Beat butter until light and fluffy. Add vanilla and then slowly add sugar. Add milk a few tablespoons at a time until desired consistency is reached. If want a stiffer buttercream, use less milk. Add in the food coloring.
For the Assembly:
- Cut bottoms off cakes.
- Pipe or smear cream cheese frosting onto bottoms. Sandwich together.
- Depending on the shape bundt pan you use, you may need to contour the outside using a knife to sculpt into a pumpkin shape.
- Cover in orange buttercream. Refrigerate to help the sculpting process.
- Using a knife, smooth into ridges. Add a second layer of dark buttercream to create dimension.
- Smooth the buttercream. I cut a yogurt cup into a half circle-shaped tool. It's flexible and doesn't gouge the buttercream.
- For the final smoothing chill the pumpkin in the freezer and use the back of a spoon dipped in hot water.
For the Stem:
- Mix together butter and sugar until you get a consistency that is similar to clay. Mix in green food coloring. Sculpt into a stem figure. Use a piping bag with brown food coloring to create a natural look.
- Add stem to the top of the pumpkin.
Notes
- Shape the pumpkin stem with a thick buttercream mixture, carve for texture, and add color for realism.
- Using two batches of colored buttercream helps create natural shading on the pumpkin surface.
- After baking, let the cakes cool in pans for 20 minutes before removing to prevent breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 245kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1.9g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 210mg | 9% |
| Potassium | 34mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 70mg | 7% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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