Pumpkin Bundt Cake with Chocolate Glaze
Delight your taste buds with this Pumpkin Bundt Cake with Chocolate Glaze, a show-stopping dessert blending warm fall flavors with rich, velvety chocolate. Infused with pumpkin puree and spiced with pumpkin pie spice and cinnamon, this moist, tender cake captures the essence of autumn in every bite. The luxurious chocolate glaze, made with semi-sweet chocolate and cream, drapes over the cake for a perfect balance of sweetness and decadence. Ideal for holiday gatherings or cozy nights in, this bundt cake is easy to prepare yet impressive enough to steal the spotlight on any dessert table. With simple pantry staples and a total prep and bake time of just over an hour, this recipe is your go-to for festive indulgence!
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Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar (packed)
- 4 Large eggs
- 1 cup Pure pumpkin puree
- 0.5 cup Whole milk
- 2 teaspoons Vanilla extract
- 1 cup Chocolate chips (semi-sweet)
- 0.5 cup Heavy cream
- 1 teaspoon Corn syrup (optional, for shine)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly and lightly dust it with flour, tapping out the excess.
Step 2
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
Step 3
In a large mixing bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
Step 5
Mix in the pumpkin puree and vanilla extract until well combined.
Step 6
Reduce the mixer speed to low and alternately add the dry flour mixture and the milk in 3 additions, starting and ending with the dry ingredients. Do not overmix; mix just until combined.
Step 7
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any trapped air bubbles.
Step 8
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack and allow it to cool completely.
Step 10
To make the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
Step 11
Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. If desired, stir in the corn syrup for added shine.
Step 12
Drizzle the chocolate glaze evenly over the cooled bundt cake, letting it drip down the sides. Allow the glaze to set for 10-15 minutes before slicing and serving.
Nutrition Facts
| Serving size | (1910.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6404.0 |
| Total Fat 323.9g | 0% |
| Saturated Fat 194.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1395.3mg | 0% |
| Sodium 3789.1mg | 0% |
| Total Carbohydrate 815.9g | 0% |
| Dietary Fiber 33.2g | 0% |
| Total Sugars 531.4g | |
| Protein 79.9g | 0% |
| Vitamin D 330.3IU | 0% |
| Calcium 704.4mg | 0% |
| Iron 29.1mg | 0% |
| Potassium 2169.8mg | 0% |
Source of Calories