Pumpkin Spice Bundt Cake



  • 360 grams all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond kosher salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 113 grams unsalted butter, room temperature
  • 250 grams light brown sugar
  • 200 grams white sugar
  • 15 ounces canned pumpkin
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla

Mascarpone Glaze

  • 200 grams mascarpone, room temperature
  • 240 grams powdered sugar, sifted
  • 2 teaspoons pumpkin spice
  • 1-2 tablespoons heavy cream, room temperature


Step 1

Preheat the oven to 350 degrees Fahrenheit, and butter a large bundt pan. Sprinkle granulated sugar and flour on the inside of the bundt pan.

Step 2

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and clove - make sure no lumps remain.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, combine the brown and white sugar, room temperature butter, and vegetable oil. Mix on medium until the mixture is fluffy - about five minutes. Add the eggs one at a time, then add the pumpkin puree and sour cream, scraping the sides of the bowl as necessary - mix until well combined. Next, with the stand mixer on medium add the dry ingredient mixture 1/2 cup at a time - pausing to scrape the sides of the bowl. Once the batter is evenly mixed pour it into the prepared bundt pan - and smooth the top with a spatula.

Step 4

Bake the bundt for 45-55 minutes - the internal cake temperature should read around 205 degrees on an instant read thermometer. Let the cake cool on a rack in its pan for 20 minutes, then use a knife to gently loosen the edges and invert the cake onto the cooling rack - let it cool for several hours before attempting to glaze.

Step 5

Make the glaze - whisk together the pumpkin spice, and powdered sugar - then sift into a large bowl. Stir in the room temperature mascarpone and thin it out with 1-2 tablespoons of heavy cream. Keep refrigerated until ready to use - when ready test the glaze and make sure it's the right consistency to slide over the cake but not too thinly. To ice the cake, scrape the glaze into a piping bag and when ready to use cut the bag at an angle and apply over the peak of the bundt. Keep the cake refrigerated until ready to serve.

You might like these