Pumpkin Spice Bundt Cake with Buttermilk Icing
Indulge in the cozy flavors of fall with this Pumpkin Spice Bundt Cake with Buttermilk Icing—a show-stopping dessert that’s as beautiful as it is delicious. Featuring warm spices like cinnamon, ginger, nutmeg, and cloves, this moist, tender cake is elevated by the addition of rich pumpkin purée and creamy buttermilk. The crowning touch is a luscious buttermilk icing that drizzles effortlessly over the cake, adding a tangy-sweet finish to every bite. Perfect for holiday gatherings, autumn celebrations, or simply a seasonal treat, this bundt cake is easy to prepare and serves 12, making it an ideal centerpiece for your next festive occasion. Whether you're savoring it with your morning coffee or sharing it with friends and family, this recipe is a must-try for pumpkin spice lovers everywhere.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 4 pieces Eggs (large)
- 1.5 cups Pumpkin puree
- 0.5 cup Milk
- 2 teaspoons Vanilla extract
- 0.25 cup Buttermilk
- 1.25 cups Powdered sugar
- 0.5 teaspoons Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-12 cup bundt pan thoroughly with butter, then lightly dust it with flour. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Mix in the pumpkin puree, milk, and vanilla extract until well combined. The mixture may look slightly curdled at this point, but that is normal.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed just until combined. Do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the pan onto a wire rack and let the cake cool completely.
While the cake cools, make the buttermilk icing. In a small bowl, whisk together the powdered sugar, buttermilk, and vanilla extract until smooth. If the icing is too thick, add a drop or two of buttermilk to reach your desired consistency.
Once the cake is fully cooled, drizzle the buttermilk icing evenly over the top, allowing it to cascade down the sides of the cake.
Let the icing set for 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.6 g | 296% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1282 mg | 427% | |
| Sodium | 3855 mg | 168% | |
| Total Carbohydrate | 845.6 g | 307% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 586.7 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 656 mg | 50% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
